Creamy Tomato Basil Soup Recipes

Basil has been used in traditional medicine for decades as a remedy for cold and sore throat. Research has shown that the compounds present in basil oil have potent antiviral, antioxidant, anticancer, and antimicrobial properties. When basil is combined with the high dietary fiber, minerals, and vitamins present in tomatoes, you get a delicious and nutritious result. Tomato basil soup recipes are very healthy and easy-to-follow.

Ingredients

• Freshly ground black pepper
• 28 oz. canned crushed tomatoes, plus the juice
• ½ tsp. salt
• 2 tbsp. garlic (roasted)
• 1½ cups low-fat milk
• 15-20 large basil leaves (torn)

Directions

Mix the crushed tomatoes, basil, garlic, and milk together in a soup pot. Bring the liquid to a boil over medium-high heat, then lower the heat and let it cook for 10 minutes. Keep stirring the mixture while it cooks. Take it off the heat, and once it cools, whirl it in a blender till it turns smooth.

Then, pour it back into the pot and heat it once again on low heat. Once the soup is heated, taste it, and if need be, season it with the salt and pepper. It is best to serve it piping hot, garnished with a bit of cream. If you don't plan to use it immediately, store it in an airtight container for up to 5 days in the refrigerator.

Ingredients

• 8 sprigs fresh basil
• ¼ cup butter
• 1 cup heavy cream
• ¼ cup olive oil
• 1 quart chicken broth
• 1½ cups onions (chopped)
• Salt and ground black pepper to taste
• 3 lb tomatoes (cored, peeled, and quartered)
• ½ cup fresh basil leaves (chopped)

Directions

Combine the butter and olive oil in a large pot, and place it over low heat. Stir in the onions and cook until they turn translucent. Then, add in the tomatoes and basil. Sprinkle a little salt and pepper over the mixture.

Finally add in the chicken broth, and then let the mixture cook on low heat for 15 minutes. Take the pot off the heat and let the mixture cool down. Then, pour it into a blender and blend until it turns smooth.

Pass the soup through a strainer while pouring it back into the pot it was cooked in and bring it to a boil. Then, lower the heat and slowly pour in the heavy cream. Serve the soup in soup bowls, garnished with the basil leaves.

Ingredients

• 3 lb ripe plum tomatoes (cut in half)
• 1 quart chicken stock or water
• ¼ cup plus 2 tbsp. olive oil
• 1 tsp. fresh thyme leaves
• 1 tbsp. kosher salt
• 4 cups fresh basil leaves

• 1½ tsp. freshly ground black pepper
• 1 can (28-oz.) plum tomatoes, with their juice
• 2 cups yellow onion (chopped)
• ¼ tsp. red pepper flakes (crushed)
• 6 garlic cloves (minced)
• 2 tbsp. unsalted butter

Directions

Preheat the oven to 400 °F. Combine ¼ cup of the olive oil, salt, pepper, and tomatoes in a large bowl, and mix them together. Transfer the tomatoes to a baking sheet, placing them in a layer, and roast them for 45 minutes.

Add 2 tablespoons of the olive oil to a stockpot and place it over low heat. Add in the onions and garlic, and sauté them. Once the onions turn translucent, add the butter and red pepper flakes, and let the mixture cook till the onions turn brown.

Stir in the canned tomatoes, thyme, basil, and chicken stock, and then add in the oven-roasted tomatoes along with the juice from the baking sheet. Increase the heat till the mixture begins to bubble, then simmer uncovered for 40 minutes. Purée the mixture in a blender till it turns smooth, and serve the soup with croutons.