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Tomato Basil Soup

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Appetizer, Dinner

Equipment

  • Blender

Ingredients
  

  • 1 cup Fresh basil
  • 1/2 cup Slivered almonds
  • 1/2 cup Grated parmesan cheese
  • 1 1/2 tsp Minced garlic
  • 3/4 cup Olive oil
  • 2 1/2 tsp Salt
  • 6 lbs Fresh tomatoes, washed and quartered
  • 6 tbsp Butter
  • 1 cup Onions, diced
  • 3 stalks Celery, diced
  • 1 tbsp Sugar
  • 1 1/2 cups Heavy cream
  • 1 tsp Dried basil

Instructions
 

  • In a large saucepan, melt butter.
  • Dice onions and celery, then saute them in the butter, until translucent. Pull off heat and let cool.
  • In a blender, add fresh basil, slivered almonds, parmesan cheese, garlic, olive oil, and salt. Blend until smooth.
  • Add suateed onions and celery to blender, blend until smooth.
  • Add 1/3 of the tomatoes, blending well.
  • Pour contents of blender in the large saucepan.
  • Add remaining tomatoes to blender, blend until smooth, then add to saucepan.
  • Simmer soup on low for 30 minutes, stirring every couple of minutes to prevent soup from sticking to the pan.
  • After simmering 30 minutes, add heavy cream and simmer 5 minutes more.
  • Serve while hot!

Notes

I have substituted fresh tomatoes with canned tomatoes, it works great. Use 4 cans diced tomatoes, instead.
Keyword soup, tomato basil