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Classic, homemade tomato soup is an all-time favorite comfort food recipe. It’s easy to make, and tastes amazing!

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I love soup, no matter the season. This is because soup is usually fairy easy to make, uses pantry ingredients, and leftovers usually taste better the next day! This Classic Tomato Basil Soup is no exception; it rich, creamy, and simply G-O-O-D! It’s a family-favorite around my house, especially when I serve it with my Monterey Grilled Cheese!

Cook’s Note – Classic Tomato Soup with Basil:

Name: Classic Tomato Soup with Basil
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 -8
Ingredients: 2 28-ounce cans petite diced tomatoes; 3/4 cup low-sodium chicken broth; 3 Tablespoons unsalted butter; 1 medium yellow onion (chopped); 1 bay leaf; 1 teaspoon light brown sugar; 2 Tablespoons tomato paste; 2 Tablespoons all-purpose flour; 1/2 teaspoon baking soda; Salt and pepper; 1/2 cup heavy cream

Soup can be refrigerated in an airtight container for up to 3 days.

Cook’s Tools and Ingredients – Classic Tomato Soup with Basil:

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Classic, homemade tomato soup is an all-time favorite comfort food recipe. It’s easy to make, and tastes amazing!

Classic Tomato Soup with Basil

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: -8

Author: From Cook's Country

Ingredients

2 28-ounce cans petite diced tomatoes
3/4 cup low-sodium chicken broth
3 Tablespoons unsalted butter
1 medium yellow onion chopped
1 bay leaf
1 teaspoon light brown sugar
2 Tablespoons tomato paste
2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
Salt and pepper
1/2 cup heavy cream

Instructions

Drain tomatoes in fine mesh strainer set over large bowl, pressing lightly with wooden spoon to release juices. Pour released tomato juices and chicken broth to large measuring cup (mixture should be about 4 cups); set aside.
In large heavy-bottomed pot over medium heat, melt butter. Stir in onions and cook until softened, about 5 minutes. Stir in two-thirds of drained tomatoes, bay leaf, and brown sugar and cook, stirring often, until tomatoes begin to brown, about 15 minutes. Add tomato paste and flour to pot and cook, stirring frequently, until paste begins to darken, 1-2 minutes.
Slowly whisk in reserved tomato juice-broth mixture, remaining tomatoes, baking soda, and ½ teaspoon salt and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 4-5 minutes. Remove from heat.
Discard bay leaf, and puree soup in batches to desired consistency. Return pureed soup to pot and stir in cream. Season with salt and pepper, and serve.