Tomato Basil Soup

Tomato Basil Soup

63
Sara 7

"A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping."

Ingredients

55 m {{adjustedServings}} servings 274 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 274 kcal
  • 14%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 902 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

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  1. Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
  2. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
  3. Heat soup over medium-high heat until hot, about 5 minutes more.

Footnotes

  • Cook's Note:
  • The basil/oregano ratio is always 2:1. Additionally, the blending step can be a little messy with the hot soup.
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Reviews

63
  1. 82 Ratings

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This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enou...

Wow! This recipe is delicious. The consistency is just right, cafe style. I used 5 cloves of garlic, a lot more basil (nearly half a cup), and only a cup of heavy cream. Turned out fantastic. Th...

Really nice soup. I sauted the veggies in stock and used non fat milk instead of cream to lighten the calories. It is still very delicious and tomatoe-y. I did add more basil. I liked rthis had ...