There’s nothing more comforting than a bowl of homemade soup. It’s such a hearty dinner idea for the colder fall and winter months. Once you realize how easy it is to make your own homemade soup, you’ll never go back to canned options again. This Tomato Basil Soup recipe is creamy, delicious and comes together in twenty minutes! Plus, it’s budget-friendly with only six ingredients total. I make it with grilled cheeses, and it’s the BEST.
What saves you time, when you’re making this Tomato Basil Soup, is the fact that you don’t need to roast tomatoes. You start with a base of two cans of crushed tomatoes along with chicken broth. You’ll add in fresh spices and seasoning to flavor it. It doesn’t need to simmer for hours. The soup has immediate flavor. Even my kids will eat this homemade soup.
Twenty-Minute Tomato Basil Soup Recipe
This is definitely a great beginner recipe. I always keep cans of crushed tomatoes in my pantry, so I can make this recipe or my homemade Beef Chili. It’s a great secret ingredient and shortcut for so many great recipes. While this soup is cooking, I’ve got my grilled cheeses being made on another stovetop burner.
What To Serve With Tomato Basil Soup
Obviously, the classic pairing is grilled cheese sandwiches. Sometimes we dress them up and add bacon too. You can even dice the grilled cheese into small pieces and add them directly on top of the soup. Personally, I’m a dipper! I also add shredded mozzarella on top of the soup with some extra fresh basil.
What You’ll Need From The Grocery Store:
- Crushed Tomatoes
- Chicken Broth
- Fresh Basil
- Heavy Whipping Cream
Can You Freeze Tomato Basil Soup?
YES! It freezes really well. Place any leftovers in an air-tight container and it can be kept frozen for up to six months. I love making a double batch and freezing half of it. It’s also a great recipe to give to new moms because they can enjoy it and freeze leftovers for later too.
How To Make This Twenty-Minute Tomato Basil Soup Recipe
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.
- 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
- 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. Add mozzarella cheese, crushed pepper or basil to garnish.
- Soup can be frozen for up to six months. Reheat in a slow cooker or over the stove top.
Amount Per Serving: Calories: 197Total Fat: 20gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 128mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 2g
**Nutrition is calculated by a third party. Actual values may vary.