Creamy Tomato Basil Soup

I made something earlier this week that called for tomato juice and then I had a whole huge jug of it left in my fridge.  I hate for things to go to waste and love to repurpose things, so tonight I made it into tomato basil soup.  I found the recipe on Cookpad.  I’ve never used any recipes from that site before, but was happy with the way this turned out.  After making salsa every year, I generally have loads of extra strained tomato juice from the process.  I have attempted to make many varieties of tomato soup with it, but have never loved the result.  But, I really liked this recipe, so next salsa canning season this will definitely be one the menu.
CREAMY TOMATO BASIL SOUP

Ingredients:

  • 2 Tbsp butter
  • 1 tsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, crushed
  • 2 (14.5) cans whole tomatoes, drained
  • 6 C tomato juice
  • 4-6 Tbsp granulated sugar
  • 2 tsp chicken soup base (or 2 bullion cubes)
  • 1/4 tsp black pepper
  • sea salt to taste
  • 1 C evaporated milk
  • 1/4 chopped fresh basil
  • Optional garnishes (per bowl): more fresh chopped basil, chopped fresh parsley, seasoned croutons, shredded mozzarella or parmesan, Tabasco, drizzle of extra virgin olive oil, pinch cayenne powder or smoked paprika

Directions:

  1. Melt butter with olive oil in a 3-4 quart stock pot over medium heat.  Add onions and garlic.  Sautee until onions are translucent.  About 5-7 minutes.
  2. Transfer onion and garlic to blender.  Add drained cans of whole tomatoes.  Cover and pulse until you have a coarse puree.
  3. Transfer puree back to stockpot over medium high heat.  Add tomato juice, soup base, and 3 Tbsp sugar.  Taste and add up to 1 more 1 Tbsp sugar at this time.  Note:  The sugar is used to help cut the acidity of the tomatoes.  The acidity of tomatoes can vary from batch to catch so always s tart low when adding the sugar.
  4. Bring to a boil, reduce heat to medium and simmer uncovered for 20-25 minutes to reduce slightly (about the consistency of thin gravy). Taste soup after it has reduced.  Add pepper, salt to taste, and up to 2 Tbsp more sugar as needed/desired.  (I normally use the full 6 Tbsp).
  5. Reduce heat to low.  Once soup has stopped bubbling stir in evaporated milk until well incorporated.  Then stir in chopped basil.  Cover and let sit about 5 minutes for flavors to blend.
  6. Dish up and garnish with any combination of the suggested garnishes above.
  7. For a smoother consistency: Before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids.  Return to pot, then add evaporated milk and basil.
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3 Comments Add yours

    1. Thanks did you try it? It’s been a big hit so far. You have a lovely blog.

      Liked by 1 person

      1. Yes, thank you! I make a tomato sauce for meatballs using 7 basil leaves. The flavor is drowned out with all the other spices. In the basil- tomato soup you can taste the basil better. A really good compliment to each other. Lovely! ◔‿◔

        Like

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