Every good Southerner loves a tomato. And I am like any good Southerner. I like them fresh from the vine, green and fried, sliced on sandwich with mayo… Just about any ol’way I can get them.
And in the winter, when they are out of season, that means tomato soup. But not just any tomato soup. I’m talking about a creamy tomato basil soup that has stewed and simmered on my stove top. No warmed over tomato juice for me. No, thank you. It just wouldn’t do.
This is a delicate blend of the tomato’s bright acidic bite married to the smooth heaviness of rich cream with just the right amount of earthy, green basil. This is a dance between the best two seasons have to offer. This is winter’s soup and the fruit of summer. And it’s all you really need on a cold, cold day.
Well, and grilled cheese. You’re probably going to need a really good grilled cheese too.
Easy Creamy Tomato Basil Soup
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1 stick butter
1/3 C diced onions
1/3 C diced celery
1/3 C carrots diced (I dice matchstick carrots for a convenient fine dice!)
1 tsp minced garlic
32 oz chicken broth
1 30oz can tomato sauce
1 30oz can tomato pureee
1 qt. half & half
1 TBSP chopped Oregano
1/3 C chopped basil
In a large stock pot, melt butter and add the diced onions, carrots, celery, and garlic. This is the base of any good soup, so I never pay too close attention to the 1/3 C measurements of the onion, carrots, and celery here. The more the better! On medium heat, cook until the onions become translucent.
Add the broth. Cook for 8-10 minutes so that all of the flavors have a chance to meld together. Then, add the tomato sauce and tomato puree and cook for 5 minutes.
If you were super industrious, you could make your own chicken stock and cook down your own tomatoes for this soup. But this is an easy recipe, one that I often use when I am pressed for time and everyone is wanting a hot supper quick! Even so, I have been known to chop up any tomatoes we might have in the fridge and throw them in the pot at this stage!
Turn down the heat to low and slowly add the cream, stirring as you go.
You could continue to stir until all the cream is mixed in and skip this next step if you like. But I like my tomato soup creamy, so I use a handheld emersion blender to blend the soup right in the pot! This makes quick work of our diced veggies without the inconvenience (and danger!) of pouring hot liquid from the pot into food processor or blender and back.
Add salt, pepper (to taste), oregano and chopped basil. Let soup simmer for another 8-10 minutes, and it’s ready to serve! For a traditional meal, we top with parmesan cheese, chives and sometimes bacon (yes, bacon… because BLT, right?!). For a fun pizza night twist, try topping with pepperoni and mozzarella cheese!
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- 1 stick butter
- 1/3 C diced onions
- 1/3 C diced celery
- 1/3 C carrots diced (I dice matchstick carrots for a convenient fine dice!)
- 1 tsp minced garlic
- 32 oz chicken broth
- 1 30oz can tomato sauce
- 1 30oz can tomato pureee
- 1 qt. half & half
- 1 TBSP chopped Oregano
- 1/3 C chopped basil
- In a large stock pot, melt butter and add the diced onions, carrots, celery, and garlic. On medium heat, cook until the onions become translucent.
- Add broth. Cook for 8-10 minutes. Then, add the tomato sauce and tomato puree and cook for 5 minutes.
- Turn down the heat to low and slowly add the cream, stirring as you go. Stir until well blended.
- Use blender to blend soup smooth.
- Add salt, pepper (to taste), oregano and chopped basil. Let soup simmer for another 8-10 minutes.
- Parmesan cheese
- Bacon pieces
- Shredded mozzarella
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