Appetizers and Sides/ Main Course/ Recipes

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Guess what guys!! It’s actually supposed to be cool Fall weather here this weekend!! And I’m in Florida!! I’m so excited! (Can you tell by my excessive exclamation point usage?) Anyways, since the weather is cooling down and it’s not blazing hot out anymore, I thought this soup would be a great idea. It’s hearty, and creamy and it’s perfect for curling up on the couch with a big blanket and maybe even some grilled cheese on the side 🙂

This soup is easy and I’m going to show you how I made it tonight (in the slow cooker) and I’ll let you know how you can make it over the stove too if you want to speed it up a little bit.

Here’s what you need: 

  • 3 (14.5 ounce) cans of diced fire-roasted tomatoes (Hunt’s make these)
  • 2 cups of chicken broth
  • 6 cloves of garlic (roughly chopped)
  • 1 yellow onion (chopped)
  • 1.5 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1/4 cup chopped basil leaves
  • 1 cup of parmesan cheese
  • Bread or croutons for dipping (optional)

So I make mine in the slow cooker so I can leave it alone for a while and not think about it. In the notes down below, I’ll let you know how I’ve made it on the stove top as well. 

In the slow cooker, add in your tomatoes (liquid and all), chicken broth, chopped yellow onion, chopped garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours. I actually took a Facebook “live” video of this so go figure, I forgot to take the photo!

So after the 4 hours is up, add your basil leaves. Now it’s time to blend the soup. I use an immersion blender. If you don’t have one, HERE’S the one that I use. They are an amazing little tool! You’ll appreciate it if you have to pour the hot soup into the blender. Stay safe! (see my notes below on how to stay safe with the regular stand blender). So either use your immersion blender or pour the soup into the blender and blend until smooth.

creamy tomato basil soup

After the soup is blended (add it back to the slow cooker if you used a blender), add your cream and parmesan cheese and stir to combine. (By the way, So sorry that the photos in this post aren’t great! My camera is taking a visit to the repair shop in the morning so say a little prayer!) creamy tomato basil soupAfter adding in your cream and cheese, cover the soup and cook for 30 more minutes. And you’re done! creamy tomato basil soup

CLICK HERE TO PIN THE RECIPE FOR LATER!! 

Creamy Tomato Basil Soup
Print
Creamy Tomato Basil Soup
Ingredients
  • 3 ounce cans of diced fire-roasted tomatoes 14.5
  • 2 cups of chicken broth
  • 6 cloves of garlic roughly chopped
  • 1 yellow onion chopped
  • 1.5 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1/4 cup chopped basil
  • 1 cup of parmesan cheese
  • Bread or croutons for dipping optional
Instructions
  1. Add tomatoes, chicken broth, onions, garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours.
  2. After the 4 hours, add in the chopped basil leaves.
  3. Using either an immersion blender or a stand blender, blend soup until smooth.
  4. (If you used a regular stand blender return the soup to the slow cooker)
  5. After blended, add in the milk and parmesan cheese.
  6. Stir to combine.
  7. Cook for 30 more minutes.
  8. Serve and enjoy!! (I like to serve mine with croutons and a little extra basil on top)
Recipe Notes

If you use a regular stand blender...be very careful! The hot soup creates steam in the blender and can blow the top off. Most blenders have a little cap in the middle of the lid that you can leave open. Leave that open and just cover with a towel so the steam doesn't build in the blender. If you would like to speed this up and cook over the stove: Add 2 tablespoons of olive oil to a large sauce pan and saute the onions over medium heat until they are translucent. Add in the garlic and cook for 2 additional minutes. Add in the tomatoes and chicken broth to the pot and cook for 20 minutes. Add in the basil and then blend the soup. Add in the parmesan cheese and cream and stir to combine. Cook for an additional 5 minutes over medium heat. Enjoy!

creamy tomato basil soup

Join My Mailing List

and get an FREE download of a printable grocery shopping list and receive email updates of NEW recipes!

I will never give away, trade or sell your email address. You can unsubscribe at any time.

You Might Also Like

  • Ann
    October 20, 2016 at 1:07 pm

    Would love to try your recipe, but….how much of the basil leaves does it require? ‘1/4 (cup?) chopped basil leaves’

    • Coco and Ash
      October 20, 2016 at 2:27 pm

      Oops! I fixed it. Thanks for letting me know 🙂 It’s 1/4 cup

  • Kristine
    October 20, 2016 at 3:28 pm

    Tomato bail soup is one of my favorite soups ever! This looks delicious! Thanks for the recipe.

  • Kylee
    October 20, 2016 at 3:54 pm

    This sounds delicious!

  • lisa | Garlic and Zest
    October 20, 2016 at 3:55 pm

    Truly one of the most warm and cozy bowls of soup ever! I love the parmesan cheese in your recipe!

  • Bintu - Recipes From A Pantry
    October 20, 2016 at 4:40 pm

    What a lovely soup. Can you yogurt instead of cream?

  • Lisa
    October 20, 2016 at 5:44 pm

    Yum! One of my all-time favorite soups!!! And thank goodness for immersion blenders!

  • Amanda
    October 20, 2016 at 5:57 pm

    This looks so warm and comforting. Perfect for dunking your favorite grilled cheese sandwich!

  • Luisa Fernanda Rubio Morales
    December 1, 2016 at 6:43 pm

    Hello! How many people does the soup serve?

    • Coco and Ash
      December 3, 2016 at 8:33 am

      At least 6-8 depending on if you’re serving it as a side or a meal. 🙂

    error: Content is protected !!