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!

New Every Morning 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?