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Creamy Tomato Basil Soup

This creamy tomato basil soup inspired by Cafe Zupas is one of my very favorite soups. It is simple to make and it is so rich and creamy!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 8
Calories: 291 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 1 carrot, chopped
  • 1 stalk celery chopped
  • 3 cloves garlic minced
  • 1 tablespoon flour
  • 1 cup chicken broth
  • 3 (14.5-ounce) cans stewed tomatoes, or about 5-6 cups diced tomatoes
  • ⅔ cup pesto
  • 1 teaspoon dried oregano
  • 1 teaspoon brown sugar
  • 1 cup heavy whipping cream
  • Salt and pepper, to taste
  • freshly grated Parmesan cheese, for garnish
  • fresh basil, for garnish
  • cooked orzo pasta, for garnish

Instructions

    Cup of Yum
  1. In a large soup pot, melt butter over medium heat. Add onion, carrot, celery, and garlic. Saute until veggies become soft and clear.
  2. Stir in flour and cook for about 2 minutes. Pour in chicken broth, whisking constantly. Add tomatoes and bring to a boil, stirring often.
  3. Stir in pesto, oregano, and brown sugar. Reduce heat to low. Simmer for 30 minutes.
  4. Remove from heat and cool for 15 minutes. Blend in a blender, working in batches, or using an immersion blender until smooth.
  5. Return to pot and heat over medium until warm. Whisk in heavy cream and add salt and pepper to taste.
  6. Garnish with Parmesan cheese, basil, and orzo and serve.

Notes

  • If using a slow cooker, the instructions are nearly the same except that instead of simmering for 30 minutes, transfer the soup to the slow cooker and cook on low for at least 4 hours. 
  • Store soup in an airtight container in the refrigerator for up to 5 days. When ready to reheat, place in the microwave or cook on medium-low heat until it is warmed through. 

  • Here are some ideas for variations on this recipe:

    I love using fresh basil leaves, garlic powder, or onion powder to add flavor. Add red pepper flakes, paprika, or chili powder for a spicier flavor.  In place of butter, you can cook your vegetables in olive oil or canola oil. For a healthier version, replace heavy cream with coconut or almond milk. 

  • I love using fresh basil leaves, garlic powder, or onion powder to add flavor. Add red pepper flakes, paprika, or chili powder for a spicier flavor. 
  • In place of butter, you can cook your vegetables in olive oil or canola oil.
  • For a healthier version, replace heavy cream with coconut or almond milk. 
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Nutrition Information

Calories 291kcal (15%) Carbohydrates 17g (6%) Protein 4g (8%) Fat 24g (37%) Saturated Fat 12g (60%) Cholesterol 57mg (19%) Sodium 701mg (29%) Potassium 431mg (12%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 2578IU (52%) Vitamin C 16mg (18%) Calcium 126mg (13%) Iron 2mg (11%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 17g 6%
Protein 4g 8%
Fat 24g 37%
Saturated Fat 12g 60%
Cholesterol 57mg 19%
Sodium 701mg 29%
Potassium 431mg 9%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 2578IU 52%
Vitamin C 16mg 18%
Calcium 126mg 13%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.