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Bowl of tomato soup topped with fresh basil leaves and swirl of cream on plate and wooden board.
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Homemade Creamy Tomato Basil Soup

Creamy, light tomato soup, made with fresh cream and fresh basil.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course, Side Dish, Soup
Cuisine: American, Italian
Keyword: basil, cream, soup, tomato
Servings: 4 servings
Calories: 248kcal
Author: Erin
Cost: $1.90


  • 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


  • 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.


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