Published: · Modified: by Jere Cassidy · This post may contain affiliate links. · 4 Comments
Jump to Recipe
Get ready to cozy up with a classic favorite – our Creamy Tomato Basil Soup. This recipe is the ultimate comfort food, like a warm hug in a bowl. It has a luscious, silky texture and the perfect blend of tangy tomatoes and fragrant basil that will make your taste buds do a happy dance.
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
This page may contain affiliate links; please see my disclosure for policy details. I earn commissions if you shop through the links on this page.
If you're anything like me, you've probably indulged in the classic combo of tomato soup with a grilled cheese sandwich, often reaching for the trusty can of soup. But let me tell you, once you make this soup from scratch, it's a game-changer. The flavor is amazing, thanks to all those fresh ingredients. The tomatoes, basil, broth and cheese hit all the right notes. Trust me, after one spoonful of this homemade masterpiece, you'll be completely hooked on this upgraded comfort meal.
Oh, and if you're looking for something different from your usual grilled cheese pairing, I have a tasty alternative. I've been loving these Cheddar Cheese and Ham Scones to go with my soup. They make a delicious combo!
And if you like more hearty and comforting soup ideas, consider our Creamy Mexican Corn and Bean Soup, Chicken and Corn Soup and favorite Ham and Potato Soup.
Jump to:
- Why We Love This Soup Recipe
- Soup Ingredients And Notes:
- How to Make Tomato Soup:
- Variations to Tomato Soup:
- Storing the Cooked Soup:
- Soup FAQs:
- Serving Suggestions
- More To Make And Eat
- Recipe
Why We Love This Soup Recipe
- Easy Prep:Making this soup is a breeze, and it's well worth the time it takes to let those flavors meld together.
- Canned Tomatoes:Yes, we are using canned tomatoes; make sure to use high-quality ones packed with flavor. You can use your favorite crushed tomatoes but, I love the flavorful San Marzano tomatoes.
- Budget-Friendly Dinner:This recipe won't break the bank, and you might already have most of the ingredients in your pantry and fridge.
- Made from Scratch:I think simple recipes are the best, so say goodbye to that can of tomato soup and whip up this homemade masterpiece instead. The vibrant tomato flavor speaks for itself.
Soup Ingredients And Notes:
- Butter:Go for real butter; it adds a rich flavor and creamy dimension to the soup.
- Onion:Yellow onion complements the tomatoes and garlic beautifully.
- Garlic:Fresh minced garlic cloves add depth to the soup's flavor.
- Tomatoes:Reach for highquality crushed tomatoes with their juice. Since tomatoes are the main flavor I like the San Marzano tomatoes.
- Broth:I used chicken broth, but you can opt for vegetable broth for a vegetarian twist.
- Fresh Basil:Freshly chopped basil – use extra for garnish. Dried basil can be substituted.
- Sugar:Balances the tomatoes' acidity and adds a sweet flavor.
- Black Pepper:Season to taste.
- Balsamic Vinegar:It might sound unusual, but it elevates the flavor.
- Cream:Swirl in heavy cream before serving to add a rich, velvety touch to a creamy tomato soup.
- Parmesan Cheese:This tangy cheese gives the soup an irresistible depth of flavor. Save some to garnish the soup.
How to Make Tomato Soup:
Step 1. Saute Onions:Start by adding sliced onions to a large pot( a non-reactive pot or astainless steel pot is best) and saute for a few minutes. You want
Step 2. Add Garlic:Once the onions are ready, add the garlic and sauté for a minute until it's fragrant.
Step 3. Combine Ingredients:Add tomatoes, broth, basil, vinegar, pepper, and sugar to the pot. Bring the mixture to a boil over medium heat.
Step 4. Simmer:Reduce the heat to medium-low heat and let the tomato mixture simmer for about 20 minutes, stirring occasionally. At this point you can leave the soup and the chunky side or go to the next step for a creamy version.
Step 5. Blend:Use a high-speed or immersion blender to smooth out the soup. The soup is hot, so be careful and blend a bit at a time for an even texture.
Step 6. Creamy Finish:Return the soup to the pot, add cream and Parmesan, and let it simmer for another five minutes.
Step 7. Serve Warm:Serve the tomato soup warm and top with additional cream and a sprinkling of chopped basil and parmesan cheese.
Who knew a simple bowl of tomato soup could be so irresistibly good and as comforting as your coziest blanket on a chilly day? It's just a great recipe to make.
Variations to Tomato Soup:
Because we all like something different, try changing this soup up.
- Skip the balsamic vinegar if it's not your thing.
- Add one tablespoon of sherry instead of the balsamic.
