Creamy Tomato Basil Soup
User Reviews
5.0
162 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
6 hrs 30 mins
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Total Time
6 hrs 50 mins
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Servings
6 servings
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Calories
1391 kcal
-
Course
Main Course, Soup
-
Cuisine
American
Creamy Tomato Basil Soup
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This bold and ultra flavorful Creamy Tomato Basil Soup is out of this world amazing! It uses a lot of pantry staple ingredients, and can easily be made in the slow cooker, Instant Pot, or right on your stovetop.
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Ingredients
Tomato soup base
- 30 oz canned diced tomatoes including the juices in the can
- 15 oz can tomato sauce
- 3 Tbsp tomato paste
- 1 medium yellow onion diced
- 2 - 3 cloves garlic minced
- 1/4 cup chopped fresh basil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups reduced sodium chicken broth
Roux
- 3 Tbsp unsalted or salted butter
- 3 Tbsp all purpose flour
- 12 oz can evaporated milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese freshly grated from a wedge of Parmesan tastes best
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Instructions
Basic tomato soup
- To the insert of a slow cooker, add tomatoes, tomato sauce, tomato paste, onion, garlic, basil, salt, pepper, and chicken broth. Whisk or stir to combine.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
Blend
- About 40 minutes before you want to serve the soup, use an immersion blender, or transfer soup (in batches) to a traditional blender and blend until smooth. If using a traditional blender, transfer soup back to the slow cooker after blending.
Make roux
- In a small saucepan over MED heat, add butter. Once melted, whisk in flour. Cook for 1 minute, whisking often. Slowly whisk in the heavy cream and evaporated milk and cook a few minutes, whisking often, or until smooth and thickened slightly. Stir in parmesan cheese until melted.
- Transfer heavy cream mixture to slow cooker with soup and give a good stir to combine.
Heat through and thicken slightly
- Don’t cover, and cook on HIGH for about 20 minutes or so, until thickened a little bit, and well combined.
Serve
- Serve hot, garnished with additional grated Parmesan cheese and minced fresh basil if desired.
Notes
- This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to use an immersion/hand blender. You can blend the soup while it's hot, and right in the slow cooker. You can also use a traditional blender, or food processor but you'll need to take some precautions.
- Instant Pot Directions:
- Stovetop Directions:
- Recipe makes enough for 6 servings of approximately 1.5 - 2.5 cups.
- Soup can be made ahead and frozen, see above post under the headings "making tomato soup ahead of time" and "freezing".
- Recipe has been updated, but if you were a fan of the old version, I've included it below this recipe card for your convenience.
- This soup will need to be blended once cooked, and there are several ways you can do that. My favorite way, and the most convenient, is to use an immersion/hand blender. You can blend the soup while it's hot, and right in the slow cooker. You can also use a traditional blender, or food processor but you'll need to take some precautions.
- Let the soup cool a little bit, so there is less steam.
- Only fill up your blender about halfway.
- Remove the center cap of the blender lid.
- Use a kitchen towel to hold the blender lid on.
- Blend, then pour into a bowl.
- Repeat with remaining soup.
- Select "saute", then add a drizzle of olive oil. Cook onion until softened, about 3 minutes.
- Add garlic and cook about 30 seconds.
- Add all other tomato soup base ingredients listed above.
- Cancel "saute". Give a gentle stir. Secure lid and make sure the valve is set to the "sealing" position.
- Select "manual" or "pressure cook" and press the +/- buttons to choose 8 minutes.
- Once the time has elapsed, carefully move the valve to the "venting" position. When the pin has dropped and you can remove the lid, do so safely.
- Blend.
- Make roux as indicated in recipe above, then pour into the soup.
- Select "saute" and if your pot has a "low" option, choose that. Stir soup and cook for a few minutes, until thickened slightly and combined well.
- Serve and enjoy.
- To a large dutch oven or whichever pot you normally cook soup in, add a drizzle of olive oil and heat over MED heat.
- Add onion and saute until softened, about 3-4 minutes. Add garlic and saute about 30 seconds.
- Add remaining tomato soup base ingredients listed above, then stir and bring soup to a low boil.
- Reduce heat to a high simmer and cook uncovered for about 15 minutes or so, stirring occasionally.
- While soup is simmering, make roux as indicated in recipe above.
- Blend soup.
- Pour the roux mixture into the soup and stir to combine well.
- Simmer for a few minutes, until thickened slightly and smooth.
- Serve and enjoy.
Nutrition Information
Show Details
Calories
1391kcal
(70%)
Carbohydrates
95g
(32%)
Protein
67g
(134%)
Fat
85g
(131%)
Saturated Fat
51g
(255%)
Polyunsaturated Fat
3g
Monounsaturated Fat
26g
Trans Fat
1g
Cholesterol
305mg
(102%)
Sodium
2066mg
(86%)
Potassium
3089mg
(88%)
Fiber
3g
(12%)
Sugar
83g
(166%)
Vitamin A
3854IU
(77%)
Vitamin C
38mg
(42%)
Calcium
2321mg
(232%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1391 kcal
% Daily Value*
| Calories | 1391kcal | 70% |
| Carbohydrates | 95g | 32% |
| Protein | 67g | 134% |
| Fat | 85g | 131% |
| Saturated Fat | 51g | 255% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 305mg | 102% |
| Sodium | 2066mg | 86% |
| Potassium | 3089mg | 66% |
| Fiber | 3g | 12% |
| Sugar | 83g | 166% |
| Vitamin A | 3854IU | 77% |
| Vitamin C | 38mg | 42% |
| Calcium | 2321mg | 232% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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