All the ingredients complement each other using broth, heavy cream, and pureed fresh tomatoes with fresh minced basil.
Everyone who takes that first spoonful gives me that eye-roll of delight, so if you're a fan of tomato basil soup, give this one a try, the flavors are fabulous!
The recipe card at the end has all the measurements with full instructions just hit print to avoid ad interruptions.
Tomato Basil Soup
- saute the garlic
- puree the tomatoes with broth and vinegar
- simmer 30 minutes
- stir in the cream do not boil
- season to taste
- top with the many suggestions below
- see the complete recipe in the printable recipe card at the bottom of this post
Optional Toppings
- crumbled cooked bacon
- fresh minced onion
- chopped fresh parsley
- hot sauce to taste
- croutons
- chopped onions
- chopped tomatoes
- diced ham instead of bacon
- grated cheese or mozzarella
Substitution Suggestions
- extra-sharp cheddar, jack cheese, jalapeno jack cheese, swiss cheese
- any butter unsalted
- beer instead of chicken broth (any beer you prefer)
- vegetable broth instead of chicken
- all Tabasco or hot sauce instead of Worcestershire sauce
- finely minced onion, or garlic, or use the powder form
- black pepper instead of white pepper
Suggestions Ways To Serve It
- soda bread.wedges
- pita chips
- garlic bread
- potato chips
- croutons
- assorted crackers
- tortilla chips
- on steamed vegetables IE: broccoli, cauliflower
- drizzled on top of nachos
- drizzle on top of roasted vegetables or grilled vegetables or our grilled artichokes
- add this to a cheese board served with an assortment of fresh vegetables
- delicious with soft pretzel bites
- rye or pumpernickel bread
- serve alongside as a topping for burritos, or fish tacos for dip
- dip your french fries, potato wedges, or use the dip as a topping for baked potatoes
- over your favorite cooked pasta
- dip your sandwich into it
- perfect with cheesesteaks
- keep it warm in a slow cooker
- pour into covered crocks and on a board with the assortment of finger food sandwiches
- leftovers keep fresh for 3 days in the refrigerator and can be microwaved to reheat for around 30 seconds in a small dish
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Easy Tomato Basil Soup Fresh and Delightful
This soup is thick and comforting and can be served as a starter for lunch, dinner, or just because it's a favorite.
As we suggested above, this soup is popular with Grilled Cheese to dunk in the delicious cream of tomato basil soup.
The many toppings can be anything from crunchy tortilla chips, or croutons then loaded with bacon and mozzarella cheese.
Tips: for the freshest flavors, add the basil always at the end of cooking. Drizzle a little EVOO on top, freshly cracked black pepper with more basil leaves for presentation.
Slice the tomatoes before adding to the processor for easier puree also use a food mill to remove seeds if needed for dietary restrictions.
Tomato Basil Soup
Ingredients
- 5 or 6 plum tomatoes (or use 2 cans of whole plum tomatoes drained)
- 3 cups of tomato juice
- 4 tablespoons olive oil
- 4 garlic cloves minced
- 1 cup chicken broth or vegetable
- 1 tablespoon balsamic vinegar
- 1 cup fresh basil leaves minced into small pieces ( around 14 basil leaves)
- 1/2 cup butter
- 1 cup heavy cream salt and pepper to taste
- salt and pepper to taste
Instructions
- Tools: soup pot, food processor.
- Put the tomatoes, broth, balsamic vinegar, and add in a food processor, and pulse until smooth. Note: for a chunkier soup leave a few bits of tomatoes unprocessed.
- Heat a soup pot add the olive oil and saute the garlic in the olive oil for 2 or 3 minutes (be careful not to burn or over brown the garlic, it will become bitter).
- Stir in the pureed tomatoes and simmer on the lowest heat temperature on your stovetop for 30 minutes.
- Add the butter and cream just until the butter melts on very low heat for around 3 minutes DO NOT BOIL.
- Stir in the minced basil for another 2 minutes and serve.
- Salt and pepper to taste.
