Creamy Tomato Basil Soup Recipe
I wasn't a fan of tomato soup until this creamy tomato soup. My tomato basil soup recipe pairs perfectly with a grilled cheese on a cold day!
Ingredients
- 1 small yellow onion (diced)
- 4 ounces unsalted butter
- 21 ounces condensed tomato soup (usually 2 small cans)
- 8 ounces vegetable juice (make your own or use V8®)
- 32 ounces heavy cream (or half & half)
- 28 ounces diced tomatoes
- 16 ounces cream cheese (softened)
- ¼ cup fresh basil, chopped (or 1 tsp dried basil)
- ½ tsp garlic power
- salt and pepper (to taste)
- croutons (add to top before serving)
- shredded mozzarella (add to top before serving)
Instructions
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Begin making this creamy tomato soup by melting the butter over medium heat. Add onion and sauté until softened and golden.
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Next, add tomato soup, vegetable juice, and cream and mix well.
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In a blender, puree tomatoes, and cream cheese until smooth. Pour into the Dutch oven.
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Add garlic powder, basil, salt, pepper, and stir well to combine.
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Bring to a low simmer and cook for 2 hours, stirring occasionally so it doesn't stick to the bottom. Cook for an additional hour uncovered on medium-low, stirring occasionally until it reaches your desired consistency.
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Serve with croutons and shredded mozzarella cheese.
Notes
This recipe makes a big pot of soup and does not freeze that well. So, you may want to make a half-batch.
You can cook this in a slow cooker too. Just prepare the soup then simmer in a slow cooker for 3-4hrs on low.