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Fresh Tomato Basil Soup - there's nothing quite like tomato soup made from fresh tomatoes. Once you try it, you'll never want it any other way!

Fresh Tomato Basil Soup

Fresh Tomato Basil Soup - there's nothing quite like tomato soup made from fresh tomatoes. Once you try it, you'll never want it any other way!
Course Soup
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8
Author Chris Scheuer

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 4 medium cloves garlic smashed and sliced
  • 2 medium sweet onions coarsely chopped
  • 4 cups chicken broth
  • 2 medium carrots roughly chopped
  • 8 cups chopped fresh tomatoes
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 ½-2 teaspoons salt start with 1 ½, add more, to taste
  • ½ cup packed basil divided
  • 4 ounces fresh mozzarella either the small balls or a larger piece diced.
  • 2 tablespoons toasted pine nuts

Instructions

  1. Heat oil and butter in a medium size pan. Add garlic and sauté until soft and fragrant, about 3-4 minutes. Add chopped onion and continue to cook until onion is translucent, about 4-5 minutes longer.
  2. Add chicken broth, carrots, tomatoes, bay leaves, tomato paste, balsamic vinegar, sugar, salt and ¼ cup of the fresh basil leaves. Cook, uncovered for 25 minutes until carrots are very soft.
  3. Remove bay leaves and allow to cool slightly*, then transfer half of the contents to a blended, add remaining basil and blend until smooth and creamy. Transfer blended soup to a medium size bowl, then repeat blending with second half of soup . Return soup to pot and re-warm gently before serving. Serve hot in soup bowls.
  4. If desired, top each bow of soup with bite size pieces of fresh mozzarella, finely chopped fresh basil, a pinch of red pepper flakes, a few pine nuts and small fresh basil leaves for garnish.