Creamy Homemade Tomato With Basil Soup

A bowl of tomato soup with croutons on top.

Creamy Homemade Tomato With Basil Soup

Creamy Homemade Tomato Basil Soup is a delectable and comforting classic. This velvety soup is made with crushed tomatoes, nutty parmesan cheese, cream and fresh basil leaves, blended to perfection to create a rich, luscious texture. Try pairing this soup with Ham and Cheddar Cheese Scones.

Course Soup

Cuisine American, Soup

Prep Time 10

Cook Time 20

Total Time 30

Servings 1 cup servings

Calories 204kcal

Author Jere' Cassidy

Equipment

1 6 quart stock pot or a Dutch oven
blender or an immersion blender

Ingredients

¼ cup unsalted butter
2 cups yellow onion chopped, medium sized
1 tablespoon garlic minced, about 3 cloves
56 ounces crushed tomatoes use 2-28-ounce cans
2 tablespoons granulated sugar
2 cups chicken broth
⅓ cup basil chopped - or 1 tablespoon dried basil
1 tablespoon balsamic vinegar optional
½ cup heavy whipping cream
⅓ cup Parmesan cheese, shredded shredded

Instructions

Heat a large soup pot, or a Dutch oven over medium heat. Add the butter and chopped onions. Saute for about 10 minutes, stirring frequently until the onions are soft and golden.
Add the chopped garlic, stir and cook until fragrant.
Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, vinegar and pepper. Stir and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Stir occasionally.
If you want a smooth textured soup do this step, otherwise, go to the next step.
Use a high-speed or immersion blender to smooth out the soup. The soup is hot, so be careful and blend a bit at a time for an even texture.
Use a high-speed blender and blend small amounts of the soup until it is smooth. Pour the soup back into the pot to finish cooking. You can also use an immersion blender directly in the soup pot. The soup is hot, so be careful and blend a bit at a time for an even texture.
Add cream and the parmesan cheese to the pot, stir well and heat on low to a simmer for five minutes.
Serve the soup hot, and you can add some additional cream, parmesan cheese and basil on top for a garnish.
Store leftover soup in an airtight container in the refrigerator for up to three days.

Notes

Variations

Because we all like something different, try changing this soup up.

Skip the balsamic vinegar if it's not your thing.
Add one tablespoon of sherry instead of the balsamic.
For a less creamy version, omit the heavy cream and use whole milk.
If you're not into cheesy flavors, leave out the Parmesan.
Experiment with different fresh herbs like parsley or thyme.
Add some red pepper flakes for a spicy tomato soup.

Freezing instructions:

To freeze, exclude the heavy cream, as it can curdle upon thawing. The soup can be frozen for 2-3 months and should be thawed in the fridge a day before serving.

Reheating instructions:

Reheat the soup over medium-low heat on the stoptop in a saucepan.
Reheat the soup in the microwave until hot.

Enjoy!

Nutrition