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Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

After reading Tuesday’s Tutorial on DIY Yogurt you probably rushed right out and bought heavy whipping cream so you could make some too…right?!?! Well, here’s another delicious way to use up a little more of the cream that will help warm you up while we wait for spring: Creamy Tomato Basil Soup!


  • 1T butter
  • Half a large sweet onion {chopped}
  • 1 T basil {I only have dry this time of year but fresh would be even better!}
  • 1 quart tomato sauce {we froze our own without measuring so this a guesstimate amount}
  • 1 can diced tomatoes  {splurge on the Muir Glen Organic if you can!}or 1 fresh tomato diced
  • 1 T sugar or agave syrup
  • ½ cup heavy whipping cream
  • Salt
  • Extra virgin olive oil

On medium-low heat, drizzle olive oil and melt butter in a pot.  Add chopped onion and sauté for a few minutes.   Throw in the basil and allow to sauté until onions are very soft (5-8 more minutes at least).  Add diced tomatoes and stir together for a couple of minutes.  Pour in tomato sauce,  sugar and a little salt.  Let the mixture simmer together for a good 10-20 minutes.  {The longer this soup simmers, the better it is!} This is a good time to do a taste test and add a little more sugar if everything tastes too tart or a little more salt if needed.  The flavor will depend a lot on the kind of tomatoes you’re using.   Pour in the whipping cream and simmer on low until you’re ready to serve!  Bon appetite!

Now this is what I call mmmmm...DELISH! {And I don't even like tomatoes!}



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