Tomato Basil Cream Soup
Try this Tomato Basil Cream Soup recipe, or contribute your own. "Meatless" and "Vegetarian" are two of the tags cooks chose for Tomato Basil Cream Soup.
"Very nice. Simple and elegant. Will keep in mind for an Autumn dinner."- stevemur
9 people want to try | 28 have favorited
|4 Shallot; Diced|
|1/2 PoundLeek; Chopped|
|1 StalkCelery; chopped|
|3 ClovesGarlic; Pressed|
|2 TablespoonVegetable oil|
|14 1/2 OuncesTomatoes; Canned, Italian Style undrained Chopped|
|1 TablespoonDried basil|
|14 1/2 OuncesChicken broth|
|1 CupWhipping cream|
|Fresh Basil; Sliced Thin|
Tomato Basil Cream Soup Preparation
Cook first 4 ingredients in hot oil in a Dutch oven over low heat, 10-12 mins. or until tender. Do not brown. Add tomatoes and basil. Cook over medium heat, stir occasionally, 10 mins. Add broth and salt, bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. Cool.
Process half of mixture in blender until smooth. Transfer to freezer container and repeat with remaining mixture. Cover and freeze up to 1 month.
Remove from freezer, thaw in refrigerator. Heat in saucepan over medium heat. Stir in whipping cream, cook stirring constantly until heated - do not boil. Garnish & serve.
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