This was very good! I love tomato-basil soup, and this is the first homemade version that has really met the standard set by a local restaraunt. I made a few changes. First, I added 2 pressed cloves of garlic, and doubled the amount of chopped basil. Second, I used canned tomatoes because fresh are not in season right now. Lastly, since I don't care for chunky soup, I used an immersion blender to puree the finished soup. It made a really nice, creamy puree which I enjoyed very much. Thanks for posting a wonderful recipe. This will go into my must make again cookbook.
I really enjoyed this. It was pretty easy and didn't take long. I made some extra so I could freeze it and have it again. I didn't have enough heavy cream so I used about half heavy cream half 2% milk. I think the recipe is probably better with all cream. I might add some garlic next time as well. Thank you! Made for PRMR tag.
This was delicious; my family loved it. The only thing I would change is to add more basil - 2 TB of chopped fresh didn't go very far. I didn't make the croutons because I didn't have a baguette (served with biscuits instead). The soup was wonderful without them, but I've never made homemade croutons so I plan to try them soon and will update my review.