Creamy Tomato Basil Soup
User Reviews
5
Creamy Tomato Basil Soup
Description
This Creamy Tomato Basil Soup begins with sautéing onions and garlic in a mix of olive oil and butter to develop a gentle sweetness. Red chili flakes bring subtle warmth without overpowering the other flavors. Canned whole tomatoes are added with sugar to balance acidity and simmered before blending to a smooth consistency with fresh basil.
The soup is finished by stirring in heavy cream, which adds richness and a creamy mouthfeel that mellows the tomato's brightness. Blending is done carefully with an immersion or kitchen blender, venting for steam.
Serve this soup garnished with fresh basil ribbons, parmesan cheese, and croutons to add fresh herbal notes, a salty bite, and crunchy texture. It works well for a light lunch or as a first course for dinner.
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons butter
- 1 onion diced
- 3 garlic cloves
- 1/4 teaspoon red chili flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 - 28- ounce whole tomatoes with juices, canned
- 3 Tablespoons sugar
- 3 cups chicken broth
- 1/4 cup basil or 2 Tablespoons dried basil, fresh
- 1 cup heavy cream may add a little less or more depending on how creamy you like it
Garnish:
- basil fresh, ribbons
- Parmesan Cheese
- croutons
Instructions
- In large pot, heat oil and butter over medium heat. Add onions and saute for 10 minutes or until soft. Stir often.
- Add garlic, red chili flakes, salt, and pepper. Cook for 2-3 minutes.
- Stir in tomatoes and sugar. Cook for 10 minutes, smashing tomatoes with a wooden spoon as they cook.
- Stir in chicken broth and cook for an additional 10 minutes. Add basil.
- Blend until smooth and creamy with an immersion blender or in a kitchen blender. Be careful as the soup will be hot so vent the lid to release the steam. Work in batches.
- Stir in heavy cream. Add more if you want it to be creamier. Salt as needed.
- Garnish with fresh basil ribbons and parmesan cheese.
User Reviews
Overall Rating
5
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