Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

 

Guys it is coming into what I call soup season again! I truly love this time as I prep all kinds of soups that the family has all week for lunches, dinners and snacks. What better soup to start this soup season off with than a Creamy Tomato Basil Soup. I mean really what is more fall than a sandwich and a great tomato soup. Add into that the creamy cheese flavor and you put a simple soup over the top. So go ahead guys give this one a try I know you will totally love it as much as I do.

Tim, Trish OMG, that soup you guys had at your wedding was freaking amazing! I told you right there at the wedding I was doing this video and dedicating it to you guys =) When I do my gourmet grilled cheese series this will be the soup featured in it Lol!!

Oh EVERYONE do me a favor and show Tim and Trish some love leave them a comment with congrats!

Do you have a great soup I need to try? Hit me up and let me know what it is!

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Creamy Tomato Basil Soup Recipe
Serves 8
If this isn't the perfect soup I don't know what is.
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 4 Tbsp. Butter
  2. 1 Onion, Chopped
  3. 1 Garlic Clove, Minced
  4. 1/4 Cup Flour
  5. 4 Cups Chicken Stock
  6. 2x 28oz. Cans Whole Tomatoes in Juice
  7. 10 Basil Leaves, Chopped
  8. 1 Cup Heavy Cream
  9. 8 oz. Parmesan Cheese, Grated
  10. Salt
  11. Pepper
Instructions
  1. Heat a large pot over medium heat. Melt the butter, then add the chopped onions. Add salt and pepper. Sauté the onion about 8 minutes until they turn translucent, stirring occasionally. Add in the garlic and cook for 30 seconds, or until fragrant.
  2. Sprinkle in the flour, and stir to cook the flour for 1 minute. Will look like a paste. Slowly stir in the chicken stock, whisking the whole time so the flour doesn't clump. Then add the canned tomatoes, basil and garlic. You can either transfer to a slow cooker and cook over low for 4 hours or high for 2 hours, or cook it on the stove top by bringing it to a boil, then cover and reduce heat to low and cook for 20 more minutes.
  3. Remove the lid, and either use an immersion blender or stand blender (careful when blending hot liquids in a stand blender!). Blend until the soup is creamy. Then stir in the parmesan cheese and heavy cream. Heat soup for another 5-10 minutes, or until the cheese is melted and the soup is warm. Taste for salt and pepper.
Adapted from Average Guy Gourmet
Average Guy Gourmet https://www.averageguygourmet.com/

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