Ready in 45 minutes
This tomato basil soup is a terrific, warming soup for the winter months, and also enjoyable in the springtime.
It was inspired by an attempt to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle.
"Wow, this was just what I wanted when I was craving tomato basil soup! I had to substitute diced tomatoes and dried basil but it was still fantastic. I added brown sugar as well to give the sweetness a bit of a rustic flavor. I also used a hand emulsifier, which really cuts down on time and dishes you have to do afterwards! I highly recommend a hand blender (I use the kitchenaid) to any soup connoisseur. "- katielekas
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In a large stockpot, heat vegetable oil over medium-low heat. Add sliced garlic, finely diced shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.
Add cans of crushed tomatoes; add sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in chicken broth. Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it -- only fill it halfway full at most, each time!) Put pureed mixture in a bowl, then rinse the stockpot out and put pureed soup base back in.
OPTIONAL: If you'd like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve. (I prefer the more rustic texture of pureed but unstrained soup.)
It can remain in this state (refrigerated) for a few days, until ready to serve.
To serve, bring tomato soup mixture to medium heat, and then stir in cream. (In this way, you are keeping the cream out of the pureeing step -- which might whip it -- and also the heating-to-boiling step -- which might curdle it.)
Top with basil, rolled gently and sliced very thinly (i.e., chiffonade). Pair with a crisp Pinot Grigio or Savignon Blanc, or even a deep red like a Cabernet.
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Brbess26 1 weeks agoExcellent recipe. I use diced tomatoes (because that's what I keep on hand) and only 2 tablespoons of sugar, and I add the basil during cooking. One of my favorites and a regular in our house!
Blairea 1 month agoLoved it! Less sugar next time but there will definitely be a next time.
AESG 1 month agoVery good! I used crushed tomatoes with basil & puréed 10 basil leaves with the soup before adding the cream. I served it with a dollop of sour cream & chopped parsley.
gphairas 2 months agoExcellent, the family loved it. The only change I made was to cut the sugar in half.
bcgraham 4 months agoDelicious
v_butterfly 7 months agoFamily loved it. Used vegetarian No-Chicken broth and it worked great. May reduce sugar a bit next time. Used an immersion blender after adding in the broth. Worked perfectly.
jlsmith 8 months ago
lizbogovich 8 months agoWonderful!! Loved it. Heated & added cream to half and saved other half for another time.
loiamve 9 months ago
ginablondie1016 9 months agoI made last week on a frost evening in Chicago. I paired it with grilled cheese sandwiches. I have to say, the ammount of cream in this soup seems a little overzealous. The soup is insanely close to a tomato basil cream sauce I make for pasta. Also, i found the 3 tablespoons of sugar to be a bit much for our taste. Cut too much of the acid which i felt was needed. Next time, i'll reduce the cream and sugar, and increase the tomato ratio. I also used chicken broth - but i think a good vegetable stock would add more depth of flavor. A great start but needs improvement.
katielekas 10 months agoWow, this was just what I wanted when I was craving tomato basil soup! I had to substitute diced tomatoes and dried basil but it was still fantastic. I added brown sugar as well to give the sweetness a bit of a rustic flavor. I also used a hand emulsifier, which really cuts down on time and dishes you have to do afterwards! I highly recommend a hand blender (I use the kitchenaid) to any soup connoisseur.
barbarabuzzacco 10 months ago
badmanchef 10 months ago
Fixer1 10 months agoLeaving the cream out until serving works out well.
bonedi39 11 month agoChanged it a little. Used whole frozen harvested tomatoes processed in my VitaMix. Seasoned with salsa flavored bloody mary mix. A real taste boost since the tomatoes are straight 'from the vine'. Used the veggie broth. Also used soy milk instead of cream. All in all a delicious vegan soup for a dreary cold day.
andel 11 month ago
Jancey46 12 months agoIt makes tons and freezes great!
Ronelz 12 months agoDelicious and easy to prepare.
islabisset 1 year ago
tuulikaasikmäe 1 year ago