A great Homemade Tomato Basil Soup is essential. If you need a quick weeknight meal, this is It! The depth of flavor and creamy texture make this soup stand out. And guess what? This entire soup is made in less than 30 minutes from beginning to end, with a single blender.
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Why You'll Love This Recipe
One day, I ordered tomato basil soup at a restaurant in Omaha, Nebraska, called Garden Cafe. It was the most flavorful tomato soup I had ever had. I think I told everyone about it for at least a month straight. I even went back to the establishment to buy it in bulk, take it home, and have it for another week.
That's some damn good soup right there!
This is the feeling that this recipe will leave with you, your family, and your friends.
Ingredients
Vegetables: The vegetables that you'll need are yellow onion, celery, carrots, sun-dried tomatoes, and San Marzano tomatoes.
Herbs and Spices: Grab some Sugar, minced garlic, dried basil, chopped fresh basil for garnish, kosher salt, and black pepper.
Liquids: Soup isn't very soupy without some extra liquid. You'll need some chicken stock and heavy cream.
Extras: Lastly, use some freshly grated parmesan cheese in the soup. I like adding it to the soup at the end and giving it a few good pulses to combine. I'll tell you, though, this does add a texture to it, so if you prefer to leave it out and add it to the individual servings, that's fine as well. By doing so, the soup will have a creamier texture.
See the recipe card below for full information on ingredients and quantities.
Step-by-Step Instructions
Roughly chop the veggies so they aren't so large, put them in the blender, and press the soup button twice. Press start and let it do its thing. Once it's complete, pour in the cream and parmesan, press the pulse option, and start. All done! Serve hot with grilled cheese, cheese frenchee, oyster crackers, or whatever else you'd like.
Expert Tips
- This recipe is made using a cooking blender, which I highly recommend. However, you could use a food processor to create the soup, add this to a pot on the stovetop, and then bring it to a boil. Once it reaches boiling, reduce the heat to low and slowly stir in the heavy cream.
Recipe FAQs
Tomato basil soup is a thicker, creamier, more flavorful version of a basic tomato soup. Both are incredible paired with a grilled cheese sandwich or a cheese frenchee.
There is no reason to drain the canned San Marzano tomatoes when making a tomato basil soup.
It's very unlucky that you'll overcook tomato soup, especially if you're making it in a cooking blender.
To make a thick tomato soup, use fresh vegetables and canned tomatoes; at the end, add some heavy cream. This will produce a silky smooth tomato soup that's full of fresh flavors.
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📖 Recipe
Tomato Basil Soup Recipe
Ingredients
- 1 Yellow Onion, diced
- 1 Celery Stalk, sliced
- 1 Large Carrot, sliced
- 28 Oz San Marzano Tomatoes, canned
- 1 Tbsp. Minced Garlic
- 2 Tbsp. Dried Basil
- 1 Tbsp. Sugar
- 3 Sun-dried tomatoes
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- 1 Tbsp. Tomato Paste
- 2 Cups Chicken Stock
- 1 Cup Heavy Cream
- 8 Oz Parmesan Cheese, freshly grated
Instructions
- In a Cooking Blender add the veggies, herbs, spices, San Marzano Tomatoes, and Chicken Broth.
- Press the Soup button twice or corresponding setting if you aren't using the Ace Nova Blender. Then press start.
- Once the blender is complete add the cream and freshly grated parmesan(optional) and press the pulse button once, then start.
- Serve hot with fresh basil, parmesan cheese, oyster crackers, grilled cheese sandwiches, cheese frenchees, or whatever you like.
Video
Notes
- This recipe is made using a cooking blender, which I highly recommend. However, you could use a food processor to create the soup, add this to a pot on the stovetop, and then bring it to a boil. Once it reaches boiling, reduce the heat to low and slowly stir in the heavy cream.
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