It’s a new year and we’re starting with a childhood favourite flashback meal! Who doesn’t remember tomato soup and grilled cheese sandwiches?! How can you not love that combo, especially on a cold day. There is something s(o)uper comforting about a bowl of tomato soup.

I was hanging out a few weeks or so ago with my long time friend (and TravelFoodCool reader), Laura. We decided to kick it old school for lunch and whipped up this slightly more adult version of a childhood favourite!

I love tomatoes, but have to admit that the cold winter months in Ontario do not provide perfect tomato conditions. Canned tomatoes give you that tomato taste all year round, even when the snow is blowing and it’s -10!

The addition of fresh basil and a touch of cream give this soup a little more flare, while still providing a great big hug of nostalgia. Vegetarian? Check! Vegan? See the changes and you’re good to go! Gluten-free or celiac? Grab a bowl and spoon!

(Don’t like/can’t eat dairy? We’ve got you covered. You can do this recipe dairy-free and just enjoy the tomatoey goodness!)

Prep time: 10 minutes; Cook time: 35 minutes; Serves: 4 -6 people

What you need:

• two 28 oz (796 ml) cans of diced tomatoes (note: there is only one can pictured, please use two)
• 4 cups stock (can be chicken or vegetable)
• 1 onion, medium-sized, diced
• 4 cloves garlic, minced
• 1/2 tbsp butter (omit for vegan)
• 1/2 tbsp olive oil (double for vegan)
• 2/3 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup whipping cream (optional – use if you want a creamy tomato soup – omit for vegan)

What you do:

• In a large pot, over medium-high heat, add the olive oil and butter, melt
• Add the diced onions and garlic, saute until translucent, about 5 minutes

• Add the red pepper flakes and stir, about 1 minute

• Stir in the balsamic vinegar, salt and pepper

• Add the diced tomatoes and stock, stir

• Bring to a boil, reduce heat to a low simmer 
• Add the chopped basil

• Cook for approximately 20 minutes
• Blend with an immersion blender (or in a food processor or blender, in batches) until smooth

• Increase heat to high, bring to a boil. remove from heat
• No dairy? No problem, you can serve this now!

• Old fashioned tomato soup!
• (For a creamy soup, add the whipping cream at this point)

• Give it a good stir to incorporate the cream

• Serve

• Enjoy!

• Comfort soup!

• Is it feeling a little less cold outside?

• Serve with grilled cheese for a childhood flashback!

• How can you resist?

Yield: 4 -6

Easy Tomato Basil Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

A childhood flashback and an easy tomato basil soup!

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Ingredients

• 2 - 28 oz (796 ml) diced tomatoes
• 4 cups stock (can be chicken or vegetable)
• 1 onion, medium sized, diced
• 4 cloves garlic, minced
• 1/2 tbsp butter (omit for vegan)
• 1/2 tbsp olive oil (double for vegan)
• 2/3 cup fresh basil, chopped
• 1/2 tsp red pepper flakes
• 2 tbsp balsamic vinegar
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup whipping cream (optional - if you want a creamy tomato soup - omit for vegan)

Instructions

1. In a large pot, over medium high heat, add the olive oil and butter, melt
2. Add the diced onions and garlic, saute until translucent, about 5 minutes
3. Add the red pepper flakes and stir, about 1 minutes
4. Stir in the balsamic vinegar. salt and pepper
5. Add the diced tomatoes and stock, stir
6. Bring to a boil, reduce heat to a low-simmer 
7. Add the chopped basil
8. Cook for approximately 20 minutes
9. Blend with an immersion blender (or in a food processor or blender, in batches) until smooth
10. Increase heat to high, bring to a boil. remove from heat
11. (For a creamy soup, add the whipping cream at this point and stir)
12. Serve
13. Comfort soup!
14. Serve with grilled cheese for a childhood flashback!