This beautiful creamy Tomato Basil Soup uses garden fresh tomatoes and only four other ingredients. The taste is restaurant quality but it is as easy as using a blender.
My husband and I spent a lovely 3 days in Quebec City last week in beautiful weather. Unfortunately, home in NJ it rained almost non-stop. When we got back home most of the tomatoes in my garden had split. I picked them and sat there staring at them wondering what to do. I would have hated to through them out.
So, I started cutting off the stems and the split areas and tossing them into the blender. I figured I could make something out of them. Then, I filled the blender, pureed them (skin and all) and then put the puree in the fridge for two days before deciding to attempt a tomato recipe.
Keto Tomato Basil Soup
I have to say I make a great tomato sauce. The recipe for that I got from a Nicholas Sparks' book. Totally not kidding. It's two cans of San Marzano tomatoes, two onions peeled and cut in half, stem intact, and a stick of butter. That's it. Simmer for an hour, remove the onions, blend the tomatoes, and serve. The butter gives it a hint of saltiness and creaminess.
With that in mind, I tossed a stick of butter and a block of cream cheese into my simmering tomato puree and said a prayer. I pureed it again when it was hot and it tasted just like restaurant Tomato Basil Soup. I'm completely serious. In my Rutgers days, I loved going to Old Man Rafferty's restaurant in New Brunswick for a bowl of their Tomato Basil soup. They float a few gnocchi on top and garnish it with fried onions. Amazing. I thought about making gnocchi with a low carb gnocchi recipe I've seen on the internet but wasn't feeling quite that motivated. And I didn't even miss them once I dug it.
Nothing beats fresh tomatoes and basil. We love this combination and enjoy it all summer in salads, on top of grilled chicken, in pork lettuce wraps, sliced with fresh mozzarella, and in my Rustic Tomato Tart.
How to make Tomato Basil Soup
This is the simplest tomato soup recipe out there. I promise. Even though you are using fresh tomatoes you do not have to peel them. After pureeing the soup you can't tell you left the skin on.
You just add pureed tomatoes to a saucepan with butter, cream cheese, and simmer. Pour it back into the blender and add the fresh basil and salt and pepper. Blend and serve.
Here are a few other great Tomato Soups you should check out:
Creamy Fire Roasted Tomato Soup from Oh Sweet Mercy
Bacon Tomato Soup for One from A Home With Purpose
Heirloom Tomato Gazpacho from My Fling With Food
- 5 cups of fresh tomato puree - this was a blender full of fresh tomato chunks stems removed (I wish I weighed them before proceeding so I had a weight for you)
- 1 stick of salted butter
- 8 oz cream cheese
- a handful of fresh basil leaves
- 1 tbsp Trim Healthy Mama Gentle Sweet or my sweetener blend, optional
- salt and pepper to taste ***
- Puree enough fresh tomatoes in a blender to equal five cups of puree. This was about 4 large tomatoes and maybe a pint of cherry tomatoes.
- Pour the puree into a large saucepan and add the butter and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Carefully pour the soup back into the blender and add the basil (use caution blending hot liquids - always vent the lid) or use an immersion blender to puree until smooth.
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