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Tomato Basil Soup

Updated May 21, 2021Published Feb 25, 2019 By Julia Leave a CommentThis post may contain affiliate links.

Summary:
Featuring fresh basil and roasted red peppers, this flavorful tomato soup is hearty and creamy, without using cream. All of the ingredients are puréed together, giving the soup a smooth and thick consistency.
tomato basil soup served in a bowl

Tomato Soup

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Prep: 20 mins
Cook: 45 mins
Yield: 7 servings

INGREDIENTS

  • 28-ounce can crushed tomatoes
  • 12-ounce jar roasted red peppers, drained
  • 1.5 cups packed fresh basil leaves (Note 1)
  • 1 medium onion, finely chopped
  • 1 medium carrot, finely chopped
  • 3 cups water
  • 1/2 cup finely grated parmesan cheese (Note 2)
  • 2 tablespoons butter
  • 2 teaspoons table salt
  • 1/2 teaspoon ground thyme (Note 3)
  • 1/4 teaspoon crushed red pepper flakes

INSTRUCTIONS

  • Sauté: Melt butter in pot or dutch oven over medium heat (Note 4). Add onions, carrots, salt, thyme, and red pepper flakes. Cook until starting to brown, about 10 minutes, stirring frequently. Add basil to pot, stirring with everything until wilting, about a minute.
  • Simmer: Add crushed tomatoes, drained red peppers, and water to pot, stirring together with vegetables. Increase heat to bring to boil, then cover with lid. Decrease to medium-low heat and simmer for 30 minutes.
  • Blend: Uncover and turn off heat. Use immersion blender to blend mixture until very smooth, or pour into tabletop blender for same effect (Note 5).
  • Serve: Gradually stir in parmesan cheese until melted. Optionally, season with additional salt to taste. Serve (Note 6).

NUTRITION

Makes 7 Servings
Amount Per Serving (1 cup):
Calories 110 (35% from fat)  
Total Fat 4g 7%
   Saturated Fat 3g 16%
Cholesterol 14mg 5%
Sodium 770mg 32%
Net Carb 8.5g  
Total Carb 11g 4%
   Dietary Fiber 2.5g 11%
   Sugars 4g  
Protein 5g  
Vitamin A 49% · Vitamin C 30% · Calcium 11% · Iron 12%

PHOTOS

tomato basil soup served in a bowl
making tomato soup in yellow dutch oven
tomato basil soup served in a bowl

NOTES & TIPS

(1) Basil. About 1.5 ounces weight of fresh basil leaves.
(2) Parmesan Cheese. This is finely grated parmesan that has a sandy or almost powdery texture, not shredded, often available in pre-grated bags in the refrigerated section of U.S. grocery stores. This can be substituted with similar cheeses like pecorino romano or asiago.
(3) Dried Thyme. This amount is for powdered dry thyme, not whole leaves.
(4) Pot. Any medium to large pot can be used for this recipe. I use a 6 quart dutch oven, and smaller sizes will work as well.
(5) Blender. An immersion blender is convenient for making puréed soups like this. If you don’t have one, pour the soup into a large countertop blender and blend for the same effect. Make sure that your blender is safe for use with hot liquids.
(6) Serving. Serve in bowls, optionally topping with extra fresh basil. Pair with homemade parmesan crisps, almond flour garlic knots, or chicken avocado bacon salad.

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Filed Under: Low Carb, Per Serving: 5-10g Net Carbs, Soups Tagged With: basil, carrot, crushed red pepper, crushed tomatoes, dried thyme, featured, gluten free, more10ingredients, more60min, onion, parmesan cheese, stovetop, vegetarian

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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