- Food and Cooking
How To Make Homemade Tomato Basil Soup
Fresh tomato and basil are the all-time favorite winter or summer soup recipe. It can be served hot or cold in a bowl and can be made in numerous ways. You can prepare by removing fresh tomatoes skins then blend into a puree. It might be smooth in texture, and there are other recipes which include little pieces of tomato, cream and vegetable/chicken stock. Favorite toppings for tomato soup include croutons and cream with basil. Tomato soup is one of the best food recipes in the United States.
- 1 Can Tomatoes, Peeled
- 2 Cups Chicken Or Vegetable Stock
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1 Onion, Chopped
- 2 Cloves Garlic, Chopped
- 1 Tablespoon Salt
- 1 Tablespoon Black Pepper
- 1 Tablespoon Chili Flakes
- 1 Tablespoon Vinegar
- 1 Cup Cream
- 1 Cup Basil, Chopped
Step-By-Step Instructions and Images for Making Tomato Basil Soup
- In a pan over medium to low flame, mix oil and butter. When butter has dissolved, add onions with salt, and cook till onions have completely cooked.
- Add garlic and chili flakes then cook for additional 5 to 6 minutes.
- Increase flame to medium then add tomatoes with their juices and cook around 12 minutes. Next, crush tomatoes with the back of the spoon.
- After that add the chicken or vegetable stock, vinegar and dark pepper and keep on cooking till tomatoes totally fall apart.
- Now remove from heat and utilize a blender to puree the soup.
- After that return to the low heat and gradually mix in the cream. You can change seasoning as required.
- Now add chopped basil and stir it well.
- Next, garnished with fresh basil and croutons. Finally, soup is ready to serve.
Nutritional Information of Tomato Basil Soup
|Serving size: 4|
|Calories from Fat||360|
|% Daily Value *|
|Fat 40 g||62%|
|Carbohydrates 15 g||5%|
|Protein 6 g||12%|
|Cholesterol 138 mg||46%|
|Sodium 205 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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