It has taken me hundreds of tries to find the perfect tomato basil soup recipe, but it HAS been done! This recipe is the perfect addition to cold days, or hot days, or sick days, or summer days.. You get my drift.
Tomatoes are loaded with the antioxidant lycopene, as well as potassium, manganese and magnesium. Combine that with the antimicrobial, anti-inflammatory, and disease fighting antioxidants found in fresh basil and we have a recipe made to W-I-N. With a dash of clove, caramelized onions, and oregano, this recipe is a party in your mouth. Savory and sweet, light and filling, all at once. When my little one is sick, I replace the organic chicken broth with organic bone broth, for an extra burst of health benefits. Get ready to expand your recipe collection with this classic keeper.
Chef’s Note: I have never quite perfected caramelized onions, until attempting them in a copper pot. The even heat distribution prevents them from burning. There are many great copper pots, but this is the one we received as the Christmas gift that keeps on giving! Ceramic Le Creuset pots work in the same way. Although these pots are expensive, they will last for generations to come, and besides feeling like Martha Stewart, your cooking will show for it! My husband’s affection for my cooking is shown in his gracious gesture of always ensuring this pot is clean and waiting for me on top of the stove! Now, not to worry, without either of these, it may take longer.. and you will need to cook on a lower temperatures, but can be done all the same! Happy cooking!
- • 12 Roma Tomatoes, quartered
- • 8 Cloves of Garlic, chopped
- • 3 Tbsp Olive Oil
- • Salt, to taste
- • Pepper, to taste
- • 3 Tbsp Grass-Fed Butter
- • 1 Yellow Onion, thinly sliced
- • ½ Cup Fresh Basil Leaves, chopped
- • ½ Tsp. Dried Oregano
- • 1/8th Tsp. Ground Clove
- • 2 Cups Organic Chicken Broth
- • 3 Tbsp Heavy Cream/Coconut Milk (for a Vegan Alternative)
- • Optional, but worth it: A sprinkle of grated parmesan on top.
- Preheat oven to 400 degrees. Place quartered tomatoes, chopped garlic, and 3 tbsp olive oil onto roasting pan. Salt and pepper to taste. Mix well. Roast for 40 minutes.
- Place thinly sliced onion and 3 tbsp of butter into a saucepan and cook slightly below medium. These will need to be stirred every 10 minutes, if the heat is low enough. If they begin to get black anywhere, your heat is too high. The aroma should be sweet and not that of fajitas! Cook until caramelized, roughly 20-30 minutes. Patience is the name of this game. The onions and tomatoes should finish at approximately the same time.
- Dump tomatoes into the onions, add in the chopped basil, dried oregano, ground clove, and chicken broth. Cook for another 10-15 minutes to allow the flavors to mingle. Add all of the ingredients into blender and puree until smooth and only little chunks of basil remain. Pour soup mixture back into saucepan and stir in cream and heat another minute or two. Salt to taste, if necessary.
- Place into serving bowls with a sprinkle of parmesan/olive oil, and a sprig of fresh basil. Your neighbors should be knocking on your door shortly!