A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Tomato Basil Soup

butter

onion, thinly sliced

baby carrots, thinly sliced

celery,

garlic, chopped

(28 ounce) can tomato sauce (such as Hunt's®)

(8 ounce) can tomato sauce (such as Hunt's®)

chicken broth

basil

oregano

salt and black pepper

heavy whipping cream

Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.


Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.


Heat soup over medium-high heat until hot, about 5 minutes more.


This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enough to give it a creamy mouth feel without adding too much fat.  When I make this, I pair it with Italian Grilled Cheese sandwiches.

Wow! This recipe is delicious. The consistency is just right, cafe style. I used 5 cloves of garlic, a lot more basil (nearly half a cup), and only a cup of heavy cream. Turned out fantastic. Thank you, Sara, for this great recipe. We loved it and will certainly be making it again and again. Great with garlicky grilled cheese!

Canning!! Why didn't I think of that???? Midwife Jen, I think, suggested that and take her advice and mine. Double, triple or quadruple the recipe and can it. You'll love it on those cold rainy evenings, like tonight. I paired it up with an upscale grilled cheese. Now I'm fat, dumb and happy! Excellent soup and I'm just not a soup lover so these five stars are definitely worthy of this one! Thanks for a great recipe Sara!

This was amazing using all ingredients exactly as listed.  I've made good homemade tomato soup before with other recipes, but this will be my new "go-to" with no need to try others.  The flavor and creaminess are simply unsurpassed.  

By the way, for easiest prep, I did all of Step 1 in the morning and refrigerated.  In the evening, I started with Step 2 and dinner was on the table (along with grilled cheese sandwiches) in about 15 minutes.  At this point, I was dealing with cold soup, so blending was not nerve-wracking.  I'll be making this often!

Really nice soup. I sauted the veggies in stock and used non fat milk instead of cream to lighten the calories. It is still very delicious and tomatoe-y. I did add more basil. I liked rthis had ther veggies in it as well as the tomato sauce. Very easy and also tasted good cold

Very good soup but there is an easier way. Hot tomato based liquids in a blender = stained lids and possible explosions. In the future I will puree all the veggies with the chicken broth and all the basil oregano in the blender. Place in the pan to warm/soften then add remaining ingredients. Same results, less work! Otherwise good recipe. Def needs more basil and maybe a bit less carrot.

Loved this recipe!  I kicked up the basil and garlic for added flavor and added another small can of tomato sauce. Using a stick immersion blender made the process much easier and surely less messy. Served with grilled gouda on sourdough.  Perfect comfort meal on a rainy night.  Thanks for sharing, Sara!

I have gone 5 years on AR without leaving a review. With a family of five you just don't hit the nail on the head very often, really if ever, when it comes to dinner. This soup ROCKS! Everyone sucked it down. Made it just as directed, my son walked by and wrinkled his nose asking "what's with all the vegetables?" I assured him he would never know they were there. He had seconds! Thank you

This was great!  Best tomato soup recipe I've ever made.  I halved the butter and used canned unsweetened coconut milk in place of the cream to reduce the fat and it turned out great!  Very creamy and rich.  Delicious!  Will be a regular at our house.

Thanks for sharing your recipe, Sara, this was a hit for lunch today, my hub's favorite.  I had veggies &amp; fresh basil to use up from Christmas, this was perfect use of it.  Had to take some liberties with the recipe to use what I had on hand.  I sauteed the veg in 3 tbsp butter and a drizzle of oil, then added a 28 oz can crushed tomatoes.  I used a tomato/chicken broth and ended up using two cups, as my sauce/veggie mix was very thick (probably the crushed tomato sub).  I used a whole pack of fresh basil on it's last legs and a sprinkle of dried oregano.  I just pureed that mix in the blender, back in the pot, then added half and half to the mix until a nice consistency, about 1 1/2 to 2 cups.  I also added some white sugar, asd I like a little sweetness to counteract the acidity of the tomatoes.  Very good soup!

This was a wonderful soup! I shredded carrots, celery and sautéed in butter with onions and 4 chopped up plum tomatoes. Once veggies were soft I added 1/2 cup of white wine, once reduced I added the other liquid ingredients and used 1/4 cup fresh basil. I slow cooked for 2 hours, no need to puree, the veggies fall apart  to a wonderful consistency. I then added 1 cup fat free half and half instead of cream, simmer for an extra 20 minutes on low.Topped it with homemade croutons and fresh shaved parm, hubby said it was the best tomato soup he's ever had.

