Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Creamy tomato basil soup is a cold-weather must-have recipe. It’s unbelievably easy and so delicious.

This recipe is a perfect weeknight meal. You will even have time to make grill cheese sandwiches to dip in the soup.

In our house, the perfect comfort food is a grill cheese sandwich with tomato soup. Really! We won’t even consider eating tomato soup without one.

Crazy, I know.

This recipe requires very few ingredients. Wash dry the basil, dice the shallot and press the garlic. Oh yeah, open the cans of tomato.

Creamy Tomato Basil Soup - Creamy, hearty, flavorful tomato soup! This is a must have cold weather recipe.

In a large pot over medium-high heat, heat the olive oil. Add shallot and saute until translucent.

Add garlic and saute another 30 seconds.

Add crushed tomatoes (juice and all), chicken stock (or chicken broth), oregano, sugar, salt, and pepper.

Creamy Tomato Basil Soup - Creamy, hearty, flavorful tomato soup! This is a must have cold weather recipe.

Reduce the heat and bring to a low simmer. Cook uncovered stirring occasionally, for 15 minutes or until it has thickened.

Add the half and half, fresh basil and season to taste with salt and pepper.

We love this recipe and the texture but if it’s not smooth enough for you just use an immersion blender to imulsive it to you liking.

Creamy Tomato Basil Soup Video

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Creamy Tomato Basil Soup Recipe

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5 from 4 votes

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup – Creamy, hearty, flavorful tomato soup! This is a must-have cold weather recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American, Italian
Keyword: basil, creamy, no canned soup, tomato
Servings: 6
Calories: 192kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 1 Tbsp Olive Oil
  • 2 cloves Garlic, minced
  • 1 large Shallot, diced
  • 56 oz Crushed Tomatoes 2 – 28 oz cans
  • 1 1/2 cup Chicken Stock or vegetable stock
  • 1 Tbsp Sugar
  • 1/2 Tsp Dried Oregano
  • 2 Tsp Kosher Salt
  • Several grinds of Pepper to taste
  • 1 Cup Half and Half
  • 12 – 15 large Fresh Basil leaves, chopped

Instructions

  • In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
  • Add garlic and saute another 30 seconds.
  • Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
  • Bring to a low simmer. Cook uncovered, for 15 minutes or until it has thickened.
  • Add the half and half, basil and season to taste with salt and pepper.
  • Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Nutrition

Calories: 192kcal | Carbohydrates: 26g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 1228mg | Potassium: 905mg | Fiber: 5g | Sugar: 15g | Vitamin A: 807IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 4mg

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Comments

  1. Reply

    5 stars
    Tomato soup is one of my fave winter soups to go to and so comforting. The creaminess of this one looks amazing I always strive for creamy but haven’t perfected the tomato soup yet. Thank you ever so much for linking up to Share With Me. I hope to see you again tomorrow for another great round! #sharewithme

    1. Reply

      Thank you!

  2. Reply

    Delicious! I just made this. I used petite diced tomatoes instead of crushed and used an immersion blend. I think my guests will enjoy it!

    1. Reply

      I’m so happy you enjoy the soup! Thanks for coming by to tell me, Kristin! 🙂

  3. Reply

    Will this be too thin if I use tomato sauce instead of crushed tomatoes? It is a snow day here and I would really like to make tomato soup for dinner but tomato sauce is all I have! Maybe if I throw in tomato paste too?

    1. Reply

      Marcy, I’m sorry if I’m too late to answer this question. Did you try it with the tomato sauce? I wouldn’t think it would be too thin. I have just always used the crushed tomatoes for some texture to the soup.

  4. Reply

    Can I make this recipe without the 1/2 and 1/2? Can’t have dairy

    1. Reply

      You could but the taste will be different. No longer “creamy” tomato basil soup. Please let us know how it turns out. Thank you so much for coming by!

  5. Reply

    5 stars
    in your last paragraph of instructions you say to add BAY leaves and half & half. Did you mean add BASIL leaves? might want to correct that paragraph!

    1. Reply

      Wow, thanks, Sarah! I really appreciate you bringing this to our attention.

  6. Reply

    5 stars
    This soup was wonderful and very simple! I only had one can of crushed tomatoes so I used tomato sauce as a replacement for the other, the texture probably wasn’t as thick as yours but we liked it. We are dairy free so I used coconut milk instead of half and half it helped to give the creamy texture. I’m excited to try it again, thanks for sharing!

    1. Reply

      Hi, Laura! Thank you so much for coming by to tell us you enjoyed the soup!!!

  7. Reply

    5 stars
    So delicious! I had most ingredients on hand. Had to purchase tomatoes and basil, cost less than $8. So creamy and bold. Love it. Wish I had nutritional information.

    1. Reply

      Hi, Andy! So glad you enjoyed the soup. I have added the nutritional information to the recipe. Thanks so much for coming by!

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