Rich and Creamy Tomato Basil Soup

Rich and Creamy Tomato Basil Soup

912
MARBALET 50

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."
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Ingredients

45 m servings 473 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 45.4 g
  • 70%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 217 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

912
  1. 1217 Ratings

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Most helpful positive review

Follow my train of thought here: When you go to a nice restaurant and the waiter describes the "soup of the day," it's this stuff that he is talking about. The consistency and flavor have the a...

Most helpful critical review

I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and about two teaspoons of sea salt, then strained it through a china cap and pureed the daylights out o...

Follow my train of thought here: When you go to a nice restaurant and the waiter describes the "soup of the day," it's this stuff that he is talking about. The consistency and flavor have the a...

This recipe was excellent!! A restaurant near my house makes the best Tomato Basil soup, so I was looking for a recipe to imitate theirs. I would recommend only blending 1/3 to 1/2 of the soup...

I loved this soup!!! I did not peel the tomatoes, just seeded them. I cut the cream in half as suggested by others & only used about 1/3 of a cup of butter. Since I am always on the lookout to ...

The longer you let the tomatoes and juice simmer before adding the cream, the more intense flavor you will have. The first time I made this I used fresh roma tomatoes. I'll never do that again...

This was absolutely fabulous and my husband's new favorite! Used fresh tomatoes which makes all the difference.... added salt, pepper and garlic pepper at the end to season. Divine!

Hubby and I really enjoyed this with our wraps and it made for a light, but satisfying meal. I blanched the tomatoes for about 30 seconds to remove the peel, but didn't bother with seeding them....

So good I nearly passed out! My husband and I had a tomato-basil soup at a restaurant here in San Antonio and I've been looking for a recipe to duplicate it...this is it! Don't fuss over peeli...

I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and about two teaspoons of sea salt, then strained it through a china cap and pureed the daylights out o...

This soup is going to taste a little sharp when you add TINNED tomatoes. The sharpness probably came from the metal of the can. Tinned tomatoes don't have nearly the amount of flavor as fresh. I...