I know that in order to put “the best” in front of a recipe is pretty risky, however I am so confident that this is The Best Tomato Basil Soup you will make from home. Why do I think this?
- It is the easiest soup to make and then eat right away– no need to simmer or wait an extra hour like a lot of times is needed with soups
- This soup is full of healthy tomatoes, but also has delicious carrots, fresh basil, garlic and onions that take this soup to a whole knew health level.
- A lot of tomato soups have cream, flour and a lot of butter. However, this one is perfectly creamy and thick, without needing to add in the above! That way our gluten free friends can enjoy this deliciousness and it is a lot healthier
- Also, I mean lets be real is anything better than homemade? Not to mention tomato soup and grilled cheese combo??
So Ainsley is obsessed with Pacific Foods tomato soup. It is our favorite store bought tomato soup. I always joke that she would drink it with a straw. Therefore you’d think that she would love any tomato soup? Nope… hahah of course! I can’t tell you how many times I have ordered tomato soup for her at a restaurant, got a different kind at the store, made my own and she’s like ehhhhhh no.
Until this one. This was the winner!! She told me oh yes momma, Pacific Foods? LOL I go ummmm here have some more raspberries. I avoided that question, because if she is going to love this homemade one like Pacific Foods one– heck yes, we have found winner!
What simple ingredients are put in The Best Tomato Soup?
- Crushed Tomatoes
- Carrots
- Onions
- Garlic
- Basil
- Chicken Broth
- Butter
- Tomato Paste
- Half & Half
- Oregano
- Salt
- Dill
- Sugar
- Pepper
Can I use an immersion blender instead of a blender?
Yes, you absolutely can use an immersion blender instead of a blender! However, I feel you get the most creamiest consistency if you blend it in a high power blender. I have made it with immersion blender and then with a blender. Ainsley likes the soup the best when I blend it in high power blender, because there are not pieces of tomatoes or onions left, it is fully smooth and creamy.
Can I use a red onion or sweet onion?
I have not tried a red onion in this recipe. A lot of times they are very easily interchangeable– however the red tinge can change the look of a lot of recipes. That is why yellow onion is used. However, with tomato soup– I don’t see the color being an issue! If you do try red onion let me know 🙂 The same goes for sweet onion. I have not used a sweet onion but feel it would give a great taste compliment to the tomatoes. Let me know if you try it as well!
Is this recipe able to be dairy free using vegan or dairy free butter?
Yes! Go ahead and use whatever butter you love to use for recipes.
How to best store/reheat The Best Tomato Basil Soup?
In an air tight container for up to 5 days in the refrigerator. Or in an air tight container to freeze for up to 3 weeks. For frozen, let thaw in refrigerator a day before you want to have it. Then place in a stock pot over low heat and continue to stir until heated through. About 20-30 minutes. If it is unfrozen, place in stock pot as well and heat on medium low until hot about 5-20 minutes.
What should I make with this delicious soup?
Healthy Fall Harvest Salad
Apple Broccoli Bacon Fall Salad
Copy Cat Panera Modern Greek Salad
The Most Delicious Sloppy Joe
Easy Turkey Gouda Slider
The Best Tomato Soup
Ingredients
- 3 carrots (1 cup)
- 1 yellow onion
- 6 cloves garlic
- 1/4 cup stick butter
- 28 oz crushed tomatos
- 32 oz chicken broth
- 1/2 cup Half & Half
- 2 tbsp tomato paste
- 1 cup chopped fresh basil
- 2 tsp salt
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/2 tsp dried dill
- 1/4 tsp pepper
- 1 tbsp sugar
Instructions
- Chop carrots into bite sized pieces, dice yellow onion and place into large soup pot. Mince 6 cloves garlic and add to pot as well. Then cut up 1/4 cup stick butter over the onions, carrot and garlic. Let saute on medium for 8 minutes, ocassionally stirring.
- Then add in 1 tsp salt, 1 tsp organo, 1/2 tsp dried basil and 1/4 tsp pepper. Then saute for another 2 minutes.
- Add in crushed tomatoes, chicken broth and tomato paste. Let boil for 8 minutes.
- Then add in 1 cup chopped fresh basil, 1 tbsp sugar, 1 tsp salt, 1/2 dried dill and then let simmer for 2 more minutes. Take your Half & Half out of the refridgerator now so that it isn't extremly cold before you add into the soup.
- Blend in high power blender for 2 minutes. Slowing add in the Half & Half until fully creamy. Then pour back into soup pot and heat on low or warm until ready to serve! Then serve with any of the other delicious recipes mentioned above.
So delicious & super easy! We made this for our day-after-Halloween dinner and it did not disappoint!
Ah yay!! soup season is here!! Thanks so much for sharing!!
Making this tonight to go with our grilled cheese sandwiches. I like to make extras for a second meal if possible. Do you know if this freezes well? Thanks!
Ah yay!! I hope you guys are enjoying! Yes freezer friendly!! Also a tomato soup and grilled cheese combo is a must :)!