This soup is perfect for any event: baby showers, ladies lunches, family dinners or potluck appetizers. Kids and adults are crazy about it, plus it is easy and inexpensive which makes it great when feeding a crowd. I love making it the day before, then reheating it in a crockpot the next day so the flavors really have a chance to marry. No more going out for Tomato Basil soup! Hope your family loves it as much as our does!
Soup
1 large onion, chopped (I used a red onion)
3-5 tsp. garlic
3 tsp. dry basil
1 tsp. garlic salt (if needed at the end)
1 tbsp. sugar (optional)
3 cans of chicken broth
2 cans of diced tomatoes (can use fire roasted)
2 jars of Ragu Sundried Tomato and Basil spaghetti sauce (the flavor makes a difference)
1 pound of fresh basil, chopped finely (more or less depending on your taste)
3-4 cups of half and half (can use milk or cream but I like half and half best)
Toppings
Mozzarella, Cheddar or Parmesean cheese
Plain Croutons or Bagel Chips (fat free is fine)
Chopped, fresh basil
Directions
Sautee the onion in olive oil until soft. Add the dry spices, broth and tomatoes and bring to a boil. Turn the heat off and blend the mixture with a hand blender until smooth (you can also pour it into a regular blender or food processor if you don’t have a hand blender or leave it chunky if you prefer, but we like ours smooth).
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| Hand blender, totally worth the buy. www.cuisart.com |
Add the 2 jars of Ragu and the chopped basil, mix and heat. Add the half and half, blend well. Let simmer on very low (do NOT burn) or place in a crock pot until serving, or if you are serving the next day, let simmer for at least 30 minutes, then refrigerate. Warm the next day in a crockpot or on the stove. Taste right before serving and add salt and pepper if necessary.
Top with freshly grated cheese, croutons or bagel chips, and fresh basil.
Makes 8 main dish adult servings, great for leftovers.
Check back on Monday for a fun GIVEAWAY!
Related Reading
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Frequently Asked Questions: Creamy Tomato Basil Soup
How is this different from the 3-ingredient tomato basil soup?
They are two different recipes for the same dish. The 3-ingredient version is the fast weeknight one. This is the from-scratch version built on sauteed onion, chicken broth, diced tomatoes, a full pound of fresh basil, and half and half — it feeds 8 as a main dish and is designed to be made a day ahead for a party.
Can I make creamy tomato basil soup ahead of time?
Yes, and it is better that way. Simmer it for at least 30 minutes, refrigerate overnight, then reheat gently in a crockpot or on the stove the next day. The flavors marry considerably, and holding it in a crockpot means it stays at serving temperature through a lunch or a party without any attention.
Can I use milk instead of half and half?
You can use milk or cream — I just like half and half best. Milk gives you a thinner soup and is more prone to curdling if the heat gets away from you, so keep it on very low once the dairy is in. Cream makes it noticeably richer, which some people prefer for a smaller serving.
Do I need a hand blender?
Not strictly, but it makes this much easier. You blend the broth and tomato mixture before the dairy goes in, and a hand blender lets you do that right in the pot. Otherwise you are transferring hot soup to a regular blender or food processor in batches. You can also leave it chunky if that is how your family likes it.
