- 1 can (29 ounces) tomato sauce, divided
- 4 large tomatoes, peeled and seeded
- 14 fresh basil leaves
- 1 cup heavy whipping cream
- 1/4 cup butter, cubed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a food processor, combine 1 cup tomato sauce, tomatoes and basil. Cover and process until pureed. Transfer to a large saucepan; add butter and remaining tomato sauce.
- Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes to allow flavors to blend. Stir in the cream, salt and pepper; heat through (do not boil). Yield: 6 servings.
Originally published as Tomato Basil Soup in Taste of Home
Reviews for Cream of Tomato Basil Soup
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Reviewed Mar. 17, 2013
"This soup is awesome! You will never eat canned tomato soup again once you taste this. I made a lot of it and froze it since we had an abundance of fresh tomatoes from our garden. My son asks for it regularly."