Warm, creamy, nutritious and delicious. Perfect soup for any season.
How many of you have tried at restaurants that creamy tomato basil soup? It is so easy to make it at home with just a few ingredients. Using fresh basil really makes a difference. You can put the leftover in the fridge and use it the next day. There are many variations of tomato basil soup and you can even use your creativity to improvise and change the recipe.
We all have grown with the creamy tomato basil soup and today I will show you how easy is to prepare it at home and healthier than the restaurant versions.
Creamy Tomato Basil Soup
- Food processor
- Stock pot
- Sharp knife
- 4 tomatoes (peeled, seeded and diced)
- 4 cups tomato juice
- 14 leaves fresh basil
- 1 cup coconut cream
- salt to taste
- ground black pepper to taste
- In a stockpot combine tomato juice and tomatoes and for about 30 minutes sSimmer.
- Use a food processor to make a pureed mixture with basil leaves.
- Add coconut cream to the pureed mixture and put back in a stockpod.
- You can add salt and pepper to taste.
Nutritional information should be considered an estimate only; please always consult with a nutritionist, a registered dietician or your physician for any specific health-related questions.
It is always better for your health to use clean ingredients if possible organic – with no pesticides, antibiotics and hormones.
Creamy Tomato Basil Soup recipe FAQ’s
One of the important factors for making a great tomato soup is balancing acidity and sweetness. If you have to make the tomatoes less acidic you can add baking soda which it will change the pH of tomato sauce.
Having a creamy tomato soup is a great way your body to assimilate most of the health benefits of tomatoes. Tomatoes have relatively few calories, but rich source of antioxidants, including vitamins C and E, lycopene, and flavonoids.
You can easily freeze this soup for a 3-4 months even more, just remember to let the soup completely cool before placing it into the freezer.