Hummmmmm, I love this soup, particularly on a cold winter’s day and especially if I can dunk a creamy Havarti grilled cheese on sourdough sandwich into it. ???? ????.
Everything about it is wonderful, the richness, the simplicity of flavors and how easy and quick it is to make!
My kids like it too…especially the grilled cheese part!
Yum, Enjoy!
Creamy Tomato Basil Soup
Author: Sally Twellman
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 32oz can Crushed or Diced Tomatoes
- 15 oz can Tomato sauce
- 2 cups Tomato juice
- 2 cups Chicken or Vegetable broth
- 2-3Tbsp butter
- ½ cup (heaping) diced onions
- 4 cloves garlic sliced
- Salt and Pepper to taste (I am generous with the pepper)
- 1 cup of 2% milk (or milk substitute, like almond- this isn't as creamy but works for dairy free or vegan)
- 10-12 basil leaves, sliced
Instructions
- In a large dutch oven or pot, melt butter, onion, salt and pepper. Saute onions until soft.
- Add sliced garlic cloves and saute for 1-2minutes, watch carefully so they don't burn.
- Add tomato sauces and broth. Combine well and simmer for 30-45minutes on medium low heat.
- For a smooth soup (which I like) pour this into a blender with fresh basil leaves and blend until smooth. Then pour back into pot. (if you like a chunkier soup, can skip this step and just add the thinly sliced basil)
- Stir in the milk.
- Serve and Enjoy!
