Smooth and creamy tomato and basil soup that’s easy to make and enjoyed by everyone (yes, even the children!).
I was never really a huge lover of soup. Not until I worked in a cafe/restaurant that made the best cream of tomato soup. Sometimes it was made with rosemary, sometimes basil, and occasionally they made it with roasted red peppers. Whatever they made it with, it smelt amazing! So much so, that I couldn’t resist trying it again, even though I’d spent about 19 years of my life hating it by that point!
Here I am, a couple of years (and a bit) later, and I’m making my own at home!
I thought that now would be a good time to share this with you all, as it’s the perfect Autumn/winter warmer. Coming in from the cold to this thick, creamy, hot, tomato soup and some soft, warm bread rolls to warm you up is one of the best feelings of the cold seasons.
Not only that, it also makes a great starter! We’re heading into what’s probably one of the most sociable times of the year, which for many people means lots of cooking! Start any meal with this cream of tomato and basil soup, and you’re already winning brownie points (which reminds me, if you need a dessert idea, check out my chocolate brownie dessert recipe by clicking here). The best bit, is that you can make this in advance and reheat to serve, so that saves you lots of time and washing up on the day.
If you give it a go, let me know what you think in the comments below!
Here’s how I made my cream of tomato and basil soup
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What you’ll need to make this cream of tomato and basil soup
- Olive oil
- 2 tbsps butter
- 3 carrots, peeled and chopped
- 1 onion, chopped (whichever you prefer)
- 2 Tins chopped tomatoes
- 1 tsp dried basil
- 2 chicken stock cubes
- 150ml double cream
- Fresh basil leaves (optional)
- Firstly, heat the oil and butter in a large saucepan over a medium heat on the hob.
- Add the carrots, onion and dried basil and sauté until softened. This usually takes around 10 minutes or so.
- Follow the instructions on the pack of stock cubes, adding boiling water in the amount that it says on the box. Once you’ve dissolved the stock cubes in the water, pour it into saucepan with 2 tins of chopped tomatoes and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Take the soup off the heat and add to a blender in small batches and blend. You could use a wand blender in the saucepan if you prefer.
- Once the soup is all blended into a smooth mixture, add it back to the saucepan over a medium heat. Pour in your double cream, leaving a couple of drops for serving.
- Keep the pan on the heat until it’s all heated through and add salt and pepper to your own taste. You could add garlic at this point, or anything else you like.
- Finally, place the soup in the bowls that you’re serving it in, and add a drop of cream to the centre. Either swirl the cream in when pouring it, or you can create circular motions with the end of a spoon to create the effect photographed. Complete by placing fresh basil leaves on the top and serve with bread of your choice.
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If you want to see another easy starter recipe, click here for my Chicken Skewers with Sweet Chilli Dip.