Cream of Tomato - Basil Soup

Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a quick recipe that is great served with a green salad and French bread with garlic butter....excellent! I add more garlic than the recipe calls for and it just gets better!

Ingredients Nutrition

Directions

  1. Heat oil in heavy saucepan. Add shallots and garlic and sauté over med-low heat 2-3 minutes -- be careful not to burn garlic.
  2. Stir in broth, water, tomatoes and basil (if using fresh basil you will add it later). Add salt and pepper.
  3. Heat cream till just warm (either on stove top in a separate sauce pan or in microwave) then stir into tomato mixture. Bring just to a boil; immediately reduce heat and simmer 5 minutes. If using fresh basil, stir in at this point.
  4. Do not allow soup to boil.
  5. Serve immediately.
  6. **Note** We like a smoother soup so I usually send the canned tomatoes through the blender or food processor before adding them to the mixture.

Reviews

(2)
Most Helpful

While good, we found this to be on the bland side - more garlic! To bring up the taste, I added celery seed and tomato paste plus 3 basil balls. This was good, but not spectacular. Good with toasted cheese on a roll.

Maple January 02, 2009

This recipe was very quick and easy to make. Although it tasted great as is and on special occasions I would make it this way - for a weekly soup I might lighten the recipe up with a light cream or 2% instead of the heavy cream and then to make the soup a little thicker reduce the can of water by half and reduce the 3/4 cup to 1/2 cup of milk. But your right "PattySparx" the more garlic the better. I minced in 3 cloves and then served the soup with a garlic butter bagette. Thanks for sharing.

Mira99 November 22, 2005

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