A New Love {Recipe: Creamy Tomato Basil Soup} (2024)

October 28, 2012

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If you would have told me before today that I would make tomato soup and after one taste, I’d sit down and devour the whole bowl, I would not believe you.

In fact, before today, the mere words “tomato soup” made me gag a bit. I love tomatoes fresh from the garden and in sauce form, but tomato soup was something I equated with soggy crackers and tin cans.

Little did I know there was tomato soup that tasted like this! Campbell’s…sorry… but you’ve got nothing on this Creamy Tomato Basil Soup. Nothing at all!

I can only imagine how incredible this soup would be with fresh from the garden tomatoes (of which I had none) but even still, with the ingredients I used, it was better than I anticipated being. So good it has definitley made it near the top of my favorite soups. The only thing that would have made it even better was if I served it with a thick slice of homemade Buttery Beer Bread.

Tomato soup, I’m sorry I’ve put you on the “avoid at all costs” list for so long. Hopefully my ode of love to you will help others convert to being a fan. Like myself, prior to today, they don’t know what they’ve been missing.

I used herbs from Gourmet Garden in this soup. Now that our fresh herbs have gone away for the cold weather, I’ve turned to Gourmet Garden in my kitchen for fresh herb flavor. I’ll be sharing more about this product later in the week, including a giveaway for you to try them as well!

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5 from 1 vote

Creamy Tomato Basil Soup

This creamy and flavorful Tomato Basil Soup will turn you into a tomato soup lover!

Ingredients

1 28 ounce can crushed tomatoes
1 1/2 cups V-8 juice
1 1/2 cups chicken broth
4 Tablespoons Gourmet Garden Basil or 4 tablespoons fresh basil, chopped
2 Tablespoons Gourmet Garden Garlic or 3 cloves garlic, minced
1/2 teaspoon Kosher salt
1/2 teaspoon cracked black pepper
1/4 cup butter cubed
1 cup heavy whipping cream
1/4 cup fresh shredded Parmesan cheese

Instructions

In a large stockpot or French Oven, bring crushed tomatoes, V-8 juice, chicken broth, basil, garlic, salt and pepper to a boil. Reduce heat to low and simmer for 30 minutes.
Add butter, heavy whipping cream and Parmesan cheese, stirring continuously. Bring heat to medium and stir until butter has melted.
Serve hot, topping with additional Parmesan cheese as garnish, if desired.

Reader Interactions

Comments

The Squishy Monster says
October 28, 2012 at 9:25 pm

I can completely relate about the soggy crackers and metallic memory of “tomato soup” but we’ve both since grown up and learned that it can be just as beautiful as this ^^ Lovely cup of comfort =)
Karly says
October 28, 2012 at 9:37 pm

There is something so magical about homemade tomato soup. I can’t do it from a can, but I’ll eat the heck out of the homemade version!
Miriam @ overtimecook says
October 28, 2012 at 10:17 pm

I’ve been craving tomato soup for ages…gonna have to try this recipe!
Sheila Fritz Johnson says
October 29, 2012 at 3:09 am

Have I told you how gorgeous your site is? Kristen I love it. And I am with you about Campbells giving me a bad taste in my mouth for tomato soup. Although I do love to use it in certain recipes! There is nothing better than homemade mater soup! Your’s looks marvelous ; D.
Sheila Fritz Johnson says
October 29, 2012 at 3:09 am

Have I told you how gorgeous your site is? Kristen I love it. And I am with you about Campbells giving me a bad taste in my mouth for tomato soup. Although I do love to use it in certain recipes! There is nothing better than homemade mater soup! Your’s looks marvelous ; D.
Joanne says
October 29, 2012 at 7:19 am

I wasn’t big on tomato soup until I made it myself either! But there is something so addictive about that fresh tomato/fresh basil/hint of cream combo. This looks fabulous!
- Kristen says
  October 29, 2012 at 8:46 am
  See Also
  Potatoes au Gratin Recipe Stuffed Shells Recipe A Baby Shower {Recipe: Special Stuffed Mushrooms}Sautéed Carrots And Zucchini Recipe
  
  Joanne – I am now definitley sold! Can’t wait to make it again!
TidyMom says
October 29, 2012 at 8:18 am

Oh I LOVE Tomato Soup! so I have a question…..what made you make it if you thought it was something you don’t like? lol
you know me and cornbread, I don’t like it…..and don’t think I could ever bring myself to make it.
This looks incredible!
- Kristen says
  October 29, 2012 at 8:46 am
  