The tomato sauce seems to be duplicated in the recipe - what is the correct amount of sauce?

Betty

I made it with just a tad less heavy cream 3/4 C and 1/4 cup  of 1/2 and 1/2.  It was still delicious! I also used 2 carrots sliced instead of 15 baby carrots. I added extra Basil. I believe it is company worthy!

SUPERB!!! 10 STARS! I did make a few subtle changes only based on what I had on hand. I used 5 med. carrots, 1 lg. clove garlic, 3/4 cup of more chopped basil, 1 tsp. dried oregano, 2 tsp. salt &amp; only 1 cup heavy cream. I did not use any tomato sauce only 2 qts. of home canned tomatoes. Thank you, thank you for the WONDERFUL recipe!

I swapped out items based on what I had on hand: McCormick dried onions instead of fresh, dried herbs instead of fresh, and Knorr bouillon cube instead of chicken broth. I also reduced the butter and the cream by half. Still delicious despite my inferior substitutions! It turned out a little salty for my taste buds--probably due to that bouillon cube and less cream added--but no one else thought so. I'd make this again.

Love the flavor the carrots add to this recipe.  I added a 1/2 cup or so of Parmesan cheese to the recipe at the end which I think added some needed salt and tang.

Wow! This is a fantastic, and simple recipe.  I multiplied the recipe by six times, and made it pretty much as written, except I used fresh tomatoes from my garden (which is why I made so much).  I just used an identical weight of garden tomatoes to equal the weight of canned tomato sauce.  I bagged quarts of finished soup using my Food Saver and froze them.  I used a food processor to purée the reduced mixture in batches after I allowed it to cool, and probably added more basil than specified, again fresh from the garden.  I will keep this one for future use, to handle large tomato harvests. Thanks for sharing! UPDATE: I have now removed a couple of the quarts from the freezer to enjoy over winter, and this soup is even better than I remember it after the harvest. Wow, I can't get enough.  I multiplied the recipe by 6X again, and measured my output at 12 quarts, after reduction.  So, 2 quarts as written. UPDATE: Poor tomato harvest in 2021, so I made the recipe using canned tomatoes, as written.  The only difference was fresh basil.  Canned or fresh tomatoes, recipe is fantastic.  A lot less work using canned,  lol.

Wonderful!!! I used about 7 fresh tomatoes blended up in the blender instead of sauce and added extra garlic salt.  So good!

This is a great recipe!! Loved it! I used much more basil than suggested and i used half cup less heavy cream and i also added a lil sugar to combat the acidity of the tomatoes. Great outcome!! I will be making it many more times in the future.

I loved it; I knew I would, since I'm so fond of tomatoes and fresh basil.  I'm an experimenter, in the kitchen, and rarely follow recipes precisely.  Since it was just for me, I cut it down to two servings, used a can of tomato sauce with Italian seasonings, and since I had some ricotta leftover from making lasagna, I creamed it in the food processor and used that with a bit of whole milk in place of the whipping cream. It probably had a slightly more grainy texture than it would have with whipping cream, but it was fantastic and I'll make it again. Whether I make it the same, next time, will likely depend on what I have in the kitchen.  As I was making it, it occurred to me that it would be great made with a homemade vegetable broth instead of prepared chicken broth, and I'll likely do that next time.

This is an amazing recipe! I'm definitely keeping it. I did increase the amount of basil a bit, added a small dollop of cream cheese, and added a dash of Parmesan cheese. Really good recipe and I definitely recommend it to anyone who likes tomato basil soup. (Or just anyone in general.)

Oh My!   This has got to be the BEST tomato soup ever!!!!   (And I detested tomato soup when I was growing up and as a  young adult.)  My  son always says that I did not make enough, even though I always double the recipe for leftovers the next day.   It is worth the trouble of chopping all the fresh veggies.  I do use only crushed tomatoes instead of the paste/sauce.  Sometimes I use fresh herbs and other times I have  used dried.  I like it with mor e herbs than it calls for in the recipe.  I also  use 1/2 &amp; 1/2 instead of cream, and not as much as is called for in the recipe.  This is a keeper for sure.   So yummy.

