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tomato basil soup

Creamy Tomato Basil Soup

Serves 4-6

Ingredients

  • 20 medium-large tomatoes *see note to use canned tomatoes
  • 1 Tbsp crushed garlic
  • 2 cups chicken/vegetable broth
  • 2 Tbsp sugar
  • ⅓ cup butter
  • 1 cup heavy cream
  • 15 basil leaves 1 Tbsp dried

Instructions

Instant Pot instructions

  1. If using fresh tomatoes remove the skins and seeds and dice.
  2. Pour the tomatoes, garlic and broth into the Instant Pot bowl. Also add dried basil if you aren’t using fresh basil.
  3. Close the lid and set on Soup mode and reduce the cooking time to 20 minutes.
  4. When the time is up, quick release the pressure. Use an immersion blender to smooth the soup to the desired consistency.
  5. Add the sugar and butter stirring continuously until the butter is melted.
  6. Slowly pour in the heavy cream while stirring continuously. Mix well until it has a consistent, creamy appearance.
  7. Julienne small strips of basil and stir into the soup.

Stovetop instructions

  1. If using fresh tomatoes remove the skins, seed and dice.
  2. Pour the tomatoes, garlic, broth and dried basil (if using) in a large stockpot. Heat over medium-high heat, stirring the pot continuously to prevent the tomatoes from sticking to the bottom of the pot.
  3. Bring to a boil and reduce to a simmer. Simmer for 20-30 minutes, stirring frequently until the tomatoes begin to break down.
  4. Use an immersion blender to smooth the soup to the desired consistency.
  5. Add the sugar and butter stirring continuously until the butter is melted.
  6. Slowly pour in the heavy cream while stirring continuously. Mix well until it has a consistent, creamy appearance.
  7. Julienne small strips of basil and stir into the soup.

Recipe Notes

If using canned tomatoes use a 28oz can of crushed tomatoes and a 28oz can of diced tomatoes.
Recipe can be doubled.
Recipe courtesy of Old World Garden Farms