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Creamy Tomato Basil Soup

Summer is official gone, and we’re now in the throws of the fall season! For me this time of year always changes my eating habits. I go from cool salads and anything that doesn’t require me to actually turn on my oven, to baking and making hearty soups like this Creamy Tomato Basil Soup I recently whipped up. This is a great tomato soup with TONS of flavor and body. It’s just the thing for the influx of chilly weather. trust me.

Creamy Tomato Basil Soup

To make this recipe I used an ingredient from my September Degustabox. They included a Mutti Tomato Puree that was screaming at me to be turned into tomato soup. Well, at least as much as a tomato puree can scream. We say this like every month but really our Degustabox has been the best value subscription box we’ve gotten. It’s packed full of amazing full sized goodies that we love trying and incorporating them into our dishes, or just eating for snack. They have a little of everything and something everyone in your family will enjoy getting.

Creamy Tomato Basil Soup

To get started with this recipe you’ll need:

Mutti Tomato Puree 24 oz jar
1 small can of crushed tomatoes
1 Tbsp. Garlic (minced)
2 Tbsp. Pesto
3-4 fresh basil leaves (chopped)
1/4 tsp. Thyme
5 Tbsp. Butter
1 Tbsp Olive Oil (I used a garlic infused olive oil that was amazing with this!)
a pinch of Black Pepper
1 Onion (chopped)
3 Tbsp. All Purpose Flour
1 1/2 cups of evaporated milk
2 cups Vegetable Broth (You could use chicken broth as well)
1/4 tsp. baking soda
1-3 Tbsp of sugar (this is more to taste)
salt

To start, put the butter and olive oil into a large pan. Once it’s hot, add your chopped onion. Saute your onion until it’s soft and golden brown. Once its golden, add in your puree, crushed tomatoes, pesto, basil, thyme, pepper and garlic. Mix together and let it simmer for about 10 minutes, stirring occasionally. 

Creamy Tomato Basil Soup

While your tomatoes and herbs are cooking, in a small bowl whisk together the flour and vegetable broth until smooth. Once the 10 minutes is up, slowly stir in the flour/broth mixture. Make sure to stir constantly while your adding it in. Let it simmer for about 25 minutes. If you want your soup super smooth you can then put it in a blender, but I liked the texture the crushed tomatoes gave, so I didn’t do that. After 25 minutes, stir in the baking soda(it will bubble!), evaporated milk, sugar and salt to taste. Let it simmer for just a couple minutes and you’re done! I highly recommend pairing this with bread, or these little Angelic Bread Crisps that also came in the Degustabox. They were absolutely heavenly with that soup! 

Creamy Tomato Basil Soup

Well I hope this recipe has gotten you in the mood for a hearty soup! Let us know more about what delicious soups your whipping up this season in the comments! You can also check out more soup recipes on our Pinterest Board!

Creamy Tomato Basil Soup
A creamy, hearty soup that is perfect for the fall season.
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Prep Time
10 min
Cook Time
1 hr
Prep Time
10 min
Cook Time
1 hr
Ingredients
  1. Mutti Tomato Puree 24 oz jar
  2. 1 small can of crushed tomatoes
  3. 1 Tbsp. Garlic (minced)
  4. 2 Tbsp. Pesto
  5. 3-4 fresh basil leaves (chopped)
  6. 1/4 tsp. Thyme
  7. 5 Tbsp. Butter
  8. 1 Tbsp Olive Oil (I used a garlic infused olive oil that was amazing with this!)
  9. a pinch of Black Pepper
  10. 1 Onion (chopped)
  11. 3 Tbsp. All Purpose Flour
  12. 1 1/2 cups of evaporated milk
  13. 2 cups Vegetable Broth (You could use chicken broth as well)
  14. 1/4 tsp. baking soda
  15. 1-3 Tbsp of sugar (this is more to taste)
  16. salt
Instructions
  1. To start, put the butter and olive oil into a large pan. Once it’s hot, add your chopped onion. Saute your onion until it’s soft and golden brown.
  2. Once its golden, add in your puree, crushed tomatoes, pesto, basil, thyme, pepper and garlic. Mix together and let it simmer for about 10 minutes, stirring occasionally.
  3. While your tomatoes and herbs are cooking, in a small bowl whisk together the flour and vegetable broth until smooth. Once the 10 minutes is up, slowly stir in the flour/broth mixture. Make sure to stir constantly while your adding it in.
  4. Let it simmer for about 25 minutes.
  5. After 25 minutes, stir in the baking soda(it will bubble!), evaporated milk, sugar and salt to taste. Let it simmer for just a couple minutes and you’re done!
Notes
  1. If you want your soup super smooth you can put it in a blender, but I liked the texture the crushed tomatoes gave, so I didn’t do that.
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