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.
4012 people marked it a Favorite, 2716 people marked it a Try SoonYield: 8 Servings Ready in 45 minutes
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 months agoLoved it! Less sugar next time but there will definitely be a next time.
AESG , 1 months 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 months 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 months ago
Jancey46 , 12 months agoIt makes tons and freezes great!
Ronelz , 12 months agoDelicious and easy to prepare.
islabisset , 1 years ago
tuulikaasikmäe , 1 years ago