Cream of Tomato Soup with Basil

Cream of Tomato & Basil pg-86

Ideally this cream of tomato soup would be made in the Summer when tomatoes are in season and at their peek. However, you can also make it from canned tomatoes if you want.

We will be using fresh basil leaves for this cream of tomato soup. Substituting for dry will probably not work. If you do not use fresh basil this soup will taste pretty basic. So, try not to omit it.

I like serving this cream of tomato soup with croutons or shoestring fried potatoes. It is truly a very tasty and satisfying soup.

This is what you are going to need this silky and delicate cream of tomato soup:

Serves four
1 medium white onion – chopped
1 large garlic clove – minced
10 plum tomatoes – peeled OR 28 oz. plum tomatoes with juice
1/2 cup chopped basil
6 cups water
1 cup heavy cream
Salt/ Pepper/ Olive oil
Basil shreds for garnishing
Croutons or shoestring potatoes (opt)

Heat 2 TBS olive oil in a pan. Add the onion and garlic. Cook, stirring, until onion is translucent. Add the tomatoes and basil. Add the water. Cover and bring to a boil. Reduce heat and simmer for 20 to 30 minutes.

Allow soup to cool a bit and blend in batches. Strain soup to get rid of seeds. Return to pot.

Add cream to soup. Season with salt and pepper. Heat through and serve garnished with basil shreds and croutons if using. Enjoy!

Print the Cream of Tomato and Basil Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • February 24, 2011


    Looks like it tastes amazing, but what part of this recipe is frugal?

  • February 24, 2011


    Hi Nicole!
    Remember you can make this recipe with canned tomatoes. That will reduce the cost a lot. Also, half of the world is in summer right now and tomatoes are readily available and pretty cheap. If you are in winter keep this recipe for a few months. That will make it quite frugal for you. Thanks for coming by!
    Mary Ann

  • June 27, 2012


    Thanks for sharing this recipe. Well I had extra spinach so added those to give a greener look. But it came out well.

    I added fried mushroom for garnishing.

  • June 29, 2012


    Hi Sasha!
    You are welcome! I am very happy this worked for you. Fried mushrooms sounds great! Have a wonderful weekend!
    Mary Ann

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