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My review
Rich and Creamy Tomato Basil Soup
MARBALET
"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."
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Ingredients
45 m servings 473 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 473 calories; 45.4 g fat; 16.8 g carbohydrates; 4.4 g protein; 143 mg cholesterol; 217 mg sodium. Full nutrition
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Reviews
Read all reviews 10031347 Ratings
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Most helpful positive review
8/2/2006
Follow my train of thought here: When you go to a nice restaurant and the waiter describes the "soup of the day," it's this stuff that he is talking about. The consistency and flavor have the a...
Most helpful critical review
3/24/2006
I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and about two teaspoons of sea salt, then strained it through a china cap and pureed the daylights out o...
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8/2/2006
Follow my train of thought here: When you go to a nice restaurant and the waiter describes the "soup of the day," it's this stuff that he is talking about. The consistency and flavor have the a...
11/7/2003
This recipe was excellent!! A restaurant near my house makes the best Tomato Basil soup, so I was looking for a recipe to imitate theirs. I would recommend only blending 1/3 to 1/2 of the soup...
4/23/2006
I loved this soup!!! I did not peel the tomatoes, just seeded them. I cut the cream in half as suggested by others & only used about 1/3 of a cup of butter. Since I am always on the lookout to ...
1/13/2006
The longer you let the tomatoes and juice simmer before adding the cream, the more intense flavor you will have. The first time I made this I used fresh roma tomatoes. I'll never do that again...
11/23/2009
This was absolutely fabulous and my husband's new favorite! Used fresh tomatoes which makes all the difference.... added salt, pepper and garlic pepper at the end to season. Divine!
1/8/2003
So good I nearly passed out! My husband and I had a tomato-basil soup at a restaurant here in San Antonio and I've been looking for a recipe to duplicate it...this is it! Don't fuss over peeli...
1/11/2009
Hubby and I really enjoyed this with our wraps and it made for a light, but satisfying meal. I blanched the tomatoes for about 30 seconds to remove the peel, but didn't bother with seeding them....
3/24/2006
I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and about two teaspoons of sea salt, then strained it through a china cap and pureed the daylights out o...
12/30/2005
This soup is going to taste a little sharp when you add TINNED tomatoes. The sharpness probably came from the metal of the can. Tinned tomatoes don't have nearly the amount of flavor as fresh. I...