Creamy Tomato Basil Soup

Creamy and packed full of flavor, this Tomato Basil Soup has savory sundried tomatoes, fresh basil and so much flavor it’s the only version you will ever want to make!

Creamy Tomato Basil Soup

Tomato soup is one of those unique soups that you can make all season long. It is delicious in the cold Winter months, but is also a seasonal favorite during Summer when garden tomatoes are so flavorful and juicy you can barely stand it. Throw in some fresh basil, and this soup is next level.

It is thick, creamy and boasts the flavor of savory sundried tomatoes with the bright and fresh hint of basil. It is packed with nourishing ingredients and blended smooth for kids (and adults!) who really don’t like ‘chunks’ in their soup. Serve with crisp on the outside, gooey on the inside grilled cheese sandwiches and you have a gourmet dinner right in your own kitchen.

Ingredients Needed for Tomato Basil Soup

• Veggies – garlic, onions, and carrots. The garlic and onions add depth of flavor to the soup, and the carrots add a very mild sweetness and also adds creaminess.
• Tomatoes – this tomato soup recipe calls for canned diced tomatoes, tomato juice and sundried tomatoes. If you happen to have fresh tomatoes you want to use instead of canned, go for it! Just make sure they aren’t Roma. You will need the juiciness from other tomato varieties for this soup recipe. And the sundried tomatoes give this soup next-level flavor!
• Honey – the sweetness from the honey balances the acid from the tomatoes.
• Basil – make sure to use fresh basil for the fresh flavor and bright green color.
• Half and Half – This gives the soup depth and creaminess without being too heavy.

How to Make Creamy Tomato Basil Soup

This soup can be made all in one pot! High five for less dishes!

1. In a stock pot, saute garlic and onions in butter until tender and fragrant. Add carrots and saute for a few more minutes until carrots begin to soften.
2. Add tomato juice, diced tomatoes with juice, sun dried tomatoes, salt, pepper and honey. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Add half and half and simmer for 15 more minutes. Add basil and puree everything with an immersion blender until smooth.

*You can definitely make this without an immersion blender. Just transfer the soup in batches to your blender and blend until smooth. Then pour right into your soup bowls!

4 Tips to Make the Most Creamy Best Tasting Tomato Basil Soup

1. The key to an amazing tasting tomato soup is to saute the aromatic veggies first. This brings out their flavor like no other method. It might seem like a step you can skip, but don’t do it!
2. Let the ingredients simmer for the full 20 minutes. Cooking tomatoes releases sugars and so they have less of a sharp taste while keeping that delicious tangy flavor. Cooking low and slow is the key.
3. A little sweetener goes a long way. Simmering the tomatoes softens the acidic flavor of the tomatoes, but the honey adds a subtle sweetness that will give this soup the perfect flavor and definitely be a kid favorite!
4. Blend, blend, blend! Introducing the flavors of the veggies in this tomato soup to kids with a blended soup has a way more likely outcome of success.

What to Serve with Tomato Basil Soup

Of course the best thing to serve with tomato soup is grilled cheese sandwiches! Crispy on the outside, gooey on the inside…… dip them in the soup and mmmmmmmm. You can’t beat it. But if you are looking for some other ideas, I’ve got you!

• Easy Artisan Bread – soft and fluffy on the inside and crunchy on the outside. Perfect for dipping!
• Broccoli Salad – crunchy and refreshing, the perfect compliment to warm tomato basil soup.
• Turkey Ranch Wrap – fresh, satisfying and adds protein to your meal.

More Favorite Soup Recipes

• 1 tablespoon butter
• 2 tablespoons garlic minced
• 1 medium onion chopped
• 2 medium carrots chopped
• 12 ounces tomato juice
• 2 cans diced tomatoes, canned 14.5 ounces each undrained
• 1/2 cup sun-dried tomatoes in oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup honey
• 2 cups half and half
• 1/2 cup fresh basil minced

• In a stock pot, saute garlic and onions in butter until tender and fragrant. Add carrots and saute for a few more minutes until carrots begin to soften.

• Add tomato juice, diced tomatoes with juice, sun dried tomatoes, salt, pepper and honey. Bring to a boil, then reduce heat and simmer for 20 minutes.

• Add half and half and simmer for 15 more minutes. Add basil and puree everything with an immersion blender until smooth. *See note if you don’t have an immersion blender.

• Serve with grilled cheese sandwiches and enjoy!

** If you don’t have an immersion blender, transfer soup in batches to your blend and blend until smooth.   Pour into soup bowls and enjoy!

Serving: 1cup | Calories: 242kcal | Carbohydrates: 33g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 679mg | Potassium: 926mg | Fiber: 4g | Sugar: 25g | Vitamin A: 4343IU | Vitamin C: 31mg | Calcium: 166mg | Iron: 3mg

Natalie Monson

I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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