Easy Homemade Tomato Basil Soup

This easy homemade tomato basil soup is just perfect for cold winter nights. Add your favorite grilled cheese and you have a perfect comfort food meal.

True story – I’ve never made homemade tomato soup before. I can’t believe how easy this is and in my opinion, tastes so much better than canned soup. I’m definitely adding this to my winter meal rotation. Also, this soup freezes beautifully!

You will need a blender, immersion blender or food processor for this recipe. Also, I do recommend San Marzano tomatoes, but you could use any brand of whole canned tomatoes as well.

You’ll need:

• 1 T olive oil
• 2 T butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 cans (28 oz) San Marzano tomatoes (with juice)
• 2 c chicken broth
• 1/4-1/2 c heavy cream
• 12-15 torn basil leaves

Add the oil, butter and onions to a dutch oven or your favorite soup pot. Turn on to medium heat and saute for 5-7 minutes.

Stir in the garlic and cook for about a minute. Now add the tomatoes and broth. Bring the soup to a boil, then reduce to medium low and partially cover. Let simmer for 8-10 minutes.

If you have an immersion blender, use it to blend the soup until it’s smooth. If you don’t have an immersion blender, just pour the soup into a regular blender or food processor and blend until smooth.

Pour the soup back into the pot and add the torn basil and heavy cream. Let simmer for 5 more minutes.

Serve with your favorite grilled cheese, homemade croutons, or whatever you like! I made grilled cheese on french bread with my grill press and it went perfectly with this soup. You can also add some parmesan or Romano cheese if you’d like.

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Easy Homemade Tomato Basil Soup

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Ingredients

• 1 T olive oil
• 2 T butter
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 cans (28 oz) San Marzano tomatoes (with juice)
• 2 c chicken broth
• 1/4-1/2 c heavy cream
• 12-15 torn basil leaves

Instructions

1

Add the olive oil, butter and chopped onion to a dutch oven or your favorite soup pot.

2

Turn heat to medium high and saute for 5-7 minutes.

3

Add the garlic and cook for one more minute.

4

Add the tomatoes and broth and bring to a boil.

5

Cover partially and turn down to medium low heat and simmer for 8-10 minutes.

6

Pour the soup into a blender (or use an immersion blender) and blend until smooth.

7

Pour back into the soup pot and add heavy cream and torn basil leaves.

8

Simmer for 5-10 more minutes.

9

Serve with grilled cheese, croutons, crackers, etc.