Tomato Basil Soup

Rich and comforting creamy tomato basil soup that uses common ingredients. Make it low fat or fancy it up with fresh basil. All ready in 30 minutes with these easy to follow step by step photo instructions.

Introduction and my rating

Over the years, I have had “trouble” with tomato soup, specifically the canned stuff.  I just can’t do it. The watered-down tomato-like taste. Just nothing redeeming about it.

I have occasionally made tomato soup with fresh tomatoes, generally the preferred method. The results have been very good. But I don’t seem to have a great source of tomatoes on-demand and honestly, it is more work than a simple soup should take.

The science part of me wants “reproducible” results. So I’m using ingredients that I can keep around with consistent quality.

My Rating

A nice solid 4 for me. A bit higher for my wife.

What tomatoes to use

You have choices here. The easiest will be crushed tomatoes. I have one I prefer so I’m good but this is the main component so you need to be happy with your choice.

You can also use whole or diced can tomatoes.  You will need an emersion blender if you do.

The tomatoes may need a touch of sugar to your taste.

The baking soda may seem odd to you. But it will neutralize the acid in the tomato, so it tastes less acidic, and they won’t curdle the milk in the soup — both good things

If you want to use fresh tomatoes, you need a different recipe.

Make it low fat

The fat in this recipe is completely controlled by your choice of dairy to use.

Many recipes use heavy cream or at least half and half. I can not bring myself to do that. Non-fat evaporated milk is a common substitute and works great here.

You may also use cream, half and half, milk, or even chicken broth — your choice.

Other notes, storage, and other recipes

I do thank fresh basil is very nice here but use dry if you need to.

Storage of the soup: Good refrigerated for 3-4 days. It can also be frozen for 3-4 months.

Other “comfort food” soups

Easy One Pot Broccoli Cheese Soup

Crock Pot Chicken Noodle Soup

Old Fashion Vegetable Beef Soup

Step by step photo instructions

Notice both fresh and dry basil in the picture. It is one or the other.

If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small “cigar”. Cut into narrow ribbons by pulling the knife through the basil and not crushing it.

Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, 1/2 teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add 1/2 teaspoon baking soda. Cover and simmer for 15 minutes.

Add 12 oz can of fat-free evaporated milk. Taste test for sweetness. Add 1-2 teaspoon of sugar if desired, but I did not. You may also use cream, half and half, milk, or even chicken broth.

Simmer for 5 minutes more and serve.

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4.5 from 12 votes

Tomato Basil Soup🍅

Rich and comforting creamy tomato basil soup that uses common ingredients. Make it low fat or fancy it up with fresh basil. All ready in 30 minutes with these easy to follow step by step photo instructions.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 4 1 1/4 cup serving

4

Ingredients

• 28 oz crushed tomatoes - one large can
• 12 oz Fat free evaporated milk
• 1 teaspoon dry basil - or 5 leaves fresh
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking soda
• sugar - optional if needed

US Customary - Convert to Metric

Instructions

• If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small "cigar". Cut into narrow ribbons by pulling the knife through the basil and not crushing it.
• Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, 1/2 teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add 1/2 teaspoon baking soda. Cover and simmer for 15 minutes.
• Add 12 oz can of fat-free evaporated milk. You may also use cream, half and half, milk, or even chicken broth.
• Taste test for sweetness. Add 1-2 teaspoon of sugar if desired, but I did not.
• Simmer for 5 minutes more and serve.

Recipe Notes

Pro Tips

1. The tomatoes are key to this recipe. Use a brand you love. Do not use cheap generic tomatoes.
2. I used crushed tomatoes but whole or diced can be used but you will need an immersion blender.
3. The fresh basil is worth the trouble here, but a good dried basil will be fine.
4. I suggest the non-fat evaporated milk, but you can use heavy cream, half and half, milk, or chicken broth.
5. Testing for sweetness is necessary due to tomato variations.
6. Good refrigerated for up to 4 days. Should freeze well for 3-4 months.
7. The baking soda is somewhat the "secret ingredient". It will neutralize the acid in the tomato, so it tastes less acidic, and prevent the curdling of milk products in the soup.

Course Soup

Cuisine American

Keyword Tomato Basil Soup, Tomato Soup, Zero Fat Soup

 

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Calories: 144 kcal | Carbohydrates: 26 g | Protein: 9 g | Sodium: 925 mg | Potassium: 343 mg | Fiber: 4 g | Sugar: 19 g | Vitamin A: 1000 IU | Vitamin C: 28.9 mg | Calcium: 310 mg | Iron: 1.4 mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published January 13, 2019