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Spring is here and our herb garden is almost planted! That got us thinking about recipes that use fresh, delicious summery basil. And THAT got us to this recipe – 10-Minute Creamy Tomato Basil Soup.

Creamy Tomato Basil Soup | Picky Palate
We found this recipe from one of our favorite bloggers and the author of one of Cindy’s cookbooks from Christmas – The Picky Palate. We think you’ll enjoy the fresh flavors this soup delivers without a lot of fuss in the kitchen.


We love anything with five or fewer ingredients! 


Add the tomatoes, onion, garlic, basil, salt and pepper to a food procesor or blender. Pulse and blend until smooth.  We used an immersion blender which made it easy to put everything in a pot and blend together.


Check out the immersion blender doing work! It’s seriously easy – it blended in about 90 seconds.


Turn on the stove to a medium-low heat.  Add the heavy cream, stir to combine, and cook for 5 minutes, stirring until hot.


And then you’re done. That didn’t even take 10 minutes, right? The fresh basil smell is unbelievable. So clean and summery. I do believe a certain taster said “this is restaurant quality.” That certain taster might have been Cindy. Or Lindsey. Or Peter. Everyone loved it!

Here’s the recipe
2 15-ounce cans diced tomatoes
1/4 cup finely chopped white onion
2 cloves garlic, minced
12 fresh basil leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup heavy cream

Add the tomatoes, onion, garlic, basil, salt, and pepper to a food processor or blender. Pulse or blend until smooth.

Pour the soup into a medium saucepan set over medium-low heat. Add the heavy cream, stir to combine, and cook for 5 minutes, stirring, until hot. Serve warm.

Nom. nom. nom.