Homemade Tomato Basil Soup

Finding this soup recipe was no easy task. It seems that everyone thinks they know the perfect soup, but I think I have finally found the right one. I tweaked it a bit and it's perfect. I got the original recipe from itsthelife.typepad.com. I have to say, I bought myself a basil plant and put it in my garden. I waited for just the right time to use all that fresh basil to make my perfect soup. It takes about 8-10 hours in the crock pot to get just right, but trust me, it's worth the wait. I hope you will enjoy!

  • 2 cups fresh basil (or one cup dried)
  • 1 cup slivered almonds or pine nuts
  • 1 cup parmesan cheese
  • 5 teaspoons minced garlic
  • 1-1/2 cups olive oil
  • 1 Tablespoon salt
  • 6-7 stalks celery (minced)
  • 2 medium onions (minced)
  • 3/4 cup butter
  • 2 teaspoon dried oregano
  • 5 28oz. cans crushed tomatoes (or 4 quarts bottled tomatoes)
  • 1 quart heavy cream (or half and half)

Make a pesto

  1. Wash & dry your fresh basil. In a food processor, add your basil, almonds or shelled pinenuts, parmesan, garlic, olive oil and salt. Blend into a lovely creamy pesto. Set aside.

Soup

  1. In a large saucepan, add butter, celery, onions and oregano. Saute until onions are transparent and soft. Do not brown. Stir in the pesto. Pour mixture into a large crock pot. Pour the tomatoes into mixture and stir. Cook on low for 8-10 hours. (The original recipe was cooked in a insta-pot for about 8 minutes. I would NOT recommend this because of the amount of soup and also the need to let all these wonderful ingredients simmer together. Trust me, it's worth the wait.) About an hour before serving, pour in the heavy cream and stir well. We love this with parmesan crusted grilled cheese sandwiches. Enjoy!

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