Tomato and Basil I Heart You Soup


Tomato Basil I Heart You Soup


As I find I have less and less time to prepare fresh meals during the week,  my search has grown to find recipes that are  simple to make but don’t consist of opening a box and boiling contents for a meal.  Real Simple and The Nest are two of my favorite websites for finding delicious, easy prep recipes.

Here is a great Valentine’s Day Recipe that is simple to make yet delivers some sweetness and big flavor.  It can be used as a starter but also is hearty enough as a meal with bread and a salad.  Tomatoes can be paired with a variety of white and red wines. Two very popular wines are sauvignon blanc and chianti. I suggest a light, red wine such as a beaujolais to compliment this recipe.


3 cloves of garlic, minced

2 tablespoons of olive oil

2 – 14 oz. cans of crushed tomatoes

1 – 14 oz. can of whole tomatoes

2 cups of stock (chicken or vegetable)

1 tsp of sea salt

1 tsp of sugar

1/2 tsp of fresh ground black pepper

1/4 cup of heavy cream

3 tablespoons of fresh basil, julienned

parmesan cheese


In a saucepan, saute garlic in olive oil on medium heat for 1 minute.  Add the crushed tomatoes.  Add the whole tomatoes one at a time, squeezing them into the pan to break them up.  Add the juice from the whole tomatoes, as well.  Add chicken stock, salt, pepper and sugar.  Cook the soup on medium at a simmer for 10 minutes.

To finish, reduce heat to low and stir in heavy cream and basil.  Serve topped with parmesan cheese and grilled or toasted bread.  I cut mine into a heart shape for Valentines.

Suggested Wine

GEORGES DUBOEUF Beaujolais-Villages Nouveau 2013 


Happy Valentine’s Day!



  • By Tami 12 Feb 2014

    I enjoy tossing a little wine into my soups sometimes, too! A hit of a nice, acidic white wine might add a little something to a soup as well. Maybe in place of the cream? Not that cream’s a bad thing. 🙂

    • By admin 15 Feb 2014

      Oh yes, you are right. A bit of white or red wine is a perfect way to add some flavor. But, I wouldn’t skip on the cream. Otherwise you get more of a marinara than a soup 🙂

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