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Creamy Basil Tomato Soup
Portions:
11
Preparation Time:
30
minutes
mins
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Ingredients
▢
½
cup
unsalted butter
sliced
▢
1
cup
fresh basil
chopped
▢
2
cans
28 ounces each crushed tomatoes
▢
2
cloves
garlic
minced
▢
1
quart
half-and-half
▢
Salt and pepper to taste
Garnish:
▢
croutons
▢
shredded Parmesan cheese
Instructions
In a large saucepan, melt the butter over medium heat.
Add chopped basil and sauté for 2 minutes until fragrant.
Stir in crushed tomatoes with their juice and minced garlic.
Reduce heat and simmer for 20 minutes.
Remove the saucepan from heat and let the mixture cool slightly.
Working in batches, transfer the tomato mixture to a blender and purée until smooth.
Transfer the puréed mixture back into the saucepan and add half-and-half, mixing well.
Reheat the soup over medium-low heat and season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serve the soup hot, topped with croutons and shredded Parmesan cheese.
Nutritional Information
Calories:
300
kcal
|
Carbohydrates:
20
g
|
Protein:
5
g
|
Fat:
24
g
|
Fiber:
3
g
|
Sugar:
11
g
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Course
Soup
Diets
Vegetarian