This Costco Tomato Basil Soup Recipe is a creamy and rich recipe, which is made with fresh basil and heavy cream. It’s the ultimate comfort food recipe, ready in about 45 minutes.
Jump to RecipeCostco Tomato Basil Soup Recipe Ingredients
- 4 medium ripe tomatoes – peeled, seeded and diced
- 4 cups tomato juice
- 14 leaves fresh basil
- 1 cup heavy whipping cream
- ½ cup butter
- salt and pepper to taste
How To Make Costco Tomato Basil Soup
- Simmer the Tomatoes: In a large stockpot or Dutch oven, combine the diced tomatoes and tomato juice. Bring the mixture to a simmer over medium heat and cook, stirring occasionally, until the tomatoes have completely softened, which should take about 30 minutes.
- Add Basil and Purée: Remove the pot from the heat. Add the fresh basil leaves to the pot. Use an immersion blender to carefully purée the soup directly in the pot until it is completely smooth.
- Stir in Cream and Butter: Return the pot to medium heat. Stir in the heavy cream and butter. Continue to cook and stir gently until the butter is fully melted, about 5 minutes. It is important not to let the soup boil at this stage.
- Season and Serve: Season the soup to your taste with salt and freshly ground pepper. Serve hot.
Recipe Tips
- How to get the smoothest soup: An immersion blender is the easiest tool for this job. If you don’t have one, you can carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape and cover it with a towel to prevent splatters.
- Why shouldn’t I boil the soup after adding cream? Boiling the soup after adding the heavy cream and butter can cause the dairy to curdle or separate, resulting in a grainy texture instead of a smooth, creamy one.
- Can I use canned tomatoes? Yes, if you don’t have fresh ripe tomatoes, you can substitute them with one 28-ounce can of high-quality whole or diced tomatoes, such as San Marzano.
- How to balance the acidity: Tomatoes can sometimes be quite acidic. If your soup tastes a little too sharp, a small pinch of sugar can help balance the flavors.
What To Serve With Tomato Basil Soup
This rich and creamy soup is a meal in itself but pairs perfectly with classic accompaniments:
- A gooey, classic Grilled Cheese Sandwich for dipping
- Toasted crusty bread or homemade garlic croutons
- A simple side salad with a light vinaigrette
How To Store Tomato Basil Soup
- Refrigerate: Allow the soup to cool completely, then store it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat.
- Freeze: Let the soup cool completely. Pour it into freezer-safe containers or bags, leaving some space at the top for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly different after freezing due to the cream.
Tomato Basil Soup Nutrition Facts
- Calories: 473 kcal
- Fat: 45g
- Carbohydrates: 17g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can substitute the heavy cream with full-fat coconut cream or a cashew-based cream. For the butter, use a high-quality vegan butter substitute.
Fresh basil is highly recommended for the best flavor, as it’s the star of the soup. If you must use dried, use about 1.5 teaspoons and add it with the tomatoes at the beginning to allow the flavor to infuse.
This soup is naturally rich but not overly thick. If you prefer a thicker consistency, you can let it simmer for a bit longer before adding the cream to allow more liquid to evaporate.
Try More Recipes:
- Costco Rotisserie Chicken Noodle Soup Recipe
- Costco Chicken Soup Recipe
- Costco French Onion Soup Recipe
Costco Tomato Basil Soup Recipe
Course: SoupsCuisine: AmericanDifficulty: Easy4
servings10
minutes35
minutes473
kcalA rich, velvety tomato soup made with fresh basil and butter, perfectly replicating the beloved creamy texture of the Costco classic.
Ingredients
4 medium ripe tomatoes, peeled, seeded, and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
Salt and pepper to taste
Directions
- Simmer diced tomatoes and tomato juice in a stockpot for 30 minutes until soft.
- Remove the pot from the heat and add the fresh basil leaves.
- Use an immersion blender to purée the soup until completely smooth.
- Return to medium heat; stir in heavy cream and butter until melted (do not boil).
- Season with salt and pepper to taste.
- Serve hot and enjoy.
Notes
- For the best flavor, use ripe, high-quality tomatoes.
- Do not let the soup boil after adding the cream, as this can cause it to curdle.
- If you don’t have an immersion blender, a regular blender can be used carefully in batches.
- The soup’s flavor deepens as it sits, making it a great make-ahead option for the next day.
