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    Home » Dinner » Creamy Tomato Basil Soup

    Creamy Tomato Basil Soup

    Published: Sep 22, 2020 · Modified: May 9, 2022 by Erin · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.

    Creamy, hot and comforting tomato basil soup, made homestyle. Perfect with grilled cheese. Just in time for the cold weather. 

    Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.

     

    This creamy tomato soup is so quick and easy to make. 

    It's perfect for quick dinners, or light lunches, or just when you need a little pick me up in the form of a hot bowl of yummy soup. 

    Cream being poured into a pot of homemade tomato and basil soup.

    Serve with some grilled cheese to dunk, and you'll never reach for the canned stuff again.

    Want more soup?

    Try these:

    Potato Beer Cheese Soup

    Cheesy Chicken and Corn Chowder

    Creamy Chicken and Dumplings- ok, not a soup, but still creamy and warm and delicious. 

    Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.

    Homemade Creamy Tomato Basil Soup

    Creamy, light tomato soup, made with fresh cream and fresh basil.
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    Course: Main Course, Side Dish, Soup
    Cuisine: American, Italian
    Keyword: basil, cream, soup, tomato
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 248kcal
    Author: Erin
    Cost: $1.90

    Ingredients

    • 1 tablespoon butter or olive oil
    • 1 shallot minced
    • 3 cloves garlic minced
    • ¼ red bell pepper minced
    • d15 oz canned tomato home canned or store bought
    • 3 cups chicken stock not broth
    • salt and pepper to taste
    • ½ tablespoon sugar
    • 8 large basil leaves chopped, plus more for garnish
    • parmigiano-reggiano rind optional, for flavor, remove when soup's done
    • ½ cup heavy cream optional

    Instructions

    • Saute vegetables in olive oil or butter.
    • Add remaining ingredients, except for cream. Simmer on medium high heat until reduced by half.
    • Use an immersion blender to blend and puree the soup.
    • Using an immersion blender in medium stock pot, blend tomatoes until pureed. (You can also use a regular blender, and add them to the pot.)
    • Reduce heat to low, add cream.
    • Remove Parmesan rind if you added one.
    • Salt and pepper to taste, serve with grilled cheese.

    Nutrition

    Calories: 248kcal | Carbohydrates: 19g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 411mg | Potassium: 568mg | Fiber: 2g | Sugar: 10g | Vitamin A: 899IU | Vitamin C: 21mg | Calcium: 65mg | Iron: 2mg
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    I'm Erin, I enjoy creating rustic, from-scratch recipes using seasonal, accessible ingredients and basic pantry staples. More about

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