My Signature Tomato Basil Soup

Always a crowd pleaser. Simple, healthy and it will change your life! Good as an appetizer or a meal.

Prep Time 20

Cook Time 30

Finishing 20

Total Time 1 10

Course Soup

Cuisine French

Servings 10

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

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!

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.

Keyword tomato basil soup