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Creamy Tomato-Basil Soup

Rita Maas

Yield: Yields about 8 cups.

Sweet vine-ripened tomatoes are the key to flavor in this creamy soup. If your tomatoes are not at their peak of sweetness, add 1/2 teaspoon sugar to the soup.


  • 1 Tbs. olive oil
  • 1 medium onion, chopped
  • 6 sprigs fresh basil
  • 4 lb. ripe red tomatoes, peeled, seeded, and chopped (see How to peel and seed tomatoes)  
  • 4 cups homemade or low-salt canned chicken stock
  • Salt and freshly ground black pepper
  • 1 cup heavy cream
  • 2 tsp. balsamic vinegar
  • 1/2 cup loosely packed fresh basil leaves

Nutritional Information

      Nutritional Sample Size per cup
      Calories (kcal) : 180
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 40
      Sodium (mg): 190
      Carbohydrates (g): 13
      Fiber (g): 3
      Protein (g): 4


  • In a large soup pot, heat the olive oil over medium-high heat. Add the onions and cook, stirring occasionally, until softened, about 7 minutes. Tie the basil sprigs together with a piece of kitchen twine. Add the basil, tomatoes, chicken stock, 1-1/2 tsp. salt, and 1/2 tsp. pepper to the onions. Bring to a boil over high heat, reduce the heat to medium low and let simmer until reduced by one-quarter, about 20 minutes. Let cool. Remove the basil sprigs.
  • In a blender, purée the soup in batches until very smooth, at least 3 min. Strain the soup into a clean pot and bring to a simmer over medium heat. Remove from the heat; stir in the cream and balsamic vinegar. Taste and add salt and pepper if needed. Just before serving, cut the basil leaves into very thin slices. Ladle the hot soup into bowls and garnish with the fresh basil.


Rate or Review


  • MaggieTsch | 08/15/2017

    Wow - love this soup. Easy to make and delicious!

  • Gordon_TC | 04/04/2015

    I used this recipe back in the fall of 2014 for about 50 pounds of overripe tomatoes my wife bought. We put the soup in trays, froze them, then vacuum sealed the soup in the trays. 8 months later we can thaw one and it tastes like September. A wonderful recipe!

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