After stewing more tomatoes than I knew what to do with this week, I am making everything tomato! I can't seem to resist a good bargain when it comes to food, so I overdosed at the supermarket the other day when I saw tomatoes at a very low price. Yesterday I spent the entire morning and into the afternoon, making sauces, stewing tomatoes, salsas and this soup. I think I am done with tomatoes for a little while.
This soup is comforting and warming, if that is what you are looking for at the end of January. I have a ton left over so I know what I am having for lunch, AGAIN, today.
Note: I used my own Stewed Tomatoes in this recipe because I had them on hand. If you click on the hyper link it will take you over to that recipe. You could easily use tinned tomatoes if that makes life a whole lot easier. Also when making soups, sometimes adjustments are needed. If your soup seems too thick at the end, just add in a little more stock to thin it out a little. Another tip is sometimes if you find your soup a bit too bitter, add in a teaspoon or so of sugar. Depending on the caramelizing of the onions and type of tomatoes, will depend on the sweetness of the soup. Hope this helps!
Creamy Tomato and Basil Soup
6 Cups/42 oz Stewed Tomatoes * (if using tinned tomatoes, use about 2 big tins)
2 cups/480 ml Vegetable stock
1 Onion, roughly chopped
2 Tablespoons olive oil
4 Garlic cloves, crushed
Salt and pepper
1/2 Cup/120 ml cooking cream
1/2 Cup/120 ml white wine
Fresh bunch of basil, roughly chopped (must be fresh basil)
In a large pot set over medium high heat, add the olive oil, garlic and onions. Cook for about 5 minutes to brown the onions. Then reduce heat to medium add the wine and continue to cook until the onions have completely softened and the wine has reduced. This will be about 8-10 minutes. Add the tomatoes and stock, bring to a simmer. Cover and reduce heat to low. Leave to simmer for about 30 minutes. Add salt and pepper and remove from stove. Transfer to a blender and blend in batches. Return soup to the pot over a low heat and add the cream and fresh basil. give a good stir and remove from heat once it bubbles.
This soup can be served straight away, or reheated for later. Goes great with crunchy croutons on top as well.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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