It’s here! Soup weather is upon us! Homemade tomato basil soup is like a warm hug. This creamy dish is perfect to eat alone or with some of my homemade bread. And let’s talk about basil. Fresh basil smells so divine. After making this soup, my hands smelled like peppery, minty goodness for hours. No complaints here! Tomato basil soup is tricky because it COULD feel like you are drinking spaghetti sauce OR you could end up with what tastes like a warm hug. Trust me, this creamy dish will be one you go back to… and with a grilled cheese it is even better!
I have included the mostly homemade recipe perfect for days when you are pressed for time. I always double it to make sure there are leftovers for a quick lunch! This soup freezes great!
INGREDIENTS
(1) 28 oz can crushed tomatoes
(1) 28 oz can diced tomatoes (or double crushed tomatoes in place of diced if you want a smoother consistency)
2 tbsp crushed garlic
1 medium yellow onion finely diced (can also use onion flakes in a pinch)
1 cup heavy cream
2 cups chicken broth
3 tbsp white sugar (cuts acidity in tomatoes, can do a little more or less)
1/3 cup unsalted butter
1/2 tsp crushed red pepper
1 tbsp oregano
15-20 fresh basil leaves, finely chopped (or 2-3 tbsp dried basil)
Salt and pepper to taste
Total Servings: About 8 servings (unless your bowl looks like mine… then 5-6!)
STEPS
– Start by adding butter, minced or crushed garlic and finely chopped yellow onion in a large pot or dutch oven. Cook on low-medium heat until onions are clear. Then combine crushed/ diced tomatoes and broth. Bring to a boil for about 10 minutes, continue stirring.
– Reduce heat and add sugar stirring until completely dissolved.
– Slowly pour the heavy cream while stirring.
– Toss in the finely chopped basil, oregano, red pepper, salt + pepper. (I LOVE the way this smells)
– Let it simmer for a few minutes, and you are ready to serve. (When it is refrigerated overnight, it’s even better.)
TIPS
You can substitute fresh basil for dried, but the impact will not be as strong.
Don’t like chunky texture? Sub double the crushed tomatoes for the diced tomatoes.
Double the recipe, and freeze it in single portion containers for a quick treat!
In my house growing up, “soup weather” started in October and went through March. In Texas it’s warm/hot/humid/sticky all but two weeks out of the year, but we could certainly pretend to have a real winter! As soon as the pretending would start, the soup pot would come out and this bad boy would make an appearance almost weekly. It is that good!
Eat up!! – Jordan