Creamy Fresh Tomato Basil Soup

  • Yield 6 servings

You can use any kind of tomatoes in this soup, but the low-acid orange ones are perfect.

Creamy Tomato Basil Soup
Mark Boughton Photography / styling: Teresa Blackburn

Heavy cream is a must here. Milk and even half-and-half will break when stirred into soup.

Ingredients

2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
7 to 8 large meaty orange tomatoes, crushed
1 tablespoon sherry vinegar
1 tablespoon brown sugar
3 garlic cloves, minced
Fresh basil, chopped
1 cup heavy cream

Instructions

  1. Heat olive oil in a large saucepan; add onion and bell pepper and sauté 10 minutes. Add tomatoes and simmer 45 minutes to 1 hour, until reduced and thick. Add vinegar, brown sugar, garlic, basil and cream.

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