Creamy Tomato Basil Soup {using canned tomatoes}

In preparation of this creamy tomato basil soup recipe, I received gifted product from Pomora, but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love – cook, eat and share delicious recipes!

This Creamy Tomato Basil Soup comes together in no time at all in just one pot.  It has a rich tomato flavour along with hints of basil.  Such a classic and just perfect for a comforting lunch.

Quick Tomato Soup with Canned Tomatoes

Wondering what to have for lunch? I know I always am…along with breakfast, dinner and snacks in between, lol.  Seriously, though, you could satisfy that little hunger bug by whipping up a batch of this creamy tomato soup in under 25 minutes using pantry staples.

The base of this homemade tomato soup is canned tomatoes.  Sometimes canned or frozen products can get a bad rap.  But if you buy a quality brand, it’s all good if you ask me! Since tomato is the predominant flavour here, you don’t want to cheap out and buy just any ol’ can.  And always opt for the  ‘whole’ variety.  Then, just crush or blitz ’em yourself.  Somewhere along the line, I remember Lidia Bastianich saying that whole is best (versus, say, crushed), so who am I to argue with an Italian chef icon??

Years ago my younger brother and I lived together while going to university.  Of course, being students, we were mindful of our budget when we went grocery shopping.  I remember him being so excited when he spotted cans of concentrated tomato soup on sale for, like ,$0.29/can.  He starting going like a crazy person, loading up the cart like it was no tomorrow. I’m sure he picked up a couple dozen cans. Yeah, that much.  I still tease him to this day whenever I see tomato soup on sale in a flyer. I’ll usually take a snap and text it to him, just for a laugh.  It’s one of those memories that sticks with me and makes me chuckle when I think about it.

So, this tomato soup may not be quite as inexpensive as that concentrated tomato soup variety…buuuuut it tastes so much better.

How to Garnish this Tomato Basil Soup Recipe

I was excited to receive  another shipment of Pomora Olive Oil (you may remember me talking about it here).  Every quarter I get a shipment of delicious olive oil, varying from plain to flavoured ones.  The plain variety is absolutely delicious, but the flavoured ones, in particular, gets my motor running.  I know…me and food. Ha!

This month I received three unique flavours – truffle, garlic and basil (the one I used in this recipe for sauteing the onions and finishing). I’ve tried all three and they each have their place, but for this recipe basil oil was the obvious choice – such a classic combo, don’t ya think?

I decided to gild the lily here and garnished not only with the wonderful basil oil, but also fresh basil, freshly grated parm and balsamic reduction.  Totally optionally to put all those things on there, but oh-so-delicious!

Tips for Making this Creamy Tomato Basil Soup

• I used ‘whole’ tomatoes with basil.  I prefer the whole variety and blitz them up myself. Get the best quality canned tomatoes you can get your little hands on.
• Every brand of canned tomatoes vary in salt content.  Before you add the salt to this recipe, taste first and season how you like it.
• Similarly, I used ‘unsalted’ veggie stock in this recipe. If you use a regular variety, you may not need to add additional salt. Do whatever works for your taste buds!
• Creme fraiche was used for this tomato soup, but if you don’t have that on hand heavy cream works lovely too.
• Like things a little creamier? Feel free to add more creme fraiche or heavy cream than what the recipe details.
• This recipe can easily be doubled or tripled if you are doing meal prep for the week ahead.
• This soup freezes well (great for meal prep).

Other Easy Soup Recipes you May Enjoy

• Lentil Kale Soup
• Curried Carrot and Sweet Potato Soup
• Asparagus Spinach Soup
• Roasted Cauliflower and Leek Soup with Cheddar
• Or check out these 20 soup and sandwich recipes

Hope you love this creamy tomato basil soup as much as I do! And if you’re  looking to make this meal a little more substantial, a grilled cheese sandwich would pair wonderfully.

Until next time, take care and chit chat again soon 🙂

~Dawn

P.S. If you think this creamy tomato  soup will make your belly happy too, please be sure to hit that little Pin button.  Many thanks, you guys! XO

Print

5 from 11 votes

Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup comes together in no time at all in one pot.  This one has a rich tomato flavour along with hints of basil.  Such a classic and just perfect for a comforting lunch.

Course Lunch, Side Dish, Soup, starter

Cuisine American, Canadian

Keyword creamy tomato soup, easy tomato soup recipe, quick tomato soup

Prep Time 5 minutes

Cook Time 17 minutes

Total Time 22 minutes

Servings 4 servings

Calories 136kcal

Author Dawn Coombs

Ingredients

• 1 tbsp basil olive oil -plus more for garnish
• 1 onion -thinly sliced
• 3 cloves garlic -minced
• 1.5 tsp dried basil
• 1/2 tsp salt
• 1/2 tsp black pepper
• 796 ml can whole tomatoes
• 2 cups vegetable stock -unsalted
• 1/4 cup creme fraiche -or heavy cream

Suggested Garnish

• fresh basil
• basil oil
• grated parmesan
• balsamic or balsamic reduction

Instructions

• In a dutch oven or medium sized pot on medium heat add olive oil.  
• Cook onion about 5 minutes until translucent.  Add garlic and cook one minute.
• Stir in basil, salt, and pepper.
• Add tomatoes and stock, bring to simmer, cover ajar and cook 10 minutes. Stir in creme fraiche. Using an immersion blender, blend until soup is smooth. Portion and garnish as desired.  Enjoy!

Notes

• I used 'whole' tomatoes with basil.  I prefer the whole variety and blitz them up myself. Get the best quality canned tomatoes you can get your little hands on.
• Every brand of canned tomatoes vary in salt content.  Before you add the salt to this recipe, taste first and season how you like it.
• Similarly, I used 'unsalted' veggie stock in this recipe. If you use a regular variety, you may not need to add additional salt. Do whatever works for your taste buds!
• Creme fraiche was used for this tomato soup, but if you don't have that on hand heavy cream works lovely too.
• Like things a little creamier? Feel free to add more creme fraiche or heavy cream than what the recipe details.
• This recipe can easily be doubled or tripled if you are doing meal prep for the week ahead.
• This soup freezes well (great for meal prep).

Tried this recipe? That's awesome!Mention @dawn.girlheartfood or tag #girlheartfood!

Nutrition

Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 581mg | Potassium: 423mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14% | Vitamin C: 25.8% | Calcium: 8.6% | Iron: 11.9%