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.
4512 people marked it a Favorite, 3200 people marked it a TryYield: 8 Servings Ready in 45 minutes
sarah_wright_1401 , 3 months agoLoved it! Top it with some feta and dill weed for extra goodness.
cellabrady , 7 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 , 10 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??
Tahines , 1 years 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 , 1 years 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.