Hearty Tomato Basil Soup

Saturday, October 03, 2009

I've made tomato soup before, and it wasn't bad at all. But this one takes the cake. I modified it to the desired texture and richness, thanks to BJ who wanted it chunky, not smooth. I give her the credit for this wonderful outcome; wholesome and satisfying.

This made a complete meal on its own & we enjoyed it to the last drop!


Ingredients:
4 tbsp butter
4 tbsp olive oil
2 cups (1-1/2 whole) finely chopped onions
6 tomatoes, cored, chopped in food processor
1/2 cup chopped fresh basil leaves
salt to taste
ground black pepper to taste
1 tsp of chili powder (or paprika)
1 tsp dried oregano
1 tsp dried basil
4 cups tomato juice
1 cup heavy cream (or milk)
1/2 cup cream cheese
1/4 cup butter


Directions:
1. Heat butter and olive oil in large stockpot and cook onions till tender.
2. Stir in chopped tomatoes and basil leaves.
3. Season with salt, pepper, chili powder, dried oregano & dried basil.
4. Pour in the tomato juice and simmer for 10-15 minutes until gently boiling.
5. Mix in the cream, cream cheese and butter, stir to combine.
6. Serve with a swirl of cream and a sprig of basil.
Enjoy with toasted baguette, buttered, of course .... or for a special treat, garlic bread with pesto and topped with mozzarella. Yum .....




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2 comments

  1. Delicious... my favorite!

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  2. Made this for dinner and it was certainly hearty and satisfying! 😋

    ReplyDelete