Wrong. My sister-in-law brought this soup over to a family get together one year and as I was about to pass it up for something with more character, I got a small whiff of hers and it smelled divine. Alright, I thought. I can compromise. I’ll have a small bowl of the tomato soup and then have another bowl of something else. Turns out I had 3 bowls of the tomato soup and none of the others. When something is that good you know you need the recipe!
Creamy Tomato Soup with Basil is so creamy and delicious and makes a perfect dinner to warm you and your family on a cold winter night!
Creamy Tomato Soup with Basil
Serves about 10
Cook and set aside:
2 c. Ditalini Pasta
Puree in blender and set aside:
2 cans Diced Tomatoes
In large pot over medium heat, melt:
1/2 c. Butter
Add to pot and combine with whisk:
1/2 c. Flour
Add to pot and bring to boil:
4 c. Chicken Broth
2 t. Sugar
1 t. Dried Basil
1/2 t. Dried Oregano
1/4 t. Salt
1/8 t. Pepper
Turn heat down to med/low and simmer for 20 minutes.
Add and combine:
1 c. Heavy Whipping Cream
Tips for Creamy Tomato Soup with Basil
- Substitute the Ditalini Pasta for another type of pasta or egg noodles.
- Can use 6-8 large tomatoes instead of canned tomatoes.
- If you know you won’t be using the whole batch that night, only add the pasta to half the soup and freeze the rest in mason jars to serve later with grilled cheese sandwiches, yum!