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This creamy tomato basil soup is made with San Marzano tomatoes, fresh basil, bell pepper, onion, shallot, garlic, and chicken stock. Paired with a golden, melty cheddar grilled cheese, it’s the ultimate cozy meal for lunch or dinner.
I absolutely love this recipe because it’s rich, smooth, and very creamy. Unlike your typical canned alternative, it has a hearty thickness that lets you know it’s made with real ingredients.
If you’re looking for an even faster tomato basil soup, skip the extra veggies and make this recipe with canned tomatoes, butter, cream, garlic, fresh basil, and broth to thin to your desired texture. You’ll be amazed at how simple and good it really is.
Table of Contents
Ingredient Notes and Substitutions
- Canned tomatoes: my secret ingredient is canned San Marzano tomatoes. They’re rich and flavorful and make for an easy recipe. Look for San Marzano style or certified San Marzano tomatoes. I’ve also used a jar of tomato sauce such as Rao’s. You can also use fresh Roma or plum tomatoes and roast them in the oven as well, instead of using canned tomatoes (about 4 lbs, cut in half).
- Butter and heavy cream: butter and cream make this recipe rich and delicious. You can simply omit for a more basic tomato soup or use cashew cream for a dairy-free alternative.
- Veggies and aromatics: I like to use a blend of garlic, pepper, shallot, and onion for added flavor. I recommend adding all for depth of flavor. You can pick and choose, or also add a carrot.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Be sure to tenderize the veggies for easy blending and smooth texture. An immersion blender works great; however, a standard blender can be used in batches.
- You can alternatively roast your veggies (garlic, onion, shallot, pepper), quartered, in the oven for 45 minutes at 400°F with salt and olive oil, as opposed to pre-cooking them in a pan. This is a great option if roasting fresh tomatoes as well. Use the same temp and timing, and place them all on a single baking sheet.
- Always add the basil last, just before blending, to preserve the fresh, punchy basil flavor. Cooking the basil tends to dull the flavor.
Popular Soups and Sides
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Creamy Tomato Basil Soup
This creamy tomato basil soup is made with San Marzano tomatoes, onions, shallot, pepper, fresh basil, and heavy cream.
Ingredients
- 2 28 ounce cans San Marzano tomatoes (with juices)
- 1 cup chicken broth
- 2/3 cup heavy cream, plus more for serving
- 1 yellow onion, thinly sliced
- 1 shallot, thinly sliced
- 1 bell pepper, chopped
- 4 garlic cloves, crushed
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 3 fresh thyme, stems removed
- Small bunch fresh basil
- Pinch of crushed red pepper flakes
Instructions
- In a large Dutch oven, heat butter and olive oil over medium heat. Add onion, shallot, bell pepper, garlic, thyme, and red pepper flakes. Season with salt and cook until very tender and lightly golden, about 10 minutes.
- In a small bowl, stir the Better Than Bouillon Roasted Chicken Base into hot water until dissolved. Add the bouillon mixture and canned tomatoes to the pot. Cover and simmer for 45 minutes.
- Stir in fresh basil and heavy cream. Use an immersion blender to blend until smooth and creamy.
- While the soup simmers, heat a large skillet over medium heat. Butter the sourdough bread and assemble with cheddar cheese. Cook until the bread is golden and crisp and the cheese has melted, about 3–4 minutes per side.
- Ladle soup into bowls and drizzle with olive oil and a splash of cream. Garnish with fresh basil. Serve with sliced grilled cheese on the side.
Notes
Be sure to tenderize the veggies for easy blending and smooth texture. An immersion blender works great; however, a standard blender can be used in batches.
You can alternatively roast your veggies (garlic, onion, shallot, pepper), quartered, in the oven for 45 minutes at 400°F with salt and olive oil, as opposed to pre-cooking them in a pan. This is a great option if roasting fresh tomatoes as well. Use the same temp and timing, and place them all on a single baking sheet.
Canned San Marzano tomatoes are rich and flavorful and make for an easy recipe. Look for San Marzano style or certified San Marzano tomatoes. I’ve also used a jar of tomato sauce such as Rao’s. You can also use fresh Roma or plum tomatoes and roast them in the oven as well, instead of using canned tomatoes (about 4 lbs, cut in half).
Nutrition
Serving: 1bowlCalories: 217kcalCarbohydrates: 5gProtein: 1gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 50mgSodium: 11mgPotassium: 121mgFiber: 1gSugar: 3gVitamin A: 1267IUVitamin C: 29mgCalcium: 33mgIron: 0.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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