Creamy Tomato Basil Soup
Now that fall is making its way into my life and the weather is cooling down, I am totally happy and content to make soup :) Soup is wonderful… particularly this soup.
Fact about my husband: He hates tomatoes. Why? I will never know. I used to as a kid, but my adult tastebuds have shown me the light and how wonderful this veggie can be!
2nd Fact about my husband: He tried this soup and LOVED it. That is no exaggeration. He said it tasted like something fancy he would order from a fancy Italian restaurant. The tomatoes didn’t even bother him.
So there you have it, even my tomato-hating husband loved this soup. Which means, all you tomato haters out there just might too!
This soup is definitely in my top 3 favorites.
Creamy Tomato Basil Soup
By September 17, 2012
Perfect for the cooler days! It is one of my absolute favorite soups!
Ingredients
- 1/2 cup butter
- 2 heaping Tbsp. minced garlic
- 1/2 cup flour
- 3 cups half and half
- 2 1/2 Tbsp. chicken base*
- 2 (28 oz.) cans diced tomatoes
- 1 cup tomato puree
- 1/3 cup sugar
- 2 1/2 Tbsp. dried basil about 1/2 cup fresh basil leaves and chop
- 1/2 tsp. pepper more if needed TT
- 1/2 tsp. salt more if needed TT
- milk if needed to thin to desired consistency
Instructions
- Melt butter in saucepan. Once melted add garlic and sauté for a minute or two. Stir in flour and make a roux.
- Once roux is formed, slowly pour in half and half, stirring as you pour. Stir consistently until it begins to thicken.
- Stir in chicken base, diced tomatos, tomato puree, sugar, basil, pepper and salt. Stir until heated through. If needed add milk to soup to thin it out to desired consistency
Enjoy!
* Chicken Base is like a paste version of chicken broth/buillion. It is more concentrated that broth. Here is the kind/brand I use. You can easily find either this or other brands at your grocery store.
