Summer Tomato-Basil Soup Recipe -
Summer Tomato-Basil Soup Recipe
  • READY IN 35 mins

Summer Tomato-Basil Soup

Recipe by  

"This soup is simplicity itself! Garnish with a swirl of fresh cream and a sprinkling of chopped basil leaves."

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Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Heat olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 5 minutes. Add tomatoes, basil and chicken broth. Reduce heat to low and simmer soup for 15 minutes. Set soup aside to cool slightly.
  2. Working in batches, puree soup until smooth and return to pot. Stir in heavy cream and season the soup to taste with salt and pepper and up to 1 tablespoon of sugar. Heat soup through over low heat and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jan 02, 2007

The soup is a simple tomato flavor-- not really meant for a stand-alone dish, more of a side. It's quick, easy, and doesn't create a ton of dirty dishes. The best part, though, is that it tastes great! I chose to keep it a bit chunky.

Most Helpful Critical Review
Oct 10, 2006

In and of itself the recipe is good, however I was really hoping for a much richer consistency (like a certain restaraunt's tomato basil soup).


8 Ratings

Oct 10, 2006

This was, without a doubt, the BEST tomato soup I have ever had! My husband, who hates tomatoes, loved it! After simmering the tomatoe mixture, I pureed it in the blender, then added the microwaved heavy cream. I served it with grilled cheese... delicious!

Jul 01, 2006

I made this and set it in the fridge for another day. I warmed it up slowly and served it with turnkey meatballs. I absolutely loved and will make it again

Jun 25, 2006

Great meal - best used in cold weather.

May 24, 2006

Though the consistency was different - almost sauce like - I enjoyed this. It probably could work as a pasta sauce as well.

May 24, 2006

The flavor was ok, although a tad bit watery. I think this soup would be better with a smoother consistency; I recommend puree-ing the soup long enough to attain a smooth and silky texture. This wouldn't be my first choice for tomato soup.


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  • Calories
  • 357 kcal
  • 18%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 29.4 g
  • 45%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 682 mg
  • 27%

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

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