Rich and Creamy Tomato Basil Soup

Made  times
Pat Rota 2

Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream.

Modified from: Rich and Creamy Tomato Basil Soup

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Serving size has been adjusted!

Original recipe yields 6 servings



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  1. Sautee shallots and garlic in Dutch oven with 2 T butter over medium heat till onions are translucent. Deglazepan with white wine. Add tomatoes with juice. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  2. Place the pot over medium heat, and stir in the heavy cream and remaining butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.


Great soup. Following the recommendations of other reviewers I used canned, diced tomatoes and added garlic. Delicious, I will add this to my favorite recipe list.