creamy tomato basil soup
(2 ratings)
Mmmmmmmm!
►
(2 ratings)
yield
8 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For creamy tomato basil soup
-
2 stalkscelery
-
1 lgonion
-
4 clovegarlic
-
1/2 cbutter, cubed & divided
-
2 - 28 oz. cantomatoes, crushed
-
1 - 14 oz. canvegetable broth
-
1/2 cbasil, fresh, chopped
-
1 - 8 oz. pkgcream cheese, room temperature
-
4 Tbspagave nectar
-
salt & pepper, to taste
How To Make creamy tomato basil soup
-
1In a food processor, add celery, onion & garlic, pulse on high 10 - 15 seconds until puréed. Pour puree into large saucepan. Set aside, but do not rinse food processor. TIP: For those without a food processor, dice celery, onion & garlic & sauté as directed. Remove 1 C of hot soup into separate bowl with cream cheese. Whisk until combined. Pour back into soup pot & continue to whisk until cream cheese is fully incorporated.
-
2Add 1/2 the butter to vegetables. Sauté over medium heat, about 10 minutes, until fragrant. Add tomatoes, broth & 1/2 the chopped basil; bring to a boil, stirring occasionally. Cover pot; reduce heat to medium/low; allow to simmer 15 minutes, stirring occasionally.
-
3Cut cream cheese into 1/2” cubes & place in food processor along with 1 C of the hot soup. Process on high until cream cheese is dissolved, about 1 minute. Add cream cheese mixture, agave nectar & remaining basil & butter to hot soup; stir until combined. Add salt & pepper to taste. Serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT