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+ servings
A spoon in a white bowl of tomato soup topped with grated Parmesan cheese and croutons.

Creamy Tomato Basil Soup

A comforting, flavorful and satisfying tomato soup!
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 4


  • 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


  • 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).


  • This recipe yields approximately 7 ½ cups.