Comfort Tomato Basil Soup

"Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!"
 
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photo by aebireri photo by aebireri
photo by aebireri
photo by aebireri photo by aebireri
photo by Navin W photo by Navin W
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
Ready In:
55mins
Ingredients:
8
Serves:
5
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ingredients

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directions

  • Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
  • Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
  • Return to low heat and stir while adding cream and butter.
  • Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!

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Reviews

  1. We were really impressed with this soup, and would give it 10 stars if we could. The only change we made was that we used 1 28oz can of crushed tomatoes, so we didn't simmer for as long as the recipe recommended. We only simmered for 15-20 minutes, and it was perfect. Thanks Sandi, for posting such an amazing recipe!
     
  2. Yummy!! My husband and my teenage boys all loved it. Used can tomatoes and followed directions as written. Served with grilled cheese...mmm mmm good!
     
  3. Used canned tomatoes, some dried basil and added a small pinch of red pepper flakes for a little heat. The parm added just the right amount of salt. Was a great addition to kicked grilled cheese sandwiches.
     
  4. Rally liked it. I essentially doubled it, subbing some of the tomatoes for juice since I had a huge can of juice to use. Also used about 9 1/2 t of dried basil, as I found a chart that suggested 1 T fresh basil = 1 t dried, but I might use a tad bit less next time. Also liked the parmesan addition as it gave a bit of substance. I think a bit of sweet sausage may be a nice optional addition for next time.
     
  5. Wonderful soup! I love the combination of tomato and basil, and the cream just takes it over the top. I used fresh roma tomatoes from the back yard, homemade chicken stock, and basil from the plants which are exploding in my herb garden. What a celebration of summer flavors! For the salt and pepper, I used 1 1/2 teaspoons of kosher salt, and approx 1/2 teaspoon of white pepper (so no dark flecks in the soup). I omitted the cheese, but added 1 tablespoon of red wine vinegar to brighten the flavors a little bit. Unlike other reviewers, I didn't find this to be heavy or overly rich, but just perfect for a creamy tomato soup. Thanks for posting a great recipe!
     
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Tweaks

  1. Made this soup for lunch. Easy to do, even last minute. I used a 28 oz can of roma tomatoes & 1 cup chicken stock. I also used 1 cup of evaporated milk instead of the heavy cream. (trying to save the hips from excessive weight gain!) We both felt this was restaurant quality, even reheated the next day. We will be having this again & again. thanks Sandi!
     

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