Tomato Basil Soup

Tomato Basil Soup

Made  times
Sara 7

"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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55 m servings 274 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • The basil/oregano ratio is always 2:1. Additionally, the blending step can be a little messy with the hot soup.


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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 enou...

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. Th...

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 ...

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 ...

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 ...

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 me...

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 crea...

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 ...

The tomato sauce seems to be duplicated in the recipe - what is the correct amount of sauce? Betty

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