15-Minute Tomato Basil Soup

Who says you can't have soup in the summer (or when it is May and 90 something degrees outside!)  I just love tomatoes and fresh basil I love making Tomato Bail Soup.  I usually serve it warm but for tonight, I think I will serve it chilled.  


I got hooked on La Madeline's soup when I moved to Louisiana but I think my recipe is just as good and way less expensive! I can't believe they try to sell it in the store for $8 a jar!  NO thank you! You can throw this recipe together in 5 minutes and cook it for 10 and you have dinner!  By using the immersion blender first, you increase the surface area and help the flavors develop quicker and the tomatoes cook faster.  If you have more time, by all means, cook it longer.  Don't worry if you don't have fresh basil, you can always substitute dried.  If you do have fresh tomatoes, even better!

My fragrant Basil from the Farmer's Market

Cook this on top of the stove, or in the crock pot during the day, it's just that easy.  

15-Minute Tomato Basil Soup

Serves about 6, 1 cup servings

• 1 large (28 oz) can of whole tomatoes 
• 1 large (28 oz) can of diced tomatoes
• 3 tbsp chopped garlic
• 10-12 large basil leaves (or 2 tbsp of dried)
• 1/2 tbsp dried thyme
• 1 tbsp onion powder
• 1/4 tsp of red pepper flakes
• 2-3 servings of stevia powder
• 1/2 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese

Directions are so easy.  

1. Add all ingredients to large pot (or crock pot) except heavy cream and Parmesean .
2. Use and Immersion blender and blend until your desired consistency. 
3. Cook on medium-low, covered for at least 15 minutes or longer depending on your time constraints. (Cook on low 4-6 hours in crock pot).
4. Just before serving, add the heavy cream and Parmesan cheese.
5. Stir well and taste.  Add salt if needed. 
6. Serve hot or chill in the refrigerator.