Chunky Tomato Soup
summerlunch
- Author
- Steven Satterfield
- Yield
- 4 servings
- Prep time
- 10 minutes
- Cook time
- 40 minutes
- Total time
- 50 minutes
Ingredients
produce
- ✓1/4 cup fresh basil (chopped)
- ✓1 onion (chopped)
- ✓2 garlic cloves (minced)
- ✓2 pounds tomatoes (chopped)
pantry staple
- ✓4 cups vegetable broth
- ✓salt
- ✓freshly ground pepper
- ✓2 tablespoons olive oil
- ✓1/4 teaspoon crushed red pepper
- ✓1 tablespoon tomato paste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, tomato paste, and crushed red pepper; cook for 1 minute.
- Add the tomatoes and cook until they begin to break down, about 5 minutes.
- Stir in the vegetable broth and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes.
- Puree half of the soup in a blender until smooth.
- Return the pureed soup to the pot and stir to combine.
- Season with salt and pepper to taste.
- Stir in the basil just before serving.
My notes
For a creamier soup, you can add a splash of cream or a dollop of yogurt before serving.