Creamy Tomato Basil Soup
Creamy Tomato Basil Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, creamy tomato basil soup. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Creamy Tomato Basil Soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Creamy Tomato Basil Soup is something that I have loved my entire life. They are nice and they look fantastic.

Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream. Reviews for: Photos of Rich and Creamy Tomato Basil Soup. This creamy Tomato Basil Soup is restaurant-quality DELICIOUS and it's loaded with hidden vegetables. I've also included instructions for how to make it in the slow cooker and instant pot!

To get started with this recipe, we must first prepare a few components. You can cook creamy tomato basil soup using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Tomato Basil Soup:
  1. Prepare 3 tbsp Olive oil
  2. Take 2 medium Red onions, chopped
  3. Prepare 3 clove Garlic, minced
  4. Get 1 can (28 ounce) crushed tomatoes
  5. Make ready 4 cup Chicken stock
  6. Take 1 Salt
  7. Prepare 1 Pepper
  8. Make ready 1 cup Heavy cream
  9. Prepare 1 bunch Basil
  10. Get 1 Parmesan cheese, for garnish

Heavy cream and butter make it rich and flavorful. Creamy Tomato Basil Soup is a rich and creamy soup using tomatoes, garlic, sauteed onions, fresh basil, and cream. I have been blogging at Modern Honey for almost two years. In some ways, it feels like it flew by and in other ways, it feels like a lifetime.

Instructions to make Creamy Tomato Basil Soup:
  1. Heat Olive oil over medium to low heat in Dutch oven or large pot. Once hot, add onions and season generously with salt. Cook the onions, stirring occasionally, until soft and starting to turn golden brown, about 15 minutes. Add the garlic and cook for 1 more minute, stirring to avoid burning garlic.
  2. Stir in tomatoes and chicken stock. Season generously with salt and pepper. Bring soup to a boil, then lower heat to maintain a simmer for at least 15 minutes.
  3. Purée mixture using an immersion blender or carefully transfer soup to a blender. If using blender return mixture to pot.
  4. Stir in the cream and basil and let it simmer for at least 15 minutes. If desired, you can simmer longer to reduce it down to a thicker consistency.
  5. Serve immediately, topped with Parmesan cheese, a sprinkle of pepper, and a chiffonade of basil.

I have been blogging at Modern Honey for almost two years. In some ways, it feels like it flew by and in other ways, it feels like a lifetime. It depends on the day. 🙂 For the past two. Combine all ingredients, adding each one slowly, stirring constantly to smooth out the lumps as you go – (NOTE: I believe Michelle told me to use a hand mixer to smooth out any lumps BEFORE you add the basil, salt & pepper.). Made with diced tomatoes, cream, fresh basil, parmesan, and a surprise ingredient!

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