This beautiful creamy Tomato Basil Soup uses garden fresh tomatoes and only four other ingredients. The taste is restaurant quality but it is as easy as using a blender.
My husband and I spent a lovely 3 days in Quebec City last week in beautiful weather. Unfortunately, home in NJ it rained almost non-stop. When we got back home most of the tomatoes in my garden had split. I picked them and sat there staring at them wondering what to do. I would have hated to through them out.
So, I started cutting off the stems and the split areas and tossing them into the blender. I figured I could make something out of them. Then, I filled the blender, pureed them (skin and all) and then put the puree in the fridge for two days before deciding to attempt a tomato recipe.
I have to say I make a great tomato sauce. The recipe for that I got from a Nicholas Sparks' book. Totally not kidding. It's two cans of San Marzano tomatoes, two onions peeled and cut in half, stem intact, and a stick of butter. That's it. Simmer for an hour, remove the onions, blend the tomatoes, and serve. The butter gives it a hint of saltiness and creaminess.
With that in mind I tossed a stick of butter and a block of cream cheese into my simmering tomato puree and said a prayer. I pureed it again when it was hot and it tasted just like restaurant Tomato Basil Soup. I'm completely serious. In my Rutgers days I loved going to Old Man Rafferty's restaurant in New Brunswick for a bowl of their Tomato Basil soup. They float a few gnocchi on top and garnish it with fried onions. Amazing. I thought about making gnocchi with a low carb pasta dough I've seen around the internet but wasn't feeling quite that motivated. And I didn't even miss them once I dug it.
Ingredients:5 cups of fresh tomato puree - this was a blender full of fresh tomato chunks, stems removed (I wish I weighed them before proceeding so I had a weight for you)
1 stick of salted butter
8 oz cream cheese
a handful of fresh basil leaves
1 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), optional
salt and pepper to taste ***
*** If you've ever bought a five ingredient cookbook you know that they never count salt and pepper in the five. And since I have the sweetener as optional this could really be a four ingredient soup. Just saying.
Directions:
Puree enough fresh tomatoes in a blender to equal five cups of puree. This was about 4 large tomatoes and maybe a pint of cherry tomatoes.
Pour the puree into a large saucepan and add the butter and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Carefully pour the soup back into the blender and add the basil (use caution blending hot liquids - always vent the lid) or use an immersion blender to puree until smooth.
Here are a few other great Tomato Soups you should check out:
Easy Tuscany Tomato Soup from Counting All Joy
Creamy Fire Roasted Tomato Soup from Oh Sweet Mercy
Bacon Tomato Soup for One from A Home With Purpose
Heirloom Tomato Gazpacho from My Fling With Food
5 minPrep Time
10 minCook Time
15 minTotal Time
Yields 6-8 servings
Save RecipeIngredients
- 5 cups of fresh tomato puree - this was a blender full of fresh tomato chunks, stems removed (I wish I weighed them before proceeding so I had a weight for you)
- 1 stick of salted butter
- 8 oz cream cheese
- a handful of fresh basil leaves
- 1 tbsp Trim Healthy Mama Gentle Sweet (or my sweetener blend), optional
- salt and pepper to taste ***
Instructions
- Puree enough fresh tomatoes in a blender to equal five cups of puree. This was about 4 large tomatoes and maybe a pint of cherry tomatoes.
- Pour the puree into a large saucepan and add the butter and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Carefully pour the soup back into the blender and add the basil (use caution blending hot liquids - always vent the lid) or use an immersion blender to puree until smooth.
Notes
*** If you've ever bought a five ingredient cookbook you know that they never count salt and pepper in the five. And since I have the sweetener as optional this could really be a four ingredient soup. Just saying.
This is very rich. I have the servings small because of that and to keep the carbs down. I recommend eating it as a side.
| Nutrition Facts |
| Amount Per Serving with 8 servings (using 15 medium tomatoes) |
|
Calories 243
|
|
%Daily Value
|
|
Total Fat 21.9g
34%
|
|
Saturated Fat 13.6g
68%
|
|
TransFat 0.0g
|
|
Cholesterol 62mg
21%
|
|
Sodium 177mg
7%
|
|
Total Carbohydrates 9.8g
3%
|
|
Dietary Fiber 2.8g
11%
|
|
Sugars 6.2g
|
|
Protein 4.4g
|
|
Vitamin A 57%
Vitamin C 54%
|
|
Calcium 6%
Iron 6%
|
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