  Ha – great question Cheryl. I had to make a kid friendly version for a magazine assignment. After making that and liking it ok, I decided to play with it and adult it up some!
Kathryn says
October 29, 2012 at 8:57 am

Whilst I do have a soft spot for the stuff in a can when I’m sick, this version looks a hundred times better! I love those gourmet garden herbs too, so handy to have around the kitchen.
Maria says
October 29, 2012 at 9:00 am

So glad you found a love for tomato soup! It’s one of my favorites! A good recipe…and this one looks fab!
Kayla says
October 29, 2012 at 10:39 am

Looks yummy!! I want to try it. Could another type of cheese be used? I am not a fan of Parmesan….just curious. Thanks!
Liz @ The Lemon Bowl says
October 29, 2012 at 10:43 am

This post really speaks to me – I’ve always had the same feeling about canned tomato soup. I have never found one I liked! Thanks for inspiring me to get back in the kitchen and create my own.
Aggie says
October 29, 2012 at 11:09 am

I was a late bloomer to the tomato soup club, never had it until I was an adult, maybe at Nature’s Table for the first time? Thankfully it was good so I kept seeking it out, and finally started making my own. This looks so delicious Kristen, I would kill for a bowl of it for lunch right now!
Cindy Brickley says
October 29, 2012 at 11:23 am

I like to put cooked macaroni in my Tomato Soup for some hearty texture.
- Kristen says
  October 29, 2012 at 8:45 am
  
  That sounds really good, Cindy!
Cindy Brickley says
October 29, 2012 at 11:23 am

I like to put cooked macaroni in my Tomato Soup for some hearty texture.
Sommer@ASpicyPerspective says
October 29, 2012 at 11:40 am

Nice…. this is certainly a soup day. I’ve got a big pot simmering away right now.
Averie @ Averie Cooks says
October 29, 2012 at 11:52 am

This sounds so good! When I was pregnant, the only thing I wanted other than white bread, was tomato basil soup from of all places the Nordstrom cafe. Yes, they have the best tomato basil soup ever! Don’t even try it – b/c then you’ll want to go to Nordstrom all the time. But you have a beautiful one you made here, so you’re safe!
Phyllis Woodall Guthrie says
October 29, 2012 at 11:57 am

How many does your soup serve?
fabiola@notjustbaked says
October 29, 2012 at 12:21 pm

I love love tomato soup, always been a fan. But I have never added the Parm to it, I am sure it is amazingggg! Apparently so , because this recipe converted you to my tomato soup loving side, lol.
Paula - bell'alimento says
October 29, 2012 at 1:38 pm
See Also
Buttermilk-Brined Roast Turkey Recipe

I love a good tomato soup. With fresh tomatoes, herbs from the garden and a little cream for good measure. It’s perfect this time of year!
Cassie | Bake Your Day says
October 29, 2012 at 1:49 pm

I can’t eat tomato soup out of a can but I could totally get on board with this. Simply perfect!
Marie says
October 29, 2012 at 2:16 pm

I LOVE tomato soup, so perfect for fall!
Angie says
October 29, 2012 at 2:17 pm

My favorite!
Mandie @ Oh So Decadent says
October 29, 2012 at 3:49 pm

Tomato soup is wonderful during this time of year, I’m so glad you like it now! I definitely want to give this version a whirl, especially since it made a non-believer of tomato soup into a believer!
Miss @ Miss in the Kitchen says
October 29, 2012 at 9:09 pm

Homemade tomato soup is truly amazing and your photos are stunning as always!
Julia @ Live Pretty says
October 29, 2012 at 9:53 pm

I am so making this – love creamy tomato soup of all kinds. Also, love the site redesign 🙂
Shawn says
October 29, 2012 at 11:04 pm

I definitely need to make this! I love Gourmet Gardens and seriously never go a day without using them! 🙂
Lesley Jackson Scher says
October 30, 2012 at 1:43 am

Tomato soup and grilled cheese sandwiches. Perfect weeknight supper!
I, too, think your site looks gorgeous! And your photos are always spectacular. My husband agrees. 🙂
Jen @ Savory Simple says
October 30, 2012 at 8:24 am

Tomato soup has always been my favorite. Luckily I’ve moved past the days of Campbell’s and prefer homemade versions such as this one. Looks wonderful!
Lana @ Never Enough Thyme says
October 30, 2012 at 9:43 am

Welcome to the ranks of “real” tomato soup lovers! Seriously, I was the same…for years I wouldn’t touch tomato soup because my only experience was the canned variety. Once I made it myself at home I was totally hooked. So, so good on a cold day. Especially with a toasty sandwich to dip in.
Marly McMillen Beelman says
October 30, 2012 at 12:00 pm

