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
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!
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!
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.
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!
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!
* 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: 274
** Calories from Fat: 230
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