Creamy Tomato-Basil Soup

Creamy Tomato-Basil Soup

97
Alok 0

"Simple to prepare, delicious tomato-basil soup. Great for an easy lunch served with bread or grilled cheese!"

Ingredients 55 m {{adjustedServings}} servings 258 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
  2. Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
Tips & Tricks
How to Make Cream of Cauliflower Soup

See how to make a creamy cauliflower soup garnished with bacon gremolata.

Garden Fresh Tomato Soup

See how to make quick tomato soup from scratch.

Footnotes

  • Notes
  • If tomatoes are not in season, good canned tomatoes are better than mediocre fresh ones!
  • Peel fresh tomatoes by making a small 'X' on the bottom and dunking in boiling hot water for 15-30 seconds. The skin should slip off easily.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 97

  1. 133 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
PATM
9/11/2005

This soup does sound wonderful. I believe that one can of tomatoes is about a pound, so I would start out using three cans of tomatoes. Hope this helps you.

Carolyn
2/27/2006

We loved this soup! You get more than just soup! The strained leftovers make a sort of pesto. I sliced some French bread, toasted it,then spread some of the "pesto" on the bread and sprinkled it with grated Parmesan cheese and baked for about 10 min at 350. You can also use the "pesto", add some sour cream and grated Parmesan and make a delicious dip!

naples34102
6/8/2009

Excellent soup, though very similar to others I've tried from this site. I think its main distinction is the addition of onion, and a good amount of it at that. It may have added extra flavor but to tell you the truth, I didn't notice an appreciable difference than those I've made without the onion. I prepared the recipe pretty closely, only adding a couple dabs of tomato paste since my tomatoes weren't as ripe as I would have liked them to be. That proved to be a great addition! Loved the flavor boost it provided. I topped each serving with an herbed crostini and fresh basil for garnish. Fresh, simple and satisfying. And pretty too!