I wasn’t a fan of tomato soup until this creamy tomato basil soup recipe. Nothing beats this soup and a grilled cheese sandwich on cold days!
Clark Lake Beach Bar
There’s a small Bar & Grill on Clark Lake, about an hour south of me, and it has amazing views of the lake. A few years ago, on a cold Michigan winter’s day, my better half and I stopped there for a bite to eat and watched one of the best sunsets I’ve ever seen. By chance, I had a bowl of soup to warm me up. While I’m not a big fan of Tomato soup, for some reason that day I was craving it. And their creamy tomato soup did not dissapoint!
I’m Normally Not a Tomato Soup Fan
As humans, we all have the comfort zones that we tend to circle back to. Tomato soup is not what I’d call my “go-to”. I don’t remember what else I had to eat that day, but I DO remember that creamy tomato basil soup. It was so velvety smooth and creamy. A big dose of fresh Basil really made it stand out. It certainly wasn’t the same condensed can of soup I remember from my youth. I now know that I have been missing out all this time.
My Quest for A Creamy Tomato Soup Recipe
In my quest to recreate this delicious soup, I believe I know what makes it so delicious: cream cheese and heavy cream! While this may be Keto friendly, it is not a low-calorie food. On that cold winter day, my only care was the comfort of a warm soup. It’s hard to beat a hot, delicious soup on a cold winter day!
Let this creamy tomato basil soup recipe simmer for a few hours. The flavor intensifies as it simmers. If you have access to fresh Basil be sure to use it. Pair this with a grilled cheese sandwich made with sourdough and American cheese, now your talking. Come to think about it, maybe it is in my comfort zone after all!
I hope you enjoy my recipe!
small yellow onion
condensed tomato soup
(usually 2 small cans)
(make your own or use V8®)
(or half & half)
fresh basil, chopped
(or 1 tsp dried basil)
salt and pepper
(add to top before serving)
(add to top before serving)
Begin making this creamy tomato soup by melting the butter over medium heat. Add onion and sauté until softened and golden.
Next, add tomato soup, vegetable juice, and cream and mix well.
In a blender, puree tomatoes, and cream cheese until smooth. Pour into the Dutch oven.
Add garlic powder, basil, salt, pepper, and stir well to combine.
Bring to a low simmer and cook for 2 hours, stirring occasionally so it doesn’t stick to the bottom. Cook for an additional hour uncovered on medium-low, stirring occasionally until it reaches your desired consistency.
Serve with croutons and shredded mozzarella cheese.
This recipe makes a big pot of soup and does not freeze that well. So, you may want to make a half-batch.
You can cook this in a slow cooker too. Just prepare the soup then simmer in a slow cooker for 3-4hrs on low.
Serving: 2cups | Calories: 1020kcal | Carbohydrates: 31g | Protein: 11g | Fat: 98g | Saturated Fat: 59g | Trans Fat: 1g | Cholesterol: 331mg | Sodium: 756mg | Potassium: 1134mg | Fiber: 3g | Sugar: 16g | Vitamin A: 4618IU | Vitamin C: 39mg | Calcium: 243mg | Iron: 2mg
Have you ever tried creamy tomato soup? In my opinion, it is WAY better!
Source: DIY Natural – Food