OHOW’s Favorite Creamy Tomato Soup with Sherry and Basil
Nothing is better than warming up from a day of fall activities with a bowl of homemade soup. A go-to classic tomato soup is an easy and affordable recipe for the cool months ahead. Our recipe adds ingredients that create a rich and delicious flavor you cannot get from a canned tomato soup.
“This tomato basil soup uses real butter, fresh basil leaves, and heavy cream,” Chef Mike said. “These ingredients are the secrets to the rich, velvety goodness of this soup.”
While this recipe may be restaurant-quality, you don’t need restaurant-quality skills to make this soup at home. Begin by peeling and seeding your tomatoes, or use a can of organic whole tomatoes. Next, heat up the butter in your pot over medium heat. Stir in your tomatoes until they become tender. Mix tomato juice and fresh basil for an added delicious flavor. Season with salt and pepper to taste, and add dry cooking sherry. Reduce the heat to low and continue cooking this mixture for about 15 minutes.
Once cooked, transfer the soup ingredients into a blender. You can also use an immiscible hand blender if you have one on hand. Blend the ingredients until smooth and return the soup to the pot. Bring the blended soup to a boil, reduce to low, and gradually mix in your heavy cream. Prior to serving, strain the soup for a smooth mixture.
Garnish your soup with basil, and enjoy! This soup pairs perfectly with a grilled cheese sandwich or a crusty garlic-rubbed crostini.
OHOW’s Favorite Creamy Tomato Soup with Sherry and Basil
Equipment
- 1 blender
Ingredients
- 4 whole tomatoes (peeled and seeded or one canned organic tomato)
- 4 cups tomato juice
- 14 leafs fresh basil
- 1 cup heavy whipping cream
- 1/2 cup butter
- salt and cracked pepper to taste
- 1 tbsp dry cooking sherry
Instructions
- Heat the butter medium size pot over medium heat. Stir in peeled tomatoes and cook until tender. Mix in tomato juice and chopped basil. Season with salt and pepper. Add sherry and reduce heat to low. Continue to cook for 15 minutes.
- Transfer soup to a blender (or use an immiscible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.