Creamy Tomato Basil Soup
This easy cream soup uses puréed tomatoes, tomato juice or broth, basil, and your choice of milk, half-and-half, or cream. Dairy is added at the end so it stays smooth, just like when making a basic white sauce.
Yield: About 6 servings
Cooking method: Stovetop
Ingredients
- 4 cups chopped fresh tomatoes or canned tomatoes
- 4 cups tomato juice, vegetable broth, or chicken broth
- 1 tablespoon dried basil or 3 tablespoons chopped fresh basil
- 1 cup milk, half-and-half, or heavy cream
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving
Optional Flavor Base
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
Directions
- Purée the tomatoes in a blender or food processor until they reach your preferred texture.
- If using the optional onion and garlic, heat the olive oil in a soup pot over medium heat.
- Cook the onion for about 4 minutes, then add the garlic and cook for another 30 seconds.
- Pour the puréed tomatoes into the pot.
- Stir in the tomato juice or broth and basil.
- Bring the soup to a gentle simmer.
- Reduce the heat and cook for about 25-30 minutes, stirring occasionally.
- Turn the heat to low and slowly stir in the milk, half-and-half, or cream.
- Heat gently without allowing the soup to boil.
- Season with salt and black pepper.
- Serve with grated Parmesan cheese, if desired.
Dairy Tip: Add milk or cream over low heat. Boiling the soup after adding dairy may cause it to separate or become grainy.