My creamy tomato basil soup

barbara lentz


There's nothing like fresh tomato soup that is why I like to use my own canned tomatoes but this soup still tastes great with store bought tomatoes. So easy to make also.


☆☆☆☆☆ 0 votes

5 Min
10 Min
Stove Top


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  • 4 c
    crushed tomatoes
  • 2 c
    chicken stock
  • 1
    knorr's homestyle chicken bouillon
  • 2 Tbsp
  • 1 c
    tomato juice
  • 3 Tbsp
    tomato paste
  • 1 c
    heavy cream
  • 3 Tbsp
    wondra flour
  • 3 Tbsp
    fresh basil minced
  • ·
    fresh shredded parmesan cheese for topping

How to Make My creamy tomato basil soup


  1. Mix first six ingredient together in large Dutch oven. Bring to a boil taste and adjust for seasoning. Add salt if needed. Reduce heat to medium Tip: I used my own canned tomatoes but you can use store bought canned tomatoes.
  2. Mix the Wondra flour into the heavy cream. Add to tomato mixture and cook until hot and thickened. Stir in basil.
  3. Serve with fresh grated parmesan sprinkled on top.

Printable Recipe Card

About My creamy tomato basil soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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