Creamy Tomato Basil Soup

I grew up mostly eating soup from a can, and let me tell you, when I figured out how amazing homemade soup can be, I was floored. Tasty and so incredibly easy, this creamy tomato basil soup recipe can be made ahead of time for fast and easy weeknight meals that don’t taste like they came from a can.

A little different from our more typical freezer meal recipes, this soup is fully cooked before it is frozen. So all you have to do on the day you want to eat Tomato Basil soup is dump it in a pan and heat it up. We have several easy recipes in this Soups and Stews bundle if you want to get a feel for how our Freezer Meals 101 Club works.

Creamy Tomato Basil Soup Recipe

Ingredients

• 1 Tbsp. olive oil
• 1/2 onion diced
• 3 clove garlic minced
• 1 cup carrots peeled and sliced
• 28 oz. diced tomatoes
• 1 cup tomatoes Roma, heirloom, or baby tomatoes
• 4 cups chicken broth
• 1 tsp. salt
• 1 Tbsp. brown sugar
• 1/2 tsp pepper
• 1/3 cup heavy cream
• 1/4 cup fresh basil
• 1 large (gallon) freezer bag or reusable silicone bag

How to Make Creamy Tomato Basil Soup

Assembly Instructions

1. Heat olive oil in large pot over medium heat.
2. Add onions and carrots.
3. Cook, stirring occasionally until soft, about 7 minutes.
4. Add the garlic and cook for another minute.
5. Add tomatoes, broth, salt, pepper, and brown sugar. Stir to combine and bring to a boil.
6. Lower the heat and simmer for 30 minutes.
7. Add fresh basil.
8. Use an immersion blended to puree until smooth.
9. Bring soup to a simmer again.
10. Add cream and stir to combine.
11. Remove from heat.
12. Once cooled, transfer soup to a large resealable freezer bag or several quart sized bags.
13. Remove excess air, seal, and freeze.

Cooking Instructions

1. To reheat, warm on the stovetop or in the microwave.

Do I have to use an immersion blender?

No. If at all possible I recommend getting an immersion blender. They aren’t too expensive and make pureeing soups so much easier and safer. However, if getting a stick blender isn’t an option you can puree this soup by pouring it into your regular blender very carefully.

Why carrots in tomato soup?

Carrots add sweetness, flavor, and body to this soup. It’s like a secret ingredient you didn’t know you needed until it wasn’t there. Also, it adds more nutrition hidden in the guise of tomato soup. Shhhh.

What is the purpose of brown sugar in tomato soup?

Sugar actually cuts down on the acidity to make this more of a creamy tomato soup that isn’t as harsh on the stomach.

Creamy Tomato Basil Soup Recipe Ideas

I was once served tomato soup with feta and spinach stirred in at a museum restaurant and it was so amazing. We actually asked the chef what was in the soup and one of my children has been doctoring up her tomato soup with feta ever since. Try it!

Noodles, rice, or quinoa would make a nice hearty addition to this soup. Alphabet noodles in tomato soup remind me of my childhood.

Cooked sausage or chicken would both work as a protein.

Let’s talk about different things you can do with tomato soup. Use this soup as a base for pasta sauce, enchilada sauce, stew, or as vegetable broth. If you are bored, you can turn tomato soup into chili. You can also use it in casseroles. The leftovers can be used so many different ways!

How do I store Creamy Tomato Basil Soup

Keep leftovers refrigerated and use within one or two days. Microwave small portions to reheat at work or school. Large portions reheat quickly on the stovetop.

What to Serve with Creamy Tomato Basil Soup

Start with croutons or crackers to add a little crunch. Other options include a dollop of heavy cream, a sprinkling of parmesan, a baked parmesan crisp, or some cheese. As far as what to have alongside the soup, you could add any fresh bread, a rich salad such as Caesar, and even serve the soup alongside a sandwich.

My favorite to have with my tomato soup is grilled cheese. I make grilled cheese ahead and keep them in the freezer before frying them up as my soup reheats.

Print

Creamy Tomato Basil Soup

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

 

Servings: 2

Calories: 187 kcal

Ingredients

• 1 tbsp olive oil
• 1/2 onion  diced
• 3 cloves garlic  minced
• 1 cup carrots  peeled and sliced
• 28 oz diced tomatoes
• 1 cup tomatoes  Roma, heirloom, or baby tomatoes
• 4 cups chicken broth
• 1 tsp salt
• 1 tbsp brown sugar
• 1/2 tsp pepper
• 1/3 cup heavy cream
• 1/4 cup fresh basil

Instructions

Assembly Instructions

1. Heat olive oil in large pot over medium heat.

2. Add onions and carrots.

3. Cook, stirring occasionally until soft, about 7 minutes.

4. Add the garlic and cook for another minute.

5. Add tomatoes, broth, salt, pepper, and brown sugar.

6. Stir to combine and bring to a boil.

7. Lower the heat and simmer for 30 minutes.

8. Add fresh basil.Use an immersion blended to puree until smooth.

9. Bring soup to a simmer again.

10. Add cream and stir to combine.

11. Remove from heat.

12. Once cooled, transfer soup to a large resealable freezer bag or several quart sized bags.

13. Remove excess air, seal, and freeze.

Serving Instructions

1. Reheat in the microwave or stovetop when you are ready for soup!