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Are you looking for an amazing recipe for tomato basil soup? Look no further! Fall is soup weather to me, and we are now in the thick of it!
My sister is an amazing cook. I dabble, she creates. She has the gift of eating something somewhere and then figuring out how to make it at home. I can do this to some extent, but I am not nearly as successful as she is.
When visiting her in the South a couple of years ago, we both had the most amazing tomato soup. It was just a week or so later that she sent me this recipe. I tweaked it for my super sized crowd, of course. It is a favorite at our house, and although it tastes all fancy and gourmet, it’s a snap to make.
We affectionately refer to it as Stephanie’s soup, but you would call it tomato basil soup.
For this recipe you will need:
- 3 minced shallots
- 4 cloves minced garlic
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 1 cup vodka
- 2 28 ounce cans of diced or crushed tomatoes
- 3 cups chicken stock (I have used broth here as well)
- cream or half and half
- fresh basil for garnish
First, you will need to put your shallots and garlic in a pan with some olive oil. Let them sweat for a bit on low, but watch closely so you don’t burn your garlic. This step only takes about three minutes.
Then, add in your sugar, lemon juice, and vodka. Allow this to cook down so the alcohol evaporates, about 20 minutes.
Next, add in the tomatoes and chicken stock and simmer for 45 minutes or so, just to thicken it a bit. Remove from heat and blend it using an immersion blender or in your regular blender.
Serve with the cream as you like it. Garnish with fresh basil.
We generally serve this with cheese stuffed bread for dipping. This combination is to die for!