Wednesday, November 13, 2013

Creamy Tomato-Basil Soup

How about some soup for dinner? This recipe is so easy and so delicious, especially with a grilled cheese sandwich on the side.

Creamy Tomato-Basil Soup

1- 28oz can whole tomatoes, do not drain
1- 14oz can petite diced tomatoes, do not drain
2 cups chicken or vegetable broth
1 dozen fresh basil leaves sliced in thin strips
2 cloves garlic, minced
2-4 Tbsp brown sugar
1 tsp salt
1/2 tsp pepper (try white pepper if you have it on hand)
1 cup heavy cream
1/2 stick butter (see note below)

Puree the can of whole tomatoes in blender then pour into large stockpot. Add remaining ingredients (except for cream and butter) and simmer 30-40 minutes. Add butter and cream. Stir until butter is melted and cream is combined.

Notes: You could probably get away without adding butter. I happen to be particularly fond of it, but I typically only use 2 Tbsp. I've also used half and half instead of cream and it works but is not nearly as thick and rich.


Sarah said...

cannot wait to try.....thanks for sharing!

Gretchen said...

I LOVE creamy tomato basil soup (especially this time of year) but I've never had a great recipe for it. So long, Jason's Deli! I'm trying this one!

Kara said...

Looks delish! Trying to cut all sugar, wonder if I can replace it with agave?