One pot tomato basil soup

tomato soup (4)tomato soup

Hands down the best soup I have ever had. The broth is irresistibly good, you will want to drink every last sip. The noodles have the most incredible flavor from cooking in the broth with the basil and garlic. I even used whole wheat noodles and nobody could tell (sneaky mama strikes yet again.)But the greatest thing about this recipe is that it is a fabulous tomato, vegetable soup base recipe. For instance; I have thrown celery, cilantro, and rosemary in the pot to substitute for the other herbs if I am out of them. As long as you use the staples of the recipe, the garlic, vegetable broth, and tomatoes, the rest of the ingredient options are endless. And do we even need to discuss how simple this soup is to make? 10 minutes to gather your ingredients and do some light chopping, and your stove will do the rest. Check, and, mate.

Thank you Donna from Apron Strings for the fantastic recipe, check out the original recipe here along with a beautiful picture of the soup while it is cooking.

  • 12 ounces linguine pasta
  • 1- 15ounce can of diced tomatoes (with peppers)
  • 1 large onion, diced
  • 4 cloves garlic, thinly sliced
  • ½-1 teaspoon red pepper flakes(depending on how spicy you want it)
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4½ cups vegetable broth
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese
  1. In a large pot, place noodles, onion, garlic, tomatoes, and basil.
  2. Pour in vegetable broth.
  3. Sprinkle the pepper flakes and oregano on top and drizzle with olive oil.
  4. Heat to a boil and then simmer on low heat covered for 10 minutes or until there is little liquid left.

tomato soup (2) tomato soup (3)