Creamy Tomato Basil Soup
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 after the last step. This recipe is easily doubled, however, do not double the salt or creme fraiche. Add those two ingredients to taste.
Servings: 3
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 15 basil leaves, bundled and tightly tied
- 1 rosemary sprig
- 2 garlic cloves, crushed
- 1 shallot, finely diced
- 1 28- ounce can crushed tomatoes
- 1 1/4 teaspoons kosher salt
- 1 cup heavy cream, or 1/2 cup cream and 1/2 cup whole milk
- 2 tablespoons crème fraiche
- 1/2 teaspoon red wine vinegar
Instructions
- In a large pan, heat the oil and butter on medium low, making sure the butter melts.
- Add the basil, rosemary, garlic and shallots to the pan and cook for 5 minutes, stirring occasionally.
- 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, crème 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.
