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.

Lasagna Soup

Best Tomato Soup Ever

Spinach Tortellini Soup

Roasted Tomato Basil Soup

Lentil Sausage Soup

French Onion Soup Casserole

Roasted Tomato Soup

Cream of Fresh Tomato Soup