Summer Tomato and Basil Soup

Lynnda Cloutier


The only downside to this recipe is that you and your friends will be spoiled for life, you’ll never be able to enjoy simple canned tomato soup again. If you have the time, try this soup with freshly baked Focaccia with olive oil and rosemary for a special treat.Unknown Source

★★★★★ 1 vote


1/3 cup extra virgin olive oil
5 carrots peeled and chopped
1 large yellow onion, chopped
1 tbsp. dried basil
3 cans (28 oz. each) whole italian style tomatoes in puree (for best results, use high quality whole peeled plum tomatoes, such as italian san marzano tomatoes.)
1 can low sodium chicken broth, 14.5 oz
2 cups heavy whipping cream
kosher salt
freshly ground black pepper
2 tbsp. lightly packed fresh basil leaves, cut into fine ribbons (chiffonade)


1In 6 to 8 quart pan over medium heat, warm the oil and swirl to coat bottom of pan. Add carrots, onion and dried basil and saute, stirring occasionally til softened, 10 to 12 minutes. add tomatoes, including the puree, and the broth and bring just to a boil. Reduce heath to low and simmer, uncovered, for 20 minutes to blend the flavors
2Remove from heat. Puree soup in pan using wand type immersion blender or working in batches,puree soup in blender or food processor fitted with metal blade. Return pureed soup to pan, add the cream and put over medium heat. Warm til heated through. Season to taste with salt and pepper
3Ladle soup into warmed soup tureen or individual bowls, garnish with basil and serve at once. Serves 8 to 10

About Summer Tomato and Basil Soup

Course/Dish: Cream Soups