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Suzanne's Cookbook

Cream of Tomato-Basil Soup



Melt butter in a large sauce pan. Add scallions and garlic; cook over meadium heat until scallions are softened, stiring frequently.

Add tomatoes, broth, sliced basil leaves, pepper & salt; bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Remove from heat. Transfer tomato mixture, in batches, to a blender and carefully pulse until basil is finely chopped. Return to saucepan. Stir in cream and tomato paste. Heat over low heat until very hot. Do no boil.

Divide into serving bowls, garnish with basil leaves and serve

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