Summer Tomato-Basil Soup

Summer Tomato-Basil Soup


"This soup is simplicity itself! Garnish with a swirl of fresh cream and a sprinkling of chopped basil leaves."


35 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 29.4 g
  • 45%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 5 minutes. Add tomatoes, basil and chicken broth. Reduce heat to low and simmer soup for 15 minutes. Set soup aside to cool slightly.
  2. Working in batches, puree soup until smooth and return to pot. Stir in heavy cream and season the soup to taste with salt and pepper and up to 1 tablespoon of sugar. Heat soup through over low heat and serve.
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  1. 8 Ratings


The soup is a simple tomato flavor-- not really meant for a stand-alone dish, more of a side. It's quick, easy, and doesn't create a ton of dirty dishes. The best part, though, is that it taste...

This was, without a doubt, the BEST tomato soup I have ever had! My husband, who hates tomatoes, loved it! After simmering the tomatoe mixture, I pureed it in the blender, then added the microw...

In and of itself the recipe is good, however I was really hoping for a much richer consistency (like a certain restaraunt's tomato basil soup).

I made this and set it in the fridge for another day. I warmed it up slowly and served it with turnkey meatballs. I absolutely loved and will make it again

Great meal - best used in cold weather.

Though the consistency was different - almost sauce like - I enjoyed this. It probably could work as a pasta sauce as well.

The flavor was ok, although a tad bit watery. I think this soup would be better with a smoother consistency; I recommend puree-ing the soup long enough to attain a smooth and silky texture. This...