A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Sara

Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.

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  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.

  • Heat soup over medium-high heat until hot, about 5 minutes more.

Cook's Note:

The basil/oregano ratio is always 2:1. Additionally, the blending step can be a little messy with the hot soup.

Nutrition Facts

270 calories; protein 3g 6% DV; carbohydrates 10.1g 3% DV; fat 25.4g 39% DV; cholesterol 84mg 28% DV; sodium 747.3mg 30% DV. Full Nutrition

Reviews (185)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/29/2012
This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enough to give it a creamy mouth feel without adding too much fat. When I make this, I pair it with Italian Grilled Cheese sandwiches. Read More
(64)

Most helpful critical review

Rating: 1 stars
12/15/2016
Baby carrots are AWFUL in tomato soup. I made this exactly as the instructions say and the carrots just made it awful I had to pour it out and try a new recipe Read More
(3)
248 Ratings
  • 5 star values: 218
  • 4 star values: 23
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/29/2012
This is one of my favorite soups to make for "comfort food" meals. I do increase the basil quite a bit (I throw in a HUGE bunch) and I usually do not use the full amount of milk. I add just enough to give it a creamy mouth feel without adding too much fat. When I make this, I pair it with Italian Grilled Cheese sandwiches. Read More
(63)
Rating: 5 stars
01/20/2013
Wow! This recipe is delicious. The consistency is just right, cafe style. I used 5 cloves of garlic, a lot more basil (nearly half a cup), and only a cup of heavy cream. Turned out fantastic. Thank you, Sara, for this great recipe. We loved it and will certainly be making it again and again. Great with garlicky grilled cheese! Read More
(49)
Rating: 5 stars
10/07/2013
Canning!! Why didn't I think of that???? Midwife Jen, I think, suggested that and take her advice and mine. Double, triple or quadruple the recipe and can it. You'll love it on those cold rainy evenings, like tonight. I paired it up with an upscale grilled cheese. Now I'm fat, dumb and happy! Excellent soup and I'm just not a soup lover so these five stars are definitely worthy of this one! Thanks for a great recipe Sara! Read More
(30)
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Rating: 5 stars
10/31/2013
This was amazing using all ingredients exactly as listed. I've made good homemade tomato soup before with other recipes, but this will be my new "go-to" with no need to try others. The flavor and creaminess are simply unsurpassed. By the way, for easiest prep, I did all of Step 1 in the morning and refrigerated. In the evening, I started with Step 2 and dinner was on the table (along with grilled cheese sandwiches) in about 15 minutes. At this point, I was dealing with cold soup, so blending was not nerve-wracking. I'll be making this often! Read More
(22)
Rating: 5 stars
01/06/2013
Really nice soup. I sauted the veggies in stock and used non fat milk instead of cream to lighten the calories. It is still very delicious and tomatoe-y. I did add more basil. I liked rthis had ther veggies in it as well as the tomato sauce. Very easy and also tasted good cold Read More
(20)
Rating: 4 stars
11/08/2014
Very good soup but there is an easier way. Hot tomato based liquids in a blender = stained lids and possible explosions. In the future I will puree all the veggies with the chicken broth and all the basil oregano in the blender. Place in the pan to warm/soften then add remaining ingredients. Same results, less work! Otherwise good recipe. Def needs more basil and maybe a bit less carrot. Read More
(16)
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Rating: 5 stars
02/09/2014
Loved this recipe! I kicked up the basil and garlic for added flavor and added another small can of tomato sauce. Using a stick immersion blender made the process much easier and surely less messy. Served with grilled gouda on sourdough. Perfect comfort meal on a rainy night. Thanks for sharing, Sara! Read More
(16)
Rating: 5 stars
02/13/2014
This was great! Best tomato soup recipe I've ever made. I halved the butter and used canned unsweetened coconut milk in place of the cream to reduce the fat and it turned out great! Very creamy and rich. Delicious! Will be a regular at our house. Read More
(12)
Rating: 5 stars
01/29/2014
I have gone 5 years on AR without leaving a review. With a family of five you just don't hit the nail on the head very often really if ever when it comes to dinner. This soup ROCKS! Everyone sucked it down. Made it just as directed my son walked by and wrinkled his nose asking "what's with all the vegetables?" I assured him he would never know they were there. He had seconds! Thank you Read More
(9)
Rating: 1 stars
12/15/2016
Baby carrots are AWFUL in tomato soup. I made this exactly as the instructions say and the carrots just made it awful I had to pour it out and try a new recipe Read More
(3)