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Cream of tomato soup with fresh basil


When you think of comfort food, cream of tomato soup with grilled cheese is usually close to the top of the list. This is a version that brings out the sweetness in both the tomato and the basil. I have been making it like this for many years both at home and in restaurants that I have worked in or owned and it has always been a crowd pleaser.

The soup is easy and quick to make and can be served in under 30 minutes. Ideally it is made with the ripest and sweetest tomatoes where no sugar is needed but when using canned tomatoes it is one of the few places that I will add some sugar to a savory dish.

Allspice, lemon and sugar help bring out the delicate sweet flavor of ripe tomatoes and the fresh basil – the basil needs to be added at the very end. Chicken stock, onions and a touch of garlic bring depth , the cream adds richness as the salt and white pepper help balance it. A simple soup where all the ingredients play their special part.

Cream of tomato soup with fresh basil

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Recipe by Jiri Krejcir Course: SoupsCuisine: EuropeanDifficulty: Easy


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  • 1 28-32oz can 1 Peeled canned tomatoes

  • 1/2 cup 1/2 Onion

  • 1 clove 1 Garlic

  • 1 Tbs 1 Olive oil

  • 3.5 tsp 3.5 Sugar

  • 1.1/4 tsp 1.1/4 Salt

  • 1/8 tsp 1/8 White pepper

  • 1/4 tsp 1/4 Allspice

  • 2 whole 2 Bay leaves

  • 1/2 cup 1/2 Chicken stock

  • 1 Tbs 1 lemon juice

  • 1/2 cup 1/2 Heavy cream

  • 20 leaves 20 Fresh basil


  • Peel onion and garlic, chop fine and measure out all ingredients.
  • Heat soup pot on medium and add olive oil, cook the onions and garlic until soft and transparent about 5-8 minutes.
  • Add the sugar, salt, allspice, bay leaves, pepper and lemon juice and cook for another minute while stirring. Add the juice from the tomatoes and chicken stock and continue cooking over low heat.
  • Hand crush the tomatoes for a chunkier soup (you can process them in a blender or food processor for a smoother soup), add to the soup and continue cooking for 15 minutes.
  • Add the heavy cream to the soup and simmer 2-4 more minutes. Just before serving, slice the basil leaves thin and add to the soup.


  • 2.5 to 3 quart pot, spoon and whisk for stirring.
  • Cutting board, paring knife and chefs knife.
  • Measuring cups and spoons.
  • Blender or food processor if you want a smooth soup

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