Made this yesterday.  Delicious!  Only change: after cooking veggies in a large pan, I set them to the side to cool.  Then put them in the food processor to puree.  Added 4 oz. of tomato sauce while pureeing.  Followed the rest of the directions as written.  I will make it again, substituting veggie broth instead of the chicken for lent.   Love this recipe.

I just made this today exactly as directed and it was awesome!  I tripled the batch (having faith on the 5 star ratings) and everyone in the family loved it plus there's some left over to can for later.  Thanks for this recipe!  I'll be recommending this and making it again!

My family loves this soup!  We chopped the veggies with the food processor and cook them with the chicken broth (adding water when needed) and then use the stick blender to puree.  I also made this and substituted the tomato sauce for pureed tomato, added italian seasoning and extra garlic.  I served over angel hair pasta and it was a huge success.  And the kids didn't even know they were eating veggies - don't tell!

Very good, although next time I'll cut back on the carrots.  I used 15 baby carrots from my garden and they added too much sweetness, but that's how my carrots grew.  Maybe with regular carrots it wouldn't have turned out that sweet.  Great anyway.

Made with ingredients we always have on hand, this is a fast, easy, tasty recipe. We make it just as it is. Thanks for posting it.

WOW!!!! WOW!!!!! WOW!!!!!
There is only ONE thing that needs to be changed next time I make it......
DOUBLE or Triple this Recipe!!!
YES! IT's ALL THAT!!
Thanks for sharing it.

This turned out so tasty. The carrots threw me off but you can't even tell they are in there.

I made this last night for my brother and I. The recipe is amazing. The soup had the right balance of sweetness/creaminess/flavour. Thank you for sharing it!

Loved this recipe! Quick and easy, and downright delicious. I made a few modifications as recommended from other reviewers that really made the recipe suit our taste better.  I used 1/2Tbsp Dried Oregano, cut down on the creamer and only used 1/4c, used 3 Tbsp of Basil rather than 2.  The best tip from a reviewer was to blend the veggies after softened w/chicken broth, oregano, &amp; basil, and then add to tomato sauce. It certainly made less of a mess and less hassle with same result.

This was very easy and a hit with the hubby.  Took leftovers to work and co-workers were asking for the recipe.  I only blended 3/4 of the soup in blender to give it a little texture.  Definitely making this again.

I doubled the recipe, adding more herbs and subbing shallots for Onion,  using substantially less cream.. Delicious.

This is one of the best soups I've ever made! I didn't change anything, but for shortcuts I'd suggest doing all of the chopping in a food processor and using an immersion blender if you have one. It made it a really quick meal!

I have made this twice and gets better each time.  Made it for a luncheon, great raves.  5/11/13

Definitely a family fave! Be prepared to double or triple. Great as is. If tomatoes sometimes upset your tummy, try replacing the celery with chopped fennel instead! AIDS digestion! No heartburn! You won’t tire of this one.

Sara, you hit it out of the ballpark!  This is full of flavor. I made it exactly as printed but added bleu cheese crumbles as garnishment. Oh so yummy! My taste buds are happy! Thank you! :0)

With a few substitutes for what I had on hand it still turned out great!  Used 2 14 oz cans tomato sauce and 1 14 oz can puréed diced tomatoes, 2/3 c chopped fresh basil , dried oregano and garlic powder rather than fresh.  Used 2% milk and puréed about a 1/4 c. of softened cream cheese with a cup of the soup.  Puréed all after cooling some,then slowly rewarmed and added 2% milk which was warmed in microwave first.  I did add about 1/2 t. sugar and also 1/2 tsp baking soda when the milk was added to reduce acidity.  It has a wonderful depth of flavor.  Will surely make this again as my go to for tomato soup!

I used real tomatoes instead of canned. Parboiled 35 second to remove skins and  chopped. Yum

The hubs loved it. I didn't use all of the heavy whipping cream the recipe called for but I think it's needed to cut the acidity. It wasn't sweet at all so if you want a sweet soup you may want to add some sugar. It was very good!

I made it and was blown away. I doubled it and made a few tweaks. 
3 large carrots (vs 30 baby ones), a whole bunch of basil (literally an entire container as is sold in grocery stores), 1 TBSP dried oregano (didn't have the fresh), 1 tsp salt, 1/2 tsp pepper. Lastly was the whipping cream. 3 cups seemed excessive and so I cut it back to 2 cups. It was fabulous. I'm so glad I found this recipe!

