Tomato Basil Soup | Soup Recipes

Basil is one of the aromatic and flavorful herbs. Often termed as the "king of herbs" by many cookery authors, it has is origin from Asia. Basil has a mild to sweet flavor depending on the type. Tomato Basil soup is one of my favorites soups in Italian Cuisine. The first time I tasted it was in Noodles & Company in the name of Tomato Basil Bisque. It has a warm flavor from the basil, tangy sweetness from the tomatoes, richness from the cream with a mild spicy undertone from the red pepper. This recipe here although does not have cream (not bisque) but still has the same great taste.

Ingredients:
Adapted from Giada's recipe here
Crushed Tomatoes - 1 - 28 oz can
Vegetable Stock - 3 cups (I used 3 vegetable bouillon cubes with 3 cups of water)
Fresh Basil Leaves - leaves from 3 twigs
Onion - chopped - 1 cup
Garlic cloves - 3
Carrots - 2 medium sized - diced
Bay leaf - 1
Red chilli flakes - 1/2 tsp
Salt - to taste
Ground Pepper - 1/2 tsp
Butter - 2 tbsp

Method:

Heat butter in a big pot and add the chopped onion, carrots and garlic. Saute in med-high heat for about 4 to 5 mins until the onions soften. Add the bay leaf, red chilli flakes and mix. Now add the crushed tomatoes and the vegetable stock with chopped basil leaves. Add salt and pepper to taste and bring to boil. When it boils reduce the heat to low and cover with a lid and let it simmer for 30 mins. Transfer the contents to a food processor and pulse until pureed. Take precaution that the contents would be hot. A hand blender works like a charm. Keep warm until you serve. Serve with any bread of your choice. I enjoyed this as a wholesome lunch with french baguette bread.

Sending this tasty and colorful Tomato Basil Soup to Reva's Herbs & Flowers - Basil event by PJ and Dish It Out - Tomato and Chilli event by Vardhini.

Sending this to Srivalli's Soups and Salads Mela

Also sending the Thai Green Curry and Pasta with Spinach Basil Pesto to Herbs & Flowers - Basil event.