This recipe for my Creamy Tomato Basil Soup is made from scratch with fresh ripe tomatoes. It tastes so good and freezes well! You can always have it on hand and will never need to buy canned soup again!
Canned soups may be convenient, however, they often lack many vital aspects… for example; flavor and proper nutrition.
While tomato soup is widely considered a comfort food staple, I find it more comforting to know what ingredients are fueling my body. 💪
I also find it incredibly satisfying to cook from scratch and to make recipes with fresh, whole ingredients. It can be quite rewarding and brings me lots of joy. 😄
It’s important to start with fresh ingredients to achieve the best taste and to ensure the most nutrition is received from your ingredients.
• Olive Oil – used to saute the onions, carrots, and garlic.
• Onion🧅 – used for flavor. Saute with the carrots. Should be cooked to translucent before adding the garlic to keep the garlic from burning.
• Carrots🥕 – adds sweetness and unique flavor. Also improves the texture of the soup.
• Garlic🧄 – used for flavor.
• Fresh Ripe Tomatoes🍅 – what is tomato soup without tomatoes?
• Sugar – balances the acidity of the tomatoes.
• Tomato Paste🍅 – helps to add a more intense tomato flavor.
• Fresh Basil – used for flavor.
• Chicken Broth🐔 – more flavorful than plain water. Substitute vegetable broth for a vegetarian-friendly recipe.
• Black Pepper – for flavor.
• Heavy Cream – adds a rich and creamy flavor to otherwise boring tomato soup.
Heat the olive oil in a large pot. I like to use my Dutch oven.
Saute the chopped onion and carrots until veggies are tender. Onions should be translucent. Then, add the garlic and cook until fragrant (just 1-2 minutes).
Add the chopped fresh tomatoes, sugar, tomato paste, fresh basil, chicken broth, and black pepper.
Stir to combine. Bring the mixture to a boil and then reduce the heat to a simmer. Simmer for about 30 minutes.
Use an immersion blender or pour the mixture into a high-powered blender to puree until smooth. *Use caution as soup may be hot, or cool slightly before blending to prevent burns*
Return soup to the original pot (if transferring to a blender) and slowly stir in the heavy cream. Rewarm soup over low heat if needed. Enjoy!
This soup freezes well. Make extra and freeze the leftovers.
Why I don’t strain my tomato soup:
If you didn’t already notice, I haven’t included any steps in the instructions on straining the soup after pureeing. This is because I just don’t do it. 🤷♀️
I find it unnecessary and also time-consuming to strain the soup through a fine-mesh strainer. In my opinion, the tomato skin is barely noticeable after pureeing the soup to a super smooth consistency.
Also, leaving in the skin and bits of pulp will keep the added fiber and other nutrients in the soup.
Read about the health benefits of tomatoes here.
Creamy Tomato Basil Soup
- 3 tbsp Olive Oil
- 1 medium Red Onion diced
- 2 medium Carrots chopped
- 3 cloves Garlic minced
- 4 lb Fresh Tomatoes chopped
- 1 ½ tsp Sugar
- 1 tbsp Tomato Paste
- ¼ cup Fresh Basil chopped
- 3 cups Chicken Broth
- 1 tsp Black Pepper freshly ground
- ¾ cup Heavy Cream
- In a large heavy bottom pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and chopped carrots. Cook for about 8-10 minutes until veggies are tender. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the chopped tomatoes, sugar, tomato paste, fresh basil, chicken broth, and black pepper. Stir to mix ingredients well.Bring to a boil, then reduce heat and simmer for 30-40 minutes until the tomatoes are tender.
- Next, ladle the soup into a high powered blender and process until smooth. (You could instead use an immersion blender.) Pour the soup back into the saucepot and add the heavy cream. Stir well to combine, and re-warm over low heat. Taste and add salt/pepper to your own preference if desired.
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