The Pioneer Woman Tasty Kitchen
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Chunky Tomato Basil Soup

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Level: Easy

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Description

Hearty rustic tomato soup with fresh basil for a cozy cool-weather meal!

Ingredients

  • 2 Tablespoons Olive Oil
  • 2 whole Yellow Onions, Chopped
  • 8 cloves Garlic, Minced
  • 3 cans Peeled Whole Tomatoes In Juice Or Tomato Puree (28 Ounce Cans)
  • 1 teaspoon Baking Soda
  • 2-½ ounces, weight Fresh Basil Leaves, Chopped
  • 3 cups Vegetable Stock
  • 2 Tablespoons Butter
  • Grated Parmesan Cheese, For Serving

Preparation

In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes. Add the garlic and sauté another 3 minutes.

While onion and garlic are cooking, open your canned tomatoes and dice the whole tomatoes.

Add the diced tomatoes and juices (or tomato puree) to the pot, along with the remaining ingredients (including butter). Stir to combine ingredients.

Bring mixture to a full boil then reduce the heat to a simmer and cook for 45 minutes.

Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.

Serve with grated Parmesan on top. Seriously. It’s the bomb!

Recipe adapted from jovialfoods.com recipe for Homemade Tomato Soup.

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