The creamy tomato and basil soup is super easy to make and tastes delicious! The recipe uses canned tomatoes or roasted fresh tomatoes; the recipe is written with the ounces of tomatoes you would find in a typical can of tomatoes for ease in making this recipe. As I said before it can also be made with freshly roasted tomatoes too, measurements for that option are also on the recipe. Every summer I grow tomatoes and I always roast and freeze some so I can use them to make this soup all year round.
This is perfect with a grilled cheese sandwich at it’s side! Try my homemade bread recipe HERE – if you are feeling ambitious or my low carb quick bread for a yummy and quick low carb grilled cheese RECIPE HERE, one of my favorites.
This creamy tomato and basil soup is bursting with flavor and super easy to make too! You can blend it to make it smooth or keep it chunky and hearty! Both smooth and chunky are equally delicious!
If you are making this soup with fresh tomatoes, all you need to do to roast them is quarter tomatoes, sprinkle with a little salt and bake in an oven for 45 minutes on 400 F.
What you need to make this creamy tomato basil soup:
Makes ~ 5 cups soup
2 – 14.5 ounce cans petite diced tomatoes or ~4 cups roasted fresh tomatoes
1 – 8 ounce can tomato sauce
3 cloves garlic – minced
1/4 cup fresh basil or 2 tablespoons dried basil
1/4 cup finely grated Parmesan cheese
1/2 cup cream
3 tablespoons sugar
1 teaspoon salt
Instructions
- Add tomatoes, tomato sauce and garlic to a pot and bring to a boil. Boil for 5 minutes, stirring frequently.
- Add basil, Parmesan, cream, sugar and salt and simmer for about 5 minutes more, stirring continuously.
- If you want the soup chunky, leave as is. If you want it smooth, use an immersion blender and blend until smooth.
- Enjoy!
Here are a few other easy soup recipes you may love: click the picture for the recipe
Lots more soup recipes here.
Creamy Tomato and Basil Soup
Ingredients
- 2 14.5 ounce cans petite diced tomatoes or ~4 cups roasted fresh tomatoes
- 1 8 ounce can tomato sauce
- 3 cloves garlic minced
- 1/4 cup fresh basil or 2 tablespoons dried basil
- 1/4 cup finely grated Parmesan cheese
- 1/2 cup Cream
- 3 tablespoons Sugar
- 1 teaspoon Salt
Instructions
- Add tomatoes, tomato sauce and garlic to a pot and bring to a boil. Boil for 5 minutes, stirring frequently. Add basil, Parmesan, cream, sugar and salt and simmer for about 5 minutes more, stirring continuously. If you want the soup chunky, leave as is. If you want it smooth, use an immersion blender and blend until smooth. Enjoy!