Recently I had lunch at a small little French bakery in town that served the most delicious tomato basil soup that I have ever had. So of course I had to try my hand at duplicating the recipe or at least try to come close to their flavorful rendition as I could. It really turned out especially delicious and got rave reviews form the hubs. Mission accomplished!
Creamy Tomato Basil Soup
- 2 Tablespoons olive oil
- 1 large onion, diced
- 2 red pepper, diced
- 4 cloves garlic, minced
- 3 lbs. Italian plum tomatoes, skinned, seeded and diced
- 3 cups chicken broth
- 1/2 cup fresh basil, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cream or plain Greek yogurt (fat-free half & half works as well)
- ½ cup grated Pecorino-Romano or Parmesan cheese
Heat olive oil in a large saucepan over medium-high heat. Once hot, add the onion and red pepper, cook 5 minutes then add garlic for an additional 2 minutes. Add chopped tomatoes and chicken stock. Simmer for 30 minutes, stirring occasionally.
Puree mixture, leaving a little texture if desired, then return soup to saucepan. Add basil, salt, pepper, cream and cheese and continue to cook until heated through.
Makes 4-6 servings.
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