Asiago Tomato Basil Soup made with crushed tomatoes, fresh basil, vegetable broth, heavy cream and shredded Asiago cheese is deliciously satisfying and can be ready in about 15 minutes.
Sometimes you just want a hot bowl of soup for dinner; especially on a cold day and this Asiago Tomato Basil Soup is perfect for the occasion. Besides, tomato soup also goes perfectly with a grilled cheese sandwich so I whipped some up using ingredients I happened to have on hand.
How do you make tomato soup?
For this recipe, you'll need a can of crushed tomatoes, fresh basil, vegetable broth, heavy cream (or half & half), EVOO and Asiago cheese. Start by heating the oil in a medium saucepan; then add the basil.
Saute for 1 minute; then add the crushed tomatoes, vegetable broth, heavy cream. Season with salt and pepper to your liking; then bring the mixture to a boil. Reduce the heat and allow the soup to simmer for 10 minutes.
Use an immersion blender to blend all of the ingredients together until it’s smooth and creamy; then add the cheese and stir until melted, about 5 minutes.
If you don't own an immersion blender, you can pour the soup into a regular blender and blend until smooth; however, make sure to hold a towel over the lid to ensure the top doesn't pop off. This recipe for Asiago Tomato Basil Soup makes 6 cups and was absolutely delicious. ~Enjoy!
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Asiago Tomato Basil Soup
Ingredients
- 1- 28 (ounce)can Crushed Tomatoes
- 1 tbsp. Extra Virgin Olive Oil
- 2 tbsp. Fresh Basil, chopped
- 1 c. Vegetable Broth
- 1 c. Heavy Cream
- Kosher Salt & Fresh Ground Black Pepper, to taste
- ¼ c. Shredded Asiago Cheese
Instructions
- Start by heating the oil in a medium saucepan; then add the basil.
- Saute for 1 minute; then add the crushed tomatoes, vegetable broth, heavy cream. Season with salt and pepper to your liking; then bring the mixture to a boil. Reduce the heat and allow the soup to simmer for 10 minutes.
- Finally, use an immersion blender to blend all of the ingredients together until it’s smooth and creamy; then add the cheese and stir until melted, about 5 minutes.
Notes
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Elizabeth R Idle says
Made this last night exactly as written and LOVED it. I wonder if I could freeze this soup, mixing everything except the cheese, then putting in the crockpot on low to heat? Any suggestions on this?
Carrie's Experimental Kitchen says
I'm so glad you enjoyed the soup. I never tried to freeze and reheat, but I don't see why you shouldn't be able to make the soup as instructed, freeze; then place in the slow cooker on low for 4-6 hours until you're ready to eat.
Lori says
Looks yummy. It's a rainy day here, perfect day for tomato soup!
Carrie's Experimental Kitchen says
Thanks for stopping by Lori! 🙂
Carrie's Experimental Kitchen says
You're welcome Julie, thanks for stopping by! 🙂
Julie says
I've just fallen in love with tomato soup over the past couple of years...this looks great. Thanks 🙂
Carrie's Experimental Kitchen says
Just linked this recipe to Foodie Friday at Baking Bad
http://bakingbad.com/?p=975
Carrie's Experimental Kitchen says
Thanks for stopping by Lisa 🙂
Jersey Girl Cooks says
Love tomato soup and this is extra special with the asiago in it.