The Best Tomato Soup

15

medium

4

This tomato soup recipe uses fresh tomatoes and will remind you of your mom’s famous cooking. Sure the can of tomato soup works in a time crunch, but nothing beats the delicious flavors of a soup you made from scratch with fresh ingredients. So say goodbye to canned soup forever and hello to your new favorite tomato soup recipe.

What makes this the ‘best’ tomato soup?

The truth is, it’s because it takes a lot of time and there’s some fiddly steps involved – as with anything in life the more love and care you put into something the more you get back. You also aren’t really able to make this soup in a soup maker, which for a lot of us is a pain but… It really is worth it, especially if you have someone making for you and you feel a bit under the weather.

Making in a soup maker?

If you’re planning on making this in a soup maker think again, you’ll better of trying one of the more soup maker friendly recipes found here.

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Ingredients

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4 tomatoes - peeled, seeded and diced They don't need to be fresh.
4cups tomato juice
14 fresh basil leaves
1cup heavy whipping cream
½cup butter

Directions

1.
Prepare the tomatos
Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
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2.
Heat the tomatos
Remove the pot from heat. Add basil leaves to the pot. Use an immersion blender to purée soup until smooth.
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3.
Stir in the cream
Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
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Notes

Don't forget to add salt and pepper to tast.

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