So savory, rich and comforting… this Creamy Tomato Basil Soup is comfort food at its finest!
I love a good hot bowl of soup any time of the year, but there’s something about this tomato soup that I especially crave when I’m feeling under the weather. It just warms my soul! Â
Have I mentioned how awesome it smells while simmering?!
Not only is this soup incredibly delicious, it’s so EASY to prepare. Top it off with Parmesan cheese and croutons for added flavor and texture (so good!). Restaurant-style tomato soup has never been easier!
Enjoy!
More Comforting Soups You’ll Love
Creamy Tomato Basil Soup
A comforting, flavorful and satisfying tomato soup!
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Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet onion chopped
- 2 teaspoons minced fresh garlic
- 1 28 ounce can whole peeled tomatoes in juices
- 4 cups chicken stock or broth
- 1 tablespoon granulated white sugar
- 1 cup Italian style bread crumbs
- ½ teaspoon black pepper freshly ground
- 1 cup whole milk
- ¼ cup loosely packed finely chopped fresh basil
- Grated Parmesan cheese and/or croutons optional toppings
Instructions
- Heat olive oil in a dutch oven or large soup pot over medium heat. Add chopped onions and cook until soft and just beginning to brown (about 8 minutes), stirring frequently.
- Add minced garlic, stirring until fragrant (about 30 seconds).
- Add tomatoes, juice, chicken stock, sugar, bread crumbs and pepper. Stir to combine. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Remove from heat. Using an immersion blender, carefully puree tomato mixture. If you don’t have an immersion blender, place in a regular blender in small batches (exercise caution while blending hot liquids – blend small amounts at a time and hold down the top of blender pitcher while blending because there is a risk of the top blowing off and hot liquids to blow out!) and return to pot and stir well.
- Return to oven burner over medium heat. Add milk and basil. Stir to combine. Simmer (covered) for an additional 15 minutes, stirring occasionally.
- Top with Parmesan cheese and/or croutons when serving (optional).
Notes
- This recipe yields approximately 7 ½ cups.
Nutrition
Calories: 375kcal | Carbohydrates: 50g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 1061mg | Potassium: 873mg | Fiber: 4g | Sugar: 20g | Vitamin A: 468IU | Vitamin C: 24mg | Calcium: 214mg | Iron: 4mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Originally published April 8, 2014 and updated October 15, 2018.
Easy recipe for one of my favorite soups. I used a 38 oz. can of crushed tomatoes (what was in the pantry) instead of whole peeled tomatoes. I followed everything else in the recipe and it turned out wonderful.
What is Italian bread crumbs
Hi Heather, it’s regular bread crumbs with a little Italian seasoning added like dried oregano and basil. You can also use regular bread crumbs and add Italian seasoning (to taste). I hope you enjoy the soup if you make it!
Hi!
I love this soup! Do you know what the nutrition facts for one serving?
Thank you!
Hi Kaiti, Sorry for the delay in responding! I have updated the recipe to include nutrition facts. Please note that this is just a general guideline and can vary depending upon many factors such as the brands of ingredients used. I’m so glad you have enjoyed the soup!
Great Recipes!
Thanks so much, Michelle! 🙂
I love this recipe and have made it a lot. My kids love it so much, and I would like to can it. Has anyone canned this soup without the milk? Wondering how long to process.
Thanks,
Heather
Hey Heather, Thanks so much! I’ve never canned it so I can’t give any advice on that. So happy to hear your kids enjoy it too! 🙂
Great recipe. I use coconut milk and vegetable broth to make it vegetarian and gluten free. Always a hit!
Thank you so much, Darren! 🙂
Why breadcrumbs???
For a thicker consistency. Hope you enjoy it if you make it!
Great recipe, thank you! I used panko instead of bread crumbs for thickening and added some Italian spices.
Thanks, Shirley! Glad you enjoyed it.
Made this soup today. Can’t believe how easy and tasty it came out. I’m a soup lover on a cold winter or fall day!
Will be making it again !!
Thank you so much, Michelle! It is one of my favorite soups. I am glad you enjoyed it!
Loved this delicious soup! It was perfect for tonight’s blizzard!
Just made this amazing soup. So easy and perfect for a rainy Halloween night. It’s just 2 of us here and I’m wondering if I can freeze the remaining soup since it has milk in it.
Thanks Kelley, glad you enjoyed it! I’ve never frozen this soup so I can’t say if it would be good thawed and re-heated.
This looks wonderful! It’s not all that bad as far as the fat situation is concerned, really. At least it’s milk and not heavy cream! Pinning and trying in the future 🙂
Thank you so much, Valerie!