Tuesday, January 25, 2011

cream of tomato soup with basil

We're under a deep freeze here in the Northeast and soup of any kind is a welcome treat in this kind of cold weather!  This recipe for creamy tomato basil soup is warming, filling and easy to make!  It requires about 10 minutes of hands on time and about 45 minutes of cooking time.  Serve alongside the holy trinity of butter, cheese and crusty bread better known as the grilled cheese sandwich. Enjoy!

Prep Ahead Plan:  Make this ahead of time and leave it in the fridge for heat and eat weekday lunches.  Fill up a soup thermos and send some off with your school aged little ones!

Cream of Tomato Soup with Basil


  • 4 tomatoes peeled, seeded and cut up (peeling and seeding them is optional but I like the way it comes out when doing this extra step)
  • 4 cups tomato juice
  • 10 large fresh basil leaves
  • 1 cup cream 
  • 1 stick of butter
  • 1 teaspoon of salt
  • pepper to taste

  1. Place tomatoes and juice in a soup pot over medium heat and bring to a boil.  Reduce heat and simmer for about 30 minutes. 
  2. Add the basil leaves to the pot. If you have an immersion blender, blend the mixture with it. If not, use a blender or food processor to puree the soup.
  3. Stir in the cream and butter making sure not to bring the mixture to a boil. Season with salt and pepper. Serve with a swirl of cream on top and some fresh basil leaves for garnish!  

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