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Tomato Basil Soup
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This Tomato Basil Soup recipe is so rich and creamy! Oh, it also has a secret ingredient that makes it the BEST!
Tomato Basil Soup
I’ve created the best tasting Tomato Basil Soup in the world… Guys, I’m really trying to be modest here, but it’s hard. I’ve made plain old tomato soup recipes in my time and this Creamed Tomato Bisque is pretty incredible too, but, friends…..I’ve made the be all end all of the tomato soups. {Even my husband was shocked at how good it was!!}
Main Ingredients
Simple ingredients come together to create this incredible Tomato Basil Soup. Here’s everything you need:
- Olive Oil, Onions, and Garlic – the base of this soup starts with onions. Every good recipe starts with onions. And loads of garlic. You may reek of this stuff after peeling and chopping, but it’s totes worth it.
- Chicken Broth – to add flavor while also making things soupy. If you are vegetarian, simply replace it with vegetable broth.
- Diced Tomatoes – I used three whole cans of diced tomatoes. If you rather use fresh tomatoes be sure to cook them down first (roasting them in the oven is a great way to do this).
- Secret Ingredient – more on this below! Trust me it is so simple yet so impactful!
- Sugar, Bay Leaf, Thyme, Salt, and Pepper – sugar balances the acidity from the tomatoes while the rest of these seasonings create a deep flavor profile.
- Half & Half – I used fat-free half & half but you can use regular half & half or even just straight-up cream.
The Secret Ingredient
What makes this tomato basil soup so good? Well, loads of garlic…and my secret ingredient: pesto!! It’s a creamy and flavorful addition that takes your taste buds to new heights.
So, the only thing you probably won’t have on hand is the pesto. I bought some premade stuff at the grocery store having intentions to make something completely different. {That ALWAYS happens to me!} And then I forgot about it, neglecting it completely, letting it come dangerously close to its expiration. {Ok, this always happens to me too…} That’s when I found it and had to figure out what to do with it. I was meaning to make soup, and then inspiration struck and I got right to work whipping a batch of this soup up.
Ohhh my word. Best decision of my life. So creamy. So smooth. So amazingly delicious it’s gonna hurt. Except not really.
Note: if you are allergic to nuts (pine nuts are in pesto) you can make homemade pesto and just replace the pine nuts with sunflower seeds.
How to Make Tomato Basil Soup
I suggest serving this Tomato Basil Soup with a good grilled cheese sandwich, this Hasselback Garlic Cheesy Bread, these Southern Style Biscuits, or some Sweet Potato Mini Loaves. For full details on how to make tomato basil soup, check out the recipe card down below.
- So, you’re going to want to saute the onions in a little olive oil for a few minutes and then the garlic. Not rocket science. Not even close.
- After the onions are tender, pour in three cans of diced tomatoes, some chicken broth, that beloved pesto we’ve been chatting about, some sugar, a bay leaf, thyme, salt & pepper. Let this simmer for half an hour with the lid cracked on the top. You don’t want a whole lot of water to evaporate out.
- After 30 minutes, we’re going to puree the soup. Make sure to fish out that bay leaf first! I blend my soups with an immersion blender from Calphalon and I LOVE it. As you can see, I like a little texture to my soups so I didn’t puree the heck out of this. Puree as you see fit.
- Once your soup is the consistency you want, pour in a bunch of fat-free half & half and serve it up.
Freezing Instructions
The only bad part about this recipe is it will get completely eaten, most likely under 24 hours and you won’t have any more in your fridge. Bummer.
Luckily for you, I have a great tip for freezing Tomato Basil Soup, which means you can make a HUGE batch and save some for later. Simply make the soup as directed except leave out the half & half. Freeze in an airtight container for up to 3 months!
When ready to serve, reheat in a pot and stir in the cream. Voila!
More Soup Recipes to Try!
- Easy Taco Soup
- Tomato Basil Alphabet Soup with Mini Turkey Meatballs
- Chicken Pot Pie Soup
- Creamy Tomato Basil Tortellini Soup
Overall, an amazing dinner, lunch, or snack on a cold day. Perfect for company too! No muss, no fuss, but presents really well and makes your house smell wonderful! Try this one out and see if you like it as much as me!
Printable recipe card is below. Have a great day! 🙂
Tomato Basil Soup
This Tomato Basil Soup Recipe is so rich and creamy! Oh, it also has a secret ingredient that makes it the BEST!
Ingredients
- 3 tablespoons olive oil
- 1 small onion diced
- 5 cloves garlic minced
- 43.5 oz diced tomatoes three 14.5 cans
- 2 cups chicken stock or vegetable broth
- 7 oz prepared pesto store bought is fine!
- 1 tablespoon sugar
- 1 bay leaf
- 1/8 teaspoon thyme
- salt & pepper to taste
- 1 cup fat free half & half
Instructions
- In a large pot, heat oil over medium heat. Saute onions 3-5 minutes or until they start to soften and turn translucent. Stir in garlic and cook another minute.
- Pour in tomatoes, chicken stock, pesto, sugar, bay leaf, thyme, salt and pepper. Cover and simmer 30 minutes.
- Remove bay leaf and puree using an immersion blender. {A regular blender works just fine as well.}
- Stir in half & half and serve hot.
Nutrition
Calories: 394kcalCarbohydrates: 21gProtein: 7gFat: 31gSaturated Fat: 5gCholesterol: 10mgSodium: 726mgPotassium: 342mgFiber: 1gSugar: 11gVitamin A: 1050IUVitamin C: 5.9mgCalcium: 160mgIron: 0.9mg
Rate This RecipePlease consider Leaving a 5-Star Review!
Loooooove this tomato basil soup! It helps that the jar of pesto we bought was exactly 7oz.
I just made it! I toasted some rosemary garlic bread to go with! Yummy! Thank you
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