Go Back
+ servings
Overheat view of two bowls of tomato soup
Print

Creamy Tomato Basil Soup

Savory, rich tomato with fresh sweet basil and a hint of cream.  Comforting tomato soup simmers easy to find ingredients on the stovetop in minutes followed by a quick blend for a nice smooth texture.
Course Soup
Cuisine American
Keyword comfort food, creamy soups, easy soup recipes, quick soups, tomato soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 174kcal
Author Lauren

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 yellow onion diced
  • 2 cloves garlic chopped
  • cup dry white wine
  • 1 29-ounce can tomato sauce
  • 4 cups chicken stock
  • ¼ cup heavy cream
  • 10-15 basil leaves about ¼ cup packed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • optional ¼ teaspoon red pepper flakes

Instructions

  • In a large soup pot or dutch oven, heat the oil over medium high heat until it shimmers.  Sauté the onion for about 1 minute before adding the chopped garlic.  Cook while stirring frequently until the onions are translucent, about 1 to 2 minutes.
  • Deglaze the pan with white wine - watch out for steam - and add tomato sauce, chicken stock and heavy cream.  Season the soup with salt and pepper.  For a hint of heat, add ¼ teaspoon red pepper flakes.  Stir in the basil leaves.
  • Bring the soup to a boil over medium high heat.  Once a slow boil is reached, about 10 minutes, reduce the heat to medium low and simmer for 10 minutes.
  • Blend the soup using either a hand blender or by carefully transferring to a blender capable of blending hot liquids.
  • Serve immediately with a classic grilled cheese, crusty bread or garlic knots.  Soup will stay fresh refrigerated for 1 week.

Nutrition

Calories: 174kcal | Carbohydrates: 8g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 429mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 188IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg