Creamy Sun Dried Tomato and Basil Soup

Whether it’s 37 degrees outside, or 110 degrees, I am always up for a bowl of tomato soup.

Not just regular ‘ol tomato soup, but a more grown up version with loads of deep flavors.

This Creamy Sun Dried Tomato and Basil Soup is a spin-off of a bakery near my house and also closely resembles that of Paradise Bakery’s Fire Roasted Tomato Soup.

Creamy Sun Dried Tomato and Basil Soup


You know I am a huge HUGE fan of Gourmet Garden, so it was a no brainer to use their prepped herbs for this quick and delicious soup.

The basil is perfect for adding rich, aromatic depth to this soup. It complements the sun dried tomatoes perfectly.

I topped the creamy sun dried tomato and basil soup with a little sour cream and some garlic croutons {the adult version of gold fish crackers}.

I think I could eat this soup every day for the rest of my life.

Creamy Sun Dried Tomato and Basil Soup

I’m in love.

Yields 4-6

Creamy Sun Dried Tomato and Basil Soup

This Creamy Sun Dried Tomato and Basil Soup is a spin-off of a bakery near my house and also closely resembles that of Paradise Bakery's Fire Roasted Tomato Soup.

3 minPrep Time

30 minCook Time

33 minTotal Time

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Recipe Image


  • 1/2 onion, diced
  • 3 tsp Gourmet Garden Garlic (or 3 tsp minced Garlic)
  • 2 tbsp Olive Oil
  • 28 oz Diced Tomatoes
  • 1 1/2 cups sun dried tomatoes packed in oil, drained
  • 14 oz Tomato sauce
  • 6 oz Tomato Paste
  • 3 tsp Gourmet Garden Basil
  • 4 cups Chicken Broth
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1 cup half and half
  • Sour cream (optional)
  • Garlic Croutons (optional)


  1. Heat oil in a large pot over medium high heat, add onion and sauté for 2-3 minutes. Add garlic, stir and cook for an additional 1 minute.
  2. Add Tomatoes, Sauce, Sun Dried Tomatoes, Tomato Paste, Basil, and Broth; stir and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
  3. Blend soup in batches, or use an immersion blender to achieve desired consistency. (I like mine with a little bit of tomato chunks in it still)
  4. Add salt, pepper, and half and half, then let simmer for 10 minutes, uncovered.
  5. Serve with a drizzle of sour cream and garlic croutons on top.
  6. Enjoy!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes with a bit of life sprinkled in. Mom to 4 adorable children and dwells in the desert of Southern Utah.
16 Responses
  1. Nancy
    just tried this tomato soup recipe and it is really really yummy thanks for putting it on the web for us to try will defo be making it again
    1. Hi Nav! Yes, I think switching the chicken broth to vegetable broth will work. Since vegetable broth has a different flavor to it, just make sure to taste it and season it to your liking. :)
  2. I just made this tonight and it was great! The pasta sauce I used had some red chilli pepper in it (we like a little kick) and I substituted Greek yogurt for the half and half. It made a huge batch, so I've frozen half! Thanks!!
  3. I have always loved soups too. Soups just warm my cold days and nights and it gives me a certain point of relief. I can see a lot of tomatoes on your soup and it amazed me to know that you have added herbs to bring out that different level of flavor. I just thought I could serve this with the adults at home. They will surely love the flavor brought by the herbs. I would also try Gourmet Garden with my other soups.
    1. Grilled cheese is a necessity. And if you're looking for more recipes, Gourmet Garden just came out with a new cookbook that is filled with great recipes!!
    1. Canned stuff is never, I repeat...NEVER as good as the real deal. The sun dried tomatoes add tons of richness to the soup. You will love it! :)

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of four; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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