cream of tomato basil soup recipe

Written ByJenny Smyth Posted on
cream of tomato basil soup recipe
Jump to Recipe Jump to Video Print Recipe

The Best cream of tomato basil soup recipe

I have been making this cream of tomato basil soup recipe for years, and it’s a staple in our household. I love it because it’s so easy to make and requires minimal ingredients.

The best part is that it’s a crowd-pleaser, and my kids always ask for it when they’re feeling under the weather. I’ve made it for family gatherings, potlucks, and even as a quick lunch option.

The flavors are simple yet rich, and the aroma that fills the kitchen is just heavenly. One of the reasons I adore this recipe is that it’s a great way to get my kids to eat vegetables.

They love the taste of fresh basil and the creaminess of the soup. As a bonus, this soup is packed with nutrients from the tomatoes and basil, making it a healthy option for a busy family like mine.

When I first started making this recipe, I was drawn to its simplicity and versatility. You can serve it as a main course or as a side dish, and it’s perfect for any occasion.

Over time, I’ve tweaked the recipe to suit our tastes, but at its core, it remains the same delicious and comforting bowl of goodness that I fell in love with initially. Whether you’re looking for a quick weeknight meal or a special occasion dish, this cream of tomato basil soup recipe is sure to please even the pickiest of eaters.

Cream of Tomato Basil Soup

Cream of Tomato Basil Soup

4.8 from 668 votes

A smooth and velvety soup made with ripe tomatoes, fresh basil, and a touch of cream. This comforting classic is perfect for a light lunch or a starter.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
6 cups ripe tomatoes, chopped (or 2 cans 28 oz each whole peeled tomatoes)
1 cup vegetable broth
1/2 cup fresh basil leaves, packed
1/2 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar (optional, to balance acidity)

For Garnish

Fresh basil leaves
Extra cream or croutons (optional)

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat.
2Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3Add the minced garlic and cook for 1 more minute until fragrant, but not browned.
4Add the chopped tomatoes and vegetable broth to the pot.
5Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer, uncovered, for 20 minutes.
6The tomatoes should break down completely and the liquid will reduce slightly.
7Remove the pot from the heat and stir in the fresh basil leaves until they wilt.
8Use an immersion blender directly in the pot to puree the soup until smooth and velvety.
9If using a countertop blender, work in batches and blend carefully, leaving the lid slightly ajar to release steam.
10Return the pureed soup to low heat.
11Stir in the heavy cream, salt, pepper, and sugar if using.
12Heat gently for 2 to 3 minutes, stirring often, until the soup is hot and steamy but not boiling.
13Taste and adjust seasoning as needed.
14Ladle the soup into bowls and garnish with fresh basil leaves and a swirl of extra cream or croutons if desired.
15Serve immediately while hot for the best flavor and texture.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or countertop blender
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 32g🥦Dietary Fiber: 6g🍬Sugars: 14g🥩Protein: 6g

📝Notes

For a dairy-free version, substitute full-fat coconut milk for the heavy cream. Roasting the tomatoes before adding them to the pot deepens the flavor. This soup can be stored in the refrigerator for up to 4 days or frozen for 3 months.

Watch Video Of How Cream of Tomato Basil Soup Works

This cream of tomato basil soup recipe has become an essential part of our family’s mealtime routine. Not only does it taste amazing, but it’s also incredibly easy to make and customize.

Whether you’re serving it as a main course or as a side dish, this soup is sure to be a hit with your loved ones. One of my favorite things about this recipe is how well it freezes – making it perfect for meal prep or planning ahead for future meals.

❓ Frequently Asked Questions About Cream of Tomato Basil Soup

Q: What type of tomatoes should I use?

You can use either fresh or canned tomatoes for this recipe. If using fresh tomatoes, make sure to core them before chopping them up.

Q: Can I substitute other herbs for basil?

While basil is traditional in this recipe, you can experiment with other herbs like parsley or oregano if you prefer.

Q: How do I store leftover soup?

Allow the soup to cool completely before transferring it to an airtight container in the refrigerator. It will keep for up to three days in the fridge or can be frozen for up to three months.

Q: Can I add protein to this soup?

Sure! You can add cooked chicken, shrimp, or beans to make this soup more substantial.

Q: Is this recipe suitable for vegans?

This recipe is not suitable for vegans due to the use of heavy cream; however, you can substitute non-dairy milk alternatives like almond milk or soy milk if needed.

Similar Posts