20-Minute Tomato Soup at home
- Yield 6
- Prep 5 minutes
- Cook 15 minutes
- Total 20 minutes
20-Minute Tomato Soup at home is a soup recipe on Avoteb. The yield on the card is 6. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon extra-virgin olive oil
- 1 small white onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 (14-ounce) cans fire-roasted diced tomatoes
- 3 cups chicken or vegetable stock
- 1 teaspoon Italian seasoning, store-bought or homemade
- 1/3 cup julienned (or roughly-chopped) fresh basil leaves, lightly packed
- Kosher salt and freshly-cracked black pepper
- optional toppings: heavy cream (for swirling on top), freshly-grated Parmesan cheese, extra fresh basil
Method
Warm oil in a large saucepan over medium-a hot burner. Tip in onion and saute for 4-5 minutes, stirring occasionally, until soft and translucent. Stir in the garlic and saute for an additional 1-2 minutes, stirring occasionally, until fragrant.
Tip in in the tomatoes, chicken (or vegetable) stock, Italian seasoning, and fresh basil, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low, cover with a lid so that it is slightly ajar, and let the soup let it bubble gently for at least another 5-10 minutes.
Then uncover the soup, and use an immersion blender to puree until smooth. (Or alternately, you can move the soup in small batches to a traditional blender or food processor, and puree until smooth. Just be extra-careful since the soup will be hot!)
Taste, and season with salt and pepper to taste.
Plate while it is hot, garnished with skippable toppings if desired. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
