Easy Creamy Tomato Basil Soup Recipe

A bowl of tomato basil soup in a white bowl.

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4.67 from 12 votes

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

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Entree, Lunch, Main Course, Soup

Cuisine: American, Italian

Keyword: basil, creamy, quick, soup, tomato

Servings:

Calories: 192kcal

Author: Leigh Harris

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

US Customary - Metric

Instructions

In a dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add shallot and saute until translucent.
1 Tbsp Olive Oil, 1 large Shallot, diced
Add garlic and saute another 30 seconds.
2 cloves Garlic, minced
Add crushed tomatoes (juice and all), chicken stock, oregano, sugar, salt, and pepper.
56 oz Crushed Tomatoes, 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
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.
1 Cup Half and Half, 12 - 15 large Fresh Basil leaves, chopped
Store in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Notes

Choose high-quality canned tomatoes for the best flavor.

Storing - Let the soup cool to room temperature. Store in an air-tight container in the refrigerator for up to 4 days.

Freezing - If you wish to freeze the tomato basil soup, blend the soup but do not add the cream. Let it cool to room temperature, then freeze it in a freezer-safe air-tight container. It will store for up to 3 months. Thaw in the fridge overnight. Reheat the soup, and then add the cream.

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