Chris Cooks

Creamy Tomato Basil Soup in Under 30 Minutes

November 7, 2014

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A quick meal deserves a quick post, don’t ya think? Let’s get to it then.

Creamy Tomato Basil Soup

Here’s what you need:

• 1 Tbsp butter
• 2 cloves of garlic, chopped
• 2 28oz cans of diced tomatoes
• 2 cups chicken stock
• 1.5 Tbsp sugar
• 1 cup heavy cream
• 10-15 basil leaves, chopped
• Salt & pepper to taste

This is not a ground-breaking recipe that will totally taste unlike anything you’ve ever had. But I keep seeing tomato soup recipes with long lists of ingredients and a crazy amount of steps. It’s tomato soup, people! Keep it simple, says I, and that’s what this recipe does.

Heat a pan on medium low heat. Melt the butter in the pan, and saute the garlic for about 1 minute. Add the tomatoes, chicken stock, and sugar, bring to a boil and cook for about 15 minutes. Remove from heat and use an immersion blender to make it completely smooth. Add the cream and chopped basil and stir with a wooden spoon. Add salt and pepper to taste, done. And obviously I suggest serving with a nice grilled cheese sandwich. Classic.

I’ve honestly never been a fan of tomato soup, but this version is seriously delicious. Greta loves it as much as we do, and we’ve had it 3 times in the last month, because it’s just so quick, easy and tasty. Definitely a recipe worth keeping in your arsenal.

Creamy Tomato Basil Soup

This is not a groundbreaking recipe, but it's easy to remember, fast to make, keeps dishes to a minimum and kids love it. Especially when served with a grilled cheese. Seriously, this is a great soup to have in your back pocket for a quick weeknight meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 8


  • 1 Tbsp butter
  • 2 cloves of garlic chopped
  • 2 28 oz cans of diced tomatoes
  • 2 cups chicken stock
  • 1.5 Tbsp sugar
  • 1 cup heavy cream
  • 10-15 basil leaves chopped
  • salt & pepper TT


  • Heat pan on medium heat. Melt the butter in the pan and saute the garlic until fragrant.
  • Add the diced tomatoes, chicken stock and sugar. Bring to a boil and cook for 15 minutes.
  • Remove from heat and blend until smooth using an immersion blender (or regular blender if you prefer)
  • Add the cream and chopped basil, stir with a wooden spoon until soup is smooth and consistent.
  • Season with salt and pepper to taste, and serve.

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What do you think?

  1. Kel says:

    I made this recipe and it is fantastic. I love tomato soup but try to stay away from the unhealthy canned concoctions. Thanks for sharing!

    p.s. I also love your blog and your candid posts. Keep up the great work :)

  2. Mmmm… I could go for a bowl of this right about now!

  3. CTDC says:

    Ahhh that is so much better!! Thank you! I use so many of your recipes. Love your blog and house too of course :)

  4. Leslie says:

    Thanks for the recipe. I found a great tomato basil soup at Costco but they don’t have it anymore. I’d love to make my own so this is a great recipe to start with.

  5. CTDC says:

    Hey guys, always love your recipes but they’re super hard to print. I’ve tried to print ’em a bunch of different ways in multiple browsers. They’re always wonky, either taking up tons of pages or having a giant picture in the middle that wastes space and toner, yet the actual recipe is in like 10 point font. I’m pretty computer savvy and have tried your “print” link, printing from feedly, printing straight from your blog, etc. Usually have to paste to word and do a bunch of re-formatting. Would love it if you would fix this or even make a PDF to download– one page, maybe a small image, readable font. Thanks!

  6. meg says:

    this is similar to my go-to “recipe”–i use vegetable stock and evaporated milk instead of chicken stock and heavy cream…totally delicious!

  7. Meagan Briggs says:

    YUM! I looooove a good tomato soup and grilled cheese. That was always my Mom’s go-to meal growing up when my dad was out of town and no one felt like cooking.

    Printing this one out for sure.

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We believe we should all love where we live.

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