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Recipes: Tomato Basil Soup

Thu, 01/03/2013 - 1:54PM by Conversation Pieces 0 Comments -

Now that we're well past the over-eating and all-around over-indulging, it's time to start a fresh, new year on a healthy note.  We fair well in our lifestyle of low-sodium and no-deep-frying repertoire of meals.  Any recipe that says saute-ing goes into the oven as a baked alternative.  It also makes the kitchen space much easier to maintain when grease is not involved in the cleanup.  And my sweet tooth gets an express pass to dessert.  :)

Soups, too, are one of my favorite meals to have around.  Fresh ingredients and a quick pause in the blender is all it takes to get a satisfying meal without sacrificing flavor; a welcome respite from weeks of sweets and rich foods.

With my winter flu, I've been indulging in soups of all kinds.  Chicken soup is always best, but after a week, I started craving something richer and creamier....  like, a creamy tomato soup!  I try not to leave the home with my cold, so it was good that I have most of the ingredients in my pantry.....

... and remember my winter tomato plant? It has been producing abundantly (apparently this first-time 'farmer' over fertilized it!) and I've been waiting for the right recipe to use my newly acquired soup bowl and dinner plate set in a pretty blue tint.  

Just perfect!  

<span style="color: #ff3366;"><strong>INGREDIENTS


  • 2 tablespoons olive oil
  • One small onion, chopped
  • 2 cloves garlic, crushed
  • 2 cans peeled tomatoes
  • Fresh diced tomatoes, for a bit of texture.
  • 2 cups chicken stock
  • 3 tablespoons fresh basil, chopped
  • Salt and pepper to taste
  • Heavy whipping cream

<span style="color: #ff3366;"><strong>


Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and stir until translucent, approximately 5 minutes.

Add garlic and stir for another 2 minutes. Be careful not to burn the garlic.

Add the tomatoes, breaking them up with the back of a wooden spoon. Pour in the chicken stock and add the basil. Simmer over low/medium heat for 15-20 minutes.

Puree the soup with a blender to a desired consistency. Add salt and pepper. Simmer another 10 minutes. <span>


Before serving, stir in cream.  I was feeling a little indulgent and added </span>a extra swirl of cream!


You can serve this with a sprinkling of Italian cheese, extra basil, a little drizzle of olive oil, some warm homemade garlicy croutons, a toasty grilled cheese sandwich or just straight up plain; any way I’m sure it won’t disappoint.  

We did have one casualty in the production of this basil tomato soup.  I got over zealous with my love for basil, and now we have a bald basil plant... but it was such a pretty meal that I feel almost back to my old self again.   :p

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