Tomato basil soup: recipe

With our recently stretch of cold winter weather – a nice warm bowl of soup can really hit the spot. The Cooking Mom joins FOX6 WakeUp to share her recipe for tomato basil soup. 


  • 3 cups heavy cream
  • 1 tablespoon sugar
  • 56 ounces diced fire roasted tomatoes (4-14 ounce cans)
  • 1/4 cup dried basil
  • 1 cup shredded mozzarella cheese
  • 4 fresh chopped basil leaves


  • In a large soup pan mix together tomatoes with juice, heavy cream, sugar, and a garlic salt and pepper.
  • Bring to a boil. Turn down heat.
  • Simmer, and stir occasionally. for a minute or two.
  • Blend the soup with an immersion blender.
  • If you don’t have an immersion blender, let the mixture cool a bit.
  • Then, put it in your blender and puree in batches.
  • Return soup to the pot. Heat to a simmer.
  • Turn off heat and whisk in the cheese.
  • Taste to see if a little more salt and pepper is needed.
  • Serve in bowls with extra cheese and chopped fresh basil on top.