Tomato Basil Cream Soup

Ready in 45 minutes
3 review(s) averaging 3.7. 67% would make again

Top-ranked recipe named "Tomato Basil Cream Soup"

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Try this Tomato Basil Cream Soup recipe, or contribute your own. "Meatless" and "Vegetarian" are two tags used to describe Tomato Basil Cream Soup.

"Very nice. Simple and elegant. Will keep in mind for an Autumn dinner."

- stevemur

Ingredients

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4 Shallot; Diced
1/2 Pound Leek; Chopped
1 Stalk Celery; chopped
3 Cloves Garlic; Pressed
2 Tablespoon Vegetable oil
14 1/2 Ounces Tomatoes; Canned, Italian Style undrained Chopped
1 Tablespoon Dried basil
14 1/2 Ounces Chicken broth
1/4 Teaspoon Salt
1 Cup Whipping cream
GARNISH:
Lemon; sliced
Fresh Basil; Sliced Thin

Original recipe makes 4

Servings  

Preparation

Cook first 4 ingredients in hot oil in a Dutch oven over low heat, 10-12 mins. or until tender. Do not brown. Add tomatoes and basil. Cook over medium heat, stir occasionally, 10 mins. Add broth and salt, bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. Cool.

Process half of mixture in blender until smooth. Transfer to freezer container and repeat with remaining mixture. Cover and freeze up to 1 month.

Remove from freezer, thaw in refrigerator. Heat in saucepan over medium heat. Stir in whipping cream, cook stirring constantly until heated - do not boil. Garnish & serve.

Verified by stevemur
Calories Per Serving: 185 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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Not exactly what I was looking for, it was a little too tangy for me.
Deidra63 2 years ago
Very nice. Simple and elegant. Will keep in mind for an Autumn dinner.
stevemur 10 years ago
MaxCaviar 10 years ago
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