Creamy Tomato Basil Soup
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I love this creamy tomato basil soup. For this recipe, I roasted several fresh tomatoes in some olive oil with fresh herbs. Then, they’ll simmer and come together in some broth with some tomato paste, sauce and a few seasonings. Add in the heavy cream to send it over the top. This soup is so silky and delicious, you’ll be making it all soup season long.
I love soup season. There is nothing better than a giant bowl of soup when it’s chilly outside. This soup is just simple. There’s not much to it. Plus, I love eating a grilled cheese with it.
Questions You Might Have:
Can I make this ahead?
Of course. This creamy tomato basil soup keeps in the fridge very well. All you have to do is heat it up over the stove.
Can I freeze this soup?
Yes. This soup keeps so well in the refrigerator and the freezer. This will store well in the freezer for up to 6 months.
Can I use canned tomatoes?
You can. I would use two to three cans. The flavor may not be quite the same, but close.
Any substitutions for the heavy cream?
You could use milk or half and half. You may just need to sweeten it a little more.
Why do I need baking soda for tomato soup?
When cooking something that’s loaded with tomatoes, you’ll want to add in the baking soda. Soda is a basic, so it’ll help neutralize the acidity of all the tomatoes in the soup and really help you taste all the great flavors.
Equipment You’ll Need
As far as equipment goes, you’ll need a large pot or Dutch oven. I used my 5.5 quart Le Creuset pot. I love it so much and use it for everything. You’ll also need an immersion blender. If you don’t have one, I guess you could divide it up and blend in a traditional blender or food processor. An immersion is just very simple.
Ingredients You’ll Need
Tomatoes:
You’ll need several Roma tomatoes and large slicing tomatoes.
Pesto:
You’ll need a tablespoon of pesto sauce. This makes the basil flavor stronger.
Tomato Paste and Sauce:
You’ll need a can of tomato pasta and a can of tomato sauce. These both will help thicken up the soup and enhance the tomato flavor.
White Wine:
White wine will help add flavor to the soup by deglazing the herb and tomato remnants that are stuck on the bottom of the pan.
Chicken Broth:
You’ll need about four cups of chicken broth.
Heavy Whipping Cream:
I used two cups of heavy whipping cream. This adds the perfect amount of creaminess and flavor to the soup.
Baking Soda:
Like I said earlier, baking soda is a basic, so it’ll help neutralize the acidity of all the tomatoes in the soup and really help you taste all the great flavors. It makes a huge difference, and the flavors really pop once you add it in the soup.
Herbs and Seasonings:
I used some fresh Italian herbs in the beginning of the recipe. Then at the end, I added salt, pepper, and sugar.
How to Make This Creamy Tomato Basil Soup
step one:
Add fresh, whole tomatoes, herbs and olive oil to a large pot. Roast on low for 15 to 20 minutes. Tomatoes should be browned and wilted.
step two:
Add in some white wine to the pot. Deglaze and scrape the bottom of the pot to get all the residue off the bottom. Add in your broth, pesto, and cans of tomato paste and sauce. Bring to a boil then reduce heat to low. Simmer for about 10 minutes.
step three:
Once soup has simmered, use an immersion blender to puree the soup. Add in your heavy cream, salt, pepper, sugar and baking soda. Stir well. Serve with crackers or a grilled cheese. Enjoy!
Creamy Tomato Basil Soup
Equipment
- Large Pot
- Immersion Blender
- Large Spoon
- Measuring Cups
Ingredients
- 2 tbsp Olive Oil
- 2-3 Tomato Tomatoes
- 2-3 Large Slicing Tomatoes
- 1-2 Fresh Basil
- 1-2 Fresh Rosemary
- 1-2 Fresh Thyme
- 1-2 Fresh Oregano
- 2 tbsp White Wine
- 4 cups Chicken Broth
- 1 tbsp Pesto
- 1 6 oz Can of Tomato Paste
- 1 15 oz Can of Tomato Sauce
- 2 cups Heavy Whipping Cream
- 1 tbsp Sugar
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Baking Soda
Instructions
- Add fresh, whole tomatoes, herbs and olive oil to a large pot. Roast on low for 15 to 20 minutes. Tomatoes should be browned and wilted.
- Add in some white wine to the pot. Deglaze and scrape the bottom of the pot to get all the residue off the bottom. Add in your broth, pesto, and cans of tomato paste and sauce. Bring to a boil then reduce heat to low. Simmer for about 10 minutes.
- Once soup has simmered, use an immersion blender to puree the soup. Add in your heavy cream, salt, pepper, sugar and baking soda. Stir well. Serve with crackers or a grilled cheese. Enjoy!
Before you go…
Please let me know if you make this creamy tomato basil soup. I love this soup. Let me know what you thought here or in the comments below. Happy cooking!
