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Canned fire roasted tomatoes are the secret to an easy and delicious tomato basil soup! This homemade soup needs no cream for a rich flavor and it's a great part of a healthy diet. | justalittlebitofbacon.com #italianrecipes #souprecipes #soup #tomatosoup #tomatoes
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Roasted Tomato Basil Soup with Red Wine Croutons

Canned fire roasted tomatoes are the secret to an easy and delicious tomato basil soup! This homemade soup needs no cream for a rich flavor and it's a great part of a healthy diet.
Course Soup
Cuisine Italian
Keyword tomato soup
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 200kcal
Author justalittlebitofbacon

Ingredients

Roasted Tomato Basil Soup

  • 2 tbsp olive oil
  • 1 large white onion, finely diced
  • 1/2 tsp kosher salt
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 2 28-oz cans fire roasted tomatoes, either whole or diced
  • 5 cups vegetable or chicken stock low or no sodium
  • 1 pinch granulated sugar
  • kosher salt and black pepper, to taste

Toppings

  • 4 slices country style Italian bread, cut into large croutons
  • extra virgin olive oil
  • 1-2 cups dry red wine
  • 1/2 cup fresh basil, thinly sliced
  • parmesan cheese

Instructions

Roasted Tomato Basil Soup

  • In a large pot, heat the olive oil on medium-low. Add the onions and kosher salt. Saute, stirring occasionally until the onion is soft and translucent.
  • Add the garlic, thyme, and oregano to the pot and saute for another 30 seconds.
  • Pour in the stock (either vegetable or chicken), tomatoes, and a pinch of sugar. Bring to a boil. Then lower the heat to produce a gentle simmer.
  • Partially cover the pot and let simmer for 50-60 minutes.
  • Remove the soup from the heat and let cool a few minutes.
  • Using a stick blender, or in batches in a regular blender, puree until it's as smooth as you like it.
  • Taste and add salt and pepper as needed.
  • Return the soup to the pot (if you took it out) and bring it back to a simmer before serving.

Red Wine Croutons

  • To prepare the croutons, cut thick slices from a country style dinner bread. Then cut the bread into large croutons to fit in the bowls.
  • Brush each piece of bread with olive oil, then toast or grill the bread until golden brown.
  • Pour the wine into a bowl large enough for the croutons. Dip the toasted croutons into the wine until they are fairly well saturated.

Serve the Soup

  • Ladle soup into each bowl.
  • Then carefully place a crouton or two (depending on the size) onto the top.
  • Scatter sliced basil around. Shave some parmesan over. Drizzle a little extra virgin olive oil on top.

Notes

  • Vegetarian: Avoid imported parmesan and stick to vegetarian brands or skip the cheese altogether.
  • Red Wine Croutons: For those who don't (or cannot) drink, skip the wine and simply use toasted croutons.
  • Red Wine: Use a moderately priced dry wine which you enjoy the flavor of but wouldn't be sad to cook with.
  • Fire Roasted Tomatoes: I use Muir Glen fire roasted tomatoes. They have excellent flavor and are organic.
  • Make Ahead: After pureeing (step 6), you can refrigerate the soup overnight to serve the next day. Or you can freeze it in a well sealed container for up to 2 months.

Nutrition

Calories: 200kcal