Creamy Tomato & Basil Soup

6
Servings
15m
Prep Time
1.15m
Cook Time
16m
Ready In


"I love this Italian soup. I am posting the recipe from an old Italian cookbook I have. I use a vegetarian G/F chicken stock, but you can use whatever stock you prefer."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (510.3 g)
  • Calories 499.1
  • Total Fat - 34.2 g
  • Saturated Fat - 18.8 g
  • Cholesterol - 414.3 mg
  • Sodium - 567.8 mg
  • Total Carbohydrate - 30.8 g
  • Dietary Fiber - 4 g
  • Sugars - 5.2 g
  • Protein - 18.6 g
  • Calcium - 128.7 mg
  • Iron - 3.2 mg
  • Vitamin C - 30.8 mg
  • Thiamin - 0.2 mg

Step 1

To prepare the vegetables;

Step 2

Peel the tomato first if using fresh ~ then chop the tomatoes, finely chop the onion, finely dice the potatoes, finely dice the carrot and celery.

Step 3

Melt the butter in a large pan over a low heat, add all the vegetables at once and simmer for a few minutes. Cover with the stock and cook very gently for about an hour.

Step 4

Sieve or blend the soup and return it to the heat. Add half of the cream, a good pinch of the sugar and season to taste ~ stirring until just before boiling, then remove from the heat.

Step 5

Whip the remaining cream and stir in the chopped basil.

Step 6

Serve the soup in individual bowls topped with the basil cream.

Step 7

Sprinkle the garnish basil over the cream and serve.

Tips & Variations


No special items needed.

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