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Close-up of a white bowl filled with vibrant Creamy Tomato Basil Soup, garnished with cream swirl, basil leaves, and a crouton.

Creamy Tomato Basil Soup

I remember the first time I made Creamy Tomato Basil Soup for my family on a chilly autumn evening. I used tomatoes from the summer garden and fresh basil. The aroma filled our home, and as we ate, laughter and stories flowed with the rich flavors. This soup became a family favorite, showing that good food creates cherished moments.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 473
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Ingredients
  • 4 medium ripe tomatoes peeled, seeded and diced
  • 4 cups tomato juice
  • 14 leaves fresh basil
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • to taste salt and pepper

Equipment

  • Stockpot
  • Immersion blender

Method
 

  1. Place tomatoes and juice in a stockpot over medium heat. Bring the mixture to a simmer. Cook until the tomatoes soften, about 30 minutes.
  2. Remove the pot from the heat. Add the basil leaves to the pot.
  3. Use an immersion blender to purée the soup until it is smooth.
  4. Stir in the heavy cream and butter. Cook and stir over medium heat until the butter melts, about 5 minutes. Do not let the soup boil. Season with salt and pepper.
  5. Serve the soup hot.

Nutrition

Calories: 473kcalCarbohydrates: 17gProtein: 4gFat: 45g

Notes

This recipe is gluten-free. It makes a comforting meal for busy families looking for simple, wholesome dinner solutions.

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