How to Make Tomato Basil Soup
- cook TIME 25 mins
- prep TIME 15 mins
- total TIME 40 mins
Ingredients (13)
- 12 oz tomatoes cut into wedges
- 1 oz basil
- 1 tbsp garlic minced
- 2 oz onion chopped
- 2 oz carrot diced
- 2 tbsp unsalted butter
- 1 tbsp Hunt's tomato paste
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups unsalted chicken broth
- 1 oz baguette 4 slices
- 2 tbsp parsley chopped
INSTRUCTIONS
Prep:
Chop the onion: Cut off the top and the root end of the onion. Halve it and place the cut side down on a cutting board. Using a sharpf knife, cut the onion lengthwise and then slice it across several times to mince the pieces.
Mince the garlic: Remove layers of skin from the garlic and trim the dark end. Thinly slice the garlic, and use a rocking motion to chop it until finely minced.
Cut the tomatoes into wedges: Using a sharp knife, cut the tomato in half and then divide it into quarters. You can create smaller wedges by slicing the quarters down the middle.
Dice the carrot into half- moons: Peel the skin and slice the carrot in half, then cut in half again.
Slice the baguette: Slice the baguette in half lengthwise and cut it again into strips. You’ll need 4 bread sticks for this recipe.
Cook:
Sauté the garlic, onion, and carrot: Heat a large pot over medium heat. Add 1 tbsp garlic, 2 oz onion, 2 oz carrot, and 2 tbsp unsalted butter, and cook for 3 minutes or until soft.
Add tomato paste: Stir in 1 tbsp tomato paste and cook for 30 seconds.
Stir in the tomatoes and seasonings: Add 12 oz tomatoes, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir occasionally, and cook for an extra 7 minutes.
Add the chicken broth: Pour in 2 cups unsalted chicken broth and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
Stir 1 oz basil into the pot and take off the heat.
Roast the baguette: Add 1 oz sliced baguette to the air fryer basket and bake at 350 ℉ for 4 minutes. Remove from the air fryer and set aside.
Blend the soup: Using a hand blender, blend the soup to a smooth consistency.
Serve: Pour the soup into serving bowls. Garnish with 2 tbsp parsley and serve with toasted baguette.