- For a less creamy version, omit the heavy cream and use whole milk.
- If you're not into cheesy flavors, leave out the Parmesan.
- Experiment with different fresh herbs like parsley or thyme.
- Add some red pepper flakes for a spicy tomato soup.
Storing the Cooked Soup:
- Refrigerate:Store any leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or on the stovetop when you're ready.
- Freeze:To freeze, exclude the heavy cream, as it can curdle upon thawing. The soup can be frozen for 2-3 months and should be thawed in the fridge a day before serving.
Soup FAQs:
Can this soup be made ahead of time?
Absolutely! Prepare it a day or two in advance and reheat when ready to serve.
Can this soup be made with a non-dairy alternative to heavy cream?
Serving Suggestions
Soup and salad make a great combo, and this easy Bacon Ranch Wedge Salad is simple to prepare. These Cheddar Cheese Crackers, add a crunchy element to a creamy soup.
You should totally add a side of these delicious, warm homemade Biscuits to serve with your bowl of soup. Trust me, they're easy to make with pantry ingredients.
More To Make And Eat
- Caprese Garlic Bread
- Lemon Lime Cream Pie
- How To Make Homemade Buttermilk
- Rainbow Salad With Balsamic Dressing
Recipe
Creamy Homemade Tomato With Basil Soup
Jere' Cassidy
Creamy Homemade Tomato Basil Soup is a delectable and comforting classic. This velvety soup is made with crushed tomatoes, nutty parmesan cheese, cream and fresh basil leaves, blended to perfection to create a rich, luscious texture. Try pairing this soup with Ham and Cheddar Cheese Scones.
5 from 80 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Soup
Cuisine American, Soup
Servings 8 1 cup servings
Calories 204 kcal
Equipment
1 6 quart stock pot or a Dutch oven
blender or an immersion blender
Ingredients
- ¼ cup unsalted butter
- 2 cups yellow onion chopped, medium sized
- 1 tablespoon garlic minced, about 3 cloves
- 56 ounces crushed tomatoes use 2-28-ounce cans
- 2 tablespoons granulated sugar
- 2 cups chicken broth
- ⅓ cup basil chopped - or 1 tablespoon dried basil
- 1 tablespoon balsamic vinegar optional
- ½ cup heavy whipping cream
- ⅓ cup Parmesan cheese, shredded shredded
Instructions
Heat a large soup pot, or a Dutch oven over medium heat. Add the butter and chopped onions. Saute for about 10 minutes, stirring frequently until the onions are soft and golden.
Add the chopped garlic, stir and cook until fragrant.
Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, vinegar and pepper. Stir and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally.
If you want a smooth textured soup do this step, otherwise, go to the next step.
Use a high-speed or immersion blender to smooth out the soup. The soup is hot, so be careful and blend a bit at a time for an even texture.
Use a high-speed blender and blend small amounts of the soup until it is smooth. Pour the soup back into the pot to finish cooking. You can also use an immersion blender directly in the soup pot. The soup is hot, so be careful and blend a bit at a time for an even texture.
Add cream and the parmesan cheese to the pot, stir well and heat on low to a simmer for five minutes.
Serve the soup hot, and you can add some additional cream, parmesan cheese and basil on top for a garnish.
Store leftover soup in an airtight container in the refrigerator for up to three days.
Notes
Variations
Because we all like something different, try changing this soup up.
- Skip the balsamic vinegar if it's not your thing.
- Add one tablespoon of sherry instead of the balsamic.
- For a less creamy version, omit the heavy cream and use whole milk.
- If you're not into cheesy flavors, leave out the Parmesan.
- Experiment with different fresh herbs like parsley or thyme.
- Add some red pepper flakes for a spicy tomato soup.
Freezing instructions:
To freeze, exclude the heavy cream, as it can curdle upon thawing. The soup can be frozen for 2-3 months and should be thawed in the fridge a day before serving.
Reheating instructions:
- Reheat the soup over medium-low heat on the stoptop in a saucepan.
- Reheat the soup in the microwave until hot.
Enjoy!
As an Amazon Associate I earn from qualifying purchases.
Nutrition
Serving: 1Calories: 204kcalCarbohydrates: 20gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 36mgSodium: 554mgPotassium: 679mgFiber: 4gSugar: 11gVitamin A: 910IUVitamin C: 22mgCalcium: 144mgIron: 3mg
Did You Try My Recipe?Follow me on Facebook @onehotoven and tag #onehotoven to show me your dish!
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say hello or tell me what you are baking; I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? Please visit my About page for information, and I’ll be happy to help!
About Jere'
From learning to cook on a farm in Indiana to culinary school in California,my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
