Monday, March 11, 2013

mmmmm, mondays: creamy tomato basil soup

once upon a time, we posted another recipe for tomato basil soup. while i love that recipe, i wanted something quick and easy. here's the one i ended up making. i served it at a book club meeting that i hosted as well as at a women's bible study. ladies have been asking for the recipe for weeks. so, finally, here you have it! just be forewarned, the only thing healthy about his soup is it's name. everything is better with cream and butter, right? enjoy!

creamy tomato basil soup

1/2 cup butter

12 oz. chopped onions (about 1 1/2 cups) i use frozen onions and i use one 
          bag for this recipe

1 tablespoon minced garlic (again, i buy pre-minced garlic)

3 boxes (33.5 oz each) tomato sauce 

1 teaspoon ground thyme

1 4-oz. tube basil paste

1 heaping teaspoon chicken base

1 1/2 quart heavy cream (i warned you!)

1 teaspoon red pepper flakes (optional but I love the little bite!)

in a large pot, saute the onions and the butter together until the onions are translucent (about ten minutes). add the garlic and saute for about 4-5 minutes more. add the tomato sauce, thyme, basil paste, chicken base, cream and red pepper flakes. mix well and simmer for about 30 minutes to an hour. 

blend the soup until it is a creamy consistency. i have a hand blender but if you do not have this, a regular blender works just as well. if you use the regular blender, return the soup to the pot and add the red pepper flakes about 10 minutes before serving.

top with grated parmesan cheese. enjoy!


  1. All was well until I hit the chicken base. Is this powdered?

    1. It can be powdered or a thick paste. It's in jars by the chicken stock and chicken bouillon. Did you find it?