Tomato soup and grilled cheese is a great go-to dinner when you're short on time but want to eat like you're at a sidewalk cafe in Italy.
This homemade tomato soup is lightly creamy, easy to prep, and smells amazing thanks to the fresh basil involved.
It's a soup that can be enjoyed all year long and can even be eaten cold on a hot day!
★ Why You'll Love this Recipe ★
I always try to simplify my cooking process to save time and make for easy clean up. This soup in incredibly quick and easy, taking only 15 minutes cooking time, yet is one of the tastiest tomato soups around.
This soup is made using canned tomatoes, meaning this soup can be made even when fresh tomatoes aren’t in season; however, you can of course always substitute fresh tomatoes if that's your preference.
This soup has a delicious rich tomato taste, with chicken stock and Italian seasoning for flavor. A drizzle of heavy cream balances out the tomatoes so well. The soup is finished with basil leaves for a hint of freshness.
★ Ingredients You'll Need ★
This simple homemade tomato soup doesn't require a long list of ingredients, just a few staples for rich, balanced flavor.
Here's what you'll need:
- Olive oil. You can also use grape seed or avocado oil if you prefer.
- Onion. A white or yellow onion tastes best with the Italian seasonings.
- Garlic. You can use fresh cloves, finely chopped, or minced. Or you can save time by using garlic paste. I really love the roasted garlic paste for additional flavor, but you can use regular garlic paste as well.
- Whole canned tomatoes. You can also use fresh tomatoes, just blanche them in boiling water for about 1 minute to loosen the skin, peel and de-seed before using.
- Chicken stock. I like to use bone broth for the health benefits. Vegetable stock can be used in place of the chicken stock for a vegetarian tomato soup.
- Italian seasoning. Your favorite blend of dried Italian herbs.
- Heavy cream. You can also use half and half for a slightly lighter soup. The cream can be substituted with equal amounts of coconut cream for a plant-based soup.
- Salt and pepper. To taste. Use sea salt if you'd like.
- Fresh basil. This is added as a garnish and creates a nice aroma.
★ How to Make this Recipe ★
This is a one-pot recipe that's super easy to prepare.
Here's a look at the steps:
- Sauté onion and garlic.
- Add tomatoes, herbs, and broth.
- Puree using an immersion blender.
- Fold in cream.
- Serve garnished with a drizzle of cream and fresh basil.
Super simple, yet so tasty.
★ Tips & FAQs ★
What makes creamy tomato soup different from regular tomato soup?
Creamy tomato soup is characterized by its smooth and velvety texture, achieved by incorporating cream into a traditional tomato soup base. This addition gives the soup a richer and more indulgent taste compared to regular tomato soup.
Can I make creamy tomato soup without dairy?
You can use non-dairy alternatives like coconut milk, almond milk, or cashew cream to achieve a creamy texture without using dairy. This allows those with lactose intolerance or dietary restrictions to enjoy a delicious creamy tomato soup.
What are some garnish ideas for this soup?
Popular garnishes for creamy tomato soup include fresh basil leaves, grilled cheese croutons, a drizzle of olive oil, bacon, grated Parmesan cheese, or a dollop of sour cream. These additions enhance the flavor and add a delightful texture to your soup in addition to elevating the look of the puréed soup.
Storing Leftovers
Store this soup in an airtight container in the fridge for up to 3 days. Reheat until warmed through using the microwave or stovetop. Stir as needed.
This soup is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating for best results or take breaks to stir while reheating.
★ More Recipes You'll Love ★
Love soups?
Browse all my easy soup recipes and be sure to Pin your favorites for later.
This easy recipe for creamy tomato-basil soup was featured on South Your Mouth!
Creamy Tomato-Basil Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion peeled and diced
- 4 tablespoon roasted garlic paste
- 30 oz whole canned tomatoes
- 3 cups chicken or vegetable stock
- 2 teaspoon Italian seasoning
- ¾ cup heavy cream divided
- salt and pepper to taste
- fresh basil for garnish
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Instructions
- Sauté onion and garlic. Heat olive oil in a dutch oven over a medium-high heat. Add diced onion and cook, stirring, for 4 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
- Cook soup. Add the canned tomatoes and juices, chicken stock, and Italian seasoning to the pot. Bring to a boil, then reduced to a low-medium heat and simmer uncovered for 10 minutes, stirring occasionally. Remove from the heat.Use a handheld immersion blender to blend the soup in the pot until smooth, taking care as the soup will be very hot.
- Add cream. Fold in ½ cup of cream and season to taste with salt and pepper.
- Serve. Ladle soup into serving bowls, then drizzle remaining ¼ cup of cream on top of each bowl and garnish with fresh basil leaves before serving.
Notes
- This soup can be made without blending for a chunkier tomato soup. If opting not to blend, use diced canned tomatoes instead of whole canned tomatoes.
- This soup is also delicious served with shaved or grated Parmesan cheese scattered over the surface.
- The soup can be blended in a blender if a handheld immersion blender isn’t available. If using a blender, blend the soup in batches and take care as the soup will be very hot. You may want to let the soup cool slightly before blending to prevent pressure build up and splattering.
Equipment
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