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A New Love {Recipe: Creamy Tomato Basil Soup}

If you would have told me before today that I would make tomato soup and after one taste, I’d sit down and devour the whole bowl, I would not believe you.

In fact, before today, the mere words “tomato soup” made me gag a bit. I love tomatoes fresh from the garden and in sauce form, but tomato soup was something I equated with soggy crackers and tin cans.

Little did I know there was tomato soup that tasted like this! Campbell’s…sorry… but you’ve got nothing on this Creamy Tomato Basil Soup. Nothing at all!

I can only imagine how incredible this soup would be with fresh from the garden tomatoes (of which I had none) but even still, with the ingredients I used, it was better than I anticipated being. So good it has definitley made it near the top of my favorite soups. The only thing that would have made it even better was if I served it with a thick slice of homemade Buttery Beer Bread.

Tomato soup, I’m sorry I’ve put you on the “avoid at all costs” list for so long. Hopefully my ode of love to you will help others convert to being a fan. Like myself, prior to today, they don’t know what they’ve been missing.

I used herbs from Gourmet Garden in this soup. Now that our fresh herbs have gone away for the cold weather, I’ve turned to Gourmet Garden in my kitchen for fresh herb flavor. I’ll be sharing more about this product later in the week, including a giveaway for you to try them as well!

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

This creamy and flavorful Tomato Basil Soup will turn you into a tomato soup lover!

Ingredients

  • 1 28 ounce can crushed tomatoes
  • 1 1/2 cups V-8 juice
  • 1 1/2 cups chicken broth
  • 4 Tablespoons Gourmet Garden Basil (or 4 tablespoons fresh basil, chopped)
  • 2 Tablespoons Gourmet Garden Garlic (or 3 cloves garlic, minced)
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup butter, cubed
  • 1 cup heavy whipping cream
  • 1/4 cup fresh shredded Parmesan cheese

Instructions

  1. In a large stockpot or French Oven, bring crushed tomatoes, V-8 juice, chicken broth, basil, garlic, salt and pepper to a boil. Reduce heat to low and simmer for 30 minutes.
  2. Add butter, heavy whipping cream and Parmesan cheese, stirring continuously. Bring heat to medium and stir until butter has melted.
  3. Serve hot, topping with additional Parmesan cheese as garnish, if desired.
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Comments

  1. This was so good! It’s the only tomato soup recipe I’m ever going to need.

  2. Greetings from Florida! I’m bored at work so I decided to browse your website on my iphone during lunch break. I really like the knowledge you present here and can’t wait
    to take a look when I get home. I’m shocked at how quick your blog loaded on my mobile .. I’m not
    even using WIFI, just 3G .. Anyways, fantastic blog!

  3. This was my first time making this soup and I am so glad I used this recipe!! It was just unbelievably delicious!! ^-^ I also made your suggested Buttery Beer bread, and you are right, it went so perfect with this. I am so stuffed yet want seconds! :) Thank you for sharing both the soup and buttery bread recipes, these are gonna be frequent dinners at my home now.

  4. Kristen Wogan Doyle says:

    You are such a sweetheart. Thank you :)

  5. Dine & Dish says:

    That sounds like a great addition, Cindy! Will definitley try that next time. Thanks for the tip :)

  6. Dine & Dish says:

    Hi Phyllis – I would say it makes 6 good sized bowls!

  7. Dine & Dish says:

    Thank you :) All that was missing was the grilled cheese!

    Always appreciate your kind words, Lesley. Thanks so much!

  8. Dine & Dish says:

    Thank you :) All that was missing was the grilled cheese!

    Always appreciate your kind words, Lesley. Thanks so much!

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