Oct 8

Creamy Tomato Basil Soup

Tomato Basil Soup Recipe

Growing up I hated tomato soup -- like wouldn't touch it with my spoon tied to a 10-foot pole hated it. But then a few years ago I tasted my husband's tomato basil soup at First Watch and I had a revelation...


It wasn't tomato soup itself that I hated! It's that icky condensed blob of tomato-like substance in a can that grocery stores try to pass off as tomato soup that I despise.

So of course I set out to recreate that lovely creamy tomato basil soup recipe at home, and I like to think this recipe comes pretty darn close!

You won't believe just how easy it is to prepare. It really doesn't take all that much longer than heating up the canned stuff, and I promise you it tastes a million times better. Try it and let me know what you think!

Creamy Tomato Basil Soup

Yield: 8 servings

Creamy Tomato Basil Soup

Ingredients:

  • 4 tablespoons butter
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 2 (28 oz.) cans whole tomatoes
  • 3 cups chicken stock
  • salt
  • pepper
  • 1/2 cup fresh basil, chopped
  • 1/2 cup heavy cream

Instructions:

  1. In a medium stockpot, sauté onions and garlic in butter over medium heat until translucent.
  2. Add both cans of tomatoes, including juice, and chicken stock. Season with salt and pepper.
  3. Bring to a boil. Then reduce heat and simmer for 10 minutes.
  4. Transfer tomato mixture in batches to blender or food processor to puree, or use an immersion blender.
  5. After mixture is pureed, add in basil and pulse a few times to incorporate. Then whisk in heavy cream.

http://unsophisticook.com/tomato-basil-soup/




Once again I used my Breville Control Grip Immersion Blender to puree my tomato basil soup.

Have I mentioned how much I love this thing? No, they didn't send it to me or pay me a thing to talk about it -- I just think it's a fantastic tool that every cook should have in his or her kitchen. It beats dragging out the blender or food processor, and I have so much less to clean up when I use it!

I'm participating in 31 Days of 2012 this October with Nesting Place and a whole lot of other bloggers. Find all of my 31 Days of Homemade posts right here!

by Tara | 19 comments

{ 19 comments… read them below or add one }

Robyn Stone | Add a Pinch October 9, 2012 at 9:07 am

Tomato Basil Soup is perfect this time of year, but I’m with you – I detested the thought of it as a child. Now I can’t get enough of it.
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Leah @ Whitefoot Blog October 9, 2012 at 9:23 am

I’ve always LOVED tomato soup – and now I’m trying to convince my tomato soup-hating boyfriend to try it again. This sounds perfect for a cold fall evening :)
Also, could you substitute the chicken stock for homemade vegetable stock?
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Tara October 9, 2012 at 9:27 am

Oh, I think homemade veggie stock would be a great substitute! I don’t make my own stock nearly enough, and I really should.

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Elizabeth@ Food Ramblings October 9, 2012 at 10:53 am

LOVE! I didn’t like tomato soup when I was younger either :)
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Miss @ Miss in the Kitchen October 9, 2012 at 1:19 pm

Homemade tomato soup is the best, in fact it is rainy/snowy here today and I was thinking this would be perfect!
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Angie October 9, 2012 at 2:09 pm

Looks so comforting!
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Cassie October 9, 2012 at 4:46 pm

My soup kick is in full swing, I could live on it this time of year. Love this!
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Yvonne October 9, 2012 at 10:29 pm

This sounds wonderful I have to try it. I did not like tomato soup either growing up but, as I have gotten older my taste buds have changed and this sounds awesome. Thanks for taken the time to share with us.. I appreciate..

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Lisa October 12, 2012 at 10:20 am

I make a homemade tomato soup too but with it I make homemade parm. croutons too! Double yummy!

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Sharon October 16, 2012 at 10:58 am

Is this something you could freeze, with the heavy cream in it? I love Tomato Basil Soup, but I’m the only one here that does, so it would be so convient to freeze this in quart size bags! Thanks!

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Tara October 16, 2012 at 11:35 am

I haven’t tried freezing it, Sharon, but the ratio of cream to tomato is low enough that I think it should work. If you find that it’s grainy, you may want to just freeze it without the cream and stir a little in after you reheat it — and it’s actually still pretty delicious without the cream!

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Rick November 14, 2012 at 8:12 am

I hate tomato soup (mostly because of the texture too)! But I’ve only tried the ones from the supermarket so I hope your recipe will change my opinion about this dish.
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Andrea hall December 27, 2012 at 12:17 pm

I just made the soup and we love it. we made half the quantity since we just needed a small amount and we will be making it over and over. thanks for the simple and yummy recipe

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Tara December 27, 2012 at 12:20 pm

Glad you liked it, Andrea! It’s a family fave here too, and I love that it’s an easy meal paired with a gooey grilled cheese sandwich.

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Keturah December 29, 2012 at 9:31 pm

REALLY YUMMY SOUP!!!!! MAde it this weekend and can’t stop eating it. LOVE that it is easy and simple. ONLY FIVE STEPS!

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Kris December 30, 2012 at 3:40 pm

Just made this soup!….I’m a terrible cook and it turned out perfect and so yummy!

Thanks so much!

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Erika @ The Hopeless Housewife January 17, 2013 at 8:05 pm

We love tomato soup and this looks fantastic!

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Sarah September 1, 2013 at 11:38 am

Just found this recipe. Do you think one could pressure-can this? I LOVE my grandma’s recipe for home-canned tomato soup concentrate (have to admit, this is what I grew up on, so I never had the experience of eating from-a-tin-can tomato soup…but it looks disgusting). I’m just looking for something else to try.

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Tara September 17, 2013 at 10:07 am

Hi Sarah! I’m not an expert in writing recipes for pressure canning — there’s a lot of science that goes into them to prevent spoilage. My first inclination is to say no, though. I know from canning tomatoes previously that they need an acid, like lemon juice, to preserve them.

Freezing it works great though! I just recommend freezing it without the cream and stirring it in when you reheat it.

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