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Applebee's Tomato Basil Soup

By Todd Wilbur

Score: 4.74. Votes: 38
In stock (9859 items available)
  • $0.79

Menu Description: "A tasty twist on a family favorite. Red, ripe tomatoes slowly simmered in a rich cream sauce and seasoned with basil and select herbs."

This easy recipe requires two large cans of crushed tomatoes, and your soup will still have the impressive taste and texture of gourmet tomato bisque requiring fresh tomatoes and more work. You may notice that the large amount of basil used here contributes an overwhelming flavor and aroma when first added, but as the soup simmers the herb mellows to create the perfect clone of the original. And there's no need to make croutons from scratch for the garnish when you can buy lightly seasoned packaged croutons in just about any market.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 1 teaspoon extra virgin olive oil
  • 1/2 cup minced white onion
  • 1 teaspoon minced garlic
  • 2 28-ounce cans crushed tomatoes
  • 3 cups chicken broth
  • 3/4 cup heavy cream
  • 1/3 cup minced fresh basil
  • 1/4 cup granulated sugar
  • 2 teaspoons minced fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Seasoned croutons
  • Shredded Parmesan cheese
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    • Instructions

      1. Heat 1 teaspoon of olive oil in a large saucepan over medium heat, and then add onion and garlic. Saute for about 1 minute. Add crushed tomatoes and chicken broth, and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

      2. Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don't want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

      3. Pour all of the pureed tomato mixture back into the saucepan, and then add the remaining ingredients. Bring the soup back up to a bubble then reduce the heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.

      Makes 6 servings.

Average rating:

Score: 4.74. Votes: 38
Rating of votes (38)
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2 customers
May 28, 2016, 21:00

I've made the recipe as written and tweaked it and both versions are good. This last time I used a small beet* instead of the sugar. Didn't notice much, if any, difference in taste. Bit more healthy then sugar. *diced small, added with the onions and garlic. Make sure to blend the soup thoroughly. I didn't even bother taking the skin off the beet and I didn't notice any differences in texture but your mileage may vary.

Dec 7, 2015, 22:00

I made this soup yummy. I did not use any sugar. Instead I used 4 carrots (for their sweetness) and diced them and sauted them for 5 minutes along with the onion and garlic before adding the rest of the ingredients.

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