Wednesday, August 25, 2010

Deep South Eats: Tomato Basil Soup

Sitting around the pool this morning on a play date, I was talking with my fellow moms about how a recipe longer than 45 minutes is a big turn off. Every now and then I love a long, drawn out recipe, but for the day to day life 45 minutes or less is the way to attract this Southern girl.

This soup is a staple! While not the most healthy you can make substitutions to some of the ingredients in order to lower the calories. Of course that would be for the wimps though! I love this recipe because it makes a TON. You can share it with a friend who has just had a new baby, call your mom and say you are bringing her dinner, or just hoard it for yourself and drink it with a straw. It is very versatile and pairs well with grilled cheese, salads, paninis, warm crusty sourdough, etc.

Tomato Basil Soup

2 (28 ounce) cans of crushed tomatoes
1 (14.5 ounce) can of chicken broth
2 cloves of garlic, minced
10 fresh basil leaves, minced
2 teaspoons of sugar
1 cup of whipping cream
1/2 cup of butter (or margarine - wuss)

In a large saucepan or stockpot, bring the tomatoes, broth and garlic to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low and stir in cream and butter. Cook until butter is melted.

Tip: Bottle this up in a large mason jar and stick it in a basket with a french baguette and Caesar salad kit from your local grocer. This would be a great treat for your children's teachers, a friend that has just had a baby, or even taking to your husband at work.

with Belles and Beauxs

*adapted from All Recipes' Basil Tomato Soup with some addition and subtraction


  1. Haha - love it: "or margarine - wuss". :)

    Just curious...have you ever tried freezing this soup...? Wondering if that would work well. I'm all about make-ahead meals.

  2. Melodye,
    I have found that freezing soups with cream in them do not taste as fresh after thawing. My recommendation would be to follow all the steps until the cream and butter, and then freeze the "base" of the soup. You could even freeze it in half and then thaw and add the half of butter and cream to make it a more manageable size for your family.
    with Belles and Beauxs