This tomato basil soup is a terrific, warming soup for the winter months, and also enjoyable in the springtime.
It was inspired by trying to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle.
4534 people marked it a Favorite, 3227 people marked it a TryYield: 8 Servings Ready in 45 minutes
Loved it! Top it with some feta and dill weed for extra goodness.
This is a great recipe. I used fresh tomatoes from my garden. Used coconut and a little EVOO instead of veg. Oil. Did not add milk due to diet restriction. It was FANTASTIC!
This recipe was amazing! ???? I am a beginner cook And this recipe was super easy to follow and prepare. Also I added 1 cup of aged cheddar to the party and it was bliss??
I doubled the recipe and only used 4 tablespoons of sugar. Doubling the recipe made a little over 3 quarts. I added basil before putting in the food processor while simmering. It turned out delicious!
Have never made tomato basil (though it's one of my faves to order at restaurants (especially La Madeleine.) Gotta say that I was impressed! We served it with crusty Bolillo rolls (for those who don't live in Texas, that's Mexico's take on french bread.) I added basil in halfway through the simmer, before adding chicken/veg broth. Great with fresh grated parmesan.
Excellent 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!
Loved it! Less sugar next time but there will definitely be a next time.
Very 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.
Excellent, the family loved it. The only change I made was to cut the sugar in half.