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Before you jump to Creamy Tomato Basil Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Can save you Money.

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As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Efficient living is definitely something we can all do, without difficulty. It’s about being functional, usually.

We hope you got insight from reading it, now let’s go back to creamy tomato basil soup recipe. To cook creamy tomato basil soup you need 20 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Creamy Tomato Basil Soup:

1. Get 2 tbs butter
2. Get 1 tsp olive oil
3. Get 1 medium onion - chopped
4. Use 3 cloves garlic - crushed
5. Take 2 (14.5 oz) cans whole tomatoes - drained
6. Get 6 cups tomato juice
7. You need 4-6 tbs granulated sugar
8. Provide 2 tsp chicken soup base (or 2 cubes bullion)
9. Take 1/4 tsp black pepper
10. Use to taste sea salt
11. Provide 1 cup evaporated milk
12. Provide 1/4 cup chopped fresh basil
13. You need Optional garnishes (per bowl)
14. Use 1 tsp chiffonade of fresh basil
15. Take 1 tsp chopped fresh parsley
16. Prepare 3-4 seasoned croutons
17. Get 2 tsp shredded mozzarella or parmesan
18. Take couple dashes Tabasco sauce
19. Use drizzle of extra virgin olive oil
20. Use pinch cayenne powder or smoked paprika

Instructions to make Creamy Tomato Basil Soup:

1. Melt butter with olive oil in a 3 to 4 quart stock pot over medium heat. Add onions and garlic. Sautee until onions are translucent. About 5 - 7 minutes.
2. Transfer onion and garlic to blender. Add drained cans of whole tomatoes. Cover and pulse until you have a coarse puree. Note: You may want to vent the lid slightly so steam doesn't pop the lid off.
3. Transfer puree back to stockpot over medium high heat. Add tomato juice, soup base and 3 tbs of the sugar. Taste and add up to 1 more tbs sugar at this time. Note: The sugar is used to help cut the acidity of the tomatoes. The acidity of tomatoes can vary from batch to batch so always start low when adding the sugar.
4. Bring to a boil, reduce heat to medium and simmer uncovered for 20 - 25 minutes to reduce slightly (about the consistency of a thin gravy). Taste soup after it has reduced. Add pepper, salt to taste, and up to 2 tbs more sugar as needed/desired (I normally use the full 6 tbs).
5. Reduce heat to low. Once soup has stopped bubbling stir in evaporated milk until well incorporated. Then stir in chopped basil. Cover and let sit about 5 minutes for flavors to blend.
6. Dish up and garnish with any combination of suggested garnishes above.
7. Alternate version: For a smoother consistency, before adding evaporated milk carefully run soup through a fine mesh sieve to remove all the solids. Return to pot, then add evaporated milk and basil as in step 5.

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