Classic, homemade tomato soup is an all-time favorite comfort food recipe. It’s easy to make, and tastes amazing!
Disclosure: This Classic Tomato Soup with Basil recipe includes affiliate links, this means I make a few cents if you buy an item after clicking my link. This costs you nothing, but it helps keep this blog running on butter…lots of butter! See the rest of Food Folks and Fun’s disclosure policy here.
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:
- Soup can be refrigerated in an airtight container for up to 3 days.
Cook’s Tools and Ingredients – Classic Tomato Soup with Basil:
- fine mesh strainer
- mixing bowls
- heavy-bottomed pot
- blender or immersion blender
- bay leaves
- petite diced tomatoes
- tomato paste
ONE YEAR AGO: Homemade Hot Chocolate Mix
TWO YEARS AGO: Quinoa Taco Casserole
THREE YEARS AGO: Chili to Warm you on a Snowy Day
Classic Tomato Soup with BasilPrint Pin Rate
- 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
- 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.