Creamy Tomato Basil Soup

Our basil is still growing like crazy, so we wanted to make something different with it! Gabriel loves tomato basil soup so that is where the inspiration came from!


1 large yellow onion, medium diced
3 large garlic cloves, minced
6 fresh tomatoes, quartered
1ish c. heavy cream
1 14oz. can diced tomatoes
1/2 tsp sugar
1/2 tsp garlic powder
3 Tbsp basil, chiffonade or chopped
1/8 c olive oil
1 Tbsp butter
TT Salt & Pepper


1. In either a dutch oven or big pot, heat up olive oil and butter. Once it is melted, saute the onions for about 7 minutes on medium heat.
2. Add in the garlic and saute for another 5-7 minutes. Season with salt and pepper. I would start off with about 1/2 a teaspoon of each and adjust the seasoning at the end of the cooking process.
3. Pour in the quartered fresh tomatoes, cover with the lid, and simmer for about 15 minutes. After the 15 min, use a spoon or spatula to break apart the tomatoes. Then add in the canned tomatoes.
4. Stir in the sugar and garlic powder. The sugar helps cut the acidity of the tomatoes a little bit.
5. Pour in the heavy cream and let simmer on medium-high heat for another 15 minutes. (Optional: use a hand blender to puree the tomatoes a little bit if you want a smoother consistency)
6. Before serving, stir in the basil and simmer for 5 more minutes. If you need to, add in a little bit more salt and pepper.
7. Serve with homemade crouton (directions below) and fresh basil on top.

Croutons: Diced french bread, drizzle of olive oil and garlic powder. Baked at 300 degrees for 13 minutes or until golden brown.


tomato basil soup

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