Creamy Tomato Basil Soup. Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream. All Reviews for Rich and Creamy Tomato Basil Soup. He made this delicious creamy tomato basil soup with parmesan that I would eat by the bowl full.

Asheley's totally in charge of the grilled cheese. I get yelled at for using too much butter (like there is such a thing as too much butter). This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables. You can have Creamy Tomato Basil Soup using 20 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Creamy Tomato Basil Soup

1. You need 2 tbs of butter.
2. It's 1 tsp of olive oil.
3. You need 1 of medium onion - chopped.
4. You need 3 cloves of garlic - crushed.
5. Prepare 2 (14.5 oz) of cans whole tomatoes - drained.
6. It's 6 cups of tomato juice.
7. It's 4-6 tbs of granulated sugar.
8. You need 2 tsp of chicken soup base (or 2 cubes bullion).
9. You need 1/4 tsp of black pepper.
10. Prepare to taste of sea salt.
11. You need 1 cup of evaporated milk.
12. Prepare 1/4 cup of chopped fresh basil.
13. It's of Optional garnishes (per bowl).
14. Prepare 1 tsp of chiffonade of fresh basil.
15. You need 1 tsp of chopped fresh parsley.
16. Prepare 3-4 of seasoned croutons.
17. Prepare 2 tsp of shredded mozzarella or parmesan.
18. Prepare of couple dashes Tabasco sauce.
19. You need of drizzle of extra virgin olive oil.
20. It's pinch of cayenne powder or smoked paprika.

I've also included instructions for how to make it in the slow cooker and instant pot! This easy Tomato Basil Soup is creamy comfort food loaded with pureed tomatoes, carrots, celery, onions, garlic and basil for multi-dimensional flavor and layers of YUM! You can never go wrong at dinner time with this easy, make ahead friendly, satisfying Tomato Basil Soup! Creamy Tomato Basil Soup is a rich and creamy soup using tomatoes, garlic, sauteed onions, fresh basil, and cream.

Creamy Tomato Basil Soup step by step

1. Melt butter with olive oil in a 3 to 4 quart stock pot over medium heat. Add onions and garlic. Sautee until onions are translucent. About 5 - 7 minutes..
2. Transfer onion and garlic to blender. Add drained cans of whole tomatoes. Cover and pulse until you have a coarse puree. Note: You may want to vent the lid slightly so steam doesn't pop the lid off..
3. Transfer puree back to stockpot over medium high heat. Add tomato juice, soup base and 3 tbs of the sugar. Taste and add up to 1 more tbs sugar at this time. Note: The sugar is used to help cut the acidity of the tomatoes. The acidity of tomatoes can vary from batch to batch so always start low when adding the sugar..
4. Bring to a boil, reduce heat to medium and simmer uncovered for 20 - 25 minutes to reduce slightly (about the consistency of a thin gravy). Taste soup after it has reduced. Add pepper, salt to taste, and up to 2 tbs more sugar as needed/desired (I normally use the full 6 tbs)..
5. Reduce heat to low. Once soup has stopped bubbling stir in evaporated milk until well incorporated. Then stir in chopped basil. Cover and let sit about 5 minutes for flavors to blend..
6. Dish up and garnish with any combination of suggested garnishes above..
7. Alternate version: For a smoother consistency, before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids. Return to pot, then add evaporated milk and basil as in step 5..

I have been blogging at Modern Honey for almost two years. In some ways, it feels like it flew by and in other ways, it feels like a lifetime. It depends on the day. 🙂 For the past two. Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. Ok, so I know today is Valentines Day and all, so I feel like I need to say HAPPY VALENTINE'S DAY!!!!