Tomato Basil Soup

Menu Part: 
Cuisine Type: 
2 quarts

Prepare for soup season with this simple Tomato Basil Soup.


0.75 oz. butter
3 oz. minced onion
2 oz. diced carrots
2 oz. diced celery
1 tsp. minced garlic
4 oz. tomato purée
1 lb. diced canned tomatoes with juice
2 tsp. chiffonade basil
3 ½ cups 2% milk
¼ cup half-and-half
1 ¼ tsp. granulated sugar
2 tbsp. water
2 tbsp. cornstarch
Salt and pepper to taste


  1. Melt butter.
  2. Add onions, carrots, celery and garlic, and sauté until translucent.
  3. Add tomato purée and diced tomatoes.
  4. Simmer 15 to 20 minutes.
  5. Purée with burr mixer until smooth in texture.
  6. Add basil.
  7. Simmer 15 minutes.
  8. Combine milk and cream and bring to a simmer.
  9. Add to tomato soup.
  10. Add sugar.
  11. Combine water and cornstarch, mix well to make a slurry.
  12. Add to soup and bring to simmer to slightly thicken.
  13. Taste and adjust seasoning with salt and pepper.

Recipe by Washington State University, Pullman

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