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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!
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4.86 from 7 votes

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!
Prep Time30 minutes
Cook Time30 minutes
Course: Soup
Servings: 8
Calories:
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

  • 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.
  • 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.
  • 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.
  • 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.