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+ servings
tomato basil soup

Tomato Soup

Course Soup
Servings 8
Calories 237 kcal


  • 4 cups tomatoes peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
  • 4 cups tomato juice
  • 12 - 14 washed fresh basil leaves plus additional for garnish, chopped
  • 1 cup whipping cream
  • 1/2 cup sweet unsalted butter, softened
  • Salt to taste
  • 1/4 teaspoon cracked black pepper
  • Crusty bread optional


  1. Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over
  2. medium-low heat. Cool slightly, then place in a blender or food
  3. processor. Add basil and process to puree; this will have to be done in
  4. batches.
  5. Return mixture to saucepan. Add cream and butter. Stir over low heat
  6. until butter and cream are incorporated. Stir in salt and pepper before
  7. serving. Garnish with more fresh basil and serve with fresh, crusty
  8. bread. Makes 8 servings.

Recipe Notes

Notes: When I don't have fresh basil I use 1 Tablespoon dried. When making this soup for my family for a quick meal I often use half and half in place of the heavy cream and cut back on the butter.  It is still yummy, but the real thing is divine!

Nutrition Facts
Tomato Soup
Amount Per Serving
Calories 237
* Percent Daily Values are based on a 2000 calorie diet.