Tomato Basil Soup
Tomato Basil Soup

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, tomato basil soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

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.

Tomato Basil Soup is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Tomato Basil Soup is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have 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. Get 2 carrots
  3. Make ready 1 onion
  4. Take 1 sweet potato
  5. Take 2 carton chicken stock (32 oz each)
  6. Get 1 c celery
  7. Take 3 tablespoons tomato paste
  8. Prepare to taste Salt & Pepper
  9. Make ready 1 pinch sugar
  10. Prepare Shredded Parmesan cheese
  11. Get Basil leaves, cut thin
  12. Take 3 tablespoon neutral oil
  13. Get 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’s going to wrap this up for this special food tomato basil soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!