Creamy Tomato Basil Soup
This creamy tomato basil soup is tomatoes pureed with onions, garlic, and cream. A hearty lunch or dinner option made in under 50 minutes!
This creamy tomato basil soup stays fresh in the refrigerator for up to 3 days. Make sure to let it cool completely and then place it in an air-tight container before refrigerating.
– chicken stock
– red crushed pepper
– baking soda
– parmesan cheese
– heavy cream
Add 2 tbsp of butter to a large pot and let it melt over medium-high heat. Add the onions and let them soften for about 3-4 minutes.
Stir in the crushed tomatoes, whole peeled tomatoes and their juices, fresh basil, and chicken stock. Let it come to a boil.
Once it comes to a boil, cover, reduce the heat to medium-low, and cook for 20 minutes.
Stir in the baking soda, it will foam up, but that's okay, continue stirring. The baking soda will help balance the acidity of the tomatoes.
Tips and Recipe Variations
- You can add carrots and potatoes for extra flavor and texture.
- If you prefer a runny and perfectly smooth tomato bisque, use a sieve after you blend it.
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