I have been on the search for a good tomato basil soup recipe. We love tomato basil soup, but many recipes are full of butter and heavy cream. The following recipe is quicker and healthier than most (yes, it does still have some cream). But it doesn’t compromise on taste. And it feeds a crowd. Everyone in my family loved it when I made it last weekend, and I am making it again for dinner tonight!
6 cloves of garlic, minced
4 T. of olive oil
3 – 28 cans of crushed tomatoes (or pureed)
4 cups of chicken stock
2 tsp sugar
2 tsp of salt
1 tsp fresh ground black pepper
1/2 c. of heavy cream
6 T. fresh basil, diced
In large pot, saute garlic in olive oil on medium heat for 1 minute, being careful not to burn the garlic. Add the crushed tomatoes. Add chicken stock, sugar, salt and pepper. Cook the soup on medium at a simmer for 10 minutes. Stir in heavy cream. (Note: When I used the cans of crushed tomatoes, at the taste test we felt it wasn’t smooth enough. A few minutes in the blender made it perfect. Tonight we will try using the canned tomatoes that are already pureed.) Makes about a dozen servings. We served with grilled cheese sandwiches made from Panera Bread’s tomato basil bread, and it was incredible!