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+ servings
A bowl of tomato basil soup in a white bowl.
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4.67 from 12 votes

Easy Creamy Tomato Basil Soup Recipe

Creamy, hearty, flavorful tomato soup! This is a must-have cold weather recipe.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Entree, Lunch, Main Course, Soup
Cuisine: American, Italian
Keyword: basil, creamy, quick, soup, tomato
Servings: 6
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

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.

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