Fresh tomatoes, basil, butter and cream create a warm comforting bowl of soup when you make this Fresh Tomato Basil Soup Recipe. The tomato base can easily be made, creating a wonderful summer time fresh aroma in your kitchen or even better can a large batch during the peak of tomatoes season which will make it even easier to warm up to a bowl during the cold winter months.
I’ve been on a hunt for quite some time for the perfect tomato soup recipe. I know I wanted it to be fresh tasting, having a hint of basil and a slight bit of chunkiness to the tomato base. Growing up my mom always used real butter and cream when she made her canned tomato soup so that was a must for my recipe also.
Experimenting with ingredient combinations I have come up with the perfect fresh tomato basil soup recipe. I’m enjoying a bowl right now as I write this post mater of fact. Somebody had to eat the bowl of soup I photographed in these pictures.
- 2 tablespoon butter
- 1½ tablespoon flour
- ½ cup of whipping cream
- 1½ cup of cooked or canned Fresh Tomato Basil Soup Base (recipe on Intentional Hospitality)
- Heat 2 tablespoon butter in a pan, simmering until just slightly brown
- Add flour, cook for 1 minute
- Add 1½ cups tomato base and cream
- Whisk until thickened and then serve
- 2½ lbs Roma tomatos
- 2 cloves of minced garlic
- ⅓ cup chopped sweet onion
- ⅓ cup chopped fresh basil
- 1 tablespoon marsala wine
- ⅓ cup sugar
- ½ teaspoon salt
- ½ teaspoon pepper
- Blanch tomatoes in a large pot of boiling water. Remove the tomatoes after a minute or two and immediately transfer them to a bowl of ice water
- When the tomatoes are cool enough to handle, simply peel away the skin and cut out core
- Cut tomatoes in ½ then place in a large stock pot
- Add onions, basil, garlic, and thyme
- Cook on medium-low heat until vegetables are soft, about 40 minutes
- Using a stick blender, mix until smooth
- Add marsala, sugar, salt and pepper
- Add ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar
- Pack hot tomatoes into hot jars to within a generous ½ inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving ½ inch headspace. Add 1 teaspoon salt to each quart jar, ½ teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight
- PROCESS filled jars in a pressure canner at 10 pounds pressure 55 minutes for pints and 1 hour and 25 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
- For complete pressure canning instructions be sure and visit Ball's pressure canning link: http://www.freshpreserving.com/tools/pressure-canning