Monday, December 26, 2011

Tomato Basil Soup

We used to have this amazing restaurant in Oshkosh called the Water City Grill. The space was vintage, the decor was hip, and the food was incredible. It was one of our favorite date spots before it closed in 2009.

The food at this place was the stuff of legends, and the chef's famous tomato basil soup is no exception. The recipe has been included in community cookbooks over the years, but I got a variation from a friend of a friend of a friend who used to work there.

Ben and I made this with grilled cheese for Christmas Eve dinner. It should serve four people, but we're freaks for this soup, so we ate the whole pot ourselves. Enjoy!

(Sorry, no photo! We gobbled it up before I thought to grab the camera.)

Tomato Basil Soup
Adapted from Ryan Nolan and Water City Grill

4 cups diced or crushed tomatoes (we used Muir Glen Fire Roasted Diced Tomatoes)
2 cups cream
1/2 cup fresh basil, chopped
1/2 cup parmesan cheese
1 T. sugar
Salt and pepper, to taste

Combine tomatoes and cream in a large pot. Bring to a boil.

Blend the mixture with an immersion blender (we don't have an immersion blender, so I just poured into my regular blender, pulsed, and returned to the pot).

Add basil and cheese. Season with sugar, salt and pepper.

Allow flavors to simmer for at least an hour. Serve with parmesan cheese and fresh basil sprinkled on top.


  1. We made this tonight and it was amazing!!

  2. Ryan Nolan, the chef from Water City Grill, is now at Mahoney's in Oshkosh. You can get a lot of the old WC items there, including the soup.


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