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Tomato Basil Soup

Rated as 4.83 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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55 m servings 272
Original recipe yields 8 servings


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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.


  • Cook's Note:
  • The basil/oregano ratio is always 2:1. Additionally, the blending step can be a little messy with the hot soup.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 272 calories; 25.4 10.5 3 84 752 Full nutrition

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Read all reviews 156
  1. 210 Ratings

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    Rated as 1 out of 5 Stars
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

It was OK. I found the texture and flavor to be too creamy for my taste.

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Least positive

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 ...

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 ...

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 ...

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...

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...

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...

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 s...