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This healthy creamy tomato basil soup is both, flavorful, and filling. The best part of this soup is it is ready in 30 mins. The recipe is easy to follow with just a few simple ingredients.
If you are like me, you grew up eating condensed tomato soup came from a can. I remember clearly coming home for lunch during a school day and enjoying a bowl of tomato soup while watching Flintstones on the TV. (Yes, I am that old lol) Quite nostalgic, this soup will bring back your childhood memories, but tastes even better.
Since I have been learning about the terrible ingredients in ultra process foods, I noticed that the tomato soup that comes from the grocery store is full of sugar, vegetable oil and salt. ingredients I am trying to limit in my family’s diet.
Since making this recipe many times I believe I have finally perfected it. I have taking it to pot lucks and other gatherings. I always get compliments over how good and flavorful the soup tastes.
Made with a few simple and whole ingredients that are probably in your pantry right now. Onion and garlic added, this soup is rustic, comforting, and filling.
Let’s face it a soup ready to serve in under 30 minutes makes it great for last minute meals, and unexpected company. Paired with a gooey grilled cheese, this soup is definitely a comfort staple.
Can I substitute any of the ingredients? Yes!
Half and Half – This recipe uses both milk and half and half. I have substituted the half and half and just used milk.
Chicken Broth – Vegetable broth could also be used.
Canned Tomatoes – Diced, or crushed canned tomatoes could be used.
Flour – Cornstarch could be used to make the soup gluten free
Creamy Tomato soup Tips
- Blending: I have used an immersion blender to blend the soup. If you don’t have one, the soup could be carefully added to a blender in small amounts.
- Storing: Store in an air tight container in the fridge for 3-4 days. For long term storage. Put in a freezer safe container and store up to 6 month.
- Basil: Fresh or dried basil can be used. Add it close to the end before or after blending.
- Cream options: All milk can be used or a combination of cream and milk. Adjust to your liking of creaminess.
- Cooking: Cook on the stove in a large dutch oven or in a slow cooker if you would like. If using a slow cooker soup will be ready once full heated, approximately 45 minutes to 1 hour.
- Toppings: Crumbled bacon bits, shredded cheddar cheese, croutons would all make wonderful topping for this soup.
Creamy Tomato Basil Soup Sides
Tomato soup doesn’t seem complete without a crunchy and cheesy grilled cheese. Quick and easy to make. The nice thing is the grilled cheese sandwich can be made while the soup is simmering.
Here are a few gourmet grilled cheese recipes you might like to try with this creamy tomato basil soup.
Bacon Grilled Cheese Sandwich – Made by Insanely Good Recipes.
French Onion Grilled Cheese Sandwich – Made by Cookiepedia
Garlic Butter Four Cheese Grilled Cheese – Made by Dinner then Dessert
Brisket Grilled Cheese – Made by Spicy Southern Kitchen
Equipment
- Large stock pot or dutch oven
- Immersion Blender – (This is the immersion blender I recently purchased after my old one stopped working).
Healthy Creamy Tomato Basil Soup
Ingredients:
1/2 Cup salted butter
1/2 medium onion chopped finely
3 Cloves of Garlic Minced
1/2 Cup Flour
1 1/2 Cups Milk
1 1/2 Cups Half and Half Cream
2 Cans (796 ml) of Diced Tomatoes
1 Can (796 ml) Crushed Tomatoes
4 Cups of Chicken Broth
2 Tbsp. Dried Basil
Salt and Pepper to taste
Directions:
On medium heat, Melt butter in a large dutch oven or stock pot. Once melted add minced garlic and onion and sauté for 2-3 minutes until translucent.
Turn heat down to low and stir in flour with a whisk. Slowly add the milk and half and half to make a roux, Whisk the mixture constantly to prevent lumps from forming.
Add remaining ingredients (canned tomatoes, & chicken broth). Turn the heat up to medium high and bring the soup to a slow boil. Once boiling, turn down heat and let it simmer. Simmer for approximately 10 minutes.
Carefully mix the soup with immersion blender until tomatoes and blended and soup is smooth to your liking.
Top with your favorite topping and enjoy!
Creamy Tomato Basil Soup
Ingredients
Method
- Melt butter in a large dutch oven, Once melted add minced garlic and onion and sauté for 2-3 minutes until translucent.
- Stir in flour with a whisk to make a roux. Once roux is formed slowly add the milk and half and half whisking constantly to prevent lumps.
- Add remaining ingredients and bring to a slow boil. Turn down heat to a simmer. Simmer for approximately 10 minutes.
- Carefully mix with immersion blender until tomatoes and blended and soup is smooth.
- Top with your favorite topping and enjoy!
Notes
- Blending: I have used an immersion blender to blend the soup. If you don’t have one, the soup could be carefully added to a blender in small amounts.
- Storing: Store in an air tight container in the fridge for 3-4 days. For long term storage put in a freezer safe container and store up to 6 month.
- Basil: Fresh or dried basil can be used. Add it close to the end before or after blending.
- Cream options: All milk can be used or a combination of cream and milk. Adjust to your liking of creaminess.
- Cooking: Cook on the stove in a large dutch oven or in a slow cooker if you would like. If using a slow cooker soup will be ready once full heated, approximately 45 minutes to 1 hour.
