Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
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Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!
Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.
258.45 calories; 2.77 g protein; 10.72 g carbohydrates; 2.73 g dietary-fiber; 5.87 g sugars; 23.94 g fat; 11.49 g saturated-fat; 56.01 mg cholesterol; 2441.43 IU vitamin-a-iu; 1.57 mg niacin-equivalents; 0.19 mg vitamin-b6; 25.54 mg vitamin-c; 38.16 mcg folate; 59.57 mg calcium; 0.85 mg iron; 29.28 mg magnesium; 497.72 mg potassium; 62.43 mg sodium; 0.12 mg thiamin; 215.43 calories-from-fat; 15 percent-of-calories-from-carbs; 79 percent-of-calories-from-fat; 4 percent-of-calories-from-protein; 38 percent-of-calories-from-sat-fat
This soup does sound wonderful. I believe that one can of tomatoes is about a pound so I would start out using three cans of tomatoes. Hope this helps you.
We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread toasted it then spread some of the "pesto" on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 350. You can also use the "pesto" add some sour cream and grated Parmesan and make a delicious dip!
Excellent soup though very similar to others I've tried from this site. I think its main distinction is the addition of onion and a good amount of it at that. It may have added extra flavor but to tell you the truth I didn't notice an appreciable difference than those I've made without the onion. I prepared the recipe pretty closely only adding a couple dabs of tomato paste since my tomatoes weren't as ripe as I would have liked them to be. That proved to be a great addition! Loved the flavor boost it provided. I topped each serving with an herbed crostini and fresh basil for garnish. Fresh simple and satisfying. And pretty too!
This is a very good recipe! Even my 16 year old son had a second helping. I followed another readers advice and added a 1/2 tsp of organic sugar 1/2 tsp lemon juice 1/2 tsp balsamic vinegar and 1 sauted garlic clover. Also I highly recommend blending to get a smooth consistency however I used a food processor. A keeper.
Too much broth too watery and not "creamy" and bit too much basil. Will stick to my regular recipe.
FANTASTIC. I had a surfeit of basil (and I adore it) so I added 1/2 cup more to the recipe. I also replaced the heavy cream with fat-free half-n-half. With a sprinkle of parmesan cheese on top I had one of the best homemade soups I've ever tasted! Thank you!
This soup sounds wonderful but what is the amount of tomatoes if using canned rather than fresh?
Good recipe. I added a couple TB white wine 1 clove of garlic and a tiny bit of oregano. I also ran 3/4 through the blender and left the rest chunky. My 3 yr old loved it and he hates tomatoes!
I exchanged fat free half and half for whipping cream to reduce calories and fat. I also added a teaspoon of sugar to taste becuase I don't use salt in my foods. Overall it was pretty good and really really easy.