Wednesday, January 25, 2012

Creamy Tomato Basil Soup

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It's the simple things in life we need to enjoy every moment we can. Whether it's a child's laughter, a sunny day or even that cup of coffee made just as you like it, embrace the simple things that offer you a chance to smile. This is true even in the kitchen. Ordinary ingredients, simply prepared, can be extraordinary. Take for example tomato soup. If you grew up like I did, tomato soup came out of that iconic red and white labeled can. Although making tomato soup yourself may take a bit more time and effort, the end result is far more delicious and rewarding. This Creamy Tomato Basil Soup takes canned tomatoes and blends them up with fresh basil before incorporating heavy cream and butter for a rich and silky soup. This is one soup that's simple and indulgent that I'm sure will make you smile...


So let's talk tomatoes. Canned tomatoes. They are not all created equal. My preference for this recipe is using canned San Marzano tomatoes. These tomatoes are highly prized because of their true tomato flavor and sweetness. Finding them fresh isn't easy so I tend to use canned San Marzano tomatoes. They are readily available at local grocery stores and are perfect for this soup.

I tried making the recipe with fresh roma tomatoes but the flavor wasn't always consistent. The disadvantage of using fresh roma tomatoes is that they don't always have the same flavor, depending on the season. But by using canned San Marzano tomatoes, you can be sure the flavor is consistent every time. 

This isn't a soup where you want to start counting calories since heavy cream and butter is involved. Using low calorie or low fat substitutes won't give you the same result either. So if you want to make the soup, indulge a bit! Besides, everything in moderation, right?

Creamy Tomato Basil Soup
recipe adapted from AllRecipes

2 (28 oz) cans of San Marzano tomatoes, undrained
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter, softened
salt and pepper to taste
freshly grated Peccorino Romano cheese (for serving)


Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.

Using a stick or immersion blender, puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.


Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper.

Heat, stirring until the butter is melted. Do not boil.

To serve, garnish with chopped fresh basil leaves and a sprinkling of cheese.

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