Recipe by Sara
"A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping."
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onion, thinly sliced
baby carrots, thinly sliced
celery, thinly sliced
1 (28 ounce) can
tomato sauce (such as Hunt's®)
1 (8 ounce) can
tomato sauce (such as Hunt's®)
1 1/4 cups
chopped fresh basil
chopped fresh oregano
salt and ground black pepper to taste
1 1/2 cups
heavy whipping cream
This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enough to give it a creamy mouth feel without adding too much fat. When I make this, I pair it with Italian Grilled Cheese sandwiches.
Wow! This recipe is delicious. The consistency is just right, cafe style. I used 5 cloves of garlic, a lot more basil (nearly half a cup), and only a cup of heavy cream. Turned out fantastic. Thank you, Sara, for this great recipe. We loved it and will certainly be making it again and again. Great with garlicky grilled cheese!
Really nice soup. I sauted the veggies in stock and used non fat milk instead of cream to lighten the calories. It is still very delicious and tomatoe-y. I did add more basil. I liked rthis had ther veggies in it as well as the tomato sauce. Very easy and also tasted good cold
This was amazing using all ingredients exactly as listed. I've made good homemade tomato soup before with other recipes, but this will be my new "go-to" with no need to try others. The flavor and creaminess are simply unsurpassed.
By the way, for easiest prep, I did all of Step 1 in the morning and refrigerated. In the evening, I started with Step 2 and dinner was on the table (along with grilled cheese sandwiches) in about 15 minutes. At this point, I was dealing with cold soup, so blending was not nerve-wracking. I'll be making this often!
I just made this today exactly as directed and it was awesome! I tripled the batch (having faith on the 5 star ratings) and everyone in the family loved it plus there's some left over to can for later. Thanks for this recipe! I'll be recommending this and making it again!
I made it with just a tad less heavy cream 3/4 C and 1/4 cup of 1/2 and 1/2. It was still delicious! I also used 2 carrots sliced instead of 15 baby carrots. I added extra Basil. I believe it is company worthy!
Thanks for sharing your recipe, Sara, this was a hit for lunch today, my hub's favorite. I had veggies & fresh basil to use up from Christmas, this was perfect use of it. Had to take some liberties with the recipe to use what I had on hand. I sauteed the veg in 3 tbsp butter and a drizzle of oil, then added a 28 oz can crushed tomatoes. I used a tomato/chicken broth and ended up using two cups, as my sauce/veggie mix was very thick (probably the crushed tomato sub). I used a whole pack of fresh basil on it's last legs and a sprinkle of dried oregano. I just pureed that mix in the blender, back in the pot, then added half and half to the mix until a nice consistency, about 1 1/2 to 2 cups. I also added some white sugar, asd I like a little sweetness to counteract the acidity of the tomatoes. Very good soup!
Tomato soup just went from lowly to divine. Loved this. Tripled the basil, I think.
* Percent Daily Values are based on a 2,000 calorie diet.
Tomato Basil Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 230
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