Go Back

Creamy Tomato Basil Soup

Author: Jennifer Locklin


  • 4 cups 8-10 tomatoes, peeled, cored and chopped or 4 cups canned whole tomatoes, crushed.
  • 2 cups chicken or vegetable stock
  • 12 fresh washed basil leaves, plus more for garnish
  • 1 cup heavy whipping cream
  • 1 stick salted butter cut into pats
  • 1/4 teaspoon fresh cracked black pepper
  • Crusty bread for serving


  • Combine tomatoes and stock in a saucepan.
  • Simmer 30 minutes. Let cool slightly.
  • Puree, along with the basil leaves, in small batches, in blender, or better yet, a stick blender.
  • Return to saucepan and add cream, while stirring, over low heat until cream is incorporated.
  • Remove from heat and whisk in butter until butter is melted and incorporated.
  • Taste soup and add salt and pepper to taste.
  • Ladle into serving bowls and garnish with basil leaves.
  • Serve with your favorite warm bread.