Creamy Tomato Basil Soup

Creamy Tomato Basil Soup made with fresh sun-ripened tomatoes and fragrant basil in a slightly cream tomato base.

Course Soup

Cuisine American

Keyword creamy tomato basil soup, homemade tomato basil soup, how to make tomato basil soup

Prep Time 20

Cook Time 2

Servings

Calories 336kcal

Author Beth Pierce

Bring large pot of water to boil. Add tomatoes for 1 minute and then plunge into ice bath. Remove the skins by peeling them off. Cut out stems and quarter tomatoes.
In dutch oven or large stockpot melt butter over medium heat. Add shallots and cook for 3-4 minutes or until slightly tender. Add garlic and cook for additional 1 minute. Add vegetable broth, tomato sauce, tomatoes and pepper. Simmer for 1-4 hours. Replace any lost fluid from a long simmer with filtered water.
Add 15 basil leaves and puree with immersion blender. If desired add more. Stir in brown sugar and whipping cream. Garnish as desired and serve.

If using a blender to puree soup remove cap and work in small batches so as not to build up too much heat in the blender.
Use good red ripe sun kissed tomatoes preferably ones right out of your garden.
Simmer those beautiful tomatoes for at least one hour and up to four hours replacing any broth that may have cooked down with filtered water.
If using a blender to puree the soup work in small batches and remove the cap to allow the steam to escape. Because it can build up enough steam to blow the lid off the blender.
I like lots of basil in this soup however you should add about 15 leaves and taste it before adding more.
When picking up a can of tomato sauce buy good quality. It does make a difference in this soup. Muir Glen is a brand that is consistently good.