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  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1/2 onion, chopped
  • 4 cloves garlic, chopped
  • kosher salt/pepper
  • 1/3 cup flour
  • 4 cups chicken broth or stock
  • 3 cans Hunts Fired Roasted Tomatoes
  • 2 tablespoons fresh basil, chiffonade
  • 1 1/2 teaspoons dried oregano
  • 3 bay leaves
  • pinch of red pepper flakes, optional
  • 2 to 2 1/2 cups heavy whipping cream
  • 1 Parmesan rind (optional)
  • 1 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh basil, chiffonade (for garnish)

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In my opinion, soup is for every season. Agree? So, I have always wanted to try creating a recipe for Creamy Tomato Basil Soup. However, it’s been somewhat intimidating. Last night, I dove right in. First, I had to figure out how I could not only make it creamy, but also get rid of the chunks of vegetables. With all of this, I still needed the soup to have a ton of flavor. Well, I DID it!!! Hope you like my recipe for Creamy Tomato Basil Soup, as much as I do. Oh, and the Hubby loved, loved, loved! it’s a relatively simple recipe that will take about 35 to 40 minutes from prep to bowl! This soup is also keto-friendly!

What compliments a big bowl of Creamy Tomato Soup better than a fabulous grilled cheese? So, I decided to garnish mine with bite-sized “croutons” of a Gruyère and Ham Grilled Cheese. A few weeks ago, I paired this fabulous sandwich with my Minestrone Soup. If you are following the Keto diet, use a low-carb bread. There are so many readily available at your local grocery stores. For this recipe, I used a sesame Ezekiel bread.

To achieve this creamy texture, you will need either a blender, or an immersion blender. Never would I have imagined that I would utilize my immersion blender so often. Click here to purchase one similar to the one I use! Click here to check out a short video I created on TikTok making this fabulous Creamy Tomato Basil Soup. If you are not yet a member of this social media platform, use my code 5SSIS800K0H06 to create an account!

a white bowl of creamy tomato basil soup with a croque madame in the background


One of my favorite things about this recipe is that I don’t have to sit there and chop up the vegetables super tiny. Once fully simmered, the entire contents of the pot will be blended. So, a nice chop will do fine. Heat up, to medium, the olive oil and butter in a deep pot. Add in the chopped carrots, celery, onions and garlic. Season with salt and pepper. Allow the vegetables to soften for about five minutes. Do NOT brown. Just soften.

Dust the vegetables with the flour. Cook off the raw flour taste for about a minute or so. Keep stirring so that the flour does not burn. Pour in the chicken broth and stir with a slotted spoon or whisk to release any bits at the bottom. Add in the fire roasted tomatoes. Be sure to include the juice. Sprinkle in the dried oregano, fresh basil, and bay leaves. Season with kosher salt and black pepper. Stir. Bring the pot to a boil. Reduce heat and simmer for about 15 minutes.

Add in the Parmesan rind. Honestly, it’s no big deal if you do not have one, or cannot find in a grocery store. However, these are great to have on hand. Add to almost any soups for a greater depth of flavor. The rinds store well in the freezer! Pour in at least two cups of the heavy whipping cream. Stir. Slowly, and I mean very slowly, add in the freshly grated Parmesan cheese. Meaning, add a little bit and stir. Keep repeating until the entire cup is fully incorporated. If you pour in all at once, the cheese will clump up. You do NOT want that to happen! Allow to simmer for another 20 minutes.


Remove and discard the bay leaves. With an immersion blender, blend well to get rid of any chunks of vegetables. This will also thicken the soup. If you do not have an immersion blender, you can use a traditional blender. However, just be very careful because the heat of the soup may cause the lid of the blender to pop. It’s best to blend in batches, with a towel covering the top.

Serve this Creamy Tomato Basil Soup, piping hot, in huge bowls garnished with fresh chiffonades of basil. You can serve along side a beautiful grilled cheese, or do like I did and cut up my Gruyere and Ham Grilled Cheese and use as a garnish! ENJOY! My Croque Madame also makes for the perfect accompaniment!


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!


Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU FOR THE LOVE AND SUPPORT!

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