Tomato Basil Soup

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Nov 29, 2012

This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enough to give it a creamy mouth feel without adding too much fat. When I make this, I pair it with Italian Grilled Cheese sandwiches.

—Sarah Jo

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Jan 20, 2013

Wow! This recipe is delicious. The consistency is just right, cafe style. I used 5 cloves of garlic, a lot more basil (nearly half a cup), and only a cup of heavy cream. Turned out fantastic. Thank you, Sara, for this great recipe. We loved it and will certainly be making it again and again. Great with garlicky grilled cheese!

—misslissy

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9 Ratings

Jan 06, 2013

Really nice soup. I sauted the veggies in stock and used non fat milk instead of cream to lighten the calories. It is still very delicious and tomatoe-y. I did add more basil. I liked rthis had ther veggies in it as well as the tomato sauce. Very easy and also tasted good cold

—LindaT

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Dec 29, 2012

Thanks for sharing your recipe, Sara, this was a hit for lunch today, my hub's favorite. I had veggies & fresh basil to use up from Christmas, this was perfect use of it. Had to take some liberties with the recipe to use what I had on hand. I sauteed the veg in 3 tbsp butter and a drizzle of oil, then added a 28 oz can crushed tomatoes. I used a tomato/chicken broth and ended up using two cups, as my sauce/veggie mix was very thick (probably the crushed tomato sub). I used a whole pack of fresh basil on it's last legs and a sprinkle of dried oregano. I just pureed that mix in the blender, back in the pot, then added half and half to the mix until a nice consistency, about 1 1/2 to 2 cups. I also added some white sugar, asd I like a little sweetness to counteract the acidity of the tomatoes. Very good soup!

—Saveur

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May 11, 2013

I have made this twice and gets better each time. Made it for a luncheon, great raves. 5/11/13

—Sue

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Feb 03, 2013

I made it with just a tad less heavy cream 3/4 C and 1/4 cup of 1/2 and 1/2. It was still delicious! I also used 2 carrots sliced instead of 15 baby carrots. I added extra Basil. I believe it is company worthy!

—Signalfan

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Nutrition

Calories
274 kcal
14%

Carbohydrates
10.7 g
3%

Cholesterol
85 mg
28%

Fat
25.5 g
39%

Fiber
2.3 g
9%

Protein
3.2 g
6%

Sodium
950 mg
38%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tomato Basil Soup

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 274
Calories from Fat: 230

% Daily Value *
Total Fat 25.5g 39 %
** Saturated Fat 15.8g 79 %
** Cholesterol 85mg 28 %
Sodium 950mg 38 %
** Potassium 521mg 15 %
Total Carbohydrates 10.7g 3 %
** Dietary Fiber 2.3g 9 %
Protein 3.2g 6 %
** Sugars 6.2g
Vitamin A 45 %
Vitamin C 19 %
Calcium 8 %
** Iron 14 %
** Thiamin 11 %
** Niacin 14 %
** Vitamin B6 11 %
** Magnesium 10 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.