There’s nothing like a bowl of warm soup on a cold day to make the world a better place. I can’t wait to try a vegan version of this one. Thanks for the inspiration!
Tara @ Unsophisticook says
October 30, 2012 at 1:51 pm

LOVE homemade tomato soup — it’s what’s for dinner tonight! I think our recipes are pretty similar, but I’ve never added the parmesan cheese. I have some in the fridge, so I’ll give it a try.
Sylvie @ Gourmande in the Kitchen says
October 30, 2012 at 10:47 pm

I hear you, I had written off tomato soups for being bland and watery until I tried making them at home and was so pleasantly surprised!
Ashley @ Wishes and Dishes says
October 31, 2012 at 10:54 am

Can’t wait to try this! Looks so good and so easy! I love tomato soup with grilled cheese 🙂
Family Fresh Cooking says
October 31, 2012 at 3:34 pm

Oooooooo, such a rustic and delish looking soup!
The Healthy Apple says
October 31, 2012 at 8:49 pm

This looks amazing! What a fabulous recipe for the fall. LOVE your new blog design; it looks amazing and I’m so happy for you!
xoox
Happy Halloween!
Brenda @ a farmgirl's dabbles says
November 2, 2012 at 9:19 am

I love homemade tomato soup. So unlike the canned stuff. Yours looks divine – wish I had some for lunch!!
Shanna@ pineapple and coconut says
November 4, 2012 at 7:39 pm

So I don’t know how I read this like 5 times and totally MISSED the fact that you used V8 in it. I am making it now and its going to be slightly adapted because I completely forgot the v8. oops!!! Smells great though and I was lucky enough to still have basil on my plant outside so I was able to use that. I love tomato soup – glad you finally do too!
Kitty Lupato says
November 13, 2012 at 12:35 pm

Hi .. I have been searching the net for tomato basil soup and I came across yours and I will be trying the recipe hopefully tonight and I will be posting it to my blogsite as well if it is successful. 😀 Thank you for the recipe and I will be linking to this site (if it’s ok with you) if I ever publish what I cooked. Btw, your photographs are beautiful. 🙂
natasha says
January 1, 2013 at 3:34 pm

Just finished simmering this recipe! I nixed the v8 & used more homemade chicken stock than called for. Being from Louisiana I had to add more season Ii ng, but overall third is a great recipe. I am really going to enjoy this later this evening! Thanks for this yummy idea!
Kelsey says
January 20, 2013 at 8:48 pm

I’ve never found a recipe for tomato basil soup that wasn’t kind if disappointing but this recipe is restaurant quality. It’s so good!
Shelby says
January 30, 2013 at 9:11 pm

This was so good! It’s the only tomato soup recipe I’m ever going to need.
kolagen na zmarszczki says
February 1, 2013 at 11:33 am

Greetings from Florida! I’m bored at work so I decided to browse your website on my iphone during lunch break. I really like the knowledge you present here and can’t wait
to take a look when I get home. I’m shocked at how quick your blog loaded on my mobile .. I’m not
even using WIFI, just 3G .. Anyways, fantastic blog!
Jackie says
May 25, 2013 at 12:01 am

This was my first time making this soup and I am so glad I used this recipe!! It was just unbelievably delicious!! ^-^ I also made your suggested Buttery Beer bread, and you are right, it went so perfect with this. I am so stuffed yet want seconds! 🙂 Thank you for sharing both the soup and buttery bread recipes, these are gonna be frequent dinners at my home now.
Atanza says
September 9, 2015 at 7:03 pm

I know this post is old, but just stopping by to say I’ve made this soup probably 10+ times now. It’s my go to when the weather is cold. Like you, I’m not normally a fan of tomato soup, but this is a game changer. I make it with grilled cheese on sourdough. So good!
- Kristen says
  September 9, 2015 at 8:55 pm
  
  Ahhhh I’m so glad you stopped back by to tell me! Now it’s inspired me to make it again soon 🙂
Barb Nickels says
October 12, 2016 at 2:26 am

Maybe I missed it but no where could I find how many people this recipe would serve. I am making for 45 people and times everything by 5 but have no idea yet how many that will serve. SMells delish and I havent even ut in the butter or cream yet! This is exactly the recipe I was looking for though that used heavy whipping cream and basil!
- Kristen says
  October 12, 2016 at 1:48 pm
  
  Hi Barb! It makes about 5 1 cup servings. I feed my family of 6 off of one batch, but some of them are smaller eaters! I hope you enjoy it as much as we do!
Lisa says
November 17, 2020 at 1:45 pm

Love this soup! For tracking purposes, how many servings does this recipe yield?

