Tomato Basil Soup

Homemade Tomato Basil Soup is a flavorful, easy-to-make bowl of comfort full of sweet acidic tomatoes, healthy veggies, warm broth, and tangy sour cream.

5 from 1 vote

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings: servings

Author: Jennifer Stewart

Ingredients

8 large ripe tomatoes diced
2 tablespoons of olive oil
2 carrots peeled, diced
1 cup of water
4 cups of chicken broth
1 teaspoon lemon pepper seasoning
2 garlic cloves minced
1/4 small onion minced
2 tablespoons fresh basil minced
2 large celery stalks diced
2 tablespoons sour cream optional

Instructions

Heat a dutch oven over medium heat, warm the oil and coat the bottom of the pan.
Add the garlic and onion and mix until cooked. Add in the carrots, celery, basil, lemon pepper, salt, and diced tomatoes. Stir until they are all mixed.
Add in the water and the chicken broth.
Stir occasionally over medium heat until all the ingredients are soft, approximately one hour.
Puree the soup in a blender and return to the dutch oven and let it heat up once again over medium heat.
Season to taste with salt and pepper if needed.
Garnish with goat cheese, extra basil, and sour cream.
Serve immediately.

Notes

For even more flavor, roast the tomatoes in the oven before adding to the pot.

If you need to use canned tomatoes, I suggest the fire roasted ones!

No fresh basil? Use half the amount in dried basil.

Want thicker soup? Leave out some of the water or broth. Or thicken afterwards with a cornstarch slurry or coconut cream.

Need a vegan version? Use all vegetable broth and vegan garnishes!

Nutrition