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Creamy Tomato Basil Soup

Prep Time5 mins
Cook Time20 mins
Course: Lunch, Main Course, Soup/Stew
Cuisine: American
Keyword: basil, creamy, gluten free, soup, tomato
Servings: 4


  • 4 Tbsp butter
  • 1 large onion chopped
  • 3 oz tomato paste
  • 4 cups chicken stock
  • 28 oz can whole tomatoes
  • 28 oz can fire roasted tomatoes
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 5 large fresh basil leaves finely chopped
  • 1 cup half and half
  • additional salt to taste


  • In a soup pot, sauté onions in 4 Tbsp butter over medium heat until translucent. Stir in tomato paste and cook while stirring until it starts to brown about 3-5 minutes.
  • Pour in 4 cups chicken stock and scrape the bottom of the pot with your wooden spatula to remove any caramelized brown bits (brown bits=flavor!).
  • Add all cans of tomatoes, including juices, garlic powder and salt. Bring to a boil. Reduce the heat and simmer for 10 minutes, covered. Then turn burner off.
  • Use an immersion blender to puree the soup right in the pot, or once the soup is not hot*, transfer the soup in batches to a blender or food processor to puree. *Do not ever add hot liquids to a blender or food processor as it will expand and possibly explode all over kitchen. #nightmare
  • After mixture is pureed, add in chopped basil and half and half. Pulse a few times to incorporate. Add in additional salt to taste. Enjoy!


This recipe was inspired by Tara at https://unsophisticook.com/tomato-basil-soup/. Be sure to check out the rest of her recipes too! They are delish. 🙂