Creamy tomato basil soup reminds me of my favorite buffet restaurant Souplantation, otherwise known as Sweet Tomatoes in other parts of the United States. Unfortunately Souplantation has now closed down permanently, but I will always have sweet memories of going there with my cousins and having a blast eating all kinds of concoctions from the menu items. Souplantation had a very delicious version of creamy tomato basil soup, which was best when you dipped one of their cheesy focaccia breads into it. I tried my best to re-create this soup that I love so much.
For me, a tomato soup should be deep and rich, while being light, and has a nice balance of sweet and savory. Of course, I also want a strong flavor of fresh basil because that pairing with tomato is a match made in heaven. The cream adds a richness and smoothness to the flavor and texture of the tomato basil soup. The garlic and onion, while not overpowering, add an umami and fullness to the flavor of the soup.
How to Make a Balanced Creamy Tomato Basil Soup
- use both canned tomatoes and fresh tomatoes
- use fresh basil
- use some heavy cream
- don’t be afraid to add both salt and sugar
Substitutions
If you do not have fresh basil, a good shortcut/trick is to buy jarred tomato pasta sauce that is garlic and basil in flavor. That will infuse your soup with that herbaceous that you would get from fresh basil.
Unfortunately, there is no substitute for fresh tomatoes in this recipe. They are a must for that necessary sweetness and freshness. Otherwise, your soup will have a heavy taste of canned tomato.
For other vegetable soup recipes, check out my curry butternut squash soup.
Creamy Tomato Basil Soup
Ingredients
- 2 tbsp butter
- 2 lbs vine ripened tomatoes
- 1 sweet onion chopped
- 4 cloves garlic
- 32 oz canned crushed tomatoes
- 1 quart water
- 1/2 cup heavy cream
- 3/4 tbsp garlic salt
- 1 tbsp sugar
- 1 bunch fresh basil
Instructions
- Heat a pan on high and add butter. Add in chopped tomatoes, onion, and garlic and saute for 5 minutes.
- Then add crushed tomatoes, water, heavy cream, garlic salt, sugar, fresh basil into a soup pot and add in tomato and onion mixture. Turn on heat to medium high until it reaches a boil, then set to low heat for a simmer.
- Allow soup mixture to cook for 30-40 minutes until all onions and tomatoes have softened.
- Using an immersion blender or conventional blender, carefully blend soup mixture until completely smooth. Taste for seasoning and add salt or sugar as needed.
- Add salt and sugar to taste.
- Optional: Garnish with chopped basil or green onion and serve.
Happy cooking! Tag me on Instagram @jennskitchendiary if you’ve made this dish! Would love to see how it turned out.
