Best 7 Favorite Basil Tomato Soup Recipes

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Are you craving a warm and comforting soup that bursts with flavor? Look no further than the classic favorite: basil tomato soup. Whether you enjoy it as a light lunch or a hearty dinner, this delectable soup is sure to satisfy your taste buds. With its vibrant red color and tantalizing aroma, basil tomato soup is a feast for the senses. Ready to embark on a culinary journey that will leave you craving more? Let's dive into the world of basil tomato soup and discover the best recipe that will make your taste buds dance with joy.

Check out the recipes below so you can choose the best recipe for yourself!

SIX-INGREDIENT BASIL TOMATO SOUP



Six-ingredient Basil Tomato Soup image

After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread. It's one my favorite basil recipes! -Sarah Perkins, Southlake, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 9 servings.

Number Of Ingredients 6

2 cans (28 ounces each) crushed tomatoes
1 can (14-1/2 ounces) chicken broth
18 to 20 fresh basil leaves, minced
1 teaspoon sugar
1 cup heavy whipping cream
1/2 cup butter

Steps:

  • In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Nutrition Facts : Calories 214 calories, Fat 20g fat (12g saturated fat), Cholesterol 63mg cholesterol, Sodium 410mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

ROASTED TOMATO BASIL SOUP



Roasted Tomato Basil Soup image

Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     appetizer

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Steps:

  • Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
  • In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

FAVORITE BASIL-TOMATO SOUP



Favorite Basil-Tomato Soup image

I love this tomato soup. Even my husband likes it, and he says he doesn't like tomatoes!

Provided by JulieO

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 30m

Yield 9

Number Of Ingredients 6

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, or more to taste, finely chopped
1 teaspoon white sugar
1 cup heavy whipping cream
½ cup butter

Steps:

  • Stir tomatoes and chicken brother together in a large saucepan; bring to a boil, reduce heat to medium-low, and cook at a simmer until slightly reduced, about 10 minutes.
  • Stir basil and sugar into the tomato mixture; reduce heat to low and continue cooking until the basil is wilted, about 5 minutes.
  • Stir cream into the tomato mixture; add butter and continue cooking, stirring occasionally, until the butter is completely melted, 5 to 7 minutes more.

Nutrition Facts : Calories 242.4 calories, Carbohydrate 14.1 g, Cholesterol 64.3 mg, Fat 20.6 g, Fiber 3.3 g, Protein 3.7 g, SaturatedFat 12.6 g, Sodium 506 mg, Sugar 0.7 g

TOMATO BASIL SOUP



Tomato Basil Soup image

A creamy rendition of a traditional favorite. This has made me a SouperHero in my house. This meal is full-bodied enough to not need the addition of a sandwich; however, garlic bread is nice for dipping.

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

6 tablespoons butter
1 onion, thinly sliced
15 baby carrots, thinly sliced
2 stalks celery, thinly sliced
3 cloves garlic, chopped
1 (28 ounce) can tomato sauce (such as Hunt's®)
1 (8 ounce) can tomato sauce (such as Hunt's®)
1 ¼ cups chicken broth
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
salt and ground black pepper to taste
1 ½ cups heavy whipping cream

Steps:

  • Melt butter in a large pot over medium-low heat; cook and stir onion, carrots, celery, and garlic until vegetables are tender, about 10 minutes. Stir in both amounts of tomato sauce, chicken broth, basil, and oregano. Increase heat to medium and simmer until soup is reduced, 10 to 20 minutes.
  • Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Add cream. Continue to puree in batches until smooth, transferring creamy soup to another pot.
  • Heat soup over medium-high heat until hot, about 5 minutes more.

Nutrition Facts : Calories 270 calories, Carbohydrate 10.1 g, Cholesterol 84 mg, Fat 25.4 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 15.8 g, Sodium 747.3 mg, Sugar 5.8 g

CREAMY TOMATO BASIL SOUP



Creamy Tomato Basil Soup image

I created this soup while trying to duplicate one I enjoyed at a restaurant in Philadelphia. It isn't exactly right, but it's close! My husband and I love this soup on cold nights with a grilled cheese sandwich. It's so easy to make that we often have it on weeknights, and I also serve it during Lent.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 11

2 tablespoons chopped green onion
2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1-1/3 cups water
1/4 teaspoon pepper
3/4 cup heavy whipping cream
2 tablespoons sherry or additional chicken broth
2 tablespoons minced fresh basil
2 teaspoons sugar

Steps:

  • In a large saucepan, saute onion and garlic in oil until tender. Add the tomatoes, broth, water and pepper. Bring to a boil. Reduce heat; simmer for 10 minutes. , Stir in the cream, sherry or additional broth, basil and sugar. Cook for 1 minute or until heated through (do not boil).

