Creamy Tomato Basil Soup

Creamy Tomato Basil Soup & Homemade Garlic Basil Croutons is the perfect comfort food meal for the end of any cold winter day!

Course Soup

Cuisine American

Keyword Creamy Tomato Basil Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 267kcal

Author Ang Paris

Equipment

Ingredients

2 tablespoons butter
2 tablespoon olive oil
1 medium onion diced
2 cloves fresh garlic minced
2 celery stalks diced
2 large carrots diced
29 oz cans diced tomatoes - (2) 14.5-oz cans
32 oz chicken stock
1 teaspoon dried basil
4 tablespoons sugar to taste
cream see Note 1 below
salt to taste
black pepper to taste
store-bought or homemade garlic croutons optional
fresh basil for garnish
fresh parmesan optional

Get Recipe Ingredients

Instructions

Over medium heat, combine the butter and olive oil. Add the onion, carrots, celery and garlic and season with salt, pepper and the dried basil. Cook until the onions are tender. (It's ok if the carrots are not completely tender).
2 tablespoons butter, 2 tablespoon olive oil, 1 medium onion, 2 large carrots, 1 teaspoon dried basil, salt, 2 cloves fresh garlic
Add the diced tomatoes, chicken stock and sugar. Stir to combine.
29 oz cans diced tomatoes, 32 oz chicken stock, 4 tablespoons sugar
Cover and turn the heat to high. Bring to a boil for 5 minutes.
Reduce the heat and simmer for 20 minutes.
Puree the soup using an immersion blender. Add the cream just before serving.
cream
Garnish with parmesan cheese.

Notes

Make-Ahead and Freezer Tips

Tomato Basil Soup makes an awesome make-ahead or freezer meal. If that's your goal, do NOT add the cream until you are ready to serve. It's not necessarily bad; it's just not as good, if you know what I mean.

Let the soup cool completely.
Pour your soup into containers (I love using these containers with tight lids for freezing soups.
Put the lids on tight.
Mark the contents and date with a marker and slide it into the refrigerator or freezer.

Storage

This will keep for about 3-4 days in the refrigerator, or up to about 4 months in the freezer.

Pro Tip: Use a wide-mouth funnel to ladle the soup into the containers without making a mess!

Note 1: How much cream should I use?

The amount of cream in this recipe is left out on purpose! That's because it's completely up to you how much you want to put in. From a splash to a half cup, cream adds a nice amount of creaminess to the tomato basil soup. The cream, like the sugar, also helps to cut the acidity of the tomatoes.

Nutrition