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Recipe for Thick and Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is so easy to make, especially when you make it in the Mealthy MultiPot using the Handblend. It's great for serving a crowd or for making leftovers as it freezes particularly well. 
Course Soup
Cuisine Italian
Keyword Creamy Tomato Basil Soup
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 50 minutes
Servings 14
Calories 124kcal
Author Jennifer Quisenberry


  • 2 28 oz cans Cento San Marzano Peeled Tomatoes
  • 1 28 oz can Tomato Sauce
  • 1 6 oz can Tomato Paste
  • 2 tbsp Minced Garlic
  • 2 tsbp Italian Seasoning
  • 1 tbsp Olive Oil
  • 2 cups Heavy Whipping Cream
  • Fresh Basil to taste and for garnish


  • Turn your Mealthy MultiPot to sautee.
  • Add your olive oil and minced garlic and saute the garlic for 3 minutes or until you have a nice aroma.
  • Turn your MultiPot to Slow Cook and add the following: peeled tomatoes, tomato sauce, tomato paste, and Italian Seasoning.
  • Set the slow cook timer to 1 hour. Since it’s a multi-pot, it will cook for longer than 1 hour as it will come to the slow cooking temperature first, and then the timer will begin to count down.
  • Open the MultiPot and add fresh basil.
  • Immerse the Handblend into the MultiPot and begin to blend the soup. I like to start slow. I also like to move the Handblend around the pot to make sure I’ve blended the peeled tomatoes to my preferred consistency.
  • Pour two cups of Heavy Whipping Cream to the soup and blend with the Handblend until thoroughly mixed.
  • Set the MultiPot back on slow cook for an additional 20 minutes.
  • Serve in bowls garnished with a couple of fresh basil leaves.


Please note that nutrition facts are subject to change based on your choice of ingredients.