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 trying 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. "
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.
sarah_wright_1401 1y agoLoved it! Top it with some feta and dill weed for extra goodness.
cellabrady 1y 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 1y 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 1y ago
Tahines 2y 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 2y 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 2y 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 2y agoLoved it! Less sugar next time but there will definitely be a next time.
AESG 2y 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 2y agoExcellent, the family loved it. The only change I made was to cut the sugar in half.