Creamy Dreamy Tomato Basil Soup

tomato soup

I don’t know of any other warmer or more comforting soup than Tomato Soup, can you?  It is just so velvety smooth and piping hot!

I think this soup snuck it’s way past my all time favorite Minestrone.  Although I love them both for different reasons.  Sometimes you just don’t feel like chewing, ya know what I mean?

And let’s face it …. there’s just NO better soup to dip a grilled cheese sandwich in !!

There are several variations to tomato soups, one with a cream base and one without.  This soup does have a cream base.  I will be making another version of this soup in a few weeks without the cream because my kids like the Campbell’s version best.

However, don’t be mistaken, this soup is a far cry from the 4C soup as I affectionately call it (Canned Condensed Cream of Crap).

The tomato flavor is very bold and the shining star in this soup.  Just be careful with the use of fresh basil as it too can be very powerful.  You just want a hint of basil ~ and PULLEEASE don’t use dried basil.  It ruins the whole soup.  🙂


Creamy Dreamy Tomato Basil Soup



  • (2) 28 oz cans organic crushed tomatoes (try and find zero salt if possible)
  • 1 Tablespoon olive oil
  • 1/2 cup organic onion, diced finely
  • 1 Tablespoon organic garlic, peeled and minced
  • 2 1/2 cups organic chicken broth
  • 2 Tablespoons organic cane sugar
  • 1/3 cup organic salted butter
  • 1/2 cup organic heavy cream, warmed
  • 1/2 cup organic whole milk, warmed
  • 1015 basil leaves (depending on size)


  1. Sauté the onion in a stockpot or large sauce pan over medium/low heat in 1 Tablespoon of olive oil. Let it soften but not brown, approx. 2-3 min. Add the garlic and stir.
  2. Add the tomatoes and broth, bring it to a boil and simmer for 10 minutes.
  3. Add the sugar and butter and stir slowly until they are dissolved.
  4. Slowly add the heavy cream while stirring – add the milk continuing to stir.
  5. Add the basil.
  6. Using an immersion blender, pulverize the soup until it is creamy and velvety. (A blender would work as well, just be sure to work in batches and make sure the lid is on tight with a cloth or towel covering it in case the liquid spills out.)
  7. Top with a little fresh parm cheese and croutons or serve with your favorite sandwich!

Recipe Source:
I used all organic ingredients when making this soup, and hope you do too!  🙂


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