Tomato Basil Soup Posted On May 27, 2019Yum Tomato Basil Soup Print Recipe Pin Recipe Rate RecipePrep Time: 5 minutesCook Time: 20 minutesTotal Time: 25 minutesCourse: SoupCuisine: AmericanKeyword: crushed tomatoes, half and half, tomato juiceServings: 8Ingredients4 cups crushed tomatoes canned 2 cups tomato juice2 cups chicken or vegetable stock1 teaspoon dried thyme2 dried bay leaves2 cloves garlic minced fine1/3 cup fresh basil leaves chopped1 cup half-and-half1/4 cup unsalted butter room temperaturesalt and pepper to tasteGarnishesdollop sour cream4 tablespoons fresh basil chopped4 tablespoons fresh parsley choppedInstructionsMix basil and parsley garnish together and set aside.Over medium heat, combine tomatoes, juice, stock, thyme, bay leaves and garlic in a Dutch oven. Heat to just boiling, reduce heat and simmer for 15 minutes. Remove bay leaves.In a food processor, combine tomato mixture and chopped basil in small batches and process until smooth.Return mixture to Dutch oven over low heat. Stir in half-and-half and butter. Season with salt and pepper. Continue stirring over low heat until soup is heated through.Ladle into 8 bowls. Add a dollop of sour cream, if you’re using, and 1 tablespoon basil-parsley garnish to each bowl and serve.NotesNutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.Nutrition FactsTomato Basil SoupServing Size 1 cupAmount per ServingCalories171% Daily Value*Fat 12g18%Saturated Fat 6g38%Trans Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 3gCholesterol 37mg12%Sodium 190mg8%Potassium 581mg17%Carbohydrates 13g4%Fiber 3g13%Sugar 8g9%Protein 6g12%Vitamin A 1117mcg124%Vitamin C 26mg32%Calcium 92mg9%Iron 2mg11%* Percent Daily Values are based on a 2000 calorie diet. Tried this recipe?Let us know how it was! Like this:Like Loading... Tags:canned crushed tomatoes, dried thyme, fresh basil leaves, garlic, half-and-half, tomato juice Related Posts Colorful Corn Chowder Pasta Fagioli Soup Chuck Wagon Bean Soup About The Author Beckie Add a Comment Cancel replyYour email address will not be published. Required fields are marked * Recipe Rating Recipe Rating Comment Notify me of follow-up comments by email. Notify me of new posts by email. ΔThis site uses Akismet to reduce spam. Learn how your comment data is processed.