Velvety Tomato Basil Soup

My cousin introduced me to the best tomato basil soup- and it was at Nordstrom’s. I remember visiting California to see family and she took me out to lunch at Nordstroms. I ordered the soup and was determined after that to recreate it. This recipe is adapted from Serious Eats. I like my soup thicker and reduced the heavy whipping cream. Although I have to admit that the heavy whipping cream is what makes the soup velvety and incredible. Feel free to add more whipping cream for added decadence.

I was curious about the addition of the carrots. The carrots add a sweetness to the soup. The carrots and onion balance out the acidity of the tomato. I remember when I had my first child and I was making baby food for her. I boiled some carrots with a small amount of water so I didn’t lose nutrients. Then I blended the carrots and had a taste. They were  incredibly sweet. I couldn’t believe I was using the word sweet to describe a vegetable. The carrots were sweet. It was my first time experiencing vegetables could be sweet. It also confirmed to me that homemade baby food tasted way better than the watered down version of store bought baby food.

Tomato Basil Soup

Print Recipe Pin Recipe

Servings 6

Ingredients

  

• 4 Tbsp Canola Oil
• 4 Large Carrots peeled (about 3 cups coarsely chopped)
• 1 Large Onion, chopped
• 1 Tbsp Basil (dried)
• 2- 28 oz cans Whole Tomatoes
• 1 cup chicken broth
• 1 tsp salt
• ¼ tsp pepper
• ½ cup heavy whipping cream

Instructions

 

• Heat oil with chopped carrots and onion over medium heat in large pot.
• Saute until vegetables begin to get soft.
• Add basil, cans of tomatoes, and chicken broth to the vegetables.
• Simmer for 30 minutes.
• Add salt and pepper.
• Pour contents into blender and blend until smooth. This takes me about 3 minutes taking short breaks in between to release heat from my blender. I have to do this in two batches in the blender.
• Add heavy whipping cream to blender. Blend until thoroughly mixed.
• Serve with homemade bread.

I’ve made tomato soup with milk (whole and 1%) instead of whipping cream. It still tastes good but the whipping cream makes it all the more creamy and luxurious tasting. For a dairy free option I’ve used a potato instead (I just cook it with the carrots and onion at the beginning). We love tomato soup paired with homemade bread (grilled cheese if we are lucky). It’s reminiscent of all the Campbell soup commercials from my childhood. This makes enough for our family of six with enough just for me to have leftover soup the next day.