How to Make Creamy Tomato Basil Soup | Soup Recipe | Allrecipes.com

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Bring a medium pot of water to a boil.

Make an ice bath in a large bowl and set it aside.

Slit 4 tomatoes at the bottom making small shallow X's.

Plunge the tomatoes into the boiling water and allow them to cook for about 30 seconds or until the X begins to peel back.

Using a spider or slotted spoon, remove the tomatoes and immerse them in an ice bath for at least 5 minutes.

Once the tomatoes have chilled, peel and discard the tomato skin.

Cut the tomatoes in half, scoop out the seeds, and discard them.

Chop the tomatoes.

In a large stock pot over medium heat, add the chopped tomatoes along with 4 cups of tomato juice and bring to a boil.

Reduce the heat and simmer for 30 minutes.

While the tomatoes cook, pick and clean 14 leaves of fresh basil.

At the end of 30 minutes, remove the stock pot from the heat and add the fresh basil.

Puree the tomato soup mixture with an immersion blender.

Stir in 1 cup of heavy whipping cream and 1/2 cup of butter.

Return the soup to the heat but keep it from boiling.

Season the soup with salt and pepper to taste.

Once the creamy tomato basil soup is heated through, it's ready to serve.

Garnish with fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens