food, private chef

Creamy Tomato Basil soup

Hello Readers,

Rainy, cold Monday we are having in Massachusetts today, so I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.


Creamy tomato basil soup perfect with a grilled cheese!

To make this soup you will need:

  • 24 oz crushed tomato
  • 14 fresh basil leaves
  • 16 oz of heavy cream( cashew or coconut milk are great alternatives)
  • 3 celery stalks
  • 1 large carrot
  • half of a yellow onion
  • half a stick of salted butter
  • salt and pepper to taste.
  • 2 Large soup pots
  • 2 dried bay leaves
  • blender
  1. Rough chop all vegetables
  2. In a large soup pot, melt butter and sauté onions
  3. Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
  4. Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
  5. Remove bay leaves and save for later
  6. Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
  7. Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
  8. Repeat step 6 until all of your soup is blended.
  9. Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
  10. Serve hot! Can be stored up to 4 days in refrigerator.

Thanks for reading and until next time, Cheers!

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