Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, creamy tomato basil soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
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Creamy Tomato Basil Soup is one of the most favored of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Creamy Tomato Basil Soup is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook creamy tomato basil soup using 20 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Creamy Tomato Basil Soup:
- Take butter
- Take olive oil
- Prepare medium onion - chopped
- Get garlic - crushed
- Prepare cans whole tomatoes - drained
- Take tomato juice
- Prepare granulated sugar
- Make ready chicken soup base (or 2 cubes bullion)
- Get black pepper
- Take sea salt
- Take evaporated milk
- Prepare chopped fresh basil
- Make ready Optional garnishes (per bowl)
- Make ready chiffonade of fresh basil
- Get chopped fresh parsley
- Prepare seasoned croutons
- Get shredded mozzarella or parmesan
- Take couple dashes Tabasco sauce
- Take drizzle of extra virgin olive oil
- Take cayenne powder or smoked paprika
Add the tomatoes, broth, water and pepper. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. This creamy tomato basil soup comes together in no time at all in just one pot. It has a rich tomato flavour along with hints of basil.
Instructions to make Creamy Tomato Basil Soup:
- Melt butter with olive oil in a 3 to 4 quart stock pot over medium heat. Add onions and garlic. Sautee until onions are translucent. About 5 - 7 minutes.
- Transfer onion and garlic to blender. Add drained cans of whole tomatoes. Cover and pulse until you have a coarse puree. Note: You may want to vent the lid slightly so steam doesn't pop the lid off.
- Transfer puree back to stockpot over medium high heat. Add tomato juice, soup base and 3 tbs of the sugar. Taste and add up to 1 more tbs sugar at this time. Note: The sugar is used to help cut the acidity of the tomatoes. The acidity of tomatoes can vary from batch to batch so always start low when adding the sugar.
- Bring to a boil, reduce heat to medium and simmer uncovered for 20 - 25 minutes to reduce slightly (about the consistency of a thin gravy). Taste soup after it has reduced. Add pepper, salt to taste, and up to 2 tbs more sugar as needed/desired (I normally use the full 6 tbs).
- Reduce heat to low. Once soup has stopped bubbling stir in evaporated milk until well incorporated. Then stir in chopped basil. Cover and let sit about 5 minutes for flavors to blend.
- Dish up and garnish with any combination of suggested garnishes above.
- Alternate version: For a smoother consistency, before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids. Return to pot, then add evaporated milk and basil as in step 5.
This creamy tomato basil soup comes together in no time at all in just one pot. It has a rich tomato flavour along with hints of basil. Canned tomato soup is such a classic and just perfect for a comforting lunch. Wondering what to have for lunch? This creamy tomato - basil soup hits the spot, especially with a side of extra-gooey grilled cheese.
So that is going to wrap this up with this special food creamy tomato basil soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