Trackbacks

[…] be sisters from another mother. But maybe since her mind has been changed with Dine and Dish’s Creamy Tomato Basil Soup, there’s still […]
[…] classic soup and sandwich combination. I enjoyed it as a child and still love it today! Try this Creamy Tomato Basil Soup with this Grown-Up Grilled Cheese […]
[…] Recipe Source: Dine and Dish […]
[…] classic soup and sandwich combination. I enjoyed it as a child and still love it today! Try this Creamy Tomato Basil Soup with this Grown-Up Grilled Cheese […]

A New Love {Recipe: Creamy Tomato Basil Soup} (2024)

FAQs

How do you thicken creamy tomato soup? ›

Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.

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What's the difference between creamy tomato soup and tomato soup? ›

But what about cream of tomato soup? Any “cream of” soup, tomato included, is pureed like a normal soup but then goes through a “creaming” process, wherein cream is added to the mixture. Cream of tomato soup is actually cooked at a much lower temperature than normal tomato soup.

See Details ›

What is in Jason's Deli tomato basil soup? ›

Diced Tomatoes, Cream, Tomato Puree (water, Tomato Paste), Spices (sugar, Modified Corn Starch, Salt Corn Maltodextrin, Spice), Olive Pomace Oil, Basil, Garlic, Corn Starch.

View Details ›

Why does tomato soup make you feel better? ›

Boosts immunity

Research also shows that vitamin C may help prevent the common cold and reduce the duration and severity of cold symptoms ( 12 ). A warm bowl of tomato soup may help you get better when you're feeling under the weather, thanks to its carotenoid and vitamin C content.

Learn More ›

What can I put in tomato soup to make it better? ›

Add a can of diced tomatoes, a bit of cream, and torn fresh basil leaves. Swirl some red wine vinegar into the soup and serve with a stack of mozzarella and fresh basil leaves on a toasted baguette. Add a drizzle of pesto (homemade or store bought) and finish with toasted pine nuts and croutons.

See Details ›

Can you add milk to soup to make it creamy? ›

Milk or Half-and-Half: This is the other magical ingredient that turns your homemade chicken noodle soup into the creamiest soup ever. Use 1 cup of whole milk or 1 cup of half-and-half.

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Can you add cream to tomato soup without curdling? ›

To thwart the curdling tendency, changing procedures will render a smooth tomato soup. Heat the tomato mixture and cream separately, then slowly add tomatoes to the cream near the end of the cooking process. Once mixed, heat the mixture gently to 180 degrees. Do not boil.

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How do you add cream to tomato soup without curdling it? ›

When you add baking soda to tomato soup (or sauce, or chili), it neutralizes the acid in the tomatoes. Not only will this make the tomatoes taste less acidic (good news if your tomatoes turned out more sour than you expected), but it also means that you can now add milk to your soup without risking curdling it.

Learn More Now ›

Should you remove tomato skins for soup? ›

Size Matters. Here's the obvious one: Tiny tomatoes don't need to be peeled. Large heirloom varieties, with their tender skin, don't need peeling either. Hearty beefsteaks and those varieties bred for canning (such as plum or roma) have a pretty thick skin that wouldn't be welcomed in smooth sauces or soups.

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Is tomato basil soup OK for diabetics? ›

This tomato basil bisque not only is heart healthy but great for people living with diabetes.

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Is tomato basil soup good for you? ›

Heart Health Hero: Tomato soup is excellent for heart health. Thanks to its lycopene content, potassium, and fiber, it helps in lowering high blood pressure and cholesterol levels, reducing the risk of cardiovascular diseases. The soup's low saturated fat content also makes it a heart-friendly choice.

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What to dip in tomato basil soup? ›

18 Must-Try Toppings for Your Tomato Soup

Pretzels!
Pepperidge Farm® Goldfish® Crackers.
Pumpkin Seeds.
Croutons.
Tortilla Strips.
Cheese.
Avocado.
Sour Cream.

More items...

Get More Info Here ›

Why does my stomach hurt after eating tomato soup? ›

A tomato intolerance or sensitivity occurs when your digestive system reacts adversely after eating tomatoes. There are different types of food sensitivities when it comes to tomatoes: chemical sensitivities to the alkaloids, reactions to the acid content, and IgG reactions to the proteins in tomatoes.