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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Tomato-Basil Cream Soup Recipe

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This recipe for Tomato-Basil Cream Soup is from The Jenkins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 shallots, diced
½ pound leeks, chopped
1 celery stalk
2 to 3 garlic cloves, pressed
2 Tablespoons oil
2 ( 14 ounce) cans Italian style tomatoes undrained and chopped
1 Tablespoon dried basil
2 (14½ ounce) cans chicken broth
¼ teaspoon salt
1 Cup whipping cream
Garnishes: lemon slices and fresh basil sprigs
Directions:
Directions:
Cook first 4 ingredients in hot oil in a Dutch oven over low heat 10 to 12 minutes or until tender
(do not brown). Add tomatoes and basil; cook over medium heat, stirring occasionally 10 minutes. Add broth and salt; bring to a boil. Reduce heat and simmer, stirring occasionally, 1 hour. Cool.
Process half of mixture in a food processor or blender until smooth, stopping once to scrape down sides. Transfer to freezer container; repeat procedure with remaining mixture. Freeze up to 1 month.

Remove from freezer, thaw in the refrigerator overnight. Heat in a large saucepan over medium heat. Stir in whipping cream; cook, stirring constantly, until thoroughly heated (do not boil). Garnish if desired. Yield 6½ Cups.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I found this recipe in a magazine and it reminded me of a soup I had enjoyed in a restaurant. It is really worth the effort, so make it often!

 

 

 

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