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Creamy tomato basil soup
Amanda

Creamy Tomato Basil Soup

Quick, Easy and Delicious! This soup made with whole clean ingredients is ready in until 30 minutes.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 5 people
Course: Soup
Cuisine: American
Calories: 366
Ingredients Method Notes

Ingredients
  

  • 1/2 Cup salted butter
  • 1/2 medium onion chopped finely
  • 3 Cloves Garlic Minced
  • 1/2 Cup Flour
  • 1 1/2 Cups Milk
  • 1 1/2 Cups Half and Half Cream
  • 2 Can diced tomatoes (796 ml)
  • 1 Can Crushed Tomatoes (796 ml)
  • 4 Cups Chicken Broth
  • 2 Tbsp. Dried Basil
  • Salt and Pepper to taste

Method
 

  1. Melt butter in a large dutch oven, Once melted add minced garlic and onion and sauté for 2-3 minutes until translucent.
  2. Stir in flour with a whisk to make a roux. Once roux is formed slowly add the milk and half and half whisking constantly to prevent lumps.
  3. Add remaining ingredients and bring to a slow boil. Turn down heat to a simmer. Simmer for approximately 10 minutes.
  4. Carefully mix with immersion blender until tomatoes and blended and soup is smooth.
  5. Top with your favorite topping and enjoy!

Notes

  • Blending: I have used an immersion blender to blend the soup. If you don't have one, the soup could be carefully added to a blender in small amounts.
  • Storing: Store in an air tight container in the fridge for 3-4 days. For long term storage put in a freezer safe container and store up to 6 month.
  • Basil: Fresh or dried basil can be used. Add it close to the end before or after blending.
  • Cream options: All milk can be used or a combination of cream and milk. Adjust to your liking of creaminess.
  • Cooking: Cook on the stove in a large dutch oven or in a slow cooker if you would like. If using a slow cooker soup will be ready once full heated, approximately 45 minutes to 1 hour.