My Signature Tomato Basil Soup
Always a crowd pleaser. Simple, healthy and it will change your life! Good as an appetizer or a meal.
Equipment
- 1 8 qt stock pot NO ALUMINUM PANS!
- 1 Blender To puree ingredients later
- 1 Large Mixing bowl
- 1 2-cup measuring cup
Ingredients
- 2 med size onions, medium dice
- 2-3 garlic cloves, chopped
- 2 tbsp butter salted or unsalted
- 3 large Russet potatoes, peeled and diced small to medium
- 2 celery stalks, diced
- 1/4 cup Fresh Parsley, chopped
- 10-15 Fresh Basil leaves, chopped
- 2 1/2 cups Chicken Stock
- 5 Roma tomatoes, chopped
- 1-2 cups half and half Put in the right amount to get the right color in your soup
- Salt & Pepper to taste
- 1 8 oz can of tomato sauce Use about half a can to add a bit more tomato to your soup
- 1/2 cup grated parmesan cheese for garnish
Instructions
- In the stock pot, melt butter and add onions and garlic. Sautee for 4-5 minutes
- Mix in potato, celery, parley and basil. Stir for a minute or so
- Add chicken stock and tomatoes. Simmer for 25-30 minutes until vegetables are tender. Use a fork and test potatoes.
- Pour in the half and half and reheat without boiling
- Remove from heat and using a ladle or a measuring cum add a little at a time and puree in a blender. Once blended, pour mixture into a bowl and continue puree until complete.
- Once the puree soup is done, add salt and pepper to taste slowly. You can always add more so do not rush this part. Season a little, then taste. Repeat until you can taste the veggies in the soup.
- Plate in a nice bowl, add a bit of parmesan cheese and garnish with a basil leaf or parsley.
- Serve and enjoy!
Video
Notes
This will make a lot of soup. Have a container handy to save whatever is not consumed and you can reheat the next day and enjoy it all over again.