This is a recipe for Delicious Homemade Creamy Tomato Basil Soup.
Do you love tomato basil soup? If so, don’t miss out on this amazing homemade recipe.
Some tomato basil soup recipes are too acidic and others don’t have much taste of basil.
This recipe has a great balance between the tomato, basil, and cream, that is not too acidic. If you want a great balance follow the recipe to the letter. This is so good as it is written but it can be tailored to your own pallet as well.
If you’d like it creamier, add more cream, more tomato-based, and then add less cream, etc.
You can also add orzo pasta for a bit of hearty texture.
I love that this recipe is so versatile.
Ingredients needed to make this Delicious Homemade Creamy Tomato Basil Soup
4 large tomatoes OR a mix like 2 large reds and 3 Roma etc. if you are using smaller varieties
6 C tomato juice (100% tomato juice from the juice isle in the grocery store)
1 1/2 C heavy whipping cream
1/2 C butter
18 g fresh basil leaves or about 25 large leaves, (you can often find a basil plant in the produce section with a lot of leaves for a few dollars)
1 1/2 teaspoon salt (I like to cook with iodized salt to add potassium iodine to our diet)
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
optional- If tomatoes are tart/not fully ripe, add 1 or 2 TBSP sugar
Supply List needed to make this Delicious Homemade Creamy Tomato Basil Soup
food processor I have the KitchenAid
strainer to clean the basil
spoon
Instructions on how to make this Delicious Homemade Creamy Tomato Basil Soup
To learn how to make this recipe continue reading, print the free recipe below, and/or watch the video on this webpage.
1- Using a food processor (or a blender if you don’t have a processor), process the tomatoes to a semi-fine consistency—a little thinner than diced canned tomatoes.
2- Place the tomatoes, canned tomatoes, juice, and spices in a stockpot over medium heat; bring to a simmer. Cook for about 20 minutes.
3-Remove from heat; Pour 1/3 or 1/2 of the soup into a blender (or half full) add all of the basil leaves. Blend well. You may need to use an oven mitt because the soup will be hot. Pour it back into the stockpot and stir well.
4- Over medium heat, stir in heavy cream and butter. Do not boil.
5- Taste test. Add ingredients as necessary. At this point, if it is overly tart due to unripe tomatoes, add 1 TBSP or 2 TBSP sugar to combat the tartness.
6- Serve warm. Refrigerate leftovers. Should last in the fridge for about 1 week. Freeze if you’d like for it to last longer.
Serves 8.
Delicious Homemade Creamy Tomato Basil Soup
A wonderful recipe to warm you and your loved ones up on a chilly fall day.
Ingredients
- 4 large tomatoes OR a mix like 2 large reds and 3 Roma etc. if you are using smaller varieties
- 1 can diced tomatoes
- 6 C tomato juice
- 1 1/2 C heavy whipping cream
- 1/2 C butter
- 18 g fresh basil leaves or about 25 large leaves, (you can often find a basil plant in the produce section with a lot of leaves for a few dollars)
- 1 1/2 teaspoon salt (I like to cook with iodized salt to add potassium iodine to our diet)
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- optional- If tomatoes are tart/not fully ripe add 1 or 2 TBSP sugar
Instructions
1- Using a food processor (or a blender if you don't have a processor), process the tomatoes to a semi-fine consistency—a little thinner than diced canned tomatoes.
2- Place the tomatoes, canned tomatoes, juice, and spices in a stockpot over medium heat; bring to a simmer. Cook for about 20 minutes.
3-Remove from heat; Pour 1/3 or 1/2 of the soup into a blender (or half full) add all of the basil leaves. Blend well. You may need to use an oven mitt because the soup will be hot. Pour it back into the stockpot and stir well.
4- Over medium heat, stir in heavy cream and butter. Do not boil.
5- Taste test. Add ingredients as necessary. At this point, if it is overly tart due to unripe tomatoes, add 1 TBSP or 2 TBSP sugar to combat the tartness.
6- Serve warm. Refrigerate leftovers. Should last in the fridge for about 1 week. Freeze if you'd like for it to last longer.
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