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Tomato Basil Soup

on January 11, 2012 · 5 Comments

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Easy Homemade Tomato Basil SoupThis Tomato Basil Soup is best on a cold night accompanied by any kind of bread, but I am partial to enjoying it with a buttery grilled cheese sandwich. I think you’ll find this recipe is more affordable than most tomato soup recipes, which will make it even taste even better, LOL, plus it is a healthy recipe that freezes well.

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Easy Homemade Tomato Basil SoupI actually used tomatoes I blanched and flash froze from my summer stash, but you can use fresh or even canned in this recipe. They all taste great. In addition, the fresh basil always looks prettier and does have a fresher taste, but if it is the middle of the winter, and there is no fresh basil in your garden, the dried basil will work just fine.

Enjoy!

Tomato Basil Soup
 
Print
Prep time
15 mins
Cook time
15 mins
Total time
30 mins
 
Serves: 4
Ingredients
  • 1 onion, cut in half and thinly sliced
  • 2-3 garlic cloves, minced or 1 tablespoon jarred
  • 28 ounces of crushed tomatoes, or puree diced tomatoes (but leave it a little chunky for some texture)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 cup whole milk
  • 1 can chicken broth
  • 6 tablespoons butter
  • 3 tablespoons fresh basil or 2 tsp dried basil
Instructions
  1. Saute onions and garlic in 3 tablespoons of butter until soft.
  2. Add crushed tomatoes, chicken broth, and sugar. Bring to boil, then reduce heat and simmer for about 10-15 minutes.
  3. Season to taste with salt and pepper.
  4. Add basil, reduce heat to low; stir in milk and remaining butter. Cook until butter is melted.
3.4.3174

You might also like:

  • White Bean Soup
  • Chicken Thai Curry Soup
  • Tuscan Bean Soup
  • Vegetable Beef Soup
  • Chicken Tortilla Soup

Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.

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Comments

  1. Cathi carpenter January 12, 2012 at 4:09 pm

    Thanks for posting this! This is just “what the Dr. Ordered” for me today…feeling icky! And i had all the ingredients in the house! Awesome! Love your blog!

    Reply
  2. Angela January 19, 2012 at 10:56 am

    Thanks for posting!! It was a great pick me up yesterday after a long horrible day…was I wrong to use the whole onion?? I also sauteed them for quite some time and right at the end before adding milk and final butter used my immersion blender to make a little creamier…however I did leave some chunks of tomato.

    GREAT!! GREAT!! Recipe and I always keep these things on hand (besides basil)…

    Keep up the great work, I love your site.

    AH

    Reply
    • Kelly January 19, 2012 at 11:22 am

      Angela – The more onion the better! I usually use a whole one, but toned it down for others. Love the immersion blender idea. So much safer than hot soup in the blender. 🙁

      Reply
  3. Debbie Seldon January 29, 2012 at 7:01 pm

    Dear Ms. Kelly,
    HI! This was a hit in my family!
    I have a friend who just had a hip replacement and has a taste for Lobster Bisque as she recuperates. Do you have a recipe for it?

    Thank you,
    Debbie
    Nashville, TN

    Reply
    • Kelly January 30, 2012 at 7:48 am

      Sorry, I don’t have a lobster bisque, but I”d google on the Food Network and you will get some good ones.!

      Reply

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