Soups

Tomato Basil Soup

Tomato Basil Soup
Pinit

Video Link

Ingredients:
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

Directions:
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.

Notes:
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.

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  2. Reply

    Ruby

    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.

    0
    • 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!

      Amy

      0
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