Tomato Basil Soup is a super easy recipe and taste just like your favorite bistro. This is creamy and perfect with a salad or grilled cheese sandwich!
My husband is the one who introduced Tomato Basil Soup to me. We were newly married and visiting his parents in Texas. His mother took us to this adorable little bistro and my husband ordered a grilled cheese sandwich and a bowl of Tomato Basil Soup.
Of course, I took a spoonful to try out and I ended up eating most of it. Have you ever done that to your spouse? Good thing he was a good sport about it. I was completely hooked from that point on.
What Do I Need To Make Tomato Soup?
There are only two tools you will need to make this soup:
- Heavy Bottom Pot: One that is coated in teflon works well. I like to use a ceramic coated cast iron pot. If you don’t already have one I highly suggest you invest in it. They cook really evenly and can be used for almost anything. I found mine at my local grocery story, but of course you can find any color on Amazon.
- Sturdy Spatula or Wooden Spoon. You’ll be stirring a lot in this recipe so you want to use something that will hold up. My all time favorite tool to use in the kitchen is called a spurtle. It scraps, flips, spreads and stirs really well.
- Quality ingredients. This recipe does call for canned petite diced tomatoes and tomato sauce. These are the star ingredients so make sure you use quality products. I’m not above using store brand products when I’m cooking in the kitchen. Certain times call for premium ingredients and this is one of those recipes. Purchase a top brand that you know your family will love.
How To Make Tomato Soup
You can certainly get some very scrumptious soup when you eat out at your favorite cafe or bistro. I promise you, though, that it’s incredibly easy to make in your own kitchen!
Pro tip: Prep your ingredients ahead of time.
- Preparing your ingredients ahead of time helps you execute the recipe with full success. And most importantly, prevents burning! When you move through the steps you don’t have to stop and chop or measure something.
- You’ll simply saute the minced onions in the olive oil and butter. You want the onions to cook until they are translucent, but not really browned. That causes a bitter taste.
- When you add in the minced garlic you don’t want to cook it for very long. It’s something else that can turn bitter if you cook it too long.
- Stir in the diced tomatoes and tomato sauce and you’ll want to cook it for a few minutes. This is when I like to season it with salt and pepper to bring out all the flavors.
- Adding in the chicken stock not only adds flavor, but evens out the acidity of the tomatoes. You’ll simmer it all together for about 20 minutes. As it simmers the liquid will reduce and create a delicious soup.
- You could stop hear and just have tomato soup. But let’s elevate it more by adding in fresh basil and heavy cream!
- Cut your fresh basil right before you need to add it. This is one thing that can’t be done beforehand. Basil tends to turn black on the edges once it’s cut. Toss it all in!
- Slowly stir in the heavy cream and heat it through. You don’t want to the soup to come to a boil at this point because the cream will start to separate.
- Lastly, you need to taste it for seasoning. You may prefer more salt and pepper.
Here are some of my other favorite recipe I’d love for you to try!
Tomato Basil Soup Recipe
Tomato Basil Soup
- 2 TBSP Extra Virgin Olive Oil
- 2 TBSP Butter
- 1/2 Medium Yellow Onion, Finely Minced
- 2 Whole Garlic Cloves, Minced
- 28 oz Petite Diced Tomatoes, Drained
- 8 oz Tomato Sauce
- 3 Cups Chicken Stock
- 1 Cup Basil Leaves, Packed
- 1 Cup Heavy Cream
- 1 tsp Kosher Salt
- 1/4 tsp Freshly Cracked Pepper
- Herb Croutons, Optional
- Freshly Grated Parmesan Cheese, Optional
- In a large heavy bottom pot heat oil and butter together over medium high heat.
- Once butter is melted add in minced onions and stir to prevent burning. Cook for about 2-3 minutes or until onions are starting to be translucent.
- Add in minced garlic. Stir and cook for 30 seconds.
- Stir in diced tomatoes, tomato sauce, salt and pepper. Cook for about 1 minute.
- Stir in chicken stock and bring to a boil.
- Boil for 1 minute and reduce heat to medium low.
- Simmer for 20 minutes.
- Finely chop basil and add into soup.
- Stir heavy cream into soup and cook for another 5 minutes.
- Season with more salt and pepper if needed.
- Serve and garnish with croutons and grated parmesan cheese.