CREAMY TOMATO BASIL SOUP: Easy Recipe/How to Make the Most Delicious Creamy Tomato Basil Soup

Ingredients

• 2 cans (28 oz each) Italian Stewed Tomatoes (canned, with herbs and vegetables)
• 1 can (6 oz) Tomato Paste
• 1 large Onion (peeled and thinly sliced)
• 1 cup loosely packed Fresh Basil (leaves torn by hand)
• 3 cloves Garlic (minced)
• 1 stick (½ cup) Unsalted Butter (cut into cubes)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 tablespoons All-Purpose Flour (for thickening)
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 4 cups Chicken or Vegetable Broth (low‑sodium)
• 1 cup Half‑and‑Half
• 1 teaspoon Granulated Sugar
• 1 teaspoon Kosher Salt
• 1 pinch Freshly Ground Black Pepper (optional)
• 8 slices Sourdough Bread (freshly baked or day‑old)
• 4 oz Havarti Cheese (sliced)
• 4 oz Provolone Cheese (sliced)
• 1 teaspoon Italian Seasoning
• 2 tablespoons Butter (for spreading) (softened)

Instructions

1. Prepare All Ingredients

   Thinly slice the onion, tear the basil leaves, mince the garlic, and open the canned tomatoes and tomato paste.

   Time: PT10M

2. Melt Butter and Add Oil

   In a large pot over medium heat, melt the butter and add the olive oil to prevent the butter from burning.

   Time: PT2M

   Temperature: medium

3. Sauté Onion

   Add the sliced onion to the pot and cook, stirring occasionally, until translucent (about 5 minutes).

   Time: PT5M

   Temperature: medium

4. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

5. Incorporate Flour

   Sprinkle the flour over the onion‑garlic mixture, stirring constantly for 3–5 minutes until the flour turns a light golden color.

   Time: PT4M

   Temperature: medium

6. Add Broth and Bring to a Gentle Boil

   Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Increase heat to medium‑high and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: medium‑high

7. Stir in Tomato Paste

   Add about half of the tomato paste (you can adjust later) and stir until fully incorporated.

   Time: PT1M

8. Add Tomatoes and Herbs

   Add the two cans of stewed tomatoes, dried oregano, dried thyme, a teaspoon of kosher salt, and a pinch of black pepper.

   Time: PT2M

9. Simmer

   Reduce heat to low and let the soup simmer uncovered for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low simmer

10. Blend Until Smooth

    Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety.

    Time: PT5M

11. Finish with Half‑and‑Half and Sugar

    Stir in the half‑and‑half and the teaspoon of sugar, then blend for another 2–3 minutes for extra creaminess.

    Time: PT3M

12. Season to Taste

    Taste the soup and add more salt, pepper, or a pinch of sugar if needed.

    Time: PT2M

13. Butter the Bread

    Spread a thin layer of softened butter on one side of each sourdough slice; this side will contact the grill.

    Time: PT3M

14. Assemble the Sandwiches

    On the un‑buttered side of a slice, layer Havarti and provolone cheese, sprinkle with Italian seasoning, then top with another slice butter‑side up.

    Time: PT2M

15. Grill the Sandwiches

    Place the assembled sandwiches in a pre‑heated panini press. Close the lid and grill for about 5 minutes, or until the bread is crispy and the cheese is fully melted.

    Time: PT5M

    Temperature: medium‑high

16. Cut and Serve

    Remove the grilled cheese from the press, let cool for a minute, then cut into bite‑size squares for easy dunking.

    Time: PT2M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

45 g

Fat

30 g

Fiber

6 g