Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, creamy tomato basil soup. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Creamy Tomato Basil Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Creamy Tomato Basil Soup is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have creamy tomato basil soup using 20 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Creamy Tomato Basil Soup:
- Prepare 2 tbs butter
- Take 1 tsp olive oil
- Prepare 1 medium onion - chopped
- Get 3 cloves garlic - crushed
- Make ready 2 (14.5 oz) cans whole tomatoes - drained
- Make ready 6 cups tomato juice
- Prepare 4-6 tbs granulated sugar
- Get 2 tsp chicken soup base (or 2 cubes bullion)
- Get 1/4 tsp black pepper
- Prepare to taste sea salt
- Take 1 cup evaporated milk
- Prepare 1/4 cup chopped fresh basil
- Take Optional garnishes (per bowl)
- Get 1 tsp chiffonade of fresh basil
- Make ready 1 tsp chopped fresh parsley
- Take 3-4 seasoned croutons
- Take 2 tsp shredded mozzarella or parmesan
- Make ready couple dashes Tabasco sauce
- Get drizzle of extra virgin olive oil
- Make ready pinch cayenne powder or smoked paprika
It has a rich tomato flavour along with hints of basil. Canned tomato soup is such a classic and just perfect for a comforting lunch. Wondering what to have for lunch? This creamy tomato - basil soup hits the spot, especially with a side of extra-gooey grilled cheese.
Instructions to make Creamy Tomato Basil Soup:
- Melt butter with olive oil in a 3 to 4 quart stock pot over medium heat. Add onions and garlic. Sautee until onions are translucent. About 5 - 7 minutes.
- Transfer onion and garlic to blender. Add drained cans of whole tomatoes. Cover and pulse until you have a coarse puree. Note: You may want to vent the lid slightly so steam doesn't pop the lid off.
- Transfer puree back to stockpot over medium high heat. Add tomato juice, soup base and 3 tbs of the sugar. Taste and add up to 1 more tbs sugar at this time. Note: The sugar is used to help cut the acidity of the tomatoes. The acidity of tomatoes can vary from batch to batch so always start low when adding the sugar.
- Bring to a boil, reduce heat to medium and simmer uncovered for 20 - 25 minutes to reduce slightly (about the consistency of a thin gravy). Taste soup after it has reduced. Add pepper, salt to taste, and up to 2 tbs more sugar as needed/desired (I normally use the full 6 tbs).
- Reduce heat to low. Once soup has stopped bubbling stir in evaporated milk until well incorporated. Then stir in chopped basil. Cover and let sit about 5 minutes for flavors to blend.
- Dish up and garnish with any combination of suggested garnishes above.
- Alternate version: For a smoother consistency, before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids. Return to pot, then add evaporated milk and basil as in step 5.
Wondering what to have for lunch? This creamy tomato - basil soup hits the spot, especially with a side of extra-gooey grilled cheese. Asheley's totally in charge of the grilled cheese. I get yelled at for using too much butter (like there is such a thing as too much butter). Full of basil and a hint of garlic, this soup will most likely be on you weekly rotation, no matter the season.
So that’s going to wrap it up for this exceptional food creamy tomato basil soup recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
