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Cream of Basil Soup Recipe

Read Reviews (2)
4.5 2
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I really enjoy creating my own recipes. This one evolved one afternoon when I had an abundance of basil in my garden. I serve it to the ladies' reading club, and everyone wanted the recipe!—Aida Von Babbel, Coquitlam, British Columbia
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 3 cups chicken broth
  • 1 cup minced fresh basil
  • 1/4 cup butter, cubed
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • White pepper to taste
  • 3 cups milk
  • 1/2 cup sour cream

Directions

  1. In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil). Yield: 8 servings.
Originally published as Cream of Basil Soup in Taste of Home June/July 2000, p41

Reviews for Cream of Basil Soup(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jun. 29, 2013

I made this soup after receiving an abundance of fresh basil from a friend. I didn't have the exact ingredients the recipe called for. Mine could be called a lighter version. I used unsalted butter, 1% milk and light sour cream. It still turned out fabulous! I would def make this again.

MY REVIEW
Reviewed Jun. 7, 2012

This made a perfect match served with a tomato basil grilled cheese. I was pleasantly surprised by how much I liked this soup.

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