Creamy Tomato Basil Soup. Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream. Reviews for: Photos of Rich and Creamy Tomato Basil Soup. This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables.
Asheley's totally in charge of the grilled cheese. I get yelled at for using too much butter (like there is such a thing as too much butter). Made with fresh tomatoes and basil, it's the perfect summer soup. You can have Creamy Tomato Basil Soup using 20 ingredients and 7 steps. Here is how you cook it.
Ingredients of Creamy Tomato Basil Soup
- It’s 2 tbs of butter.
- Prepare 1 tsp of olive oil.
- Prepare 1 of medium onion – chopped.
- Prepare 3 cloves of garlic – crushed.
- Prepare 2 (14.5 oz) of cans whole tomatoes – drained.
- You need 6 cups of tomato juice.
- You need 4-6 tbs of granulated sugar.
- It’s 2 tsp of chicken soup base (or 2 cubes bullion).
- It’s 1/4 tsp of black pepper.
- You need to taste of sea salt.
- It’s 1 cup of evaporated milk.
- You need 1/4 cup of chopped fresh basil.
- It’s of Optional garnishes (per bowl).
- You need 1 tsp of chiffonade of fresh basil.
- It’s 1 tsp of chopped fresh parsley.
- It’s 3-4 of seasoned croutons.
- Prepare 2 tsp of shredded mozzarella or parmesan.
- You need of couple dashes Tabasco sauce.
- Prepare of drizzle of extra virgin olive oil.
- It’s pinch of cayenne powder or smoked paprika.
Heavy cream and butter make it rich and flavorful. Creamy Tomato Basil Soup is a rich and creamy soup using tomatoes, garlic, sauteed onions, fresh basil, and cream. I have been blogging at Modern Honey for almost two years. In some ways, it feels like it flew by and in other ways, it feels like a lifetime.
Creamy Tomato Basil Soup step by step
- Melt butter with olive oil in a 3 to 4 quart stock pot over medium heat. Add onions and garlic. Sautee until onions are translucent. About 5 – 7 minutes..
- Transfer onion and garlic to blender. Add drained cans of whole tomatoes. Cover and pulse until you have a coarse puree. Note: You may want to vent the lid slightly so steam doesn't pop the lid off..
- Transfer puree back to stockpot over medium high heat. Add tomato juice, soup base and 3 tbs of the sugar. Taste and add up to 1 more tbs sugar at this time. Note: The sugar is used to help cut the acidity of the tomatoes. The acidity of tomatoes can vary from batch to batch so always start low when adding the sugar..
- Bring to a boil, reduce heat to medium and simmer uncovered for 20 – 25 minutes to reduce slightly (about the consistency of a thin gravy). Taste soup after it has reduced. Add pepper, salt to taste, and up to 2 tbs more sugar as needed/desired (I normally use the full 6 tbs)..
- Reduce heat to low. Once soup has stopped bubbling stir in evaporated milk until well incorporated. Then stir in chopped basil. Cover and let sit about 5 minutes for flavors to blend..
- Dish up and garnish with any combination of suggested garnishes above..
- Alternate version: For a smoother consistency, before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids. Return to pot, then add evaporated milk and basil as in step 5..
It depends on the day. For the past two. Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go — (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.). Made with diced tomatoes, cream, fresh basil, parmesan, and a surprise ingredient! I think for a lot of people, soup weather is just around the corner. There is a local place here called Aloha Salads that makes the best Tomato Basil Soup I've ever eaten.