Summer is officially over with hot days and BBQ everything. Cooler fall days call for hearty soups and comfort foods. And here we go #fortheloveofsoup – my fall recipe for Tomato Basil Soup.

Tomato Basil Soup

Did you know that cooked tomatoes have significantly higher levels of lycopene and antioxidants compared to raw? Just sautéing tomatoes for 2 min increase lycopene by 54% and antioxidants by 28%.

Tomato Basil Soup

by GourmetoZ

Cuisine Vegetarian, American

Servings 4

Categories Low-Cal, Lunch, Seasonal, Vegetarian

Classic recipe for Tomato Basil Soup. Hearty, savory and warming the heart and soul. All you need for a chilly day.

Ingredients

2 Tbsp. olive oil
1 med. onion
2 cloves garlic
3 cup vegetable or chicken stock
1 can (28 oz) whole peeled tomatoes
1 red bell pepper
2 bay leaves
1 cup basil leaves
1 Tbsp. butter
1/2 tsp. sugar

Instructions

In a sauce pan heat oil on medium. Chop finely onion and garlic and add to the pot with oil.
Cook 10 min, regularly stirring until soft.
Add stock, tomatoes, red bell pepper chopped, bay leaves and basil leaves. Heat to boiling on high.
Reduce heat and simmer for 20 minutes, stirring occasionally.
Remove from heat, discard bay leaves. Stir in butter and sugar.
Process in batches in blender or using an immersion blender. Blend soup until smooth and velvety.
Add salt and pepper to taste. Optionally add your favorite herbs like oregano or parsley.