This recipe was praised by my mother, who is over 80. I must bring it to every event, per her request.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 tablespoons butter
- 1 onion, thinly sliced
- 15 baby carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 3 cloves garlic, chopped
- 1 (28 ounce) can tomato sauce (such as Hunt’s®)
- 1 (8 ounce) can tomato sauce (such as Hunt’s®)
- 1 ¼ cups chicken broth
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- salt and ground black pepper to taste
- 1 ½ cups heavy whipping cream
Instructions
- Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
- Heat soup over medium-high heat until hot, about 5 minutes more.
- The basil-to-oregano ratio is always 2-to-1. Additionally, the blending step can be a little messy with the hot soup.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 16 g |
| Sodium | 747 mg |
| Sugars | 6 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! Everyone loved it!
Excellent though instead of adding cream I diced two potatoes to provide creamy texture when I used the emersion stick.
Wow…this is fantastic! When I learned that tomato sauce went into the soup, I wondered if it would really be that good. It was amazing. Best tomato basil soup recipe ever. It is perfectly balanced between tomatoey and creamy. My whole family loved it!
Took it to a meeting nothing was left every one said it was the best tomatoe soup they ever had.
This is the second time I have made this soup and it is so good! I did use extra basil and had to use dried oregano because I didn’t have fresh but otherwise as written. I love the creaminess but next time may try less cream and add milk to cut down on fat. We’ll see.
My 15 year old son is learning to cook. Easy recipe and delicious. He gives it two thumbs up. More basil the better!
CROCKPOT: Made it ahead for an event. 1. Used more amounts of spices than in the recipe 2. Added some broth to the veggie boil. 3. After boiling veggies, I added more broth and used emulation mixer to chop up to smooth consistency. Not as much mess 4. Added tomato mixture right into crockpot then stirred in the veggie mixture. 5. Cooked on low for 4 hours. 6. Just before event, I added some cream. Not much was needed.
Followed recipe. It was perfect! I served it with cheese quesadillas and my family loved it!
Full rich flavor! I used 30 oz (4 lg) fresh tomatoes and a 6-oz can tomato paste and 2-8oz cream cheese blocks instead of the cream. Add 1 cup water as desired after blended. Wow.
This was an amazing soup. So happy I tried it.
This is delicious! I made it using two can whole peeled tomatoes and one can of tomato sauce because I didn’t have enough sauce and it still turned out great! I would add a little move Basil for my taste but otherwise it’s perfect
I didn’t add heavy cream, turned out really good
I Loved it. I never put as much onion in any of my recipes as they call for. I used half a onion, but am pretty confident if I used a whole onion it still would of been just as good. It was a little tricky figuring out how much cream to add to each batch while I blended, but ended up putting in all the rest in last batch. it seemed to work out fine even though it wasn’t equal amounts in each one. I also didn’t need any salt or pepper as it was delicious on its own.
Love this recipe! I didn’t mess with baby carrots and just use 2 normal carrots. Also I added some cayenne pepper to give it a kick and it was delicious!
I loved this recipe. I have tried several tomato soup recipes and this is, by far, the best. I used 2 tsp of dried basil and 1 tsp of dried oregano instead of the fresh and half and half instead of the heavy cream. I used crushed tomatoes instead of tomato sauce. I also did not add the tomato until after the vegetables had been sauteed and then cooked with the chicken broth so that I could put the mixture in the blender before the tomato was added to help prevent some of the mess. After the mixture was blended, I then added the tomato and cooked about 10 minutes longer before adding the half and half at the end. Wonderful recipe!!
Excellent recipe. Healthful ingredients, easy prep and cook. My 3 yr old is picky, especially with new meals, but he crushed this. I simplified the process by blending in the pot with an immersion blender. Worked great.
Delicious! I used my submersion blender which worked great. Add croutons or grilled cheese for dunking – it’s so good!!
One of the best soups I have ever made. No changes. Followed the recipe to a tee. My hats off to Chef. This is truly a great soup. Me, my family and friends loved it.
Super amazing, as other have mentioned. However I did use 9 heirloom tomatoes from my garden instead of the tomato sauce and I think it made it that much better!
Was looking for a recipe to make with the abundance of basil I grew this summer and WOW did I hit the jackpot on this one! I always read the reviews for ideas and “tweaks” before I make any recipe, and like suggested I stuck to the ingredients and added extra basil (1/2 cup). This soup is full of flavor and hearty as a meal by itself, and at less than 300 calories per cup a definite win-win for wanting to eat light yet feel full.
With a few substitutes for what I had on hand it still turned out great! Used 2 14 oz cans tomato sauce and 1 14 oz can puréed diced tomatoes, 2/3 c chopped fresh basil , dried oregano and garlic powder rather than fresh. Used 2% milk and puréed about a 1/4 c. of softened cream cheese with a cup of the soup. Puréed all after cooling some,then slowly rewarmed and added 2% milk which was warmed in microwave first. I did add about 1/2 t. sugar and also 1/2 tsp baking soda when the milk was added to reduce acidity. It has a wonderful depth of flavor. Will surely make this again as my go to for tomato soup!