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!

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

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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