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Tomato-Basil Soup

Makes: 6 servings
Prep 30 mins Cook 40 mins
Tomato-Basil Soup
  • 3 1/2  pounds  ripe tomatoes
  • 2  tablespoons  unsalted butter
  • 2  cloves  garlic, minced
  • 1  cup  finely chopped onion (1 large)
  • 1 1/2  cups  loosely packed fresh basil leaves
  • 1 1/2  teaspoons  sea salt or kosher salt
  • 1/4  teaspoon  ground black pepper
  • 1 1/2  cups  finely shredded Gruyere or Emmentaler cheese (6 ounces)
  • 1/2  cup  whipping cream
  • 1  tablespoon  Armagnac or cognac (optional)

1. Set aside 1 tomato. To peel remaining tomatoes, dip in boiling water for 30 seconds or until skins start to split. Dip in cold water. When cool enough to handle, remove skins and core tomatoes. Coarsely chop; set aside.

2. In a 4-quart Dutch oven, melt butter over medium heat. Add the garlic and cook for 30 seconds. Add onion and cook for 4 to 5 minutes or until tender. Add the chopped tomatoes. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.

3. Transfer tomato mixture in batches to a food processor or food mill. Cover and process until smooth. (If using a food mill, discard tomato seeds and onions.) Return pureed mixture to pan. Meanwhile, finely chop basil; reserve 1/4 cup.

4. Stir remaining basil, the salt, and pepper into tomato mixture. Heat through. Add cheese, cream, and, if desired, Armagnac. Heat and stir until cheese is just melted.

5. Chop remaining tomato; combine with reserved basil. Ladle soup into bowls. Sprinkle with chopped tomato and basil. Makes 6 servings.

Nutrition Facts (Tomato-Basil Soup)
  • Servings Per Recipe 6,
  • cal. (kcal) 284,
  • Fat, total (g) 22,
  • chol. (mg) 70,
  • sat. fat (g) 13,
  • carb. (g) 14,
  • fiber (g) 3,
  • pro. (g) 12,
  • sodium (mg) 26,
  • Percent Daily Values are based on a 2,000 calorie diet

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