Tomato Basil Soup
Tomato Basil Soup

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, tomato basil soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Tomato Basil Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Tomato Basil Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.

Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream. Reviews for: Photos of Rich and Creamy Tomato Basil Soup. Making this tomato basil soup recipe is the perfect activity for a cool September afternoon. Your kitchen will fill with the scent of roasting tomatoes, simmering thyme, and fresh basil.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook tomato basil soup using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Tomato Basil Soup:
  1. Make ready 2 , 28 oz cans stewed whole tomato
  2. Take 2 carrots
  3. Prepare 1 onion
  4. Take 1 sweet potato
  5. Take 2 carton chicken stock (32 oz each)
  6. Prepare 1 c celery
  7. Take 3 tablespoons tomato paste
  8. Make ready to taste Salt & Pepper
  9. Take 1 pinch sugar
  10. Take Shredded Parmesan cheese
  11. Take Basil leaves, cut thin
  12. Make ready 3 tablespoon neutral oil
  13. Take 12 oz Heavy cream

The easiest Tomato Basil Soup EVER and it's so fresh & vibrant. Our easy and tasty recipe for tomato basil soup has all the character of its higher-fat cousins. I topped the soup with chiffonade basil, shaved aged parmesan, toasted pine nuts and a drizzle of really good olive oil. This tomato basil soup is easy to make and if you want to keep it vegan, leave the Parmesan rind out.

Steps to make Tomato Basil Soup:
  1. Prep: Rustic cut the onion, and celery. Peel, thin “coin slice” the carrot, and cut sweet potato to approx. 1 inch dice. Set aside
  2. In a deep saucepan, add neutral oil, sweet potato, and carrots. Sauté over medium-low heat until both soften a bit, then add: onion and celery. Continue cooking
  3. When celery and onion soften, add tomato paste, and increase heat to full medium. As heat increases you want a slight burn of the paste on the bottom of the pan. Slight!!! Nothing crazy!
  4. Once you get a decent char from the tomato paste, add chicken stock, and tomatoes.(do not drain tomatoes) Reduce heat to medium-low, and reduce stock a bit. This is where you build flavor through reduction of water in the soup.
  5. Once you’ve reduced stock, add cream, reduce to desired consistency over a medium-low heat.
  6. Once the soup is at the proper consistency, remove from heat. Let cool for 10 minutes, run the soup through a blender until creamy. The extra carton of stock is for loosening the soup if needed.
  7. Place into proper container, and refrigerate. Garnish with basil/parmesan upon serving for best results!

I topped the soup with chiffonade basil, shaved aged parmesan, toasted pine nuts and a drizzle of really good olive oil. This tomato basil soup is easy to make and if you want to keep it vegan, leave the Parmesan rind out. Roasting the tomatoes brings out their sweetness and will make the tomatoes taste more like. Tomato Basil Soup is a weekly feature on our summer menu. Creamy, savory, and brimming with the rich flavor of freshly ripened tomatoes, we just can't get enough!

So that is going to wrap it up with this special food tomato basil soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!