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+ servings

Tomato Basil Soup

Cook Time 30 minutes
Total Time 30 minutes
Servings 4 to 6
Author Life in the Lofthouse


  • 2 Tablespoons olive oil
  • 4 garlic cloves minced
  • 1 medium yellow onion chopped
  • 2 cans 28 ounces each diced tomatoes
  • 1 cup chicken broth
  • 1 Tablespoon granulated sugar
  • 1/3 cup heavy cream
  • 6 large fresh basil leaves roughly chopped
  • 1/4 teaspoon dried oregano
  • salt and pepper to taste


  • In a large pot, heat olive oil over medium-high heat. Add garlic. Stir and cook for 30 seconds. Add onion. Stir and cook until translucent. About 6 or so minutes.
  • Add diced tomatoes (undrained) chicken broth and sugar. Stir and bring to a low simmer. Cook for 15 minutes or until soup thickens a bit.
  • Stir in heavy cream, chopped basil and oregano. Season with salt and pepper.
  • Using an immersion blender (or carefully transfer soup to a blender. If you use a blender be very very careful handling this very hot soup), puree soup until there are no large chunks left.
  • Serve soup in bowls with the grilled Mozzarella cheese sandwiches. Enjoy!