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–+ servings

Creamy Basil Tomato Soup

Couverts11
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

  • 1/2 cup unsalted butter sliced
  • 1 cup fresh basil chopped
  • 2 cans 28 ounces each crushed tomatoes
  • 2 cloves garlic minced
  • 1 quart half-and-half
  • Salt and pepper to taste

Garnish:

  • croutons
  • shredded Parmesan cheese

Instructions

  • In a large saucepan, melt the butter over medium heat.
  • Add chopped basil and sauté for 2 minutes until fragrant.
  • Stir in crushed tomatoes with their juice and minced garlic.
  • Reduce heat and simmer for 20 minutes.
  • Remove the saucepan from heat and let the mixture cool slightly.
  • Working in batches, transfer the tomato mixture to a blender and purée until smooth.
  • Transfer the puréed mixture back into the saucepan and add half-and-half, mixing well.
  • Reheat the soup over medium-low heat and season with salt and pepper to taste.

Notes & Wine Advice

Serve the soup hot, topped with croutons and shredded Parmesan cheese.

Nutrition values

Calories: 300 kcal | Carbohydrates: 20 g | Protein: 5 g | Fat: 24 g | Sugar: 11 g
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Course; Soup
Diets; Vegetarian