Thursday, January 22, 2009

Tomato Basil Soup

Tim's favorite Tomato Basil Soup, from D'Amico and Sons
This recipe adapted from

  • 2 (28 ounce) cans crushed tomatoes
  • 14 ounces chicken or vegetable broth
  • 18 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup whole milk, half and half, or whipping cream
  • 3 to 8 tablespoons butter
  • salt and pepper, to taste
  • grated or shredded Parmesan, for garnish

  1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream (or milk) and butter. Cook until butter is melted.

Notes: This is a fast and tasty recipe, perfect for a weeknight. You must use fresh basil. I favor San Marzano canned tomatoes, imported from Italy--I think they are worth the higher price.

It doesn't taste as good as that from D'Amico and Sons, but I was attempting to make it a little healthier, so I used whole milk instead of cream. I think if I used two cups of heavy cream, Tim wouldn't know the difference.

Tim's Rating: 9/10
Liz's Rating: 8.5/10


VeggieGirl said...

Classic comfort!!

Linds said...

Yum, looks delicious! I was just telling my husband this morning that I was craving tomato soup too!

Joelen said...

What a simple and easy recipe - it looks delicious and is making me craving an ooey gooey grilled cheese! :)

Maria said...

I am in love with this soup!

Anonymous said...

I love tomato soup. Yours looks great!

bensbaby116 said...

I agree...those particular tomatoes are definitely worth the higher price. And, anything with fresh basil is an automatic hit with me! Yum.

comprar yate said...

So, I do not really imagine this is likely to have success.

Aubrey West said...

I've never tried tomato soup before. We often prepare mushroom soup. But I guess it's time to try this at home. Thanks for the healthy easy recipes.