Creamy Tomato Basil Soup in a warm bread bowl is comfort in itself!
Tomato Basil Soup:
This cream based soup may have a few more calories than an average broth based fusion, and the bread bowl is certainly not fooling anyone into believing this is a diet food.
But let’s be real here, there are days when I have absolutely have no desire for anything low calorie! If we’re honest, I think we all have those days. This is a soup you can really devour.
If you’re scrolling down to the recipe and planning on making this zesty soup right away, be aware that the recipe does call for an immersion blender.
An immersion blender is basically what it sounds like– if you haven’t heard of one before. It’s made to lower or immerse into foods for the purpose of puréeing. If you don’t have one and still want to make this recipe, you can alternately use a food processor to blend it up. Be very careful if you are pouring hot soup into a food processor, however. The soup will be close to boiling temperature! The blended soup will have this nice puréed texture and light orange coloring coming from the tomatoes. I recommend not skipping this important step! 🙂
Classic Comfort Food!
There’s no need to entirely discount this recipe if you’re eating healthy. Ditch the bread bowl to cut out the majority of the carbs and look at the ingredients. All healthy stuff!
Heavy cream is where most people get caught up, but let’s take a second look. Heavy Cream is listed on EatThis.com (Eat This Not That) citing, “Heavy cream is a healthy fat that helps keep your blood sugar stable between meals and snacks, which means consistent energy and brain power.” I don’t know about you, but that definitely sounds like something I need more of!
Print Your Recipe Here:
Grab your recipe below to save or make now! And, if you’re wondering if this can go in the slow cooker– yes it can. Slow Cooker instructions are included in the notes section of the printable recipe. Be sure to add that heavy cream last. In my experience, sometimes dairy products can get a “curdled” effect if left in the slow cooker too long. I add heavy cream in the last hour of cooking time to prevent that from happening. Enjoy!!
- 1 TBSP olive oil
- 1 large red onion, chopped
- 1 ½ tsp minced garlic
- 1 28 oz can of crushed tomatoes
- 2 15 oz cans of chicken broth
- Salt and pepper to taste
- 1 C heavy cream
- 1 fresh bunch basil, washed and torn into small pieces
- 4 bread bowls
Pour olive oil into a large pot heating until hot on medium heat.
Add your onions and cook until soft about 5 minutes.
Add minced garlic and continue to cook while seasoning with salt and pepper stirring occasionally.
Add can of crushed tomatoes and chicken broth, stir gently.
Bring it to a boil, then turn heat down to medium-low and allow to simmer for 15-20 minutes.
Blend with and immersion blender to blend soup. Consistency should be mostly smooth; a few small lumps of tomato is fine.
Return soup to medium heat. Allow to simmer while adding the heavy cream stirring to incorporate the two together.
Add about ½ of the chopped basil. Reduce heat to low and let this sit and simmer for another 15 minutes or longer if you prefer a thicker soup
Using a sharp knife, cut a circle into the top of each loaf, leaving a 1-inch border all around. Remove the bread top, then hollow out the middle with a fork or your fingers, leaving a thick bread shell.
Scoop the soup into each bread bowl and garnish each with remaining basil.
Slow Cooker Version:
You can also make this in the slow cooker! Add ingredients, except heavy cream to slow cooker and set to low for 6-8 hours; or high 4-6 hours.
About half way through cooking time, after all ingredients area heated throughout, blend ingredients with an immersion blender until smooth. Add heavy cream within 30 minutes- 1 hour of serving; cream can create a "curdled" appearance if heated too long. Serve in bread bowls.
Amount Per Serving: Calories: 439Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 1272mgCarbohydrates: 63gFiber: 4gSugar: 11gProtein: 15g
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