This past weekend and I catered a church event and my instructions were to prepare a ‘light’ meal. I struggled knowing what a light meal was but ended up deciding that a soup and panini dinner sounded like a good option. I searched my blog for my traditional tomato basil soup reipce but realized I had never posted it all these years. I have this Vegetable Tomato Basil Soup or this Butternut Tomato Soup–both of which I love, but this recipe is completely traditional and simple to make. We have had a little cooler weather this week and so I thought I would share one last soup recipe before summer is in full bloom 😉 Hope you love it as much as we did!

Recipe: Soup, Recipe: Side Dishes, Recipe: Vegetable, Traditional Creamy Tomato Basil Soup, Deals to Meals, best creamy tomato basil soup
Creamy Tomato Basil Soup
  1. 1 white onion, diced
  2. 1/2 large red onion, diced
  3. 1 stick butter
  4. 5 cloves garlic, minced
  5. 3-4 Tbls. chicken bouillion base (I love the stuff that comes in a jar at Costco)
  6. 1/4 cup pesto (the Kirkland Basil Pesto is my favorite)
  7. 3 cans tomato paste
  8. 1 1/2 tsp. black pepper
  9. 4 leaves fresh basil, chopped fine (can use more for garnish)
  10. 3 tsp. dry basil
  11. Salt to taste
  12. 1/2 tsp. cayenne pepper
  13. 2 quarts half & half
  14. 1 cup water or milk (or chicken broth if using less chicken bouillion)
  15. 8-9 cans (14.5 oz.) crushed canned tomatoes
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  1. Saute the onions and butter in a large soup pot until the onions are tender and translucent. Add the garlic, chicken bouillon base, pesto, tomato paste, and pepper.
  2. Continue to saute until the seasonings begin to smell fragrant (about 4-5 minutes) and then add the remaining ingredients.
  3. Let the soup simmer on medium low heat until the soup thickens and the flavors come together. If you like a thinner soup, add more half & half or milk. If you like a thicker soup, let the soup simmer for longer so that liquid evaporates. Serve with fresh cream on top with fresh basil and/or parmesan cheese.
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