There was a french restaurant down the road from me that served the most scrumptious tomato basil soup. It was bursting with flavor and oh so creamy . . . nay, dreamy!
Needless to say, I was distraught when the restaurant closed down. After many attempts to replicate this soup, I finally struck gold! It doesn’t taste exactly the same, but I think it might be a little better! And the icing on the cake (crouton on the soup?) is that it’s easy peazy.
Aside from one large can of tomatoes, and a bit of half and half these are the only other ingredients you will need:
Dreamy Tomato Basil Soup
1 cup thinly sliced onion
2 large garlic cloves sliced
1 tablespoon butter
1 large (1lb 12oz) can whole tomatoes
1 bay leaf
1 heaping tablespoon brown sugar
2 whole cloves
1 handful chopped fresh basil
1/4 teaspoon salt
1/2 teaspoon black pepper
1/4-1/2 cup half and half
- Melt butter in a medium saucepan over medium heat. Saute the onions and garlic in the butter for 5-6 minutes.
- Add the tomatoes (with their juice), bay leaf, brown sugar, cloves, basil, salt and black pepper. Bring to a boil then simmer for 20 minutes.
- Remove from heat and allow to cool for 10 minutes.
- Remove and discard the cloves and bay leaf (it takes a couple minutes to find them but don’t give up!).
- Puree the soup in a blender or with an immersion blender until smooth. Taste and add more salt as needed (the amount of salt in canned tomatoes can vary by brand).
- Add half and half and heat through.
- Serve with your favorite grilled cheese sandwich. I love using havarti with dill — try it, it might change your life.