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.
4464 people marked it a Favorite, 3126 people marked it a TryYield: 8 Servings Ready in 45 minutes
cellabrady , 3 months agoThis 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!
TravisVersace , 5 months agoThis 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??
Sujen , 7 months ago
Tahines , 11 months agoI 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!
LeddyWeddy , 11 months agoHave 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.
Brbess26 , 1 years 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 years agoLoved it! Less sugar next time but there will definitely be a next time.
AESG , 1 years 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 , 1 years agoExcellent, the family loved it. The only change I made was to cut the sugar in half.
bcgraham , 1 years agoDelicious
v_butterfly , 1 years 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 , 1 years ago
lizbogovich , 1 years agoWonderful!! Loved it. Heated & added cream to half and saved other half for another time.
loiamve , 1 years ago
ginablondie1016 , 1 years 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 , 1 years 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 , 1 years ago
badmanchef , 1 years ago
Fixer1 , 1 years agoLeaving the cream out until serving works out well.
bonedi39 , 1 years 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.