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White bowl containing creamy tomato basil soup.
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3 from 1 vote

Tomato Basil Soup

This Tomato Basil Soup is creamy and full of incredible flavor. Made with roasted tomatoes and fresh basil, this homemade soup is easy to make and is the perfect comfort food! A great choice for both lunch or dinner!
Prep Time15 mins
Cook Time1 hr 40 mins
Total Time1 hr 55 mins
Course: dinner, Lunch
Cuisine: American
Servings: 8 people
Calories: 250kcal
Author: Amanda Mason

Ingredients

  • 3 lbs fresh tomatoes, on the vine
  • ¼ cup + 2 Tablespoons olive oil, divided
  • 2 cups onions, chopped
  • 6 garlic cloves, minced
  • 2 Tablespoons butter, unsalted
  • 28 ounce can whole tomatoes
  • 4 cups fresh basil
  • 1 teaspoon fresh thyme
  • 4 cups chicken stock
  • ½ cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon ground pepper

Instructions

  • Preheat oven to 400°F. Line a large cookie sheet with aluminum foil or parchment paper.
  • Cut the tomatoes lengthwise and baste evenly with ¼ cup of olive oil. Sprinkle the tomatoes generously with salt and pepper.
  • Roast the tomatoes for 45 minutes in the oven. When done, remove the cookie sheet from oven.
  • In a large dutch oven, heat the remaining 2 Tablespoons of olive oil and 1 Tablespoon of butter over medium heat.
  • Add the chopped onions and garlic to the dutch oven and saute until the onions are translucent and start to brown, about 10 minutes.
  • Add the canned tomatoes with the juice, basil, thyme, roasted tomatoes, and chicken stock to the dutch oven.
  • Add in the salt and pepper and bring the soup to a simmer and cook for 40 minutes, uncovered.
  • Transfer the mixture to a blender in batches and puree until smooth.
  • Add the pureed soup mixture back to the dutch oven and add in the heavy cream and 1 Tablespoon of butter.
  • Set the heat to medium and bring to a low boil. Lower the heat to medium-low and simmer for 10 more minutes, stirring occasionally. Taste and add salt and pepper as needed.
  • Once done, ladle the soup into bowls and top with Parmesan cheese, fresh basil, or sour cream.

Notes

  • Storage Instructions: This easy tomato soup should be stored in a container with a tight fitting top in the refrigerator for 3-4 days.
  • Freezing and Thawing Instructions: Typically, I stay away from freezing soups that contain dairy, but this soup recipe is the exception. With only a small amount of heavy cream and a large amount of chicken and pureed tomato base, you can freeze this soup! Once the soup has completely cooled, ladle into a freezer safe container. Freeze for up to 3 months. To thaw, remove the container and let it slowly come back to a liquid state in the refrigerator. Reheat in the microwave or in a pan on the stovetop.
  • Blender Safety with Soups: Anytime you're making hot soup and it needs to be blended let it cool down a bit and then blend it in small batches. Ladle the hot liquid into the blender and don't fill it more than half way full. This technique will prevent splatters, overflowing, and burns.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 20g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 509mg | Potassium: 878mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3194IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 2mg