Tomato Basil Soup
The PERFECT “soup and sandwich” soup. A quick, easy and DELICIOUS lunch or dinner soup that can be thrown together in a jiff! My kids LOVE IT with homemade grilled cheese “croutons” (a grilled cheese sandwich cut into small pieces and dropped into the soup)!
- 3 Tbsp Stock Market Tuscan Herb Extra Virgin Olive Oil
- 1 medium onion, chopped
- Jacobsen’s Italian Sea Salt, to taste
- Jacobsen’s freshly ground black pepper, to taste
- 1/4 tsp red pepper flakes, or to taste
- 1 Tbsp dried oregano
- 1/2 tsp dried basil
- 3 cloves fresh garlic, minced
- 10 tomatoes, tops cut off
- 1 cup carrots, shredded
- 6oz tomato paste
- 4 cups vegetable broth
- 3/4 cup heavy cream
- 1/2 cup fresh basil, chopped
Directions
In a medium size stock pot on medium heat, sauté onions in Tuscan Herb Olive Oil until translucent. Add freshly minced garlic and sauté for an additional minute. Add tomatoes (top side down), Jacobsen’s Italian Sea Salt, freshly ground black pepper; let simmer until tomatoes are cooked/steamed.
Once the tomatoes have cooked/steamed, remove the skin using a tongs. Smash down the tomatoes and add shredded carrots, tomato paste, dried oregano, and DRIED basil. Using your immersion blender, blend the ingredients all together; add vegetable broth and stir to combine. Allow soup to reheat before adding the half and half; add chopped basil and additional Jacobsen’s Italian Sea Salt and freshly ground black pepper to taste; stir well.
