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Tomato Basil Soup

Cook Time: 45 minutes


  • 2 tbsp. butter
  • 2 ½ tbsp. all-purpose flour
  • ¾ cup heavy cream
  • 6 large tomatoes, quartered
  • 20 leaves fresh basil
  • 1 tbsp. granulated sugar
  • Salt
  • Pepper


Using a blender, puree the tomatoes and basil. In the bottom of your 5.5 qt. Dutch Oven, melt the butter. Once the butter is melted add the flour and whisk together, continue to do so for about 1 minute. Add the heavy cream, whisk for 1 minute and let it come to a boil. To the heavy cream mixture add the tomato/basil puree and sugar. Whisk for 1 minute and turn heat to low. Let simmer and reduce (uncovered) for 35-40 minutes, stirring every so often. Serve hot or chilled.

Emile Henry Products Used