Recipe by Alok
"Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!"
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1 1/2 cups
tomatoes - cored, peeled, and quartered
chopped fresh basil leaves
salt to taste
ground black pepper to taste
fresh basil for garnish
This soup does sound wonderful. I believe that one can of tomatoes is about a pound, so I would start out using three cans of tomatoes. Hope this helps you.
Too much broth, too watery and not "creamy" and bit too much basil. Will stick to my regular recipe.
We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread, toasted it,then spread some of the "pesto" on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 350. You can also use the "pesto", add some sour cream and grated Parmesan and make a delicious dip!
Excellent soup, though very similar to others I've tried from this site. I think its main distinction is the addition of onion, and a good amount of it at that. It may have added extra flavor but to tell you the truth, I didn't notice an appreciable difference than those I've made without the onion. I prepared the recipe pretty closely, only adding a couple dabs of tomato paste since my tomatoes weren't as ripe as I would have liked them to be. That proved to be a great addition! Loved the flavor boost it provided. I topped each serving with an herbed crostini and fresh basil for garnish. Fresh, simple and satisfying. And pretty too!
This is a very good recipe! Even my 16 year old son had a second helping. I followed another readers advice and added a 1/2 tsp of organic sugar, 1/2 tsp lemon juice, 1/2 tsp balsamic vinegar and 1 sauted garlic clover. Also I highly recommend blending to get a smooth consistency, however I used a food processor. A keeper.
This soup sounds wonderful but what is the amount of tomatoes if using canned rather than fresh?
FANTASTIC. I had a surfeit of basil (and I adore it), so I added 1/2 cup more to the recipe. I also replaced the heavy cream with fat-free half-n-half. With a sprinkle of parmesan cheese on top, I had one of the best homemade soups I've ever tasted! Thank you!
I exchanged fat free half and half for whipping cream to reduce calories and fat. I also added a teaspoon of sugar to taste becuase I don't use salt in my foods. Overall it was pretty good and really really easy.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Tomato-Basil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 258
** Calories from Fat: 215
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