Today’s post is short, dear friends, as I just returned from the teacher appreciation luncheon, and I’m working on a surprise for tomorrow. So, let’s get a move on, shall we? I think there are as many versions of tomato basil soup as there are people who make tomato basil soup. This is my interpretation, and I have a confession to make. Months ago, I posted tomato orange soup, and I said that I preferred it to tomato basil, well, I have to recant, or rather amend, my statement. I
like love both of them – equally. The teachers loved the soup, and many asked for the recipe, so I think it was a hit! I apologize for the pitiful pictures, I should have ladled out a bowl for the picture.
Creamy Tomato Basil Soup Printable recipe
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 large onion, diced
1-2 tablespoons garlic, finely chopped
1/8-1/4 teaspoon red pepper flakes
1/4 cup dry white wine
1/4 cup fresh basil leaves
1/4 teaspoon dried savory
2 cups chicken broth
2 28-oz cans whole plum tomatoes
2 tablespoons sugar
3 oz cream cheese, cut into small pieces
Salt & pepper to taste
1 cup heavy cream, optional
In a large Dutch oven, heat olive oil and butter.
Add onions, garlic, and crushed red pepper flakes.
Saute until onions are translucent and golden brown around the edges.
Deglaze with the white wine and cook until wine evaporates.
Add tomatoes, chicken stock, basil, dried savory, and sugar.
Bring to a boil, cover, reduce heat, and simmer for 20 minutes.
Turn off heat.
Puree soup with an immersion blender until smooth. (You may also use a blender; be careful and don’t pour all of the soup at once.)
Return to a low simmer and add the cream cheese, stirring until cheese melts.
Taste for salt and pepper; season as desired.
Serve with garlic-cheese bread & enjoy!
Oops, forgot to add the following:
If desired, add the heavy cream along with the cream cheese.