This Creamy Tomato Basil Soup is the best that you will ever taste with rich, bold flavors that you'll fall in love with. It's so easy to make, and so comfortingly warm and delicious, it will become a family favorite.
2tablespoonschicken base (or 3 chicken bouillon cubes)
1cupsherry
1½cupsheavy cream
¼cupfresh chopped basil
Salt and black pepper to taste
Instructions
Melt butter in a large pot or Dutch oven over medium heat.
Add onion, and cook until translucent.
Add diced tomatoes, tomato juice, sugar, chicken base, and sherry. Bring to a boil.
Using an immersion blender, blend until smooth. (You can skip this step if you like your soup chunky)
Stir in heavy cream, basil, and black pepper to taste. Heat through.
Serve warm.
Video
Notes
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Slowly reheat in a saucepan stirring consistently, or microwave a single serving in a microwave safe bowl.
Freezer Directions: Blend the soup and add the basil, but don't add the cream. Then allow to cool to room temperature before transferring it to a freezer safe bag or container. Freeze for up to 3-6 months. To use, thaw overnight in the refrigerator. Reheat in a large pot. When soup is hot, stir in cream.