Nutrition Facts : Calories 182 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 497mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein.

TOMATO BASIL SOUP



Tomato Basil Soup image

My brother created this knock-off recipe for his wife's favorite soup from a french bakery, 3 hours away from home. It's better than the real thing!

Provided by Kanzeda

Categories     Lunch/Snacks

Time 45m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups chicken stock
2 cups tomato juice
2 (14 1/2 ounce) cans tomatoes
12 fresh basil leaves
1 cup heavy cream
1/4 lb unsalted butter

Steps:

  • Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes.
  • Add basil and simmer 5 minutes more.
  • Puree the mixture in batches in a blender.
  • Pour soup back into the pot, over low heat add the cream and butter until blended.

Nutrition Facts : Calories 255.1, Fat 23.5, SaturatedFat 14.4, Cholesterol 73.1, Sodium 267.3, Carbohydrate 9.6, Fiber 1.5, Sugar 5.9, Protein 3.6

COLD BASIL-TOMATO SOUP



Cold Basil-Tomato Soup image

Provided by Trish Hall

Categories     dinner, soups and stews, appetizer

Time 50m

Yield Six servings

Number Of Ingredients 17

1 3/4 pounds ripe tomatoes, cored
2 tablespoons olive oil
2 cups thinly sliced onion, about 1 5-ounce onion
1/2 cup finely chopped green pepper
1 tablespoon finely minced garlic
1/2 cup thinly sliced heart of celery
1 sprig fresh thyme
1/4 cup thinly sliced, trimmed fresh fennel
1/4 cup finely chopped fresh basil
2 tablespoons tomato paste
2 1/2 cups fresh or canned chicken broth
1 cup tomato juice
Salt and freshly ground pepper to taste
5 or more drops Tabasco sauce
1/4 teaspoon sugar
6 small sprigs fresh basil for garnish
18 cheese croutons

Steps:

  • Cut the tomatoes into half-inch cubes. (There should be about five cups.) Set aside.
  • Heat the olive oil in a kettle and add the onion, green pepper, garlic, celery, thyme and fennel. Stirring often, without browning, cook about five minutes. Add the chopped basil and tomato paste and stir. Add the broth and bring to a boil. Add the cubed tomatoes. When the mixture returns to a boil, let simmer for 30 minutes.
  • Pour the mixture into a large mixing bowl and add the tomato juice. Let cool, and refrigerate until thoroughly chilled.
  • Spoon about half the mixture at a time into a food processor or blender. Blend as finely as possible, and repeat with the remaining mixture. Combine the two batches.
  • Place a sieve over a bowl and pour in the soup. Press to extract as much liquid as possible from the solids.
  • Season with salt and pepper to taste. Add the Tabasco sauce and the sugar and blend. Spoon into six chilled soup bowls. Garnish each one with one basil sprig. Serve with cheese croutons.

Nutrition Facts : @context http, Calories 126, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 864 milligrams, Sugar 9 grams

Tips:

  • Use ripe, in-season tomatoes. This will give your soup the best flavor. If you can't find ripe tomatoes, you can use canned tomatoes instead. Just be sure to drain them well before adding them to the soup.
  • Roast the tomatoes before adding them to the soup. Roasting the tomatoes will concentrate their flavor and make them sweeter. You can roast the tomatoes in the oven or on the stovetop.
  • Use fresh basil. Fresh basil has a much better flavor than dried basil. If you don't have fresh basil, you can use dried basil, but be sure to use less of it.
  • Don't overcook the soup. Overcooking the soup will make it lose its flavor. The soup should be simmered for just until the tomatoes are softened and the flavors have melded together.
  • Serve the soup with a garnish of fresh basil, croutons, or grated Parmesan cheese. This will add a pop of flavor and color to the soup.

Conclusion:

Basil tomato soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover tomatoes. With its fresh, flavorful ingredients, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a simple and delicious soup recipe, give basil tomato soup a try. You won't be disappointed!

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