Amish Inspired Homemade Tomato Basil Soup Recipe
This delicious tomato soup has a rustic charm and the perfect balance of sweet and savory flavors. Top this tomato basil soup with some melty cheese for a comforting, hot soup any time of the year!
Servings 4
Equipment
- 1 Large pot
- 1 stirring utensil
- 1 immersion blender
Ingredients
- 1/2 cup pasture raised butter, separated
- 1 medium onion, chopped
- 3 medium garlic cloves, minced
- 2/3 cup chopped roasted red bell peppers
- 2 medium carrots, peeled and chopped into 1 x 1 cm pieces
- 24 oz jarred strained tomatoes or homemade canned tomatoes
- 2 cups filtered water or chicken broth
- 1 teaspoon salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried basil (or about 3 tablespoons/a handful of fresh sliced basil)
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- In a large pot, sauté onions with 2 tablespoons of the butter until translucent.
- Add minced garlic and stir until just fragrant, then quickly add chopped roasted red bell peppers (canned or freshly made) and stir.
- Add carrots, strained tomatoes, chicken stock or water, salt, pepper, and dried basil. Bring to a boil.
- Reduce to medium heat and cook for about 30 minutes, or until carrots are soft. Make sure to stir occasionally and adjust the heat as needed or the soup may burn on the bottom of the pot.
- Add the rest of the butter and allow it to melt.
- Blend with an immersion blender until somewhat smooth, (my personal preference is to leave a few small pieces of carrot for added texture).
- Add extra salt to taste.
- Ladle into serving bowls and garnish with your choice of cheese and other toppings of choice!
- Enjoy!