Learn how to make this delicious homemade tomato soup recipe using canned tomatoes, basil, and cream!
Jump to RecipeIs there anything better than coming inside when it’s chilly out and having a big bowl hot tomato soup and a grilled cheese sandwich?
I don’t know why that combination is so magical, but for some reason, it’s like pouring happiness right into your soul.
Friends, let me tell you, this tomato soup is gooooooood! It’s creamy and tomatoe-y and makes my mouth water simply thinking about it, haha.
And adding a sourdough grilled cheese to dip in it? Forget about it!
Or if you want to make this soup heartier, it is divine with cheese tortellini in it! Just let some refrigerated tortellini simmer in the soup for a few minutes before you’re ready to serve it.
You may also be interested in this healthier chicken and dumplings soup recipe.
Can you make this tomato soup recipe in a slow cooker/ crockpot?
I’ve only ever made this soup on the stovetop, but I believe it would work in a crockpot if you just don’t add in the cream until the very end. I’ll try it out in the slow cooker the next time I make it and let you know my results.
Ok, let’s get making!
Jump to RecipeCreamy Tomato Soup Recipe
First, dice a large carrot (or about a heaping cup of baby carrots is fine, too) and an onion.
Then, saute the carrots and onion in ¼ cup of butter and 1 tablespoon of olive oil until the onions are soft. Add in 3 cloves of minced garlic and cook for another minute.
Stir in 1 ½ teaspoons of dried basil, and ¼ cup of flour. Cook while stirring, for another minute.
Stir in 6 cups of chicken broth and let everything simmer until the carrots are tender
Add in 1 large (28 oz) can stewed tomatoes, ½ can of tomato paste, 1 ½ teaspoons of salt, 1/8 teaspoon of pepper, and 1 teaspoon of sugar.
Use an immersion blender to blend everything together until it’s fairly smooth.
If you don’t have an immersion blender, you can pour the soup into a regular blender or food processor to blend it and then return it to the soup pot. You’ll need to do it in batches, so it may be best to move the blended soup into a new pot as you go.
That being said, I love my immersion blender— it’s one of my favorite kitchen tools. If you’re on the fence about getting one, I’d recommend it.
*If you want to add tortellini, add it now and let it simmer for however long the package says.
Turn off the heat and stir in 2 cups of heavy cream.
And get yourself a big bowl and enjoy your super delicious homemade tomato soup!
What’s your favorite way to eat tomato soup? With a grilled cheese? Crackers? Tortellini? Just straight up creamy soupy goodness? Let me know in the comments!
Creamy Tomato Basil Soup (Making With Megan)
Equipment
- immersion blender
Ingredients
- 1 large carrot, peeled and diced a heaping cup of chopped baby carrots would also work
- 1 onion, diced
- 1/4 cup unsalted butter
- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 tsp dried basil
- 1/4 cup all-purpose flour
- 1 can (28 oz) stewed tomatoes
- 1/2 can tomato paste
- 6 cups chicken broth
- 1 tsp sugar
- 1 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups heavy cream
Instructions
- Cook the diced carrot and onion in the butter and oil in a large soup pan over medium heat until the onions are soft.
- Stir in the garlic and cook for another minute.
- Add the basil and flour and cook for one or two more minutes.
- Stir in the chicken broth and simmer until the carrots are tender.
- Add in the tomatoes, tomato paste, sugar, salt, and pepper.
- Use an immersion blender to blend everything together until it's mostly smooth.
- Remove the soup from the heat and stir in the heavy cream.
