Tomato Basil Soup
This recipe is a new take on the old Southern tomato soup...it doesn't contain potatoes! Very yummy, and it can make a full meal with a nice grilled cheese sandwich. ** Note: Prep time includes cooling time before pureeing.
- Ready In:
- 2 yellow onions, finely diced
- 1⁄2 teaspoon garlic, minced
- 5 tablespoons butter, unsalted
- 2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 3 tablespoons sugar, plus a dash more
- 1 (15 ounce) can crushed tomatoes
- 4 cups water
- 1 cup heavy cream
- 4 basil leaves, julienne cut
- In a large saucepan over medium heat, saute the onions and garlic in butter until clear and softened. Add the salt, pepper, and 3 tbsp of the sugar. Cook until the sugar is dissolved, about 5 minutes.
- After 2 minutes, add the tomatoes and a dash of sugar and cook for 5 minutes. Add the water. Simmer for 15 minutes.
- Set the soup aside to cool. When cooled, puree the soup in a blender. Return the soup to the stove, simmer 5 minutes, and then add the cream. When heated through, sprinkle the basil for garnish.
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This is a wonderful soup. I didn't have fresh basil, so I spinkled dry basil on it. But I'll have to try it again with fresh basil. The taste is great. But maybe next time I'll use less sugar. DH find it a bit too sweet for a soup. But for me and my son it was ok. Thanks Lynette :) Made for Holiday tag game
Sure did enjoy this soup/bisque! I made it with the last of my garden tomatoes, and I reduced it by half. I will not do that again! This was hearty and delicate all at the same time. The sugar provided a nice sweetness, while cutting back on tart-ness. I pureed mine with a hand blender (boat motor) and also ran it through a strainer, as I like a smooth soup. I will tuck this away in my "best of" cookbook, and make it again this winter! Perfect on a cold day, this is filling and tasty! Thanks for sharing, breezermom!