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!

make it, sauces

Basil Tomato Sauce

Hello Readers, and Happy Monday!

This weeks blog is short and simple: tomato sauce. Now, we all have our own family recipe’s and there are ba-jillions yes ba-jillions of sauces for you too choose from at the grocery store, but sometimes it’s fun to make one on your own. If you are interested here is my tomato sauce recipe.

Beautiful basil bunch I found at my local Market basket.

This yields about 6 cups of sauce. Can be stored in refrigerator for no more than 3.5 weeks

Crushed tomato28 oz cans x2
tomato paste1 tbsp
minced garlic1 tbsp
butter2 tbsp
salt1/2 tbsp
pepper1 tsp
paprika1 tsp
dried oregano3 dashes
red wine1 cup
water3/4 cup
sugar1 tbsp

Method of Prep

  1. Melt butter in pan
  2. add garlic and cook for 3 min
  3. add crushed tomato, tomato paste and spices cook for 5 min
  4. add wine cook for 3 mins
  5. add water and sugar
  6. simmer for 10 min
  7. taste and adjust seasoning to your liking
  8. chop basil and add
  9. cook for 5 mins

As usual thank you for reading, until next time, Cheers!