Creamy Tomato Basil Soup Recipe
With delicious seasonings, this creamy tomato basil soup has a bold flavor that you'll quickly fall in love with.
Servings: 4
Ingredients
- 4 teaspoons minced garlic
- 1 (28-ounce) can diced tomatoes drained and liquid reserved
- 2 tablespoons basil puree or chopped fresh basil
- 1 tsp sugar
- 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
- fresh Parmesan cheese, 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 chicken 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
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.
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.
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 3g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 445mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 498IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 0.4mg