This is delicious! Everyone in my family loves it.

This is the most amazing soup you will ever eat. Period.

What can I say that hasn't been said?  Delicious.  I made half the recipe in case hubby didn't care for it, but I could have made double.  We both loved it.  I added much more fresh basil than called for, extra garlic, and a bit less cream.  I may try coconut milk next time, as suggested by another reviewer.

Very easy to make and extremely delicious

Was looking for a recipe to make with the abundance of basil I grew this summer and WOW did I hit the jackpot on this one!  I always read the reviews for ideas and "tweaks" before I make any recipe, and like suggested I stuck to the ingredients and added extra basil (1/2 cup). This soup is full of flavor and hearty as a meal by itself, and at less than 300 calories per cup a definite win-win for wanting to eat light yet feel full.

Although when I made this it looked nothing like the pic, My family LOVED IT! So creamy and thick, the kids couldn't finish their sandwiches because they got full really fast on the soup. It tasted even better than the tomato soup they have at Bistros! Thanks for such a wonderful recipe!

Great combination of flavors. But fortunately I read it wrong and used chopped tomatoes instead of sauce, and it was delightful.

Since I am Celiac I adapted this to my diet and it was wonderful to eat a quick Tomato Soup.

LOVED this! (tried to give it 5 stars but wouldn't let me??)  I did lower the calories A LOT by using unsweetened almond milk instead of the cream.  I also tripled the basil, double the oregano and added a couple extra cloves of garlic. (my personal taste) I will be making this again for sure!!!

It was very good. The whole family liked it

Amazing recipe! I feel that it is important to comment that this soup is not safe to home can unless you omit the cream, though. Without the cream, I would pressure can since there are many non acid vegetables in the recipe. The cream can be added when the soup is opened and heated.

First time making tomato soup! I replaced heavy cream for 16 oz of coconut milk. Next time I would use more broth and maybe a little less tomato sauce to make it thinner.

I made it as directed and it was one of the best tomato soups we've eaten. I garnished with shredded parmesan and seasoned croutons. A new family favorite.

This soup was absolutely AMAZING! I followed the recipe exactly and it was perfect! This will definetly become my go-to soup as tomato basil is my favorite soup.

I did not measure spices just estimated. went well in Quinoa Jambalaya in place of the marinara sauce. and all made organic

This is a delicious soup!  I increased the basil (as suggested by others... pretty much doubled the basil).  Also, as suggested by another reviewer, I cooked the veggies, added the broth, then pureed.  Then put the puree back into the pot, and added the tomato sauce... much easier and less messy than pureeing with the tomato sauce in.  Turned out fantastic!
The heavy cream makes the soup satisfying with just a small amount... delicious!

I don’t normally like tomato soup, but this recipe changed my mind. It is delicious!

Awesome! I added a pinch of nutmeg and rosemary. Added a cup of basil. I food processed the veggies cooked them as suggested then put in blender with some of the chicken broth. Then finished as written. I took the soup to my daughters for dinner. My Son in-law cleared the table and was packing up the leftover soup for his lunch before I left.

Awesome soup!!  This will now be on our list of favorites.  We used an immersion blender which was really easy.  I used 2% milk instead of cream and added a scoop of cream cheese.  Also didn't have that 2nd can of tomato sauce so used a can of diced tomatoes.

The two year old vegetable-avoider ate it!  Enough said ??. Really this very good. I only had about 4 oz tomato sauce so I also added two fresh tomatoes and a can of stewed tomatoes- color wasn't there but the tomato flavor was. I also made this in the slow cooker after sautéing the veggies (and made crustinis (sp?) in the pan with the leftover buttery oils). So so good!

Delicious! My husband said it was the best soup he ever tasted!

I have one word AWESOME. One thing I did different I used the off brand of tomato sauce BC the name brand tasted a little to much like spaghetti soup.

Tomato soup just went from lowly to divine.  Loved this.  Tripled the basil, I think.

Fantastic as is &amp; a great source of vegetables. I like that it’s not just tomato sauce and cream - the onions, celery, and carrots add so much depth and flavor.

I used Campbell tomato soup instead of tomato sauce and it came out incredible

Absolutely perfect! I made it exactly as written with the exception of using dried spices (half the amount shown for fresh spices). I served it with garlic toast and everyone loves it.

