Cheesy winter tomato and basil soup
This tomato soup feels like summer in the bowl. Tasty and creamy with a little tang and spice for warmth comfort.
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Servings: 4
Calories: 145kcal
Equipment
- Large saucepan, blender or food processor
Ingredients
- 2 tablespoon Extra virgin olive oil plus extra for drizzling
- 2 stalks Celery, sliced
- 1 large Onion, diced
- 1 tablespoon Red pepper flakes (optional)
- 5 stems Basil, stem and leaves separated
- 796 ml Canned tomatoes
- 1 cup Vegetable stock, chicken stock or water
- 1 teaspoon Dried oregano or 2 teaspoon fresh oregano (optional)
- parmesan rind (optional)
- 1 teaspoon Salt
- 1 teaspoon Ground pepper
- 1 tablespoon Honey or sugar
- 8 tablespoon Grated parmesan cheese plus extra for serving. (optional)
Instructions
- Heat the oil in a large saucepan over medium-low heat. Add celery, onion, red pepper flakes and chopped stem of basil. Cook for 5 minutes until the vegetables are soft and fragrant.
- Crank the heat on high. Add tomatoes including the juice, stock or water, bay leaf, oregano and parmesan rind. Bring to a boil then lower the heat to simmer with the lid on slightly ajar for 25 minutes, stirring once in a while.
- Add salt, pepper and honey; continue simmering for another 5 minutes.
- Discard the parmesan rind and bay leaf. Transfer to the blender, food processor or use a handheld stick blender. Add all the basil leaf leaving a few leaves for garnish and blend until very smooth. Taste and add extra seasoning according to your taste.
- Ladle the soup into the bowl, sprinkle 2 tablespoons of parmesan cheese or more in each bowl. Drizzle a good splash of olive oil then garnish with the remaining basil leaf. Serve!
Notes
- No salt canned whole or crushed tomatoes is always a preference.
- Some cans of tomatoes are too acidic, adding sugar or a pinch of baking soda will help neutralize the acid in the tomatoes. Or when your tomatoes turned out more sour than what you expected, you can add milk to your soup without risking to curdle.
- This recipe yields 4 servings as a starter or a generous two serving as the main course.
- If you want to use fresh tomatoes, you will need 10 Roma tomatoes, about 2 pounds.
Nutrition
Calories: 145 kcal (7%)Carbohydrates: 10 g (3%)Protein: 5 g (10%)Fat: 10 g (15%)Cholesterol: 9 mg (3%)Sodium: 770 mg (33%)Potassium: 128 mg (4%)Fiber: 2 g (8%)Sugar: 6 g (7%)Vitamin A: 760 IU (15%)Vitamin C: 3 mg (4%)Calcium: 140 mg (14%)Iron: 1 mg (6%)
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