Rich and creamy tomato basil soup

    Rich and creamy tomato basil soup


    1220 people made this

    About this recipe: The secret to the richness of this soup is to use real butter, fresh basil leaves and cream. Please do not substitute, or you will not have the same high quality end result.

    Serves: 4 

    • 4 tomatoes - peeled, seeded and diced
    • 1L tomato juice
    • 14 leaves fresh basil
    • 250ml double cream
    • 125g butter
    • salt and pepper to taste

    Prep:5min  ›  Cook:35min  ›  Ready in:40min 

    1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
    2. Place the pot over medium heat, and stir in the cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

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    Reviews (1)


    I read other reviews and was so looking forward to this soup. I have rated it a 3*, but was in two minds whether to rate it lower. I followed the recipe exactly, firstly I did not like the salmon pink color of the soup, but more than ever it was the taste I didn't like. I added so much salt and pepper, but the soup is still extremely bland, its very creamy. Too creamy in fact with little to no taste. I will not be making this soup again. - 12 Jan 2013

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