Creamy tomato basil soup is one of my favorite comfort foods at any time during the year.
If you’re looking for a simple weeknight dinner with minimal ingredients but a rich taste, this recipe is for you!
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What is Creamy Tomato Basil Soup?
This soup is a comfort food classic made with san marzano tomatoes, onions, garlic, dried herbs, and cream.
Optional: Serve with Grilled Cheese
You may not need to eat a grilled cheese with your creamy tomato basil soup, but it sure makes the experience even better! My favorite way to make grilled cheese is using: (1) sourdough bread, (2) a cheese cheese blend, and (3) and butter to toast the grilled cheese.
Ingredient Breakdown:
If you want to make the best creamy tomato basil soup, make sure you have the following ingredients:
- Butter
- Yellow Onion
- Garlic
- Dried Basil
- Dried Oregano
- Dried Thyme
- Salt
- Red Chili Flakes
- San Marzano Tomatoes
- Veggie Broth
- Evaporated Milk
How to Make Creamy Tomato Basil Soup
- To make your tomato soup, start by sautéeing your onions in butter until translucent.
- Then, add in your garlic and cook for another minute or so, until fragrant.
- Now, add dried basil, oregano, thyme, and red chili flakes and cook for another 30 seconds to a minute.
- Finally, add in your canned tomatoes, veggie broth, water, and salt, and let the mixture simmer for about 30 minutes on a low heat.
- Before serving, blend the mixture together with an immersion blender, and then add in your cream, mix well, and serve.
Looking For More Recipes? Check These Out!
Unfortunately, no. To make the perfect creamy tomato basil soup it’s essential to use canned san marzano tomatoes because they have the right balance of sweetness and tartness that will elevate your tomato soup and make it taste like you got it straight from a restaurant.
If you’re vegan, feel free to use canned coconut milk instead. Preferably, full-fat canned coconut milk since you need a pretty thick milk to get the right texture for this dish.
Tomato Soup and Grilled Cheese
Ingredients
- 2 tbsp Butter
- 1 c Yellow Onions chopped
- 2.5 tbsp Garlic chopped
- 1 tbsp Dried Basil Leaves (Or a small handful of fresh basil leaves)
- 1 tsp Dried Oregano
- 1/4 tsp Dried Thyme
- 2 tsp Salt
- 0.5 – 1 tsp Red Chili Flakes (to taste)
- 28 oz San Marzano Tomatoes
- 2 c Veggie Broth
- 1 c Water
- 1/3 c Evaporated Milk
- 3 tbsp heavy cream
Grilled Cheese (Per Serving)
- 2 slices sourdough bread
- 1-2 tbsp salted butter
- 1/4 c shredded cheese blend (mozzarella, colby jack, and sharp cheddar)
- 1 tbsp mayo
Instructions
Tomato Soup
- Sauté your onions in butter until translucent.
- Add in garlic and cook for another minute or so, until fragrant.
- Add dried basil, oregano, thyme, and red chili flakes and cook for another 30 seconds to a minute.
- Add in your canned tomatoes, veggie broth, water, and salt, and let the mixture simmer for about 30 minutes on a low heat.
- Blend the mixture together with an immersion blender, and then add in your cream, mix well, and serve.
Grilled Cheese
- Heat your cast iron skillet over medium heat, and then melt your butter in the pan.
- In a bowl, mix together your mayo and cheese blend, and then add this blend to the inside of your sourdough bread.
- Heat the sandwich until it's crispy and browned on the outside, and the cheese is melty and gooey on the inside.
What did you think of this recipe?