Tomato Basil Soup

Tomato Basil Soup

  • 2 pounds, medium plum tomatoes, halved lengthwise
  • 1 teaspoon Kosher Salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon sweet paprika
  • 2 shallots, halved
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • ½ cup heavy cream
  • 6 basil leaves
  • 3 tablespoons butter
  • 3 tablespoons chiffonade fresh basil leaves




Place all ingredients into a blender and purée. Do in batches if necessary.  Heat a saucepan to medium and melt the butter. Add the puréed mixture to the pan, bring to a boil and reduce to simmer for 15 minutes. If necessary, thin the soup by adding either water or more cream.


Taste and adjust seasoning.  


Serve in bowls and garnished with a chiffonade of basil leaves.


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