Savor the essence of sun-ripened tomatoes with our vegetarian tomato basil soup. Canned tomatoes are meaty, minimally seeded, and budget friendly. Elevate each spoonful with BRIANNAS Parmesan and Fine Herbs Seasoned Croutons. They add a delightful crunch that's truly irresistible.
1 tbsp butter
1 tsp salt
1 medium onion, chopped
¼ tsp pepper
2 tbsp garlic, minced
¼ cup honey
2 medium carrots, chopped
2 cups half-and-half
12 oz tomato juice
½ cup fresh basil, minced
28 oz canned diced tomatoes, with juice
BRIANNAS Parmesan and Herbs Seasoned Croutons
½ cup sun-dried tomatoes in oil
Heat butter in a large pot over medium-high heat. Add onion and garlic, stirring occasionally, for 2-3 minutes. Add carrots and saute until slightly tender.
Add tomato juice, diced tomatoes with their juices, sun-dried tomatoes, salt, pepper, and honey. Bring to a boil. Reduce heat and simmer for 20 minutes.
Add half-and-half and simmer for 15 minutes. Stir in basil. Puree mixture until smooth, using an immersion blender.
Finish and serve with BRIANNAS Parmesan and Fine Herbs Seasoned Croutons and a sprig of basil.