Tomato Basil Soup
photo by Boomette
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1814.36 g can tomato juice (large can)
- 2-3 carrots, peeled and cut into 3-4 pieces
- 1 large onion, cut into 3-4 pieces
- 1-2 garlic clove, crushed
- 20 basil leaves, loosely torn (1/4 C., I am guessing)
- 946.36 ml fat free chicken broth
- 473.19 ml fat-free half-and-half
- 29.58 ml tonys cajun seasoning (garlic powder, onion, cayenne, black pepper etc.) or 14.79 ml salt, plus seasonings of your choice. (garlic powder, onion, cayenne, black pepper etc.)
- 59.14 ml butter, surely would not hurt. southern thing...i'm sure
directions
- Pour tomato juice into large Dutch Oven type vessel. Add onion, garlic, carrots, basil leaves and seasoning and bring to a boil. Reduce to medium heat and let cook for 30 minutes or so. Discard basil leaves or leave in if you prefer. I do not like them chopped up in the soup (just me). Use an immersion blender and blend all until well pureed. Add chicken broth and bring back to hot temperature Add FF half & half but DO NOT BOIL. Taste and adjust seasonings and add more basil if desired. Serve with a crusty garlic french bread is a must! Float a basil leaf on top for presentation. Now -- make another pot and freeze.
- Note. If you do not have or want to use an immersion blender discard carrots, onion, garlic and basil. Its just as good.
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Reviews
-
Made this pretty much as given, although I did leave out the butter, & as with PaulaG in her review, I was happy to cut back on all the salt I could! We loved this soup & will be keeping the recipe in with our other comfort soups to make as the weather cools! Thanks for sharing the recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]