This past weekend and I catered a church event and my instructions were to prepare a ‘light’ meal. I struggled knowing what a light meal was but ended up deciding that a soup and panini dinner sounded like a good option. I searched my blog for my traditional tomato basil soup reipce but realized I had never posted it all these years. I have this Vegetable Tomato Basil Soup or this Butternut Tomato Soup–both of which I love, but this recipe is completely traditional and simple to make. We have had a little cooler weather this week and so I thought I would share one last soup recipe before summer is in full bloom 😉 Hope you love it as much as we did!
- 1 white onion diced
- 1/2 large red onion diced
- 1 stick butter
- 5 cloves garlic minced
- 3-4 Tbls. chicken bouillion base I love the stuff that comes in a jar at Costco
- 1/4 cup pesto the Kirkland Basil Pesto is my favorite
- 3 cans tomato paste
- 1 1/2 tsp. black pepper
- 4 leaves fresh basil chopped fine (can use more for garnish)
- 3 tsp. dry basil
- Salt to taste
- 1/2 tsp. cayenne pepper
- 2 quarts half & half
- 1 cup water or milk or chicken broth if using less chicken bouillion
- 8-9 cans 14.5 oz. crushed canned tomatoes
- Saute the onions and butter in a large soup pot until the onions are tender and translucent. Add the garlic, chicken bouillon base, pesto, tomato paste, and pepper.
- Continue to saute until the seasonings begin to smell fragrant (about 4-5 minutes) and then add the remaining ingredients.
- Let the soup simmer on medium low heat until the soup thickens and the flavors come together. If you like a thinner soup, add more half & half or milk. If you like a thicker soup, let the soup simmer for longer so that liquid evaporates. Serve with fresh cream on top with fresh basil and/or parmesan cheese.