Real butter, fresh basil, and heavy cream are the secrets to the richness of this tomato basil soup.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
Ingredients
- 4 tomatoes – peeled, seeded and diced
- 4 cups tomato juice
- 14 leaves fresh basil
- 1 cup heavy whipping cream
- ½ cup butter
- salt and pepper to taste
Instructions
- Gather all ingredients.
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- Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
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- Remove the pot from heat. Add basil leaves to the pot.
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- Use an immersion blender to purée soup until smooth.
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- Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 473 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 28 g |
| Sodium | 217 mg |
| Sugars | 12 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
Really good. I replaced the whipping cream with milk and used half of what was called for.
Made this since I am drowning in tomatoes from my garden. Used Roma. I didn’t have tomato juice so I used 4c tomato broth – Knorrs’ has tomato boullion cubes that you can find in most Mexican asiles (small, green and yellow box). Thought the butter was weird adding at the end so instead used half of it and simmered with some minced onions and garlic before sautéing and cooking down the tomatoes. Fresh basil is a must! While this is a GOOD recipe, I have found a few others on this site I like/prefer better. If I was short on ingredients- I would make this again as it is relatively quick and inexpensive to make (especially if you grow fresh tomatoes and basil like i am fortunate to do). Thank you MARBALET!
Delicious, easy and made no changes, very rich, did not peel the tomatoes.
I did add some crushed garlic to the simmering tomatoes. I also used whole milk instead of heavy cream as that much butter added enough richness.
I’ve made this soup countless times. I now use in season Roma tomatoes 8-10. Keep skin on, I do take out seeds. I pile in the basil, from my garden. I freeze it too. Wonderful winter meal. Ok anytime meal. Ive also used the5% cream if you are concerned with fat content. I like it either way. You must try it!
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.
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
Absolutely delicious! My 15 year old likes it so much that she offers to make it for dinner. Best tomato basil soup we have tried.
This is the only tomato basil soup I will eat and make! It’s awesome! Everyone that eats it loves it. Plus it’s so easy to make if you can find the basil. Yummy stuff!
This tasted nothing like any Tomato Basil Soup I have ever had. Bland, boring, I could have opened up a can of Campbell’s soup and got the same taste.
I made this following the recipe exactly. I think it was the best thing I have ever tasted!
I love everything about this recipe. I used a sieve to remove seeds and get the juice from the tomato and added the remaining juice from the store. I will make this soup again for sure.
The soup was delicious. So much better than anything I can find in the store. Has anyone frozen this soup? I would love to store some for a rainy day.
This soup is easy, decadent and delicious. My friend said it was the best soup he has ever had. I’m making it for the second time in 1 week. I made sourdough breadcrumbs which were good in it. The flavors are complex for such an easy soup. It is sure to impress everyone you make it for.
So yummy ??
Used fresh tomatoes from my terrace, left the skin on, but cored them. Delicious and soooo easy!
As ever, I don’t follow recipes to a T. Nobody should. I didn’t have fresh tomatoes, only tomato puree (plain). I added that to some homemade chicken stock I had in the freezer with some salt and sugar. I pureed that with about as many fresh basil leaves as suggested and one medium clove of raw garlic. Added 75% of the cream and a couple nobs of butter. Seasoned to taste… This was amazing! Thanks for the idea.
we kept the seeds and all enjoyed it. very rich and tasty!
I made this for dinner tonight-yummy. I only had canned tomatoes and jarred pesto so I used those. I cut the recipe in half so I used one can of diced tomatoes and two tbsp of pesto.
Not really bread and soup fans, my wife and son enjoyed this so much that it became our dinner, together with my own home-baked sweet, white bread.
Best tomato soup recipe EVER! I make this all the time for my family and they love it!