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Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup, by , is from The Shepherd's Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Shepherd
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. Olive Oil
1 cup chopped Onion
2-14 1/2 oz. can Diced Tomatoes with Basil, Garlic and Oregano
2-15 oz. can Tomato Sauce
2 cups canned Vegetable Broth
2 tsp Sugar
2 T. fresh Basil Leaves or 1 tsp. dried Basil (extra basil for garnishment)
8 ozs. Cream Cheese
Salt and Pepper to taste

Directions:
Directions:
Heat the oil in a dutch oven or soup pot over medium-high heat. Add onion and cook for 1 minute, stirring often. Add remaining ingredients except Basil. Cover the pot and bring to a boil.

Cut the cream cheese into 1 inch chunks and add them to the soup. Cover and simmer for 5 minutes to allow cheese to melt and flavors to develope. Uncover the pot and use a whisk to stir the soup until the cream cheese is fully melted.

Stir in the shredded basil and season with salt and pepper. Ladle the soup into bowls and garnish with basil.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This is easy to make. If you don't like the little chunks of tomatoes, you can puree the can of diced tomatoes.

 

 

 

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