Pioneer Woman Tomato Basil Soup Recipe
Are you looking for a cozy, warm meal? The Pioneer Woman Tomato Basil Soup Recipe is perfect.
Ingredients
- 4 cans 14 oz diced tomatoes.
- 2 cups of tomato juice.
- 12 to 14 fresh basil leaves.
- 1 cup of heavy cream.
- 1/2 cup of unsalted butter.
- 1 teaspoon of black pepper.
- 1/2 teaspoon of salt.
- 1 tablespoon of sugar optional.
- Fresh parmesan cheese for topping.
Instructions
Simmer the Tomatoes
- Add tomatoes and juice to your large pot. Turn the heat to medium. Let the mixture simmer for 30 minutes. This builds a deep, rich flavor.
Add the Basil
- Wash your fresh basil leaves well. Tear them into small pieces. Stir the basil into the hot tomato mixture. The leaves will wilt and release oils.
Blend the Soup
- Turn off the heat for safety. Use an immersion blender in the pot. Blend until the soup is very smooth. You can also use a regular blender. Work in small batches if using a blender.
Stir in Butter and Cream
- Turn the heat back to low. Add the butter and heavy cream. Stir until the butter melts completely. The soup will turn a beautiful orange color.
Season Your Soup
- Add the salt and black pepper now. Taste the soup carefully. Add sugar if the tomatoes are too sour. Stir well to combine all the flavors.
Serve it Hot
- Ladle the soup into warm bowls. Top with extra basil or cheese. Serve it immediately while it is steaming.
Notes
- Use high-quality canned tomatoes for the best base.
- San Marzano tomatoes work very well here.
- Do not skip the fresh basil leaves.
- Dried basil does not taste the same.
- Use an immersion blender to save time.
- It makes cleanup much faster and easier.
- Be careful when blending hot liquids.
- Always hold the lid down with a towel.
- Add a splash of balsamic vinegar for zing.
- This cuts through the heavy cream nicely.
- Always serve this soup with crusty bread.
- It is perfect for dipping in the broth.