Tomato Basil Soup

How to make a Tomato Basil Soup.


  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • 1 30-ounce can tomato sauce
  • 1-2 teaspoons salt to taste
  • 2 14-ounce cans diced fire roasted tomatoes
  • 4 cups vegetable broth or chicken broth
  • 1-2 cups heavy cream
  • 1 handful fresh basil leaves finely chopped
  • cracked black pepper
  • 2 cups cheese tortellini optional


  1. If using the tortellini, boil til just tender, drain and set aside.
  2. In a large stock pot melt butter over medium heat.
  3. Add garlic and saute for 1 minute.
  4. Add tomato sauce, diced tomatoes, and broth and bring to a boil.
  5. Reduce to a high simmer and cook for 10 minutes.
  6. Transfer to a high powered blender, cover tightly, and pulse until smooth (you may need to do this in batches, don’t fill the blender too full).
  7. Alternately, you can use an immersion blender.
  8. Return to the pot, stir in one teaspoon of salt, one cup of cream, and a few twists of cracked black pepper.
  9. Taste, add more salt and/or cream as desired.
  10. If using tortellini, stir in now and let the soup simmer for 5 minutes or so to heat the tortellini.
  11. Stir in fresh basil and serve immediately.
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