Ideally this cream of tomato soup would be made in the Summer when tomatoes are in season and at their peek. However, you can also make it from canned tomatoes if you want.
We will be using fresh basil leaves for this cream of tomato soup. Substituting for dry will probably not work. If you do not use fresh basil this soup will taste pretty basic. So, try not to omit it.
I like serving this cream of tomato soup with croutons or shoestring fried potatoes. It is truly a very tasty and satisfying soup.
This is what you are going to need this silky and delicate cream of tomato soup:
1 medium white onion – chopped
1 large garlic clove – minced
10 plum tomatoes – peeled OR 28 oz. plum tomatoes with juice
1/2 cup chopped basil
6 cups water
1 cup heavy cream
Salt/ Pepper/ Olive oil
Basil shreds for garnishing
Croutons or shoestring potatoes (opt)
Heat 2 TBS olive oil in a pan. Add the onion and garlic. Cook, stirring, until onion is translucent. Add the tomatoes and basil. Add the water. Cover and bring to a boil. Reduce heat and simmer for 20 to 30 minutes.
Allow soup to cool a bit and blend in batches. Strain soup to get rid of seeds. Return to pot.
Add cream to soup. Season with salt and pepper. Heat through and serve garnished with basil shreds and croutons if using. Enjoy!