Sponsor recipe courtesy of College Inn®

Cream of Tomato Basil Soup

Blending the ingredients before they become hot soup makes cooking tomato soup from scratch in 20 minutes, even easier.
Save Recipe
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
Share This Recipe


1 Tbsp. olive oil

1/4 cup chopped onion

1 clove garlic, minced

1 can (28 oz.) Contadina® Crushed Tomatoes, drained

1 can (15 oz.) Contadina® Tomato Sauce

2 cups College Inn® Chicken Broth

2 Tbsp. chopped fresh basil

1/4 cup heavy cream

1/2 tsp. sugar, optional

Chopped fresh basil, optional

Garlic croutons, optional


  1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook 3 to 5 minutes until softened, stirring frequently.
  2. For a smoother soup, blend broth and cooked onion and garlic in a food processor or blender until very smooth; return to saucepan. Otherwise, proceed to Step 3.
  3. Add broth if not used in Step 2, crushed tomatoes, tomato sauce and basil. Bring to a boil. Reduced heat to medium-low and simmer 5 to 7 minutes. Stir in cream. Heat over low heat about 1 minute, or until hot. Do not boil. Add sugar to taste, if desired. Serve with basil and garlic croutons, if desired.