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

1. To make your tomato soup, start by sautéeing your onions in butter until translucent.
2. Then, add in your garlic and cook for another minute or so, until fragrant.
3. Now, add dried basil, oregano, thyme, and red chili flakes and cook for another 30 seconds to a minute.
4. Finally, add in your canned tomatoes, veggie broth, water, and salt, and let the mixture simmer for about 30 minutes on a low heat.
5. Before serving, blend the mixture together with an immersion blender, and then add in your cream, mix well, and serve.

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VG

(1)

Tomato Soup and Grilled Cheese

The ultimate comfort food – a rich and creamy tomato basil soup with the perfect kick!

prep time :40 minutes mins

Serves 3

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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.

Notes

This is also optional, but I love to garnish my creamy tomato basil soup with some extra cream. For aesthetic (and flavor) reasons, I like to mix the heavy cream or evaporated milk with a little bit of sour cream to thicken it up. This is so when I pour the cream over the soup, it will float on top and look stunning right before serving! You can also add some extra basil for garnish too.