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The Best Tomato Basil Soup Ever
This truly is the best and easiest tomato basil soup EVER! With nourishing bone broth and infused with parmesan rind, you'll keep coming back for more and more!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Ingredients
- 2tablespoonsbutter or ghee
- 2tablespoonsextra virgin olive oil
- 1/2of a large yellow oniondiced
- 6clovesgarliccrushed
- 224 ounce cans organic crushed tomatoes OR the same amount of home-canned tomatoes
- 4cupschicken bone broth
- 3-4" parmesan cheese rind
- 2-3tablespoonschopped fresh basil OR 1-2 tablespoons dried basil
- 1pintheavy whipping cream
- salt and pepperto taste
Instructions
- Melt butter/ghee and olive oil together in a soup pot or 5-quart cast iron Dutch oven.
- Add the diced onion and saute until translucent -- 6 to 8 minutes.
- Add crushed garlic, tomatoes, chicken broth, and parmesan rind. This recipe will still work without the parmesan rind, but it infuses such a wonderful and slight parmesan flavor into the soup.
- Simmer 10 to 15 minutes.
- Remove the parmesan rind and add the basil.
- Using an immersion blender, blend the soup until smooth or to your desired consistency.
- If you don't have an immersion blender, transfer the soup VERY CAREFULLY to a regular blender.
- Make sure the top is venting and pulse it a few times, then blend on low speed until smooth or to your desired consistency. Again, please be careful if you blend this way!
- Stir in the cream, and season with salt and pepper to taste.