Homemade Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Freezer Friendly Recipes: Homemade Creamy Tomato Basil Soup in Minutes

Continuing with our Freezer Friendly Recipes series, here’s another great one to make and freeze!

Nothing is as homey and comforting as Creamy Tomato Basil Soup.  My mom always made it from a can when I was younger, adding milk instead of water and sprinkling it with basil to add some flavor.  I’ve found it to be very simple to make at home though from fresh or canned tomatoes and juice, and I usually can a few extra quarts just to make soup when I’m hungry for it.  All it takes is a few simple ingredients and you can have Creamy Tomato Basil Soup in about 45 minutes from scratch.  And you have the knowledge that all the ingredients are fresh and healthy.

How to Use Fresh Tomatoes in Creamy Tomato Basil Soup

If I don’t have canned tomatoes, or there’s a great sale on fresh ones, I’ll skin the tomatoes to make Creamy Tomato Basil Soup.   It’s really easy to do.  Simply boil a pot of water.  Once at a rolling boil, pierce the skins of the tomatoes, carefully place in the water and simmer for 30-60 seconds, until the skins start to peel back just a little.  Place them directly into cold water to stop the cooking process and cool them so you can handle them.  Cut out the core and the skin peels right off!  You are now ready to use your tomatoes for whatever you like, including Creamy Tomato Basil Soup!

Creamy Tomato Basil Soup Ingredients

  • 1 lg can (or 1 qt) tomatoes, peeled and diced
  • 2 C (or 1 pt) tomato juice
  • 20 basil leaves, roughly chopped
  • ¼ C butter (½ stick)
  • 1 C half n half
  • salt and pepper, to taste


Place the tomatoes, juice, and basil in a saucepan and simmer 40 minutes.

Using a potato masher, mash the tomatoes a little to break them up.

If freezing, cool, place in a labeled container and freeze.

To serve, melt the butter in the tomatoes and stir in the half n half.

Bring to a simmer and serve hot, adding salt and pepper to taste.


How to Freeze Creamy Tomato Basil Soup

I love taking advantage of the fresh produce that is available.  I make up batches of Creamy Tomato Basil Soup, stopping the process just before adding in the butter and half n half, and freeze it at that point.  When I get the itch for some seriously tasty soup, I thaw the Creamy Tomato Basil Soup in the microwave or refrigerator (overnight), then add in the half n half and butter as the recipe calls for.  The flavor is just as good as making it fresh, and you can enjoy that beautiful fresh tomato and basil flavor in your Creamy Tomato Basil Soup anytime of the year.

Do you like making meals ahead of time and just pulling them from the freezer? I have more Freezer Friendly Recipes posted here! Check them out!

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  1. October 24, 2013

    Yum! I love fresh soups and this is one of my favourites. Thanks for sharing the recipe, I’ll try it out 🙂

    I found your blog via the Hearth & Soul Hop this week.

    • October 25, 2013

      Thanks for stopping by!! And this soup is perfect for chilly fall nights!

  2. December 30, 2014

    This looks delicious! I’ve never made tomato soup before, and this looks really easy to make. Thanks for sharing!

  3. Looks delish! Nothing like a comforting bowl of tomato soup. Thanks for sharing! I made my way here via the Project Parade link party. If you have a minute to stop by my blog sometime, I’d love it.

  4. January 1, 2015

    Yum! I love tomato basil soup. Looks like a quick and easy recipe. Will have to give it a try. Thank you for sharing!

  5. This takes me back to m y childhood when my dad used to make this with fresh picked tomatoes. I want to try this out. Thanks for sharing!

  6. January 4, 2015

    Hi there! This soup looks so yummy. It was one of the most viewed on last week’s Wonderful Wednesday Blog Hop on Ducks ‘n a Row so you will be featured THIS week! Congrats !!! We go live Tuesday eves 7pm ET See you there!

  7. Oh, this looks so good- saving for our winter months ahead!

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