Creamy Veggie-Packed Tomato Basil Soup

by Angela Gallardo in Lunch & Dinner, Recipes, Sides & Snacks

2 comments

If there was one singularly perfect summertime soup, this is it!

With a lot of veggies packed in, it has a great complex flavor.  But still plenty of tomato and basil for that familiar flavor.

I know straight creamed tomato basil is the most common but I love the chunky texture of this soup.  I’ve been enjoying it with whatever cooked protein I have on hand, and even as a saucy topping for a steak I grilled this week!

I know soup in the summer sounds counterintuitive.  But fresh flavors and no oven wins that argument immediately.

Choose your favorite cream, I’ve listed many ideas below.  Or leave it out entirely if creamy isn’t your thing! (although I may question your sanity)

Get a printable PDF of the recipe

Creamy Tomato Basil Soup

Yields: 4-6 servings

• 2+ tbsp. high-heat cooking fat of choice (I used ghee)
• 1 medium sweet or white onion, chopped
• 4 carrots, chopped
• 1 medium head cauliflower, cut into small florets
• 4 large ripe tomatoes of choice, chopped
• 4 cloves garlic, roughly chopped
• 2 heaping tbsp. tomato paste
• 1/4 c. dry white wine
• 4 c. bone broth or stock
• 2 bay leaves
• 2 c. greens of choice, roughly chopped (any will work)
• 2 c. fresh basil, roughly chopped
• 4-8 oz. creme fraiche, raw cream, cashew cream/yogurt, plain kefir, or coconut cream
• Sea salt & black pepper, to taste

Directions:

1. Heat a large stock pot over medium heat.  Once hot, add the high-heat cooking fat, onions, and carrots.  Add a generous pinch of sea salt and black pepper.  Sauté until translucent, about 5 minutes.
2. Add the cauliflower florets, tomatoes, and garlic. Add another generous pinch of sea salt and black pepper.  Sauté until the tomatoes start to break down and the cauliflower softens, another 5 minutes or so.
3. Add the tomato paste and white wine.  Stir until much of the wine has evaporated, 2-3 minutes.
4. Add the broth and bay leaves and bring to a simmer.  Simmer uncovered for 15 minutes, or until the soup has reduced a bit and the cauliflower is falling apart tender.
5. Add the greens and basil and continue to simmer until wilted.
6. With an immersion blender, pulse the soup until lightly chunky.  Optionally, you can use a regular blender for a smoother texture.
7. Remove from the heat and stir in your choice of cream to your desired creaminess.  I chose to add 4 oz. raw cream to the whole batch and then garnish with creme fraiche when serving, as shown.  Season with sea salt and black pepper, to taste.