Home > Recipes > Jersey Tomatoes > Creamy Tomato Basil Soup Recipe

This is a Jersey Bites original recipe and a really delicious one. I originally made this Tomato Soup in September 2008 for the Foodbuzz, 24, 24, 24 event.

When I was putting together the Best Soup Recipes post, I realized that I had not given this soup the respect it deserves by giving it it’s own blog post. So, here you go.

I’d like to thank those of you who have already tried this recipe and taken the time to contact me with your feedback. This makes a very thick and creamy soup. If you want a slightly thinner soup, add butter in increments of 2 tablespoons until you reach the desired consistency. This also make a lot of soup since I was making it for a party of eight. We had a lot of leftovers too. So, feel free to halve this recipe if you’re not feeding an army.


Creamy Tomato Basil Soup Recipe

  • Author: Deborah Smith, Executive Editor


  • 2 Tbs. olive oil
  • 1 medium yellow onion, chopped
  • 2 (28 oz. cans crushed tomatoes) If you can find the canned Jersey Fresh Tomatoes which I just discovered definitely use them. I think this really made the recipe.
  • 10 cups tomato juice
  • 1 head of roasted garlic
  • 2 cups packed sweet basil leaves, torn or chiffonade
  • 2 1/2 cups heavy cream
  • 1 1/4 cups butter
  • Salt and pepper to taste


Saute onion in olive oil until tender. Add tomatoes and juice and simmer for 30 to 45 minutes. Add basil and garlic and puree with stick blender. Stir in heavy cream and butter. Salt and pepper to taste. Yummo! Serve with lots of crusty bread for dipping.