Any kind of tomato soup is my favorite soup, but this Tomato Basil soup tops them all.
So perfect for the cold weather, but I make it all year round. Take it to the next level with the salty flavor of Asiago cheese…yum!
Speaking of cold weather, yes it is. It’s January now, so we’re right in the middle of it. Here in Salt Lake City, we have pretty good Winters, but our average temperatures are usually in the 30’s during the day, so not too cold.
I know states North of here, or in the midwest get SO much colder, so I’ll be happy with what I have. 🙂
Regardless of the temperatures, I am ALWAYS cold during the Winter months.
I’m find myself looking for something warm to eat or drink constantly, and seem to want a lot of soup!
So, it’s a good thing I love soup and have some really great recipes for them.
I can never just make a small amount of soup, chili or stew, so I freeze half of it for another time. Perfect for my busy schedule.
I have been using this recipe for about twelve years. It’s SO good.
I love any tomato-basil soup, but the asiago cheese in this adds so much more flavor.
You could certainly leave the cheese out if you wanted to reduce the calories. I’ve actually used skim or 1% milk instead of the heavy cream or 1/2 and 1/2, and it worked great.
You’ll want to take this soup to get-togethers, but be ready to give the recipe out, everyone will want it!
The soup is great by itself, but, try it topped off with some croutons, crackers or use it to dip your grilled cheese.
Okay, I’m hungry now.
| Servings | Prep Time |
| 8-10 | 20 min |
| Cook Time |
| 2 hours |
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Any kind of tomato soup is my favorite soup, but this Tomato Basil soup tops them all. So perfect for the cold weather, but I make it all year round. Take it to the next level with the salty flavor of Asiago cheese..one of my favorite cheeses.
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- 1 Tablespoon olive oil
- 1 large yellow onion
- 4 cloves chopped garlic
- 2- 2 lb cans whole or diced tomatoes
- 1 small can tomato paste
- 2 C chicken or vegetable stock
- 2 C heavy cream or 1/2 and 1/2
- 1/2 C fresh basil chopped
- 2 teaspoons dried basil
- 1 teaspoon salt or more to taste
- 1 teaspoon pepper
- 1/3 C Sugar
- 2 C asiago cheese
- Saute onion in olive oil until translucent. Add garlic and tomatoes with juice, tomato paste, fresh basil, dried basil, salt, pepper and sugar. Stir, then add stock and bring to a boil. Reduce heat and simmer 30 minutes. Use an emulsion blender (or regular blender 2 cups at a time) to blend until smooth. Add heavy cream or 1/2 and 1/2 and simmer for another 1-1/1/2 hours. Add asiago cheese and simmer until just melted. Serve.
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