This Creamy Tomato Basil Soup is definitely one you gotta try. Full of flavor from roasted tomatoes plus basil and garlic. And don’t forget the cream.
I’ve loved tomato soup since i was little. Like OG Campbells Tomato soup during the 80s. I specifically remember my dad making it and pairing it with a peanut butter sandwich to dip into the soup. Yep, I said peanut butter soup. Don’t knock it til you try it.
This Creamy Tomato Basil Soup recipe is pretty easy and straightforward. First you are going to roast the tomatoes. Nothing fancy, cut up the Roma tomatoes, season with olive oil and salt/pepper. Then roast for 30-40 minutes.
Roasting the tomatoes gives this soup a major extra boost of flavor. The roasting adds some earthiness to the soup.
From there, you will add ingredients to the pot in layers, sautéing for several minutes in between. Slow and steady wins the race.
Butter, onions, garlic, basil, crushed tomatoes, broth and then the roasted tomatoes. Plus a little sugar and finally, the cream. Gotta make this soup creamy.
You have the option to make this creamy tomato soup as smooth or rustic as you like. Personally, I like it about 75% smooth, 25% rustic.
To get everything blended together, you can either pour the tomato soup into a blender or you can use an immersion blender right in the pot. I love my immersion blender and love a chance to use it. I have this one if you are in the market for on.
After that, you are ready to serve with your favorite toppings. My personal favorites are shaved parmesan cheese and croutons…and maybe a peanut butter sandwich.
Check out the video and recipe below and let me know what you think!
Be sure to check out these other soup recipes to try this season too!
– Pumpkin Soup with Vanilla Bean Brown Butter
Classic Tomato Basil Soup with cream added throughout. Pure cozy, comfort food. Add your favorite toppings!
1 ½ pounds Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons butter
1 medium yellow onion, diced
1 Tablespoon minced garlic
1 tablespoon dried thyme
1 (28 ounce) can crushed tomatoes
¼ cup dried basil
1 tablespoon sugar
2 cups low sodium chicken broth
salt and pepper to taste
⅔ cup heavy cream
Preheat the oven to 375°F. Slice tomatoes in half lengthwise and then spread them onto a baking sheet and drizzle with olive oil. Sprinkle with a large pinch of salt and pepper.
Roast tomatoes for about 45 minutes. While tomatoes are in the oven, melt the butter in a large pot over medium-high heat. Add onion and cook for 5 minutes.
Add in the garlic and thyme and cook for another 5 minutes.
Add crushed tomatoes, basil, and sugar. Add a large pinch of salt and pepper.
Stir and then reduce the heat to low-medium and simmer for 10 minutes.
Pour broth and the roasted tomatoes into the pot. Add another pinch of salt and pepper.
Cook for another 15 minutes on low-medium heat.
With an immersion blender or pour the soup into a blender, blend until smooth.
Pour soup back into the pot if using a blender. Then add the heavy cream and stir in.
Ready to serve! Top with parmesan cheese, croutons, crackers, whatever you like!
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One Response
This was so good but took a lot longer than I expected. A great weekend meal.