Schlotzsky's Tomato Basil Soup (Copycat Recipe)
Description
A copycat Schlotzsky's tomato basil soup that matches the restaurant's rich, velvety texture in 35 minutes using ten simple ingredients and one can of tomatoes.
Ingredients
Soup base
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, grated
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
Liquid and seasoning
- 28 ounces tomatoes, crushed San Marzano tomatoes
- 2 cups chicken broth, or vegetable broth
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1/8 teaspoon red pepper flakes
To finish
- 1 cup heavy cream
- ⅓ cup fresh basil, thinly sliced, plus more for serving
- ¼ cup finely grated Parmesan, optional
Instructions
- Melt the butter with the olive oil in a heavy-bottomed pot over medium heat. Add the onion and grated carrot with a pinch of salt and cook 6 to 8 minutes, until soft and translucent. Don't let them brown.
- Stir in the garlic and cook 45 seconds, until fragrant.
- Add the tomato paste and stir constantly for 2 minutes, until it darkens from bright red to brick. This step builds the savory depth.
- Add the crushed tomatoes, broth, sugar, salt, black pepper, and red pepper flakes, scraping the bottom of the pot. Bring to a gentle simmer and cook uncovered 20 minutes.
- Turn off the heat and rest 5 minutes. Blend with an immersion blender for a full 60 to 90 seconds, until completely smooth with no texture remaining.
- With the burner off, stir in the heavy cream, sliced basil, and Parmesan if using. Taste and adjust salt, adding another ½ teaspoon of sugar if it reads sharp.
- Ladle into bowls and top with more basil and freshly ground black pepper.
Equipment
- Saucepan
- Whisk
Notes
- Never boil after adding cream. It will separate. Off the heat, always.
- Too thin? Simmer 5 extra minutes before the cream goes in, not after.
- Too thick? Loosen with broth, a tablespoon at a time. Water dulls the flavor.
- Too sharp? Add sugar in ½ teaspoon increments, or a tablespoon of butter, which rounds acid the same way.
- Better on day two. Refrigerate before adding the cream, then reheat gently and stir it in at serving.
- Freezes 3 months without the cream. Dairy separates when frozen and thawed.
Nutrition
Serving: 1ServingCalories: 412kcalCarbohydrates: 19gProtein: 8gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 96mgSodium: 1253mgPotassium: 790mgFiber: 4gSugar: 12gVitamin A: 5698IUVitamin C: 34mgCalcium: 167mgIron: 1mg