Description
Introducing the Creamy Basil Tomato Delight, a luscious tomato soup infused with the fresh flavors of basil and a creamy texture that promises comfort with every spoonful. Ideal for chilly evenings or as a soothing summer dish, this recipe combines rich tomatoes with a hint of sweetness and the aromatic lift of fresh basil. Whether you’re looking to impress guests or simply want to enjoy a quiet meal at home, this soup provides a perfect blend of ease, warmth, and flavor.
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions, (3 cups finely chopped)
- 3 garlic cloves, (1 Tbsp minced)
- 56 oz crushed tomatoes, (two 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 Tbsp sugar, adjustable to taste
- 1/2 tsp black pepper, adjustable to taste
- 1/2 cup heavy whipping cream
- 1/3 cup freshly grated parmesan cheese, plus more for garnish
Step-by-step Directions
1. Prepare the Soup Base
Heat a nonreactive pot or enameled dutch oven over medium heat. Melt the unsalted butter before adding the finely chopped onions. Sauté the onions for 10-12 minutes, stirring occasionally until they are softened and golden. Add the minced garlic and continue to sauté for another minute until fragrant.
2. Add Main Ingredients
Stir in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Mix well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and allow it to simmer for about 10 minutes.
3. Blend the Soup
For a creamy texture, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a stand blender, blending each batch until smooth before returning it to the pot. Exercise caution when handling hot liquids.
4. Final Seasoning and Serving
Reintroduce the pot to medium heat and stir in the heavy whipping cream and freshly grated parmesan cheese. Allow the soup to return to a simmer, then season with additional salt and pepper if necessary. Turn off the heat once everything is well combined.
Serve the soup hot, garnished with extra parmesan cheese and chopped fresh basil.
Servings & Preparation Time
This recipe serves approximately 6 people. Preparation time is about 20 minutes, with a cooking time of about 25 minutes, totaling roughly 45 minutes from start to finish.
Tips for Storage & Reheating
- Storage: Cool the soup completely and store it in an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months.
- Reheating: Reheat refrigerated or thawed soup on the stove over medium heat until hot. If the soup has thickened, thin it with a little water or additional chicken stock.
Conclusion
The Creamy Basil Tomato Delight is an enriching dish that seamlessly combines the robustness of tomatoes with the luxurious texture of cream and the brightness of basil. Its versatility makes it a splendid choice for any meal, ensuring it’s a nourishing option that remains a favorite in households. With practical storage options and ease of preparation, this soup is both a delightful and convenient choice for any chef’s repertoire.
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Creamy Basil Tomato Delight
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Introducing the Creamy Basil Tomato Delight, a luscious tomato soup infused with the fresh flavors of basil and a creamy texture that promises comfort with every spoonful. Ideal for chilly evenings or as a soothing summer dish, this recipe combines rich tomatoes with a hint of sweetness and the aromatic lift of fresh basil. Whether you’re looking to impress guests or simply want to enjoy a quiet meal at home, this soup provides a perfect blend of ease, warmth, and flavor.
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions, (3 cups finely chopped)
- 3 garlic cloves, (1 Tbsp minced)
- 56 oz crushed tomatoes, (two 28-oz cans) with their juice, preferably San Marzano
- 2 cups chicken stock
- 1/4 cup chopped fresh basil, plus more for garnish
- 1 Tbsp sugar, adjustable to taste
- 1/2 tsp black pepper, adjustable to taste
- 1/2 cup heavy whipping cream
- 1/3 cup freshly grated parmesan cheese, plus more for garnish
Instructions
- Prepare the Soup Base Heat a nonreactive pot or enameled dutch oven over medium heat. Melt the unsalted butter before adding the finely chopped onions. Sauté the onions for 10-12 minutes, stirring occasionally until they are softened and golden. Add the minced garlic and continue to sauté for another minute until fragrant.
- Add Main Ingredients Stir in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Mix well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat. Partially cover the pot with a lid and allow it to simmer for about 10 minutes.
- Blend the Soup For a creamy texture, use an immersion blender to blend the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a stand blender, blending each batch until smooth before returning it to the pot. Exercise caution when handling hot liquids.
- Final Seasoning and Serving Reintroduce the pot to medium heat and stir in the heavy whipping cream and freshly grated parmesan cheese. Allow the soup to return to a simmer, then season with additional salt and pepper if necessary. Turn off the heat once everything is well combined. Serve the soup hot, garnished with extra parmesan cheese and chopped fresh basil.
- Prep Time: 20 minutes
- Cook Time: 25 minutes