Super Basil Tomato Soup

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by Jenna Braddock, MSH, RD, CSSD, LD/N

I have loved tomato soup since as far as I can remember. I have good memories of grilled cheese and tomato soup growing up. Lately, there’s been many nights where either the rain, the cold, or just nostalgia prompt a hankering for tomato soup. Rarely do I keep a ready made can in the pantry but I’ve learned that it’s truly just as easy to make a quick batch from scratch.

Really, it is that easy.

What I do keep my pantry stocked with at all times is several types of tomato
products: crushed, whole, sauce, chopped and/or paste. They are just such
versatile ingredients that you can turn in to so many wonderful recipes:
marinara, pizza sauce, and of course soup, just to name a few. Some other
staples I usually have on hand every week are onions, fresh basil (as I grow at
least 2 plants at all times), chicken or veggie stock and garlic. All of these
items are high flavor, high nutrient foods, and that’s why they are always in
my kitchen.
This winter I’ve made this Super Basil Tomato Soup (it’s super basil because I
load it with basil) many times both for myself and even a family member who
had just had surgery (talk about a super healing soup too!). It’s always been a
big hit. It freezes great too so you can keep it around for a future, quick meal.
I like to finish the soup with a little drizzle of balsamic vinegar in the serving
bowl (not pictured). I’m not sure why, but it just makes the tomato flavor pop
even more. It’s totally optional, but I highly recommend it. Also, don’t worry
about chopping anything for this recipe perfectly. It’s all going in a blender
when it’s done cooking so it does not matter.
Super Basil Tomato Soup
2 cartons (26.4 oz each or something close) chopped tomatoes
1 carton or can of whole tomatoes, drained and roughly chopped
24 oz vegetable stock
½ large yellow onion, diced
1 shallot (optional), diced
3 garlic cloves, minced
1 cup loosely packed fresh basil leaves (can substitute 2 tablespoons dried
basil), chopped
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar per person (optional)

1. Heat a medium sized Dutch oven or pot over medium heat. Add oil.

2. Add onions and shallots and sauté until soft, about 4-5 minutes. Add
garlic and cook for 1 more minute.

3. Add both types of tomatoes and veggie stock. Bring to a boil (increase
heat if needed), then reduce to low temperature to maintain a simmer.
Add basil leaves and continue to simmer for 10-15 minutes.

4. Move cooking pot off the burner and turn off heat. Puree soup by one of
these methods: (1) Blender – Use a soup spoon to carefully add soup to
blender. Blend until smooth, ensure that heat can vent through a small
slit in the lid. You may need to do this step in batches, depending on size
and power of your blender. (2) Immersion Blender – Submerge hand
blender into soup and carefully blend until smooth.

5. Pour into soup bowls and drizzle with a teaspoon of your favorite
balsamic vinegar. Serve with a gooey grilled cheese.

JennaBraddockJenna Braddock, RDN, CSSD is a registered dietitian nutritionist and sports dietitian who is all about ways to “Make Healthy Easy”.  She regularly shares real life strategies and recipes for better health through her blog at www.jennabraddock.com and through regular TV appearances. As a mom and football coach’s wife, she has a realistic approach to healthy living that is doable and delicious.

Twitter, Instagram & Pinterest: @JBraddockRD
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