Turned out better than I thought, I will definitely keep this recipe for the future!

Omg this is a fast and easy, delicious soup. Low in calories too.

ABSOLUTELY AMAZING!!! The only thing I changed was I used 1 stalk of celery and added in a can of diced tomatoes

Followed the recipe as written. It was perfect!

Excellent recipe! Be careful with the hot soup during the blending process. Hold the blender lid down with a FIRM grip.

We made a few changes based on what we had on hand:

I had a tray full of roasted Roma tomatoes sitting here, frozen tomato sauce from previous garden, chicken broth in the crock pot from leftover bones, an abundance of basil in the garden and a bunch of veggies to use so the ingredient search brought up this recipe.  Ran it through the blender so it already looks creamy and the taste is amazing.   I am not going to add much cream.

I made this with a few alterations.  Instead of celery and carrots I used frozen corn and okra.  I also used 2 Tablespoons of vegan cream cheese instead of whipped cream, about 1 Tablespoon of red cooking wine, and 1 cup of veggie crumbles.  It was great.

Very tasty. Used a jar of strained tomatoes plus a can of tomato paste for the base, a teaspoon of chopped ginger instead of the garlic, a can of coconut milk instead of the heavy cream, some dried  basil for half of the fresh, dried oregano, 3 regular carrots. Really enjoyed it.

Totally scrumptious!   The best we have found yet!   We added a bit more fresh basil, as we require a great strong basil flavor.

The soup was an orangy reddish color and carrot flavor was too dominant. I doubled the recipe and used 20 baby carrot pieces rather than the 30.  Still too many carrots! I added one 6oz can of paste and then a second one to make tomato the primary flavor of the soup.  I do think the basis of this recipe is good and intend to try it again, but with only 2-3 baby carrots per batch and think light cream rather than the heavy cream would be good.

Love it but I use pea protein powder instead of cream .

If there was a higher rating, I would give it a "10". But as usual, I have to use what I had, and that was a 15 oz. can of tomato sauce, 28 oz. can of tomatoes (put in a blender) and instead of heavy cream, I had a box of the Swanson Cream Starter. Put in about 1 1/2 of that and instead of using a blender, I used a hand blender and pureed it in the same pot. Came out BEAUTIFULLY!!! A little rustic, but with my homemade garlic croutons, made from leftover hamburger buns,  all I can say is WOW!

My boyfriend and I aren’t really tomato soup people, but I made this last night as a side and we LOVED IT! Fantastic recipe, thank you!

Delicious!  So fresh tasting, easy, and healthy.

Super amazing, as other have mentioned. However I did use 9 heirloom tomatoes from my garden instead of the tomato sauce and I think it made it that much better!

Absolutely DELICIOUS!!!!! This recipe is fabulous, added white basmati rice the next day and brought it in for the girls at work, they loved it. Perfect with a grilled cheese for dipping!

Awesome, I will not buy store bought again! I used 2 regular carrots instead of baby, and I used whole milk instead of cream. You use what you have, and it worked. I will make this again and again and again...!

Easy to make, followed the recipe exactly and it came out great!

This was really good for dipping grilled cheese sandwiches; it was perfect!  !  I was in a hurry, so I omitted the celery &amp; carrots.  I chopped the onions very thin so I didn't need to puree it.  I did add a little onion and garlic powder because it was a little twangy, which could of been from my brand of tomato sauce.   I would make this again!

So delicious. Used half and half because that’s what I had. Topped with tater tots and shredded cheddar. Will make again for company.

Followed the recipe, except added more basil and a little thyme.  Best tomato soup I've had.  Combined it with a grilled cheese, tomato and bacon sandwich for an easy weeknight meal.

This is a 5 star as written.  I've made many times and have changed a few things. I use regular carrots (chopped). Roasted tomatoes and just a little tomato sauce. Vegetable broth (to make it vegetarian)  I don't puree it (I like it chunky) and there is no need for the cream.

We love this. My husband has a sever allergy to onions so we omitted those. This will always be a family favorite.

Very delicious I recommend cutting back a little on the cream and eating it with grilled cheese

tomato basil soup

Prep Time: 25 minutes

Cook Time: 30 minutes

Total: 55 minutes

Servings: 8

Author : Sara

Ingredients

Instructions

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