Creamy Tomato Basil Soup

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This is a family favorite. The best part is that you can leave the cream out to make it edible for lactose intolerant people, and healthier for everyone. Big thanks to Susannah Ungricht for sharing!

Recipe Ingredients

  • 2 cups Onion, chopped
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Basil
  • 3/4 cup Butter, divided
  • 2 tablespoon Olive Oil
  • 4 tablespoon Tomato Paste
  • 4 cups Chicken Broth
  • 1/4 cups Flour
  • 1 teaspoon Sugar
  • 1 cup Cream, heavy cream
  • 64 ounces Italian Tomatoes, Canned


1. In a large pot saute onion, thyme, and basil in 1/2 cup butter and olive oil until onion wilts.

2. Add tomatoes and paste, simmer for 10 minutes.

3. In a separate bowl, mix 5 tablespoons broth to flour until smooth. Stir flour mixture into soup.

4. Add remaining broth and simmer for 30 minutes, stirring frequently.

5. Put soup through blender, food processor or hand blender. Soup can be prepared ahead of time up to this point.

6. Just before serving, add sugar, cream and 1/4 cup butter, salt and pepper to taste.

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Krista Numbers

Krista is the founder of Simplify Supper. She is passionate about making family dinner a priority and strives to provide simple solutions to make it happen.

Feb 02, 2014
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