Classic, homemade tomato soup is an all-time favorite recipe. It’s easy to make, and tastes amazing! It’s the perfect soup recipe any time of the year.
I love soup, no matter the season. This is because soup is usually fairly 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!
What goes good in tomato soup?
This soup is amazing on its own, but there are a few things that you can do to boost the flavor of the soup even more.
- Stir in some butter or cream to add a bit of richness to the soup.
- Add a spoonful of pesto for a nice punch of flavor. Also, a sprinkle to mozzarella cheese would complement the pesto nicely.
- Stir in some fresh herbs. While my recipe calls for basil, don’t stop there! There are a lot of other fresh herbs that would compliment this soup nicely like chives, parsley, thyme, and rosemary.
How many carbs are in a bowl of tomato soup?
There are 38 carbs in this soup recipe.
Cook’s Note – Classic Tomato Soup with Basil:
- Soup can be refrigerated in an airtight container for up to 3 days.
- My homemade croutons would be delicious on top of this soup.
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Classic Tomato Soup with Basil
- 2 28-ounce cans petite diced tomatoes
- ¾ 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
- ½ teaspoon baking soda
- Salt and pepper
- ½ 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.
More Soup Recipes:
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