Easy Creamy Tomato Basil Soup Recipe

I, like most of us, grew-up eating tomato soup and grilled cheese. They were an inseparable combination and we had them frequently, for a quick lunch or weeknight dinner. Well, now that we are a bit older, we decided that is time to level up from the can to a homemade version that is still easy enough for a quick lunch or weeknight dinner! Enter, this amazingly creamy tomato basil soup. Seriously, it’s so good! Your whole family will definitely welcome this delicious upgrade.

What You Will Need

• tomato paste & canned diced tomatoes – a blend of tomatoes that make the perfect base!
• water – needed to thin the soup out a bit, feel free to make adjustments to how thick you like it.
• coconut sugar – just a bit for a touch of sweetness.
• black pepper & kosher salt – a simple seasoning combo that never fails!
• heavy cream or full fat coconut milk – if you want it to be dairy-free, make sure you use coconut milk.
• fresh basil – this really brings so much great flavor that compliments the tomatoes.

How To Make Tomato Soup Thicker

If you like your tomato basil soup on the thicker side you can either let it simmer for a longer period of time on the stove and then remove it when it’s thick enough for you or you can add less water to blender.

Best Ways to Serve Creamy Tomato Basil Soup

Of course, you MUST serve a bowl of this yummy soup with some homemade croutons on top and a perfectly crisp Air Fryer Grilled Cheese on this side! It is really the only way to eat tomato soup!

Storing & Freezing Instructions

After you have let the soup cool completely you can place it in an airtight container and it will be good in the fridge for up to 5 days. You could also freeze this soup for up to 4 months. To thaw, just place it in the fridge overnight and then reheat.

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