Creamy Tomato Basil Soup
- 1/4 cup butter, unsalted
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 28 ounce tomato sauce
- 1 cup water
- 1/2 cup heavy cream
- Melt butter in a large pot over medium heat.
- Add dried basil, salt, black pepper and sugar; stir well. Cook for one minute.
- Add tomato sauce and blend vigorously so that butter and spices are fully incorporated into sauce. Allow mixture to cook for about 10 minutes stirring often.
- Add water and cook another 5 minutes.
- Add heavy cream and heat through being careful not to let the soup boil.
- Serve immediately.
method of frying herbs and I think the process would produce the same results. Next, add the tomato sauce. Here is where we need to apply our patience and not rush through this seemingly insignificant step. Once we add the tomato sauce, we need to give the butter time to decide to cooperate with our end goal. We want all the ingredients to become one in our finished soup with no separation. If we allow the butter and tomato sauce to cook together for at least 5 minutes and preferably 10 minutes, we can achieve that silky consistency that will remain pleasing to the eye without any puddles of butter on our soup. Let’s be honest, puddles of butter sound pretty awesome to me, but they’re not very pretty in the soup bowl. Stir often as that butter will need some encouragement to completely blend in. Now that we have the butter and tomato sauce married, we’re going to add water to the pot. This is simply to thin the soup a bit. If you like a really thick soup, by all means, leave it out. It’s really about personal preference here. As far as the spice and flavoring are concerned, the amount of water listed won’t alter much if any. Once the water is added, let the soup simmer for about 10 more minutes. If you choose to not add any, you can still let the soup simmer. Now, that everything has simmered together, it’s time to add the cream. Turn the heat to low and pour in the cream. Stir well to fully incorporate that rich cream. You’ll see the color turn from a bright red to a softer, lighter shade of red similar to a deep orange. Next is the hardest step of all–you’re going to have to taste test the seasoning. I know. I know. It’s a dirty job and all that, but you need to make sure your flavors are balanced. Too acidic? Add a little more salt. Too tangy? Add a little more sugar. Add tiny amounts of any seasoning you think you need. Remember, you can add more, but it’s impossible to take seasoning out if you’ve added too much. Give it another stir with a whisk to make sure any extra seasoning is fully incorporated. That’s all there is to it. Your soup is finished and ready to be enjoyed. You can garnish with a sprinkling of chopped fresh basil or a few croutons. We served this soup as a first course to our tea trays at the tea parlor. However, it’s as versatile as it is delicious. Serve with a sandwich or salad for a classic lunch. Serve with Cheddar Garlic Scones for an indulgent tea time or light dinner. Sometimes I even warm some in a mug for a quick meal on the go. I hope you love this soup as much as I do and as much as our tea parlor guests did. I think it’s going to be a rock star in your recipe collection, I know it is in mine.