Guys it is coming into what I call soup season again! I truly love this time as I prep all kinds of soups that the family has all week for lunches, dinners and snacks. What better soup to start this soup season off with than a Creamy Tomato Basil Soup. I mean really what is more fall than a sandwich and a great tomato soup. Add into that the creamy cheese flavor and you put a simple soup over the top. So go ahead guys give this one a try I know you will totally love it as much as I do.
Tim, Trish OMG, that soup you guys had at your wedding was freaking amazing! I told you right there at the wedding I was doing this video and dedicating it to you guys =) When I do my gourmet grilled cheese series this will be the soup featured in it Lol!!
Oh EVERYONE do me a favor and show Tim and Trish some love leave them a comment with congrats!
Do you have a great soup I need to try? Hit me up and let me know what it is!
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Creamy Tomato Basil Soup Recipe
Ingredients
- 4 Tbsp. Butter
- 1 Onion Chopped
- 1 Garlic Clove Minced
- 1/4 Cup Flour
- 4 Cups Chicken Stock
- 2 x 28oz. Cans Whole Tomatoes in Juice
- 10 Basil Leaves Chopped
- 1 Cup Heavy Cream
- 8 oz. Parmesan Cheese Grated
- Salt
- Pepper
Instructions
- Heat a large pot over medium heat. Melt the butter, then add the chopped onions. Add salt and pepper. Sauté the onion about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
- Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look like a paste. Slowly stir in the chicken stock, whisking the whole time so the flour doesn’t clump. Then add the canned tomatoes, basil and garlic. You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
- Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper.
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