School Buzz

Tomato Basil Soup

Tomato basil soup

Even tomato haters will love this tomato basil soup. 

Even tomato haters will love this tomato basil soup. 


1 tablespoon butter
2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, chopped
1 bay leaf
1½ teaspoons salt, divided
4 cloves garlic, chopped
3 tablespoons tomato paste
10 large basil leaves, plus extra for garnish
2 28-ounce cans crushed tomatoes 
2 cups chicken broth
¾ teaspoon black pepper
Sour cream for garnish, optional

Recipe directions: 

Heat the butter and oil in a large Dutch oven or saucepan over medium heat. Add the onion, carrots, bay leaf and ½ teaspoon salt. Cook for 10 minutes, stirring often, or until the onion is translucent and the carrots have softened. Add the garlic and cook for another 3 minutes. Add the tomato paste and basil leaves, and stir to coat the veggies with the tomato paste. Cook another 2 minutes. Stir in the tomatoes (with juices), chicken broth, black pepper and 1 teaspoon salt. Bring to a boil. Lower the heat to medium-low and simmer for another 30 minutes. Taste and add a little more salt and pepper if you’d like (we like extra fresh-ground pepper in ours). Remove the bay leaf, and, using an immersion blender, puree the soup (alternatively, transfer the soup to a blender and puree until it’s creamy). Garnish with a couple of basil leaves and a dollop of sour cream for anyone who likes it, and serve with cheese toasts.

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