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Thursday, April 29, 2010

Tomato Basil Soup

Is it to late to post another soup recipe? I think since I can see snow out my window I am going to say no. I know a few of you may have this recipe already. I thought I would still post it any way because it really is a great tasting simple soup. I love that it uses simple and inexpensive ingredients, is easy to prepare and is loved by all in my family. Lately, have tried a few different variations to change the soup up just a bit. I have included those variations at the end of the recipe. I highly recommend this soup with the french bread I posted a few days earlier.

2 (28 oz.) can crushed tomatoes
1 (14.5 oz) can chicken broth
1 1/2 tsp. dried basil
1 tsp. sugar
1 c. whipping cream or half & half (I have tried substituting milk and it is just not the same)
1 Tbsp. butter (this helps to cut the acidic taste of the tomatoes)

In a large saucepan, bring the tomatoes and chicken broth to a boil. Reduce heat; cover and simmer for about 10 min. Add sugar and basil. Reduce heat to low and stir in cream and butter.

Variation #1- Just before serving add 1 9oz. package of cooked cheese tortellini.

Variation #2- Stir a spoonful of pesto to your individual bowl just before eating. The great thing about this one is only the people who want the pesto can add it to thier bowl. I tried this the other night and it was really good.

Variation #3- You could get really crazy and combine variation #1 and #2.


  1. I made this soup this weekend for the family up at Bear Lake. Everyone loved it. I served it with crispy grilled cheese sandwiches - it was a hit.

  2. I'm so glad for that tip about butter cutting the acidic taste of tomatoes! Maybe everyone else already knows that, but I'm having an ah-ha moment here.

  3. I've been making this soup for a while, but didn't try the tortellini until tonight. Oh my, so good! Thanks for the suggestion