Creamy Tomato Basil Soup
Author note: I have been making this soup for close to 10 years now. It is one of those recipes that doesn’t take much time to prep or cook. It’s the perfect weeknight soup. Serve it with a gooey grilled cheese and life will be bliss. If the 1 cup of heavy cream makes you squirm, feel free to use 1/2 cup of cream and 1/2 cup of whole milk; however, it won’t be as rich. To make the soup extra smooth, puree the soup with an immersion blender between steps 6 and 7.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
14 basil leaves, bundled and tightly tied
1 rosemary sprig
2 garlic cloves, crushed
1 shallot, finely diced
1 28-ounce can crushed tomatoes
2 teaspoons kosher salt
1 cup heavy cream (or 1/2 cup cream and 1/2 cup whole milk)
2 tablespoons creme fraiche
1/2 teaspoon red wine vinegar
- In a large pan, heat the oil and butter on medium low, making sure the butter melts.
- Add the basil, rosemary and garlic to the pan and cook for 5 minutes, stirring occasionally.
- Bring the heat to medium and add the shallots. Cook until softened, about 1 minute.
- Add the tomatoes and salt. Bring to a boil and reduce to low. Gently simmer for 15 to 20 minutes.
- Remove the basil, rosemary and garlic.
- Add the cream, creme fraiche and red wine vinegar. Stir well to incorporate the flavors.
- Let the soup continue to simmer on low for another 5 to 10 minutes. Salt to taste and serve warm.