Stovetop Tomato Basil Soup Recipe By Tasty

Steps:

• Combine oil, onion, celery, and garlic over medium heat in a large pot. Sauté for 3 minutes until onions are translucent.
• Add salt, pepper, tomato paste, basil, crushed tomatoes, broth, baking soda, and thyme. Bring to a boil.
• Lower heat and cover, simmering for 15 minutes.
• Uncover and remove thyme.
• Use an immersion or countertop blender to blend the soup until smooth.
• Allow to cool 2 minutes and serve topped with basil.
• Enjoy!

Steps:

• Over medium heat, fill a small pot with 4 cups (960 ml) of water. Add canned tomato soup to the pot and season with ~10 shakes of pepper.
• Stir the soup and season with basil, thyme, and sage
• Continue stirring for five minutes. Then cover and let simmer for 10 minutes.
• Stir for 2 more minutes and add more salt, pepper, and herbs, to taste.
• Allow the soup to cool slightly before serving.
• Enjoy!

Steps:

• In a Dutch oven, cook carrots and onion in butter over medium-low heat for 30 minutes or until vegetables are tender, stirring occasionally. Remove from the heat and cool slightly., In a blender, place 1/2 broth and the cooled vegetables; cover and process until blended. Return to the Dutch oven. Stir in the tomato puree, basil sugar, salt, pepper and remaining broth. , Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Reduce heat to low. Gradually stir in evaporated milk; heat through (do not boil).