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Spicy Tomato Basil Soup

A spicy tomato basil soup that is perfect for using up garden tomatoes.
Course: Main
Author: Kristi

Ingredients

  • 7 cups chopped tomatoes
  • 1 cup diced carrots
  • 1 medium sized yellow onion chopped
  • 6 garlic cloves coarsely chopped
  • 1 14.5 ounce can chicken broth
  • 2 teaspoons sea salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup whole or 2% milk
  • 2 teaspoons dried basil
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon garlic powder

Add at the end

  • 1 teaspoon salt if needed; optional, see notes
  • 1/2 teaspoon ground black pepper if needed; optional, see notes
  • 2 to 3 tablespoons Franks Red Hot optional, see notes

Instructions

  • Bring the tomatoes, carrots, onions and garlic to a slow boil over medium-high heat in a stockpot, then reduce heat to medium-low. Cover and simmer for 30 minutes. Stir in the chicken broth, salt and black pepper.
  • In a small saucepan, melt the butter over medium-low heat. Whisk in the flour and stir until thick. Slowly whisk in the milk and continue to whisk until smooth. Whisk until thickened (roughly 3-5 minutes). Stir milk mixture in to the stockpot with the vegetables. Season with basil, celery salt, black pepper, garlic powder and Franks Red Hot hot pepper sauce. (Add an extra 1 teaspoon of salt, if necessary.) Continue to simmer the soup on low heat until it reduces and thickens, about 1 hour.
  • Allow the soup to cool a bit and with an immersion blender, blend soup until smooth. Strain through a fine strainer to remove any residual (i.e. seeds and tomato skins) and return to heat. Warm and serve.

Notes

I modified this recipe quite a bit to get the flavor profile I wanted. The 1 teaspoon of salt, the 1/2 teaspoon of black pepper and the 3 tablespoons of Frank's Red Hot hot pepper sauce we used is entirely optional. Using 3 tablespoons will result in a very spicy tomato soup. If you don't like spicy, either omit it altogether or add just a bit at a time until you achieve your desired flavor profile. I also used whole milk in my recipe because it's what I had on hand from another recipe I'd just made. To lighten it up, use 2% or Fat Free milk.