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Tomato Basil Soup

Rated as 4.8 out of 5 Stars

"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."
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Ingredients

55 m servings 272 cals
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. Heat soup over medium-high heat until hot, about 5 minutes more.

Footnotes

  • Cook's Note:
  • The basil/oregano ratio is always 2:1. Additionally, the blending step can be a little messy with the hot soup.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 272 calories; 25.4 g fat; 10.5 g carbohydrates; 3 g protein; 84 mg cholesterol; 752 mg sodium. Full nutrition

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Reviews

Read all reviews 130
  1. 168 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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 enou...

Most helpful critical review

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

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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 enou...

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. Th...

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 ...

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 ...

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 ...

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 me...

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...

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 crea...

The tomato sauce seems to be duplicated in the recipe - what is the correct amount of sauce? Betty