Tomato Basil Soup Recipe -
Tomato Basil Soup Recipe
  • READY IN 55 mins

Tomato Basil Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    55 mins


  1. Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
  2. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
  3. Heat soup over medium-high heat until hot, about 5 minutes more.
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  • Cook's Note:
  • The basil/oregano ratio is always 2:1. Additionally, the blending step can be a little messy with the hot soup.

Reviews More Reviews

Nov 29, 2012

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.

Jan 20, 2013

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!

Jan 06, 2013

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

Oct 07, 2013

Canning!! Why didn't I think of that???? Midwife Jen, I think, suggested that and take her advice and mine. Double, triple or quadruple the recipe and can it. You'll love it on those cold rainy evenings, like tonight. I paired it up with an upscale grilled cheese. Now I'm fat, dumb and happy! Excellent soup and I'm just not a soup lover so these five stars are definitely worthy of this one! Thanks for a great recipe Sara!

Oct 31, 2013

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!

Feb 13, 2014

This was great! Best tomato soup recipe I've ever made. I halved the butter and used canned unsweetened coconut milk in place of the cream to reduce the fat and it turned out great! Very creamy and rich. Delicious! Will be a regular at our house.

Feb 09, 2014

Loved this recipe! I kicked up the basil and garlic for added flavor and added another small can of tomato sauce. Using a stick immersion blender made the process much easier and surely less messy. Served with grilled gouda on sourdough. Perfect comfort meal on a rainy night. Thanks for sharing, Sara!

Feb 03, 2013

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!


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  • Calories
  • 274 kcal
  • 14%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 902 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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