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Cream of Tomato Basil Soup

Adrian Ramirez
20 mins
Course Soup


  • 2 tbsp Olive Oil
  • 4 cups Onion
  • ¾ cup Basil
  • 1 tbsp Garlic
  • 4 cups Heavy Cream 40% fat
  • 3 cups Crushed Tomato
  • 3 tsp Granulated Onion
  • 1 tsp Tarragon
  • ½ tsp White Pepper
  • 1 tsp Celery Salt
  • 4 Bay Leaves
  • ½ tsp Crushed Red Pepper Flake
  • tsp Vinegar
  • Salt and Pepper to taste


  • If using fresh Tomato, Use 1 cup more than canned Tomato.

Gather all ingredients

  • Dice onion, Basil, and garlic. Place into separate containers, and set aside.
  • Measure out heavy cream and diced/crushed canned Tomatoes.

Cooking Instructions

  • Place one and a half teaspoons olive oil into soup pot, and place on high heat.
  • After oil is heated up, sauté onion until transparent/caramelized. Making sure not to burn onion.
  • Add Basil, garlic, and salt and pepper. Add one half tablespoon of Olive oil if dry.
  • Sauté for two minutes on medium heat.
  • Add heavy cream and pinch of salt and pepper. Bring to a simmer over medium-high heat.
  • Add Tomatoes, bring back to a simmer over medium-high heat.
  • Add spices and turn heat down to medium-low.
  • Add 1 & 1/2 tablespoons of white distilled vinegar. Add salt and pepper to preferred taste.
  • Garnish with crouton or crostini & Parmesan Cheese