Tomato Basil Soup

This Tomato Basil Soup is one of my favorite soups on the planet. It is flavorful, rich, creamy, comforting and totally delicious!


Yesterday at this time I thought I would be writing this post from the hospital. My 6-year-old was supposed to have surgery on his ear yesterday, but there was a different plan for him. After telling him NO EATING, he promptly went downstairs and chewed the chocolate off of a chocolate-covered almond. I called the surgery department and confessed the crime. Surgery was canceled immediately. Food in belly a few hours before surgery = not good. Dan and I spent yesterday doing our best to recalibrate, as we had spent so much time preparing ourselves for surgery and the emotion that goes along with it. Needless to say, it has been a strange past 24 hours!

What I am about to say is more than just a convenient transition. It is totally the truth. A nice hot bowl of this delicious soup has provided me with comfort this week, whether it was as I was preparing for surgery or adjusting to NO surgery. Tomato Basil Soup is one of my all-time favorite soups, and this version is incredible! If you're in love with the tomato-basil combo like I am, check out this Caprese Pasta Salad and this Shrimp Tomato and Basil Pasta!

Wishing you all a happy week! Thank you for reading!

Tomato Basil Soup

This is one of my most favorite soups on the planet!

Contributed by Megan Porta from

Published Oct 22, 2013

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Serves: 8-10

Total time: 2 hrs



  • 4 tablespoons extra-virgin olive oil
  • 3 large carrots, chopped
  • 1 white onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons fresh basil, finely chopped
  • Salt and pepper, to taste
  • Three 28-oz. cans whole tomatoes
  • 32-oz. container chicken broth
  • 3 tablespoons sugar
  • 1 cup heavy whipping cream
  • Shaved Parmesan cheese and croutons, for topping (if desired)
  1. Heat the olive oil in an extra large skillet or large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until soft, about 10 minutes. Add the basil, salt and pepper and cook, stirring, for an additional 2-3 minutes. Add the tomatoes, chicken broth and sugar. Increase temperature to medium-high heat and bring the mixture to a boil. Reduce to a medium-low heat and simmer for 30 minutes.
  2. Remove the pan from the heat and let cool for 20 minutes. In batches, add the mixture to a blender or food processor. Liquefy or process until the mixture is smooth. Return to the skillet/saucepan and add the heavy whipping cream. Stir and warm the mixture over medium-low heat until heated through. Pour into bowls and serve warm. Top with Parmesan cheese and croutons.