This easy Fire Roasted Tomato Basil Soup is loaded with flavor thanks to the canned fire roasted tomatoes. Serve it with a salad or a warm grilled cheese for a comforting and filling dinner!
We recently went to dinner at Carrabba’s with some friends and I had their Tomato and Basil soup. I am usually not a huge fan of tomato soups…but this one is different. It is packed with flavor and has a great consistency! Jorge loved this soup and ate an entire bowl (along with that sandwich you see next to it)! Another plus is this soup was very easy to throw together and does not have to sit on the stove simmering for a long time either.
- 3 (14 ounce) cans of hunt's fire roasted tomatoes
- 6 garlic cloves (chopped)
- 1 yellow onion (diced)
- 2 cups chicken stock (or vegetable stock for vegetarian)
- 1/2 cup half and half
- 1 tablespoon red pepper flakes
- 2 ounces olive oil
- 20 fresh basil leaves (rolled and cut into a chiffonade)
- In a heavy pot over medium-high heat, pour in the olive oil and saute onion until is translucent. Add the chopped garlic (except for 1 clove) and saute for 30 seconds.
- Add the cans of fire roasted tomatoes (including the juice) to the pan and cover and cook for 15 minutes, stirring occasionally.
- Remove the lid and add the chicken broth and half & half. Bring the mixture to a simmer and continue simmering to reduce the liquid in the soup, about 10 to 12 minutes.
- Add the remaining chopped garlic clove and fresh basil (reserve some for a garnish) and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes more.
- Using an immersion blender (or carefully transferring soup to a blender), puree soup until all big chunks are gone. (You can puree your soup until completely smooth, but I prefer a little texture still to mine.)
- Serve with a small sprinkle of the reserved basil as a garnish.
Amount Per Serving: Calories: 235Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 14mgSodium: 247mgCarbohydrates: 12gFiber: 2gSugar: 6gProtein: 5g
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