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tomato basil soup
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5 from 5 votes

Tomato Soup

Course: Soup
Servings: 8
Calories: 237kcal


  • 4 cups tomatoes peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
  • 4 cups tomato juice
  • 12 - 14 washed fresh basil leaves plus additional for garnish, chopped
  • 1 cup whipping cream
  • 1/2 cup sweet unsalted butter, softened
  • Salt to taste
  • 1/4 teaspoon cracked black pepper
  • Crusty bread optional


  • Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over
  • medium-low heat. Cool slightly, then place in a blender or food
  • processor. Add basil and process to puree; this will have to be done in
  • batches.
  • Return mixture to saucepan. Add cream and butter. Stir over low heat
  • until butter and cream are incorporated. Stir in salt and pepper before
  • serving. Garnish with more fresh basil and serve with fresh, crusty
  • bread. Makes 8 servings.


Notes: When I don't have fresh basil I use 1 Tablespoon dried. When making this soup for my family for a quick meal I often use half and half in place of the heavy cream and cut back on the butter.  It is still yummy, but the real thing is divine!


Calories: 237kcal