Tag Archives: Tomato Basil Soup

Tomato Basil Soup with Blue Cheese Crumbles

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a creamy tomato soup
Photo by Sacha Moreau on Pexels.com

Soups soothe the soul and they make you feel good. Even when it’s hot, soups seem to be the thing sometimes. Especially, if the soup isn’t too hot. Or maybe served cold. Or just above room temperature. Soups are so versatile. they can be exotic or like a well-loved friend.

Tomato Basil Soup is perfect when summer’s bounty furnishes lots of beautiful red fruit. And basil seems to be the perfect complement to the acidic flavors of those ruby globes. And I don’t know about you, but I don’t like my tomato soup scorching hot, but slightly less. And I will chunks of blue cheese to add a salty umami-ness that I think this soup perfectly supports. When it gets too hot, tomato basil soup with blue cheese crumbles are about all I want to eat. I can’t stomach too much when I am sweating. I want something to take the edge off my hunger, but not make me uncomfortably full. The heat is already making me uncomfortable enough. I don’t need my food adding to the discomfort. What I need IS comfort.

Tomato Basil Soup

  • 1 tablespoon olive oil
  •  2 tablespoons butter
  •  1 medium onion (chopped)
  •  1 clove garlic (minced)
  •  1 dash Italian seasoning
  •  2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
  •  1.5 cups chicken or vegetable broth
  •  1/2 cup heavy cream (or to taste)
  •  fresh basil (torn)
  • blue cheese crumbles
  •  Salt & pepper (to taste)

Instructions 

  1. Over medium heat, add the oil to the pot first and then add butter. When the butter is melting, add onions. Sauté the onion for 5-7 minutes or until it’s lightly browned.
  2. Stir in the garlic and Italian seasoning. Cook for one minute. Then add in the tomatoes and chicken broth. 
  3. Increase the heat to high and bring to a boil. Once it’s rapidly boiling, reduce the heat to a simmer and cook for 8 minutes, covered, with the lid slightly ajar. 
  4. Let the soup cool. Blend the soup until it’s smooth. Do it in batches if using a standard blender. Or you can do it right in the pot with an immersion blender.
  5. Stir in the cream and basil and season with salt & pepper as needed. 
  6. Add blue cheese crumbles on top.