Rich and Creamy Tomato Basil Soup Recipe

This recipe was excellent!! A restaurant near my house makes the best Tomato Basil soup, so I was looking for a recipe to imitate theirs. I would recommend only blending 1/3 to 1/2 of the soup, leaving some chuncks gives it a nice consistancy. Also pealing and seeding is not a necessity. I did it the first time and not the second time and could not tell the differece. Also if your in hurry canned tomatoes work well as a substitute. Dont skimp on the basil, thats what makes it wonderful. Overall A++ a really great soup for any occasion.

I loved this soup!!! I did not peel the tomatoes, just seeded them. I cut the cream in half as suggested by others & only used about 1/3 of a cup of butter. Since I am always on the lookout to make recipes healthier, next time I will decrease the butter to 1/4 cup & use half & half instead of cream & see if it alters the taste any. I did increase the basil some (practically butchered my little basil starter plants but it was worth it) & I garnished the soup w/ a slice of fresh mozzarella cheese & a sprig of basil. I served this al fresco on my patio w/ a salad & a glass of white merlot...just like dining at LaMadeline's!

This was absolutely fabulous and my husband's new favorite! Used fresh tomatoes which makes all the difference.... added salt, pepper and garlic pepper at the end to season. Divine!

LOVED! I used four huge garden-grown fresh tomatoes. I did poach them to removed the skin but kept the seeds and pulp. I diced up half of a large onion. The 4 cups of tomato juice was just right. I used a slotted spoon/ pasta drain scoop to pull out the thicker tomato chucks and blended them in the bullet. NOTE: do not fill a bullet with hot steamy food it will explode. Fill 1/3 and give it a quick blend, then return to soup pot and process more of the thicker tomato chunks. The butter and Heavy cream made it sing. The fresh basil is a beautiful touch. I added about a TBL of sea salt and cayenne pepper to give it a slight charge. Fabulous!🍅. Top it off with shaved Parmesan cheese and fresh cracked black pepper. 😋

Just perfect tomato soup! I scaled this down to 3 servings. For the tomatoes, I used a 14.5 oz can of diced, no-sodium tomatoes. The juice I had was 'vegetable' juice. I'm not keen on dealing with hot liquids and a blender, so I did things differently. I first pureed the tomatoes and 1 cup of juice first. Then added that and rest of juice to the soup pot. No fresh basil available unfortunately, so I used a few shakes of dried basil and some squirts of the refrigerated tube basil, a little garlic and onion powder, salt and pepper and a tblsp of brown sugar. Let it simmer for 15 min. I cut in half the amounts of the cream and butter with no problem. The soup was not too thin or too thick and had a wonderful flavor. So comforting on a cold winter day! UPDATE: Used 1 can of petite diced tomatoes plus about 7 Campari tomatoes that were on the way out.

I have never put fresh basil leaves in my cream of tomato soup before but I will try this. I use 8 -10 roma tomatoes and all the rest of the ingredients except I add 1 table spoon of minced garlic and 1/2 grated red onion. Then cook the whole thing in my pressure cooker for 30 minute; puree everything and then add the cream and butter. Thank you so much for posting this.

I roat my tomatoes and I add a cup of cooked orzo .with some crusty bread it makes it a meal in itself

I made this with a 28oz can of diced tomatoes to save time and my goodness was this an amazing recipe!! LOVE LOVE LOVE IT.

So quick, so easy...so delicious. As others have posted, why peel the tomatoes? I didn't/don't. I simmered my juice and tomatoes for about 20 min and dumped them with the fresh basil into a blender - pureed it, poured it back into the pot with a stick of butter and cream. *chef's kiss* Grilled cheese in photo is brioche bread buttered and seasoned with garlic salt and oregano. Inside the you see the melted goodness of Havarti, Pepper Jack, and Smoked Gouda. Cheddar crackers for garnishment/munching

We kicked it up a notch by halving and roasting the tomatoes on the grill first. Didn’t seed. Added 4 slices of bacon, cooked and crumbled. Perfect! Very upscale. And so easy.

Great flavor. I was hesitant to use heavy cream, so I used 1/2 n 1/2. Next time, I'm going for the cream! I did blanch the tomatoes, so they were easy to peel. Reading reviews, I won't worry about the seeds next time. Definitely a keeper. Oh! That basil.

Absolutely loved this recipe. The only deviation was that I cut up a red pepper and sauteed it and added it in.

Loved it!

Delicious creamy soup. Will be making it again.

this is fantastic. I have tons of tomatos from my garden so made about 10x this recipe. I added a small potatoe to help thicken it and a few celery stalks.

This soup is a win, win with those ingredients, it tastes like "I want more". At times I add a spoonful of Hellman's mayo.

Wonderful flavor and quick to make! I used 2 cans of diced tomatoes.

Thank you, Marbalet. My husband loved this soup and he is not a big tomato soup fan. I used canned tomatoes, half and half and less butter. Super easy, filling and delicious. It was accompanied with a yummy grilled cheese. Yep. It will be a staple for winter nights.

My first time using an immersion blender and it turned out beautiful. My husband loved it. I used canned tomatoes instead of fresh, was very good! Thanks for the recipe!

Quick, simple, and so damn tasty.