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Creamy Tomato Soup with Basil Oil

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Creamy Tomato Soup with Basil Oil

A Comforting Escape in a Bowl

As the crisp autumn air settles in and the days grow shorter, there’s nothing quite like a warm, comforting bowl of soup to soothe the soul. And when it comes to soups, few can rival the classic appeal of a creamy tomato rendition, with its vibrant color and tantalizing aroma.

But this isn’t your average tomato soup – oh no, my friends. Today, we’re taking a delightful detour and embarking on a flavor adventure that’s sure to delight your taste buds. Get ready for a Creamy Tomato Soup with Basil Oil that will have you reaching for seconds (and maybe even thirds!).

The Journey to Tomato Soup Perfection

I’ll admit, I used to be a bit of a tomato soup purist. I’d turn my nose up at any variations or “fancy” renditions, content to stick with the tried-and-true canned version. But then, one fateful day, I stumbled upon a recipe that changed everything.

Meatified’s Cream of Tomato-Less Tomato Soup caught my eye, and I couldn’t resist the challenge of creating a similarly delicious, yet nightshade-free, version of the classic. As I dove into the recipe, I was captivated by the clever use of hidden vegetables to mimic the signature tomato flavor, and the creamy, comforting texture that enveloped each spoonful.

Elevating the Humble Tomato Soup

From that moment on, I was hooked. I began experimenting with various ingredients and techniques, determined to elevate the humble tomato soup to new heights. And that’s when the idea for this Creamy Tomato Soup with Basil Oil was born.

The key, I discovered, lies in the perfect balance of flavors and textures. By incorporating a blend of roasted bell peppers, beets, and a touch of red wine, I was able to create a soup that boasts a rich, velvety texture and a depth of flavor that will transport you straight to a cozy Italian trattoria.

But the real showstopper is the basil oil. Drizzled over the top of the soup, it adds a fragrant, herbaceous note that cuts through the creaminess and brightens the entire dish. It’s a simple yet ingenious touch that takes this soup from good to great.

Bringing It All Together

Now, I know what you might be thinking – “Basil oil? Roasted vegetables? This sounds like a lot of work!” But fear not, my fellow home cooks, for this recipe is surprisingly easy to pull off. With a few simple steps and a bit of planning, you’ll have a restaurant-worthy soup on the table in no time.

And the best part? This Creamy Tomato Soup with Basil Oil is not only delicious, but it’s also packed with hidden veggies, making it a healthier option that your whole family will love. Serve it up with some crusty bread or a fresh salad, and you’ve got a meal that’s sure to satisfy.

So, what are you waiting for? Grab your apron, head to the kitchen, and let’s embark on a culinary adventure that will have you rethinking everything you thought you knew about tomato soup. Trust me, your tastebuds will thank you.

The Recipe: Creamy Tomato Soup with Basil Oil


  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 red bell pepper, roasted and diced
  • 1 can (15 oz) sliced beets, drained (reserve the brine)
  • 1 cup butternut squash puree (or pumpkin puree)
  • 2 cups vegetable broth
  • 1/4 cup red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1/4 cup heavy cream (or full-fat coconut milk for a dairy-free option)

Basil Oil:

  • 1 cup fresh basil leaves
  • 1/2 cup olive oil
  • 1/4 teaspoon salt


  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes, or until the vegetables are softened.

  2. Add the roasted red bell pepper, drained beets, and butternut squash puree. Stir to combine and cook for an additional 2-3 minutes.

  3. Pour in the vegetable broth and red wine (if using). Bring the mixture to a simmer and cook for 15-20 minutes, or until the vegetables are very soft.

  4. Using an immersion blender (or carefully transferring the soup to a blender), blend the soup until smooth and creamy. Stir in the tomato paste, oregano, and basil. Season with salt and black pepper to taste.

  5. Reduce the heat to low and stir in the heavy cream (or coconut milk). Simmer for 5 more minutes, stirring occasionally, until the soup is heated through.

  6. While the soup is simmering, prepare the basil oil. In a small food processor or blender, combine the basil leaves, olive oil, and salt. Blend until smooth.

  7. To serve, ladle the Creamy Tomato Soup into bowls and drizzle with the basil oil. Garnish with additional basil leaves, if desired.

Enjoy this comforting and flavorful Creamy Tomato Soup with Basil Oil, and don’t forget to share your creations with the Home Cooking Rocks community!


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