Creamy tomato and basil soup
This traditional creamy tomato and basil soup is an old favourite that everyone is sure to love. I made this version in my soup maker—honestly the best kitchen gadget I’ve ever bought—and within 25 minutes I had a really tasty homemade soup with a gentle hint of basil. There’s something so comforting about a bowl of creamy tomato and basil soup, especially when it’s made from scratch. Sweet, ripe tomatoes simmer with garlic, onions, and plenty of fresh basil to create a rich, velvety soup that feels both soothing and full of flavour. Blended until smooth and finished with a swirl of cream, it’s the kind of recipe that turns simple ingredients into something truly special.
Perfect for a light lunch with crusty bread or as a cosy starter, it’s a timeless classic you’ll come back to again and again
What goes well with this soup?
Toasted, buttered sourdough is my favourite for dipping, it adds such a lovely crunch. A warm buttered baguette is another great option.
What if you don’t have a soup maker?
No soup maker? No problem. Cook everything on the hob until softened, blend until smooth, then return it to the pan and stir through the cream.
Creamy tomato and basil soup
Ingredients
- 800 g large vine tomatoes
- 1 large onion, roughly chopped
- 1 large carrot, peeled and chopped
- 1½ tbsp tomato puree
- 8 large basil leaves
- 1 tsp sugar
- 800 ml vegetable stock
- large pinch of salt and pepper
- 150 ml single cream
Instructions
- Place all the ingredients, except the cream into your soup maker, select the smooth option.
- Once it's finished, add the cream and stir.
- Pour into bowls and serve immediately with some basil leaves on top and a few slices of buttered toasted sourdough. It really is as simple as that!