Cream of tomato basil soup

5 from 1 vote

A simple and quick, yet very filling cream of tomato soup with fresh basil. A perfect soup to prepare when tomatoes are plentiful and very fresh.

Course Soup

Cuisine American

Keyword basil, cream, tomato

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 388kcal

Cost 10

4 tomatoes peeled and seeded
4 cups of tomato juice
14 fresh basil leaves
1 cup of coconut milk or heavy cream
½ cup of cooking fat butter, clarified butter, and coconut oil are good choices here
A few sprigs of fresh rosemary chopped, for garnishing
Sea salt and freshly ground black pepper to taste

In a large saucepan over medium heat, combine the tomatoes and tomato juice. Allow it to simmer for 30 minutes.
4 tomatoes, 4 cups of tomato juice
Add the basil leaves to the mixture and puree. If you are pureeing in a blender or food processor, pour the mixture back into the pot and on the stove again.
14 fresh basil leaves
Over medium heat, stir in the coconut milk or cream and cook the fat. Continue to stir until all the cooking fat is melted, making sure it doesn’t reach a boil.
1 cup of coconut milk or heavy cream, ½ cup of cooking fat
Season to taste with salt and pepper.
Sea salt and freshly ground black pepper to taste
Serve and top off with fresh rosemary sprig pieces if desired.
A few sprigs of fresh rosemary