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Summer Tomato-Basil Soup

Summer Tomato-Basil Soup

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Pam Anderson

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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


  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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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 tastes great! I chose to keep it a bit chunky.


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 microwaved heavy cream. I served it with grilled cheese... delicious!


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).