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Tomato Basil Soup
This classic tomato basil soup is made from scratch using fresh tomatoes and aromatic vegetables. It relies on a simple base of carrots, onions, and garlic to build deep flavor before simmering with fresh basil. Serve this comforting bowl on a chilly weeknight alongside a grilled cheese sandwich or a slice of crusty bread. A touch of sugar balances the natural acidity of the tomatoes, resulting in a bright, savory, and deeply satisfying soup.
Ingredients
- 2 tablespoons olive or vegetable oil
- 1 medium carrot, finely chopped (½ cup)
- 1 medium onion, finely chopped (½ cup)
- 1 clove garlic, finely chopped
- 6 large tomatoes, peeled, seeded and chopped (6 cups)
- 1 can (8 oz) tomato sauce
- ¼ cup thinly sliced fresh or 2 teaspoons dried basil leaves
- ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
- 1Warm the olive or vegetable oil in a 3-quart saucepan over medium heat. Add the finely chopped carrot, onion, and garlic. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender but have not taken on any color.
- 2Add the chopped tomatoes to the saucepan and cook uncovered for 10 minutes, stirring occasionally. Mix in the tomato sauce, basil, sugar, and salt. Continue to cook uncovered for another 10 minutes, stirring occasionally, until the soup is completely heated through.