- Soup is best served the same day, basil tends to get very strong in flavor.
Notes
Suggestions Ways To Serve It
- soda bread.wedges
- pita chips
- garlic bread
- potato chips
- croutons
- assorted crackers
- tortilla chips
- on steamed vegetables IE: broccoli, cauliflower
- drizzled on top of nachos
- drizzle on top of roasted vegetables or grilled vegetables or our grilled artichokes
- serve with cheese pizza
- delicious with soft pretzel bites
- rye or pumpernickel bread
- serve alongside as a topping for burritos, or fish tacos for dip
- dip your french fries, or potato wedges, or use the dip as a topping for baked potatoes
- over your favorite cooked pasta
- dip your sandwich into it
- perfect with cheesesteaks
- keep it warm in a slow cooker
- pour into covered crocks and on a board with the assortment of finger food sandwiches
- leftovers keep fresh for 3 days
Optional Toppings
- crumbled cooked bacon
- fresh minced onion
- chopped fresh parsley
- hot sauce to taste
- croutons
- chopped onions
- chopped tomatoes
- diced ham instead of bacon
- grated cheese or mozzarella
Tip: for the freshest flavors, add the basil always at the end of cooking. Drizzle a little EVOO on top, freshly cracked black pepper with more basil leaves for presentation.
Slice the tomatoes before adding to the processor for easier puree also use a food mill to remove seeds if needed for dietary restrictions.
Note: Soup is best served the same day, basil tends to get very strong in flavor.
Nutrition Facts
Calories
256.7Fat (grams)
24.95 gSat. Fat (grams)
11.03 gCarbs (grams)
8.56 gFiber (grams)
1.21 gNet carbs
7.34 gSugar (grams)
6.3 gProtein (grams)
2.06 gSodium (milligrams)
19145.2 mgCholesterol (grams)
41.45 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Thank you for the tomato and pizza lesson my dear! Most informative - and mouthwatering. Tomatoes are like my favorite thing on the planet and I adore anything made with them. Your soup looks fantastic!!!!
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ReplyDeleteThat soup looks and sounds absolutely STUNNING! Thanks for such great recipes and the history! ~Mary
ReplyDeleteWe are so lucky to have tomatoes! Your soup and sauce are mouthwatering!
ReplyDeleteBeautiful post of one of the best things in the world - the beautiful tomato! Love the sauce - similar to mine (she modestly said) but your stunning soup - is a new "must do!"
ReplyDeleteWhat a great post. I think plum tomatoes are my favorite next to a home grown New Jersey beefsteak. I don't know what it is but the tomatoes from Jersey are the best I've ever eaten, and I'm not from Jersey! Your tomato soup sounds wonderful. Can you believe we are having a real winter?? I never made tomato soup, think I might try yours out this week. Oh and that court ruling info is awesome! Too bad for the fruit side. Have a Happy Sunday!
ReplyDeleteTerrific info on tomatoes! Your fresh sauce and soup sound excellent! I can't wait for summer and for fresh tomatoes straight from my garden.
ReplyDeleteHi gorgeous, thank you for visiting my blog and sweet comment;
ReplyDeleteTomatoes, I love tomatoes!!!!I make my own sauces too and I love tomato soup with garlic bread or grilled cheese sandwich, or...ok now I'm hungry...
ah...and I love cooking in the same electric pot too...:))))
XOXO
Great lesson on tomatoes!
ReplyDeleteNice that you carry on your tradition, eating Sunday sauce with your family.
Great lesson on tomatoes!
ReplyDeleteNice that you carry on your tradition, eating Sunday sauce with your family.
Beautiful tomatoes recipes and pics...I just planted some, let's hope they grow...so I can try your soup. You need sweet tomatoes, unfortunately the ones at the store are not always the best.
ReplyDeleteI am loving the beautiful vivid tomatoe pictures. I can hardly wait for my garden full of tomatoes this year. A friend of mine in Cali has a tomatoe party/festival with her tomato bounty. Yum!
ReplyDelete