Creamy Tomato Basil Soup

Ingredients

• 14 g (1 tablespoon)butter
• 2 tablespoonsminced garlic
• 1 mediumonion, chopped
• 2 mediumcarrots, chopped
• 355 ml (12 ounces)tomato juice
• 2 cans, 411 g (14.5 ounces) each, undrainedtinned diced tomatoes
• 75 g (½ cup)sun-dried tomatoes in oil
• 1 teaspoonsalt
• ¼ teaspoonblack pepper
• 85 g (¼ cup)honey
• 475 ml (2 cups)half-and-half
• 12 g (½ cup)fresh basil, minced

Instructions

1. 1

   1. Soften the vegetables

   In a stockpot, sauté the garlic and onion in the butter until tender and fragrant. Add the carrots and sauté for a few more minutes, until they start to soften.

2. 2

   2. Simmer the tomatoes

   Add the tomato juice, diced tomatoes and their juice, sun-dried tomatoes, salt, pepper and honey. Bring to the boil, then lower the heat and simmer for 20 minutes.

3. 3

   3. Blend the soup

   Add the half-and-half and simmer for a further 15 minutes. Stir in the basil, then purée everything until smooth with an immersion blender.

4. 4

   4. Serve the soup

   Serve with grilled cheese sandwiches.

What is tomato basil soup?

Tomato basil soup is a smooth, savoury soup in which ripe tomato flavour is lifted by fresh basil and softened with cream. This version uses three forms of tomato for a fuller, more layered taste.

It is an American-style comfort-food pairing for grilled cheese. The combination of a creamy soup and a crisp, cheesy sandwich makes an easy lunch or supper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 242 calories, 6g protein, 33g carbs, 12g fat.

The tomato juice, tinned tomatoes, carrots and honey contribute most of the carbohydrates, while the butter, oil-packed sun-dried tomatoes and half-and-half provide much of the fat. The half-and-half and vegetables also contribute some protein, but the soup is not especially protein-rich; grilled cheese adds protein and makes the meal more filling.

Three kinds of tomato

Tomato juice: this gives the soup a pourable base and helps the ingredients simmer together.

Tinned tomatoes: use them undrained, as their juice is part of the recipe’s liquid.

Sun-dried tomatoes: these bring a concentrated tomato flavour. Since they are packed in oil, include them as listed rather than draining them.

Build flavour before simmering

Aromatics: cook the garlic and onion gently in butter until fragrant and tender; browning them is not required by the method.

Carrots: give them a few minutes in the pot before adding the tomatoes. They should begin to soften as they cook.

Keep the simmer gentle

Tomato stage: bring the mixture to the boil, then reduce the heat and simmer for 20 minutes. A gentler simmer lets the ingredients cook together without a hard boil.

Cream stage: add the half-and-half and simmer for another 15 minutes. Avoid turning the heat back up to a rolling boil.

Blend until smooth

Basil: add it after the creamy simmer so its fresh flavour remains noticeable in the finished soup.

Texture: blend the soup with an immersion blender until smooth. Work carefully with the hot liquid and keep the blender head submerged to limit splashes.

Make it a meal

Grilled cheese is the suggested accompaniment: its toasted bread and melted cheese contrast with the smooth soup. Serve the sandwich alongside or use it for dipping.

For a lighter-feeling plate, pair a smaller serving of soup with a simple salad. For a heartier meal, serve the soup with a full grilled cheese sandwich.

Recipe notes & tips

• Chop the onion and carrots to a similar size so they soften at a similar pace.
• Keep the tinned tomato juice; the recipe uses it along with the tomatoes.
• Lower the heat after the soup reaches the boil and maintain a gentle simmer.
• Add the basil just before blending to keep its flavour fresh.
• If using an immersion blender, blend in the pot with the head held below the surface.

Variations

• Extra basil: reserve a little minced basil to scatter over the soup when serving.
• More pepper: add a few extra turns of black pepper for a sharper finish.
• Chunkier texture: blend briefly rather than continuing until completely smooth.
• Dairy-free version: use a suitable unsweetened plant-based alternative in place of the half-and-half.
• Sandwich pairing: serve with grilled cheese as suggested for a more substantial meal.

Common mistakes to avoid

• Draining the tinned tomatoes: their juice belongs in the soup, so add the cans undrained.
• Boiling hard after adding cream: keep the heat low and simmer gently for the final 15 minutes.
• Adding basil too early: stir it in after the creamy simmer, just before blending.
• Stopping before the carrots soften: sauté them until they begin to soften, then let them cook further in the simmering soup.
• Lifting the blender head while it is running: keep it submerged to reduce splashes from the hot soup.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan, stirring regularly, and avoid bringing the creamy soup to a rolling boil.

Frequently asked questions