I do not remember when I has my first bowl of creamy tomato basil soup, but I do remember loving it and never wanting to go back to plain tomato soup. There is just something about a warm bowl of creamy tomato basil soup, that I just love.
The red pepper flakes in this soup add a very subtle hint of spicy to it, but are completely optional. If you are not a fan of spicy foods, you can leave them out or reduce the amount and the soup will still taste delicious.
Creamy Tomato Basil Soup
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, chopped
- 28 ounces crushed tomatoes
- 3 cups low sodium chicken stock
- 3 rounded tablespoon chopped fresh basil
- 1 tablespoon Italian seasoning
- 1 bay leaf
- 3 tablespoons granulated sugar
- 1/2 teaspoon red pepper flakes
- black pepper, to taste
- 1 cup half and half
Directions:
- In a large stockpot melt the butter over medium heat.
- Once the butter has melted add in the onion and carrots. Cook until softened, about 4-5 minutes.
- Add in the garlic and cook for an additional 2 minutes, being careful not to burn the garlic.
- Add in the crushed tomatoes, chicken stock, basil, Italian seasoning, bay leaf, red pepper flakes and sugar. Add in black pepper to taste. Bring to a boil, cover the pot with a lid and reduce the heat to low, simmer for 30 minutes.
- Remove the pot from the heat and remove the bay leaf.
- Puree with an immersion blender or transfer in batches to a blender to puree.
- Add in the half and half, stirring to combine and heat through.
Serves: 6
Calories: 187
Total Fat: 8.6g
Saturated: 5.3g
Polyunsaturated: 0.4g
Monounsaturated: 2.3g
Trans: 0g
Cholesterol: 25.1mg
Sodium: 117.1mg
Potassium: 613.7mg
Total Carbs: 19.9g
Dietary Fiber: 4.6g
Sugars: 9.5g
Protein: 4.6g
Vitamin A: 68.2%
Vitamin C: 17.8%
Calcium: 6.7%
Iron: 11.3%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from The Menu Mom.
