Tomato Basil Soup

"I found this recipe in The Best of Cooking Light 2. We particularly enjoy it in the summer when we get basil fresh from the flower box and local tomatoes at the farmer's market."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
1hr
Ingredients:
8
Serves:
8
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ingredients

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directions

  • Bring tomato and juice to a boil. Reduce heat and simmer 30 minutes.
  • Place tomato mixture and basil leaves in blender and puree until smooth. Return to pot and stir in milk, salt and pepper. Add cream cheese, stirring well with a whisk, and cook until thick.
  • Remaining soup may be refrigerated in a tightly sealed container for up to 1 week.

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Reviews

  1. An outstanding soup and a perfect use of fresh garden tomatoes and basil. I was able to use my Vita-Mix and make fresh tomato juice. The tomatoes were placed into boiling water until the skins split and then plunged into cold water. This makes peeling them very easy. After cooking, everything except for the milk was placed into the Vita-Mix container and processed. The milk was tempered before adding to the hot soup. Served this with grilled cheese sandwiches for a substantial and delicious lunch. Made for *PAC Autumn 2008*
     
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RECIPE SUBMITTED BY

I am in my second year of retirement and thoroughly enjoying it. My husband Ron and I have been married for 28 years and are the proud parents of 2 sons in their 20's. We have lived in Barrie, a growing city on the shores of Lake Simcoe in Ontario, for 30 years and have no plans to move anytime in the near future. Obviously, we like it here! <br> <br>I like to try different recipes and have found Receipzaar a great resource. Reading the reviews that others cooks have posted has also helped me become a little more adventurous in making adaptations myself. I have always been a bit of a slave to the written recipe and now find myself incorporating other suggestions and even making a few of my own modifications.
 
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