Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Creamy Tomato-Basil Soup

Rita Maas

Yield: Yields about 8 cups.

Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. If your tomatoes are not at their peak of sweetness, add 1/2 teaspoon sugar to the soup.

Ingredients

  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 6 sprigs fresh basil
  • 4 lb. ripe red tomatoes, peeled, seeded, and chopped (see How to peel and seed tomatoes)  
  • 4 cups homemade or low-salt canned chicken stock
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 2 tsp. balsamic vinegar
  • 1/2 cup loosely packed fresh basil leaves

Nutritional Information

  • Nutritional Sample Size per cup
  • Calories (kcal) : 180
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 7
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 40
  • Sodium (mg): 190
  • Carbohydrates (g): 13
  • Fiber (g): 3
  • Protein (g): 4

Preparation

  • In a large soup pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 7 minutes. Tie the basil sprigs together with a piece of kitchen twine. Add the basil, tomatoes, chicken stock, 1-1/2 tsp. salt, and 1/2 tsp. pepper to the onions. Bring to a boil over high heat, reduce the heat to medium low and let simmer until reduced by one-quarter, about 20 minutes. Let cool. Remove the basil sprigs.
  • In a blender, purée the soup in batches until very smooth, at least 3 min. Strain the soup into a clean pot and bring to a simmer over medium heat. Remove from the heat; stir in the cream and balsamic vinegar. Taste and add salt and pepper if needed. Just before serving, cut the basil leaves into very thin slices. Ladle the hot soup into bowls and garnish with the fresh basil.

Reviews

Rate or Review

Reviews

  • karenrayw | 01/17/2018

    This recipe was incredibly easy to make and delightfully flavorful. I used Italian whole peeled tomatoes and Instead of fresh basil I used my frozen pesto that I made at the end of the summer. The cream gives it a smooth, thick taste. Great soup to control salt and sugar content. Definitely a wonderful, cold, snowy day soup. One to also share with neighbors. Freezes well because this makes a lot of soup for 2.

  • MaggieTsch | 08/15/2017

    Wow - love this soup. Easy to make and delicious!

  • Gordon_TC | 04/04/2015

    I used this recipe back in the fall of 2014 for about 50 pounds of overripe tomatoes my wife bought. We put the soup in trays, froze them, then vacuum sealed the soup in the trays. 8 months later we can thaw one and it tastes like September. A wonderful recipe!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks