my creamy tomato basil soup
There's nothing like fresh tomato soup that is why I like to use my own canned tomatoes but this soup still tastes great with store bought tomatoes. So easy to make also.
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 4 cups crushed tomatoes
- 2 cups chicken stock
- 1 - knorr's homestyle chicken bouillon
- 2 tablespoons sugar
- 1 cup tomato juice
- 3 tablespoons tomato paste
- 1 cup heavy cream
- 3 tablespoons wondra flour
- 3 tablespoons fresh basil minced
- - fresh shredded parmesan cheese for topping
How To Make my creamy tomato basil soup
-
Step 1Mix first six ingredient together in large Dutch oven. Bring to a boil taste and adjust for seasoning. Add salt if needed. Reduce heat to medium Tip: I used my own canned tomatoes but you can use store bought canned tomatoes.
-
Step 2Mix the Wondra flour into the heavy cream. Add to tomato mixture and cook until hot and thickened. Stir in basil.
-
Step 3Serve with fresh grated parmesan sprinkled on top.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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