Creamy Tomato Soup
Homemade Creamy Tomato Soup Recipe - ready in just 30 minutes! This easy tomato soup recipe is loaded with fresh tomatoes, carrots, onions, garlic and of course fresh basil. Comfort food!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
- 1 large onion, sliced
- 1 large carrot, cubed
- 2 celery ribs, sliced
- 4 garlic cloves, chopped
- 4 Tbsp unsalted butter
- 2 lbs fresh ripe tomatoes
- 2 (14.5 each) cans diced tomatoes
- 1 (32 oz) chicken broth
- 1 cup heavy whipping cream
- 1/4 cup fresh basil, finely chopped
- 1/4 tsp dried basil
- 1 tsp table salt, or to taste
- 1/4 tsp ground black pepper, or to taste
Slice onion, carrot, celery, and quarter garlic; add to Dutch oven with butter.
Cook on medium heat for 10 minutes or until vegetables are tender, stirring frequently.
Chop fresh tomatoes, add to Dutch oven. Add canned tomatoes with juices to Dutch oven. Season with the salt and pepper. Continue cooking 5 minutes, stirring frequently.
In two batches, transfer tomato mixture to a blender, blend until pureed.
Return blended tomato mixture to the Dutch oven.
Add chicken broth, heavy whipping cream, fresh and dried basil. Add additional salt and pepper to taste, if desired.
Bring soup to a soft boil, turn heat down to low, simmer another 5 minutes.
Calories: 185kcal | Carbohydrates: 7g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 315mg | Potassium: 341mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2875IU | Vitamin C: 17.8mg | Calcium: 42mg | Iron: 0.4mg