Creamy Tomato Basil Soup Recipe

Creamy Tomato basil soup topped with fresh herbs and served with grilled cheese.

4.86 from 28 votes

Creamy Tomato Basil Soup Recipe

This Creamy Tomato Basil Soup is rich, smooth, and full of fresh tomato and basil flavor, making it an easy homemade comfort food recipe.

Prep Time5

Cook Time50

Total Time55

Course: Soup

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

4 teaspoons minced garlic
1 (28-ounce) can diced tomatoes, drained and liquid reserved
2 tablespoons basil puree, or chopped fresh basil
½ teaspoon dried thyme
2 cups full-sodium chicken broth
garlic salt with parsley flakes, to taste
pepper, to taste
½ cup heavy cream, room temperature

Toppings

croutons, grated Parmesan cheese, chopped fresh basil

Instructions

Place garlic in a large pot over medium heat, and cook, stirring, until fragrant.
Add tomatoes, basil, sugar and thyme and cook, stirring occasionally, for 10 minutes.
Add broth, then measure out 1 cup reserved tomato liquid and add to broth. Stir and lower heat to medium-low. Cook, uncovered, for 35–40 minutes, stirring occasionally.
Season with garlic salt and pepper to taste.
In small batches, puree soup in a blender until it is the consistency you prefer.
Return soup to the pot over low heat, stir in heavy cream and mix well.
Adjust seasoning with more garlic salt and pepper if needed, and garnish with croutons, basil and Parmesan cheese.

Video

Notes

Recipe Tips.

Blend the soup in small batches and avoid filling the blender more than halfway when working with hot liquids.
Instead of pouring the hot soup into a blender, simply blend in the pot using an immersion blender.
Bring the heavy cream to room temperature before adding it to help prevent curdling.
Simmer uncovered so the flavors concentrate and the soup thickens naturally.
Garnish with fresh basil and Parmesan just before serving for the best flavor.

Make a freezer meal. Follow the tomato soup recipe, except do not add the heavy cream. Once the cooked soup has cooled, transfer it into an airtight freezer-safe container. Freeze for 4-6 months.

Thaw in the fridge. Place soup in a pot on the stovetop and heat over medium heat. Once hot, but not boiling, add heavy cream and stir until smooth.

Store. Refrigerate leftovers in an airtight container for 4-5 days.

Slowly reheat in a saucepan, stirring consistently. If you're in a hurry, microwave single servings in 30-second increments until hot.

Slow Cooker Directions: Cook garlic, tomatoes, basil and thyme as directed in Steps 1 and 2 above. Transfer to a slow cooker and add broth and tomato liquid. Cover and cook on low for 6–7 hours or high for 2–3 hours. Puree soup in small batches, then return to the slow cooker and add heavy cream, garlic salt and pepper. Stir until creamy and serve.

GRILLED CHEESE:
Heat a skillet over medium heat. Butter one side of two slices of bread (or spread with mayo) and lay one slice butter side down on the skillet. Add 1 slice cheddar and 1 slice provolone cheese to bread, then top with the other piece of bread, butter side up. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.

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