Recipe by Pam Anderson
"This soup is simplicity itself! Garnish with a swirl of fresh cream and a sprinkling of chopped basil leaves."
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onion, finely diced
2 (28 ounce) cans
fresh basil leaves
freshly ground black pepper
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.
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).
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!
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
Great meal - best used in cold weather.
Though the consistency was different - almost sauce like - I enjoyed this. It probably could work as a pasta sauce as well.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Tomato-Basil Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 357
** Calories from Fat: 264
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