Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
There’s nothing quite like a bowl of creamy tomato basil soup on a chilly day. This homemade version takes just a bit more effort than the canned variety, but the results are worth every minute. Rich, velvety, and full of fresh tomato and basil flavors, this soup is a comforting classic that pairs perfectly with a grilled cheese sandwich. Let’s dive into how to make this creamy tomato basil soup from scratch!

How to Make Creamy Tomato Basil Soup from Scratch

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jake
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: American, Italian
  • Diet: Vegetarian

Description

This creamy tomato basil soup is a comforting classic that’s easy to make from scratch. With fresh tomatoes, fragrant basil, and a touch of cream, this soup is rich, velvety, and perfect for pairing with a grilled cheese sandwich. Ready in just under an hour, it’s a warm and satisfying dish to enjoy year-round.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 cups fresh tomatoes, chopped (or 2 cans (28 oz) crushed tomatoes)
  • 1 1/2 cups chicken or vegetable broth
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or 2 tablespoons fresh basil, chopped)
  • 1/2 cup heavy cream (or coconut cream for dairy-free option)
  • Fresh basil leaves for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
  2. Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
  3. Stir in the chopped tomatoes (or crushed tomatoes) and broth. Bring the mixture to a simmer and let it cook for 20-25 minutes to allow the flavors to meld together.
  4. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
  5. Return the soup to the pot if necessary, then stir in the dried oregano, dried basil (or fresh basil), and sugar (if using). Season with salt and pepper to taste.
  6. Add the heavy cream and stir until fully incorporated, allowing the soup to become creamy and rich.
  7. Simmer the soup for an additional 5-10 minutes to heat through.
  8. Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Notes

For a thicker soup, add more tomatoes or reduce the liquid by simmering longer. You can also blend in some cooked potatoes for extra creaminess.

Nutrition

  • Serving Size: 1 bowl (1/6 of recipe)
  • Calories: 220 kcal
  • Sugar: 10g
  • Sodium: 300 mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 2g
  • Cholesterol: 20 mg

Find it online: https://justworthi.com/how-to-make-creamy-tomato-basil-soup-from-scratch/