Tomato and Basil Soup

The other day I made this soup for lunch to go with some grilled cheese sandwiches. Perfect combo I must say.

The soup was delicious. I am not to fond of tomato soups or juices but because I was able to make the consistency of the soup to my liking that made a huge difference. I like my soups to be on the thicker side :-).

I also love basil, so if you are one of those people with a basil obsession I suggest you put a tiny bit more in it, you won’t regret it.


Tomato and basil soup

Yield: 4-6 servings


2 1lb cans of crushed tomatoes
1 red or yellow onion
8 cloves of garlic
Pinch of salt
1/2 teaspoon pepper flakes (optional)
1/4 cup heavy cream (you can also use half and half)
1-2 cups of water
1-2 cups of fresh basil
3 tablespoons of olive oil



In a medium sauce pan at medium heat add oil and saute the onion and garlic (reserve two cloves for later) for about 4-6 minutes. Add crush tomatoes and salt to taste. Mix through and continue to cook for about 10-15 minutes stirring occasionally and with the lid off.

Add heavy cream and water (depending on how thick you want your soup you can add more or less water ). Cook for another 2 minutes.

At this point you can add the fresh basil, remaining two garlic cloves and pepper flakes. With a ladle, place the soup mixture in the blender and puree until smooth. Careful with the hot soup when blending!

TIP: I blend 3/4 of the soup as I like to have some chunks on it :-).

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