Creamy Tomato Basil Soup
This Creamy Tomato Basil Soup is a rich, velvety blend of fire-roasted tomatoes, garlic, and fresh basil, finished with cream and parmesan for a smooth, comforting texture. Slow-cooked to deepen the flavors, it’s a simple yet satisfying soup that feels both cozy and elevated.
Prep Time10 minutes mins
Cook Time4 hours hrs 30 minutes mins
Total Time4 hours hrs 40 minutes mins
Servings: 6
- 3 14.5 oz cans fire-roasted diced tomatoes
- 2 cups chicken broth
- 1 yellow onion chopped
- 6 cloves garlic roughly chopped
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 cup heavy cream
- 1/4 cup fresh basil chopped
- 1 cup grated parmesan cheese
Optional:
- Bread or croutons for serving
Add the fire-roasted tomatoes, chicken broth, chopped onion, garlic, salt, pepper, and sugar to a slow cooker.
Cover and cook on high for about 4 hours, allowing the flavors to develop.
Stir in the chopped basil.
Blend the soup until smooth using an immersion blender or transfer carefully to a blender and puree.
Return the soup to the slow cooker if needed.
Stir in the heavy cream and parmesan cheese until fully combined.
Cover and cook for another 30 minutes until heated through and slightly thickened.
Taste and adjust seasoning if needed.
Serve warm, optionally topped with extra basil or croutons.
Use high-quality canned tomatoes for the best flavor.
Blend carefully while hot, allowing steam to escape.
Add more broth if you prefer a thinner consistency.
Use half-and-half instead of heavy cream for a lighter version.
Add a pinch of red pepper flakes for a subtle heat.
Store leftovers in the refrigerator for up to 4 days.
Serve with grilled cheese for a classic pairing.