Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

I love this soup.  Absolutely Love It.

The story of it and how it evolved goes something like this:

About two years ago I was searching all over the internet for a tortellini soup recipe and found several that looked quite promising.  I tried about five of them, but they weren’t quite what I was wanting.

So I continued my search and discovered a soup that sounded delicious called Tortellini Tomato Soup.  I don’t always have half and half and sun-dried tomatoes on hand but that particular day I did so I actually made the soup the same day I found it.  It was good, but I didn’t like it with the sun-dried tomatoes so a week later I made it with canned petite-diced tomatoes (winter time and no fresh garden tomatoes), and I didn’t like that either.  A few weeks later I made it again and just left the tomatoes out.

Oh man, friends…  It was Delicious!!!  It was just what I was looking for.  I loved the smooth creaminess of it and just the hint of basil.

But by that time I was getting tired of the tortellini so I thought, “this would actually be just as delicious without the tortellini.”  And I’ve been making it that way ever since.  In fact, I’ve renamed it from Tortellini Tomato Soup to Creamy Tomato Basil Soup.  Occasionally I’ll throw in some tortellini and I like it that way, too.  But I love it best without them.

It’s a super quick soup to throw together and it’s a great choice to serve at casual soup dinner parties. Served up with a green salad and some delicious bread, this meal is deliciously satisfying.

Creamy Tomato Basil Soup

Yield: 8 servings

Serving Size: 1 cup

Creamy Tomato Basil Soup


  • 2 cans (10 oz) tomato soup
  • 2 cups chicken broth (regular or low-fat)
  • 2 cups milk (I use whole milk)
  • 2 cups half and half
  • 1 teaspoon onion powder (or granulated onion)
  • 1 teaspoon garlic powder (or granulated garlic)
  • 1 teaspoon dried basil
  • 1 cup shredded mozzarella or Monterey Jack cheese (see note below)
  • 1 package (9 oz) refrigerated cheese tortellini, cooked (optional)
  • shredded Parmesan cheese, optional (for topping)
  • croutons, optional (for topping)


  1. In a large soup pot combine the tomato soup, broth, milk, half and half, and seasonings.
  2. Heat through, stirring frequently.
  3. (At this point add the tortellini, if using.)
  4. Stir in the 1 cup of shredded mozzarella or Monterey Jack cheese and heat through until the cheese melts.
  5. Spoon into bowls and sprinkle with the shredded Parmesan cheese and a few croutons, if desired.


I shred the cheese using the small shredder on my box shredder because it melts better than if the cheese is shredded using the large shredder.)

Recipe source: Adapted from Favorite Family Recipes


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6 Responses to Creamy Tomato Basil Soup

  1. Chelsea January 9, 2014 at 10:51 am #

    This recipe looks so good, it seems perfect for sprucing up the regular Campbell’s tomato soup. I’ve pinned it- hopefully I can try it when I get some soup on sale. 🙂

    • Lori January 9, 2014 at 4:02 pm #

      I does spruce it up deliciously. I hope you give it a try ~ and then I would love to know if you like it.

  2. Leilani January 9, 2014 at 2:04 pm #

    Yum! This looks like it hits the spot! Love that there are hidden tortellinis inside. 🙂

    • Lori January 9, 2014 at 4:01 pm #

      Hi Leilani, no tortellinis in this picture. But you can try to imagine them in there. 🙂

  3. Winnie January 27, 2014 at 2:50 am #

    We eat soup almost every day (we love it!), and this is a soup we would definitely like especially with the basil 🙂
    I’ll use veg. broth

    • Lori January 28, 2014 at 6:54 pm #

      Hi Winnie, please let me know how you like it with the vegetable broth. I’ll bet that would add a whole different yet delicious flavor. In fact, I think I’ll try it myself the next time I make it. 🙂

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