Tomato Basil Soup

Tomato Basil Soup

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3 1/2 cups heavy cream
3 tablespoons sugar
2 cans (28 ounces each) diced fire roasted tomatoes
1/4 cup dried basil
Salt and pepper
1 cup shredded Parmesan or mozzarella cheese
Extra grated or shredded Parmesan cheese
3 to 4 fresh chopped basil leaves

In a large soup pan mix together tomatoes with juice, heavy cream, sugar, basil, and a little salt and pepper. Bring to a boil and stir occasionally. Simmer for a minute or two. Turn down heat. Blend the soup with an immersion blender until it’s pretty smooth. If you don’t have an immersion blender, let the mixture cool a bit. Then, put it in your blender and puree in batches. Return soup to the pot. Bring the soup back to a simmer. Turn off heat and whisk in the cheese. Taste to see if a little more salt and pepper is needed. Serve in bowls with extra cheese and chopped fresh basil on top.

This soup makes everything better! Serve with garlic bread or, better yet, a grilled cheese sandwich for dunking and let me tell you, life is good! If you can’t find fire roasted tomatoes, regular canned tomatoes will work fine.

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Show Comments (3)

  1. Reply

    Kris Wilcox

    August 17th, 2012 at 5:59 PM

    Hi Amy,
    This soup looks perfect for those cold fall days that are coming our way. Easy to make and looks scrummy! Look forward to trying it soon.

  2. Reply


    October 15th, 2011 at 5:52 PM

    Can you please make your recipes printer friendly? I hate the waste of printing two pages when one will do.

    • Reply

      Amy Hanten

      October 16th, 2011 at 4:33 PM

      Hi Ruby,

      You can click on the green Print/PDF button under the recipe for printer friendly pages. Thanks for reading!


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