This soup is super creamy and rich, but has no dairy. We love this soup as a mid week add- in. It tops out at 15 minutes total to make, so we can squeeze this in any day we are in a rush, but want nutrition and gourmet taste.
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We can't think of a better way to use up extra tomatoes (before they go bad!) than to make a fresh pot of Tomato Basil Soup. It is so versatile; you can eat it any season, warm or chilled. As we get ready to plant all our summer tomato and basil plants, we want to be sure you have this amazing recipe on hand. This soup is great for freezing as well, for those end of season bumper crops! Might we suggest a nice Italian Brunello with this?! Cheers and happy gardening!
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