Chunky Tomato Basil Soup

Name: Chunky Tomato Basil Soup
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; 2-1/2 ounces, weight Fresh Basil Leaves, Chopped; 3 cups Vegetable Stock; 2 Tablespoons Butter; Grated Parmesan Cheese, For Serving

9 ingredients

7 steps

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
2-1/2 ounces, weight Fresh Basil Leaves, Chopped
3 cups Vegetable Stock
2 Tablespoons Butter
Grated Parmesan Cheese, For Serving

Directions

1

In a large pot, saute the onion in the olive oil over medium heat until browned, about 10 to 12 minutes. Add the garlic and saute another 3 minutes.
2

While onion and garlic are cooking, open your canned tomatoes and dice the whole tomatoes.
3

Add the diced tomatoes and juices (or tomato puree) to the pot, along with the remaining ingredients (including butter). Stir to combine ingredients.
4

Bring mixture to a full boil then reduce the heat to a simmer and cook for 45 minutes.
5

Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
6

Serve with grated Parmesan on top. Seriously. It's the bomb!
7

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