Fire Roasted Tomato Basil Soup

Fall has definitely arrived; cool fogging mornings, dreary days, and chilly nights. As much as I hate to see summer go—long days of hot and humid and warm nights around a bonfire—I have to admit that even I love a few things about fall:

  1. Pumpkin EVERYTHING (pumpkin spice lattes, pumpkin scones, pumpkin soup, pumpkin pie, pumpkin cheesecake, pumpkin overnight oatmeal, pumpkin, pumpkin, pumpkin!!)
  2. Vibrant leaves of red and yellow.
  3. Apple orchards.
  4. Comfy sweaters.
  5. Flannel shirts and vests.
  6. Stews and soups.
  7. Wood fires that fill the house with warmth and that forest smell that only a true wood fire has.

If you know how much I love summer, a list of seven things is quite impressive for me. In fact, I’m a little surprised that I love so many things about fall! Since it’s already October (gasp!) and fall has officially arrived—days of dreary weather with no sight of sun in the near future—I crave soup. The other night I decided on a whim that I would make soup for dinner, only giving myself 2-hours advance notice that this was the plan. I decided that a tomato soup with basil would be the perfect soup to satisfy my craving, never before making such a soup. I had a rough idea of ingredients and decided that we probably had enough other food in the house as backup in case this was a complete flop. Thankfully it wasn’t. My husband even ate 4 bowls! And he’s a beef stew kind of man, not a this-soup-has-no-meat-are-you-crazy kind of man. In case this is your first visit to my blog my philosophy is I won’t make anything that is too difficult and I won’t make anything that calls for a ton of ingredients. I’m all about simple, easy, clean dishes. This soup is probably the easiest soup you’ll ever make besides opening a can, dumping that into a pot, and adding water (Eek! don’t do that; make this instead!)

Fire Roasted Tomato Basil Soup

Here’s what you’ll need:

1 (28-ounce) canned peeled plum tomatoes, roughly chopped, plus juice (I carefully chopped these in my hand directly over the pot before adding.)
2 (14.5 ounce) canned Fire Roasted diced tomatoes
1 medium yellow onion, chopped
6 garlic cloves, minced (If you have access to a farmer’s market with various types of garlic, I highly recommend getting a stronger flavored garlic. If you like garlic, but don’t have access to anything other than a grocery store, consider adding an extra 2-3 cloves.)
1½ Tbsp. unsalted butterFire roasted tomato soup.
2 Tbsp. extra virgin olive oil
2-3 cups fresh basil, chopped
2 cups chicken stock or vegetable stock
Black pepper to taste

In a medium stockpot (8 quart) add the extra virgin olive oil, butter, onions and garlic. Sauté over medium heat for about 10 minutes until onions start to brown. Add all of the tomatoes, basil, and chicken (vegetable) stock. Bring to a boil. Lower heat and simmer uncovered for 40 minutes. Add pepper to taste and enjoy! (Caution soup will be extremely hot, but extremely tasty!)

Leftover idea: The next night add in whole-wheat spiral pasta for a slight twist to the previous night’s dinner!

Printable recipe

This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
Creative Commons License
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