Creamy Tomato Basil Soup

I love tomatoes and one way I’ve grown to love them are in soups. Creamy Tomato Basil Soup can be thrown together in a matter of minutes.  This recipe is great for a quick lunch or a tasty side with dinner.


1 tablespoons butter
1 cloves garlic, minced
2 tablespoon fresh Basil, chopped (or 1 tablespoons dried)
15 ounce can crushed tomatoes (for chunkier soup use diced or whole tomatoes, undrained)
1 cup chicken broth(canned, homemade or bouillion with water)
1/2 cup heavy cream
Kosher salt and pepper, to taste
Asiago or Parmesan Cheese (optional)

In a 2-quart pot, sauté the garlic and basil in butter until tender. Add the tomatoes, with their liquid, and broth; bring to a boil. Simmer 5 minutes. (If using tomatoes, smash with a masher or puree with a stick blender until smooth. Stir in the cream and adjust the seasoning. Sprinkle with cheese and serve at once.

Makes 3 cups or 3-4 servings


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