Tomato, Basil & Chilli Soup


Fresh tomato, basil & spicy chilli’s.  With these three delicious ingredients, this dish is going to be a winner. Winter or summer, all the time or simply anytime. The only other thing you’ll need to go with this, will be a big chunk of multi-seed bread, fresh from the oven.


4 cups chopped seeded peeled tomato
4 cups tomato juice
1/3 cup fresh basil leaves
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (approx 4 ounces)  softened cream cheese


Bring the tomato’s and juice to a boil in a large saucepan. Reduce the heat; simmer, uncovered for 30 minutes.

Place tomato mixture and basil leaves in a blender; blend until smooth. Return the pureed mixture to the pan; stir in milk, salt, and pepper.

Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes). Ladle soup into individual bowls; garnish with sliced basil, if desired. Serve with bread.

Buon Appetito

Note: The remaining soup can be refrigerated in an airtight container for up to 1 week.