How to Refreshing Appetizing Creamy Tomato Basil Soup

How to Refreshing Appetizing Creamy Tomato Basil Soup Delicious, fresh and tasty.

Creamy Tomato Basil Soup. In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Rich and Creamy Tomato Basil Soup Rich and Creamy Tomato Basil Soup.

Tomato soup is not only a traditional comfort food in American culture, but all over the world as well.

Creamy Tomato Basil Soup is a rich and creamy soup using tomatoes, garlic, sauteed onions, fresh basil, and cream.

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You can have Creamy Tomato Basil Soup using 20 ingredients and 7 steps. Here is how you cook that.

Ingredients of Creamy Tomato Basil Soup

1. Prepare of butter.

2. You need of olive oil.

3. It’s of medium onion - chopped.

4. Prepare of garlic - crushed.

5. Prepare of cans whole tomatoes - drained.

6. It’s of tomato juice.

7. Prepare of granulated sugar.

8. It’s of chicken soup base (or 2 cubes bullion).

9. It’s of black pepper.

10. It’s of sea salt.

11. Prepare of evaporated milk.

12. You need of chopped fresh basil.

13. You need of Optional garnishes (per bowl).

14. Prepare of chiffonade of fresh basil.

15. It’s of chopped fresh parsley.

16. You need of seasoned croutons.

17. You need of shredded mozzarella or parmesan.

18. You need of couple dashes Tabasco sauce.

19. It’s of drizzle of extra virgin olive oil.

20. Prepare of cayenne powder or smoked paprika.

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Remove the basil and rosemary from the pot and discard.

Either puree the soup in a blender or use a hand immersion blender to puree the soup until very smooth.

Return the soup to the pot to rewarm and add the cream.

Creamy Tomato Basil Soup instructions

1. 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..

2. 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 doesnt pop the lid off..

3. 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..

4. 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)..

5. 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..

6. Dish up and garnish with any combination of suggested garnishes above..

7. 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..

Taste the soup and adjust seasonings as needed.

Serve soup warm with garnish of choice.

In a large pot over medium-high heat, heat the olive oil.

Add shallot and saute until translucent.

Add crushed tomatoes (juice and all), chicken stock (or chicken broth), oregano, sugar, salt, and pepper.