Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, creamy tomato basil soup. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Creamy Tomato Basil Soup is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Creamy Tomato Basil Soup is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can have creamy tomato basil soup using 20 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Tomato Basil Soup:
- Make ready 2 tbs butter
- Prepare 1 tsp olive oil
- Get 1 medium onion - chopped
- Take 3 cloves garlic - crushed
- Take 2 (14.5 oz) cans whole tomatoes - drained
- Prepare 6 cups tomato juice
- Take 4-6 tbs granulated sugar
- Make ready 2 tsp chicken soup base (or 2 cubes bullion)
- Make ready 1/4 tsp black pepper
- Prepare to taste sea salt
- Prepare 1 cup evaporated milk
- Take 1/4 cup chopped fresh basil
- Prepare Optional garnishes (per bowl)
- Take 1 tsp chiffonade of fresh basil
- Get 1 tsp chopped fresh parsley
- Make ready 3-4 seasoned croutons
- Make ready 2 tsp shredded mozzarella or parmesan
- Make ready couple dashes Tabasco sauce
- Take drizzle of extra virgin olive oil
- Prepare pinch cayenne powder or smoked paprika
Instructions to make Creamy Tomato Basil Soup:
- Melt butter with olive oil in a 3 to 4 quart stock pot over medium heat. Add onions and garlic. Sautee until onions are translucent. About 5 - 7 minutes.
- Transfer onion and garlic to blender. Add drained cans of whole tomatoes. Cover and pulse until you have a coarse puree. Note: You may want to vent the lid slightly so steam doesn't pop the lid off.
- Transfer puree back to stockpot over medium high heat. Add tomato juice, soup base and 3 tbs of the sugar. Taste and add up to 1 more tbs sugar at this time. Note: The sugar is used to help cut the acidity of the tomatoes. The acidity of tomatoes can vary from batch to batch so always start low when adding the sugar.
- Bring to a boil, reduce heat to medium and simmer uncovered for 20 - 25 minutes to reduce slightly (about the consistency of a thin gravy). Taste soup after it has reduced. Add pepper, salt to taste, and up to 2 tbs more sugar as needed/desired (I normally use the full 6 tbs).
- Reduce heat to low. Once soup has stopped bubbling stir in evaporated milk until well incorporated. Then stir in chopped basil. Cover and let sit about 5 minutes for flavors to blend.
- Dish up and garnish with any combination of suggested garnishes above.
- Alternate version: For a smoother consistency, before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids. Return to pot, then add evaporated milk and basil as in step 5.
So that’s going to wrap it up with this special food creamy tomato basil soup recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
