As a kid,
I was all about that tomato soup with pasta shells and butter. But then, I
stumbled upon La Madeleine and their Tomato Basil Soup with a fresh baguette
straight out of the oven. Let me tell you, I was smitten. So, like any food
lover, I had to try my hand at recreating that creamy goodness at home. And let
me just say, I nailed it with this homemade tomato basil soup recipe!
Ingredients
2 cups chopped onion
4 garlic cloves, coarsely chopped
2 tablespoons tomato paste
2 (28-oz.) cans whole tomatoes
3 cups chicken broth or vegetable broth
1 teaspoon kosher salt
½ cup fresh basil, roughly chopped
½ cup heavy cream
additional salt & freshly ground black pepper, to taste
Instructions
Get your
Dutch oven ready and let's start cooking! Begin by sautéing those onions in
butter until they're nice and translucent. Add in the garlic for a punch of
flavor, then stir in the tomato paste until it starts to brown.
Pour in
the chicken stock and scrape up all those delicious brown bits from the bottom
of the pot. Toss in the tomatoes and let everything simmer for a bit.
Blend it
all up until it's nice and smooth, then add in some basil for that fresh taste.
Don't forget the heavy cream for that creamy finish.
Canned
tomatoes may sound odd, but trust me, they work wonders in this soup. And feel
free to mix up the herbs to suit your taste.
Just a
touch of cream is all you need to make this soup perfect. Creamy, flavorful,
and oh-so delicious!
Feeling a
bit daring? Give crème fraiche a try instead of cream for a fun twist. Want to
keep things light? Swap out the cream for milk.
Whipping
up this soup is a piece of cake. Sauté some onions and garlic, toss in tomato
paste, chicken stock, and canned tomatoes. Let it simmer, then blend it all up
with basil and cream. Season it to your liking and dig in!
This
recipe is a breeze, you'll never want canned soup again. Take my word for it.
Super
easy, right? Your cream of tomato soup is good to go. I like to top mine off
with a drizzle of olive oil, loads of freshly ground black pepper, and
sometimes a sprinkle of Romano cheese.
Feeling a
bit spicy? Try adding some red pepper flakes for a kick!
Oh, and nothing beats a gooey grilled cheese on the side with this tomato soup – unless you have a fresh baguette, of course.
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere. Author
of 5 books and a Graduate with an Associate of Arts from Pheonix University in
Business Management, then a degree. Mass Communication and Cyber Analysis from
Phoenix University, then on to Walden University for her master’s in
criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime. In
her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist,
proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 6 blogs that range from art
to life coaching, to food, to writing, and opinion or history pieces each
week.
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