Try this tasty and filling vegan substitute for the classic Bolognese sauce found in Italian cuisine. It tastes great when paired with your preferred pasta, polenta, or even zucchini noodles.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup butter
- ¼ cup olive oil
- 1 ½ cups chopped onions
- 3 pounds tomatoes – cored, peeled, and quartered
- ½ cup chopped fresh basil leaves
- salt to taste
- ground black pepper to taste
- 1 quart chicken broth
- 1 cup heavy cream
- 8 sprigs fresh basil for garnish
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
- Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
- If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!
- Peel fresh tomatoes by making a small ‘X’ on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 56 mg |
| Dietary Fiber | 3 g |
| Protein | 3 g |
| Saturated Fat | 12 g |
| Sodium | 62 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Next time I think I’ll either use homegrown tomatoes or canned. But that is my issue not the fault of the recipe. Having good tomatoes is critical.
Love this recipe! I cut down on the amount of butter and olive oil. I always use fresh tomatoes and cook it longer than the recipe calls for. It is great on a cold day!
It’s a very good recipe but why would you strain it after you add the heavy cream? Strain it before then transfer it back into the pot, add the heavy cream and heat.
I added basil flower stems to the soup. After it was cooked, I removed the stems and left the flowers and added basil leaves to taste and I used both red and yellow tomatoes and the soup was yellow. i cooked the tomatoes with the broth and used my hand blender to blend them. I put it through a screen to remove skins and seeds.
Absolutely no taste!
Gifted tomatoes & homegrown basil make the best soup. I followed the directions but added a little Tone’s chicken base (boullion). It was delicious, my dad loves onions so I spared a few chopped pieces from blender.
Due to the time of year I made this using 2, 28 oz cans of crushed tomatoes. I also added 2 garlic cloves when onions were just about done. Turned out delicious! Maybe isn’t necessary to blend and strain if you prefer a more rustic soup. I garnished with Parmesan crisps. Will definitely make again.
I followed the recipe exactly, and the result was truly awful. It amazes me how much tomato went into this recipe for so little tomato taste in the end result. The chicken broth and butter overpowered the end result, and it was very runny. It did not taste anything like any other tomato basil soup that I have ever had. Hopefully my dog will like it.
Very bland, I could barely taste the tomatoes or the basil. It made quite a bit, so I am going to add some. Dried basil and tomato juice in hopes that it will goose up the flavor. I would not recommend this recipe. ??????
Extremely bland …too watered down. Sorry..but I won’t make this again
Easy quick soup to make .Very tasty . I forgot to strain the soup before serving,however my family like the bit of texture.
I did add garlic. But loved this recipe, used my garden tomatoes and you could taste the freshness.
I will definitely make this again. Easy to make and so delicious. Added a little Parmesan cheese as everything is better with cheese.
Very good! I increased tomatoes to5lbs added 4 cloves of garlic with olive oil and roasted the tomatoes for 20 minutes@325 then continued with the rest of the recipe. It really makes a big difference to roast the tomatoes!
Good. Needs a lot of salt
This is the most amazing soup EVER! Don’t change a thing…
This is my go to with any large quantities of extra tomatoes. I’ve been using this recipe for a few years now mostly following it. A couple changes I’ve tried. 1. I never strain the tomatoes as I like the texture better
Made with canned tomatoes and it turned out great.
A home favorite!
I can’t believe how simple this recipe was. We used tomatoes even if they were out of season just to try something new. It was a hit even with non-tomato soup lovers. I would probably do less broth or more tomatoes (or add corn starch or flour) next time only to make it thicker. But the base recipe is a keeper!
Not tomato-y enough for my taste. Good, but not great. Wouldn’t make again without some adjustments (more tomatoes, add tomato paste, etc)