Recipes from the Grapevine Cottage

Recipes --> Soups --> Cream of Tomato-Basil Soup

Cream of Tomato-Basil Soup

With all the wonderful home grown tomatoes and fresh basil available right now, this recipe seemed like a natural. We made it Sunday evening, and while it took a while, it was worth it! We adapted the recipe from one we found in the Central Indiana Herb Society cook book! Once again,thanks to Mary Lou Long.

Serves 6

1/3 cup chopped shallots
1 tablespoon olive oil
1 garlic clove - minced
1 can (28-ounce) Roma tomatoes, undrained and cut up
1/2 cup chicken broth
1/4 cup snipped fresh basil leaves
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
4 fresh roma tomatoes - peeled and seeded
1 cup half and half

In a large saucepan, combine shallots, oil and garlic. Sauté until tender. Add chicken broth, basil, salt and pepper. Simmer for about 5 minutes, or until mixture is hot and flavors are blended. In a food processor combine the fresh and canned tomatoes, 1/2 cup half and half and sugar. Process until smooth.

Add the purée to the saucepan and cook over low heat for 45 minutes to an hour stirring periodically, reseason to taste and ladle into serving dishes. Top each with crostini and a basil garnish.


Arrange 6 thin slices of Italian bread on a baking sheet. Brush with olive oil, sprinkle with fresh grated Parmesan cheese and top with a small basil leaf. Bake in a 400 degree oven until golden.

We served this along with grilled shrimp that had been brushed with olive oil and Herbes de Provence, fresh yellow beans and a bottle of Côtes du Rhône Villages.