It’s here! Soup weather is upon us! Homemade tomato basil soup is like a warm hug. This creamy dish is perfect to eat alone or with some of my homemade bread. And let’s talk about basil. Fresh basil smells so divine. After making this soup, my hands smelled like peppery, minty goodness for hours. No complaints here!
I have included the mostly homemade recipe perfect for days when you are pressed for time. I always double it to make sure there are leftovers for a quick lunch!
- (1) 28 oz can crushed tomatoes
- (1) 28 oz can diced tomatoes
- 1-2 tbsp crushed garlic
- 1 cup heavy cream
- 2 cups chicken broth
- 2 tbsp white sugar
- 1/3 cup unsalted butter
- 15-20 Basil leaves, finely chopped
Total Servings: About 8 servings (unless your bowl looks like mine… then 5-6!)
- Start by combining crushed and diced tomatoes, broth, and garlic. Bring to a boil for about 10 minutes, continue stirring.
- Reduce heat and add sugar and butter until completely dissolved.
- Slowly pour the heavy cream while stirring.
- Toss in the finely chopped basil. (I LOVE this smell)
- Let it simmer for a few minutes, and you are ready to serve.
- You can substitute fresh basil for dried, but the impact will not be as strong.
- You can slightly brown garlic in a skillet before adding it in. This will enhance its’ flavor.
- Double the recipe, and freeze it in single portion containers for a quick treat!
In my house growing up, “soup weather” started in October and went through March. In Texas it’s warm/hot/humid/sticky all but two weeks out of the year, but we could certainly pretend to have a real winter! As soon as the pretending would start, the soup pot would come out and this bad boy would make an appearance almost weekly. It is that good!