All you need is 30 minutes to simmer some simple ingredients and you’ve got a bowl of rich tomato-basil soup with minimal effort.
- 4 cups canned whole tomatoes (preferably fire-roasted)
- 2 cups tomato juice
- 2 cups low-sodium vegetable stock
- 12–14 fresh basil leaves, plus more for garnish
- 1/4 cup heavy whipping cream
- 1 tablespoon unsalted butter
- Salt and pepper, to taste
- Prep tomatoes. In a large saucepan, crush the tomatoes using a potato masher or your hands. Stir in tomato juice and vegetable stock.
- Simmer. Simmer soup over medium-low heat for 30 minutes. Let cool slightly.
- Blend. Purée soup, along with the basil leaves, in small batches, in a blender or food processor or add basil leaves to the saucepan and purée soup with an immersion blender.
- Simmer again. Return soup to saucepan (if you used a blender or food processor) and stir in cream and butter. Cook soup over low heat until cream and butter are incorporated.
- Season and serve. Season to taste with salt and pepper. Garnish with basil leaves and serve with your favorite warm bread.
- Recipe adapted from La Madeleine restaurant via the Houston Chronicle.
Keywords: tomato soup, soup recipe