Who doesn’t love a classic tomato soup? It’s a comforting bowl, just like Chicken Noodle or Broccoli Cheese Soup.
We Love A Classic!
This Tomato basil soup recipe is by far the best tomato soup I have ever tried! I’m also a huge fan of basil, which I think made the soup so flavorful that it had me going back for seconds. Why we love Tomato Basil Soup:
Easy. With a quick prep time, this best soup recipe comes together easily. Flavor! With garlic, basil, and other delicious seasonings, this creamy tomato soup has a bold flavor that you’ll quickly fall in love with. For any season. This is a “comfort food” soup recipe, perfect for a cold day or any day!
Simple Ingredients
minced garlic diced tomatoes and liquid basil puree – or chopped fresh basil leaves dried thyme full-sodium chicken broth – or vegetable broth garlic salt with parsley flakes black pepper heavy cream – or use coconut milk for a dairy-free version toppings – fresh Parmesan cheese, fresh basil, red pepper flakes
How to make tomato basil soup
Storing Tips
Make a freezer meal. Follow the tomato soup recipe, except do not add the heavy cream. Once the cooked soup has cooled, transfer it into an airtight freezer-safe container. Freeze for 4-6 months. Thaw in the fridge. Place soup in a pot on the stovetop and heat over medium heat. Once hot, but not boiling, add heavy cream and stir until smooth. STORE. Refrigerate leftovers in an airtight container for 4-5 days. Slowly reheat in a saucepan stirring consistently. If you’re in a hurry, microwave single servings in 30-second increments until hot.
Cover and cook on low heat for 6-7 hours or high heat for 2-3 hours. Once cooked, reach the desired consistency by pureeing the tomatoes in small batches. Add heavy cream, garlic salt, and pepper. Stir until creamy. Serve. Recipe Video Recipe Video Recipe Video Recipe Video
