Rich and Creamy Tomato Basil Soup

870 Reviews 41 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    45 m
MARBALET
Recipe by  MARBALET

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (870)

Rate This Recipe
CURTISLEE
767

CURTISLEE

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 appearance of a four or five star restaurant! I used fresh basil out of our herb garden and fresh Roma tomatoes. I didn't bother to peel the tomatoes. Why? The recipe could not have been any better. Yes, it is fattening. Yes, it could be made healthy. But NO! Don't do it! If anybody ever ask for homemade tomato soup of any kind, let this be the definitive one; it would be hard to do better.

sucker4chocolate
437

sucker4chocolate

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, leaving some chuncks gives it a nice consistancy. Also pealing and seeding is not a necessity. I did it the first time and not the second time and could not tell the differece. Also if your in hurry canned tomatoes work well as a substitute. Dont skimp on the basil, thats what makes it wonderful. Overall A++ a really great soup for any occasion.

IMVINTAGE
364

IMVINTAGE

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 make recipes healthier, next time I will decrease the butter to 1/4 cup & use half & half instead of cream & see if it alters the taste any. I did increase the basil some (practically butchered my little basil starter plants but it was worth it) & I garnished the soup w/ a slice of fresh mozzarella cheese & a sprig of basil. I served this al fresco on my patio w/ a salad & a glass of white merlot...just like dining at LaMadeline's!

More Reviews

Similar Recipes

Rachel's Tomato Basil Soup
(148)

Rachel's Tomato Basil Soup

Tomato Spinach and Basil Soup
(148)

Tomato Spinach and Basil Soup

Creamy Tomato-Basil Soup
(91)

Creamy Tomato-Basil Soup

Rich and Creamy Roasted Eggplant Soup
(105)

Rich and Creamy Roasted Eggplant Soup

Cream of Fresh Tomato Soup
(95)

Cream of Fresh Tomato Soup

Tomato Basil Soup I
(50)

Tomato Basil Soup I

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 473 cal
  • 24%
  • Fat
  • 45.4 g
  • 70%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 313 mg
  • 13%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Rachel's Tomato Basil Soup

>

next recipe:

My Amazing Tomato Basil Soup (Like Applebee's(R))