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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Top-ranked recipe named "Steve's Tomato-Basil Soup"
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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Tahines 1 month 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 month 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 3 months 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 4 months agoLoved it! Less sugar next time but there will definitely be a next time.
AESG 4 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 5 months agoExcellent, the family loved it. The only change I made was to cut the sugar in half.
bcgraham 7 months agoDelicious
v_butterfly 9 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 10 months ago
lizbogovich 11 month agoWonderful!! Loved it. Heated & added cream to half and saved other half for another time.
loiamve 1 year ago
ginablondie1016 1 year 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 year 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 year ago
badmanchef 1 year ago
Fixer1 1 year agoLeaving the cream out until serving works out well.
bonedi39 1 year 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 1 year ago
Jancey46 1 year agoIt makes tons and freezes great!
Ronelz 1 year agoDelicious and easy to prepare.