This homemade creamy tomato basil soup is so quick and easy to make! It uses vegetables like sweet onion, celery, carrots and garlic to balance the flavor and make it hearty. A bit of cream makes it so smooth and delicious. It will warm you down to your bones.
This recipe was originally posted on August 16, 2017.
Homemade tomato soup is a household staple. This easy and creamy tomato basil soup recipe is seriously the best! That classic, iconic, childhood favorite that you always paired with a grilled cheese.
If you've ever tried Nordstrom tomato basil soup, which is my favorite, I really tried to get this recipe to taste similar to their recipe.
That's why there's so many vegetables (celery, carrots, onion and garlic) because theirs has some texture to it.
My secret ingredient for this tomato basil soup is actually using all those vegetables. Did you know carrots make soup sweeter? Since tomato soup is so very acidic, the carrots help to neutralize it.
How To Make Tomato Soup Less Acidic
If you've ever made tomato soup at home you know it can be tricky to get the acid from the tomatoes balanced. Vegetables and the right amount of salt really help to get you that perfect flavor.
If you've ever had tomato soup at a restaurant and then made it at home and wondered how they got it so perfect, there are a few tricks you can do.
First and foremost, using the right kind of tomatoes is important. Because some tomatoes definitely taste more acidic. Make sure to use san marzano style tomatoes.
Celery and carrots add some earthiness that the tomatoes really need to help keep the soup mild. These vegetables neutralize the acidity in the tomatoes when you simmer them together.
It balances everything out.
Another way we will be neutralizing the acidity in the soup is adding salt. The recipe calls for two teaspoons, keep in mind this is a large batch of soup.
And the last way is adding cream. Cream really tames all that acidic tang to make it luscious.
This creamy tomato basil soup delivers all the good taste, it's so good.
Another way I started making this soup even better is by adding a parmigiano reggiano cheese rind to it while it simmer. This also helps to neutralize the acidic tomato taste.
How To Make Tomato Basil Soup
This recipe could not be any simpler.
It's a few quick steps to having your own pot of homemade tomato basil soup.
First you will need to saute the vegetables. Chop up the carrots, celery, onion and mince the garlic.
Add everything to a soup pot with olive oil and butter and cook until the vegetables start to soften.
Next you will add in the cans of crushed tomato, chicken broth, salt and fresh chopped basil. Simmer this on low, with the lid on, for about an hour.
To blend the soup, you will need an immersion blender. Carefully use it to create your preferred consistency. I like my tomato soup chunkier so I don't blend it completely.
After it's blended add in the heavy cream and stir to combine it. At this step you can add in more salt if it needs it, or maybe more cream if you prefer it to be very creamy.
Add fresh cracked black pepper and serve.
Can you Freeze Tomato Basil Soup?
On the nights where you may have forgotten to get dinner, or buy something for dinner, it's the perfect solution when you remember you froze a bunch of tomato soup!
I've found, from personal experience, that soups without noodles freeze the best. Reheating a soup with noodles just makes them overcooked and mushy.
I once tried to freeze this homemade chicken noodle soup, and I regretted it. The next time, I boiled my noodles separately for dinner then I only froze the broth/vegetables. When I reheated it I boiled up some new noodles to serve it with and that worked perfect!
I use the ziploc freezer gallon bags to freeze my soup. Because they are quick, easy and readily available. But I do like being able to stay them up in the freezer.
Fill them up and then lay them flat in your freezer, you can stack a few bags on top of each other.
When you are ready to use them just run it under a bit of warm water for a minute then empty the contents into a soup pot and heat up! So easy.
Just like this freezer friendly chicken tortilla soup, it reheats like a dream!
It would be really nice, after reheating the soup, if you added a bit more fresh basil and cracked black pepper.
Soup Recipes To Try
- Creamy Chicken Gnocchi Soup - chicken, gnocchi, vegetables and a creamy broth
- Homemade Chicken Noodle Soup - perfect for when you are feeling nostalgic
- Loaded Baked Potato Chowder - hearty and super comforting, it tastes just like a baked potato with all the works
- Lasagna Tortellini Soup - For all those lasagna lovers out there
- Chicken and Sausage Gumbo - served with rice
- Creamy Tomato Red Pepper Tortellini Soup - A quick and easy tomato soup recipe
- Tender Pot Roast French Onion Soup - french onion soup, with tender pot roast chunks in a savory broth with cheese melted on top
- Olive Garden Zuppa Toscana Copycat Soup - It's been reviewed as even better than the restaurant favorite
- 2 tbsp olive oil
- 2 tbsp butter
- 1 large sweet yellow onion, chopped
- 4 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 5 cloves garlic, minced
- 2 tsp salt
- ½ tsp pepper
- 16 oz chicken broth
- 2 28 oz cans organic crushed tomatoes
- 1 c heavy cream
- 7 large fresh basil leaves, chopped
- Heat a large pot over medium/low heat
- Add the olive oil, butter, onions, carrots, celery and pinch of salt
- Saute for 5 minutes then add the minced garlic and saute another 3 minutes
- To this add the crushed tomatoes, broth, fresh chopped basil, salt and pepper
- Simmer on low, covered, for 1 hour
- Use an immersion blender to smooth out the soup and get rid of the big chunks, it shouldn't be completely smooth but have a rough consistency
- Stir in the heavy cream
- Serve with a grilled cheese!
This recipe originally called for ½ tsp celery salt, which I have omitted now, you can still add it but upon further testing decided it didn't make enough difference from regular salt.
Blending hot liquids can be dangerous, it needs to be able to properly vent letting steam escape if you use a blender.
Try adding a parmigiano reggiano rind while the soup simmers, makes for a delicious flavor!
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 991mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.