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When fresh tomatoes begin to appear at the market, why don’t you try our favorite tomato basil soup? You can always substitute half and half or milk for cream if you’re looking to cut calories or fat, but for a robust flavor go all in and indulge in this decadent, creamy treat. 

6 large tomatoes
6 cups tomato juice
20 leaves of fresh basil
1 ½ cups cream
¾ cup butter
salt and pepper to taste

Peel, seed, and dice the tomatoes into rough chunks. Place tomatoes and tomato juice in stock pot over medium heat. Simmer for 30 minutes. Allow the mixture to cool to just above room temperature. (This allows for easier/safer transfer and pureeing.)

In a blender or food processor, puree the tomato mixture with the basil leaves. Season with salt and pepper. Return the puree to the stock pot and bring the mixture just below a simmer. Stir in the cream and butter. Cook over medium heat, stirring until the butter is melted. Do not boil.

(Yields: 6 servings; Ready In: 45-50 minutes)

(You can always substitute half and half or milk if you want to cut fat or calories, but for the full richness of this soup indulge.)