You can now make Buddy V’s famous tomato and basil soup at home. This creamy soup recipe is easy to make and the perfect meal on a cold day.
A Creamy Tomato Basil Soup
Last year my husband and I spent the weekend in Las Vegas. One of our favorite things about The Strip are all of the incredible restaurants to choose from. We ate at several of our favorite Vegas restaurants and one of them is Buddy V’s Ristorante at The Venetian Hotel.
Everything about our meal from start to finish was pure perfection, but their tomato and basil soup left me craving more several days after our trip had come to an end. It’s one of the best tomato soup recipes I’ve ever enjoyed. It’s perfectly creamy and tastes incredible!
After dreaming about it for several weeks, I decided I needed to have this recipe in my life. I decided to contact Buddy V’s PR agency and see if they could give me their recipe. I was absolutely giddy with excitement when the recipe hit my inbox. With their permission, I am sharing their amazing tomato soup recipe with you today. Please enjoy…
Ingredients You’ll Need
What I love about this recipe is that you don’t need any fancy ingredients. Plus, the tomatoes they recommend using can be found at several large grocery chains.
- Olive oil
- Chopped garlic
- Chopped yellow onions
- Fresh or dried basil leaves
- San Marzano canned tomatoes
- Vegetable stock
- Heavy cream
- Parmesan cheese
How To Make Tomato & Basil Soup
Heat – Start by heating the olive oil in a large pot.
Veggies – Chop the onions and garlic and then sweat them in the olive oil until they are translucent.
Key Ingredients – Add the basil and let it cook until it’s wilted. Next, add in the tomatoes and let them simmer for 40 minutes.
Puree – Carefully puree the tomato mixture in small batches and add them back into the pot.
Remaining Ingredients – Add in vegetable stock and heavy cream to the pot and let it simmer until it reaches its proper consistency.
Season – Check the seasoning and add salt and pepper to fit your taste.
Serve – Pour the tomato soup into bowls and garnish with croutons and parmesan cheese
Keto-Friendly – This tomato and basil soup recipe is Keto-friendly for those who are on a low carb diet. Just be sure to leave off the croutons.;)
Fridge – You can store this amazing soup recipe for about 4-5 days in the refrigerator.
Make Ahead Lunch – I like to make an extra large batch and then store the leftovers in deli containers so the family can take them to work or school over the next day or two.
Freezing – You can make this ahead of time and freeze it but I don’t think it tastes as good as enjoying it fresh. I’d recommend freezing before you add in the cream and stock. When you’re reheating start at that step once the soup is warm.
More Fall Soup Recipes
- Authentic Mexican Albondigas Soup
- Olive Garden Copycat Zuppa Toscana
- Crock Pot Chicken Noodle Soup
- Easiest Baked Potato Soup Recipe
- Creamy Ham & Potato Soup
Seriously you guys, this soup is delicious! Give it a try and let me know what you think by leaving a comment in the section below! Recipe courtesy of Executive Chef Bryan Forgione.
Buddy V's Tomato and Basil Soup Recipe
- 3 tbsp. olive oil
- 1 tbsp. garlic, chopped
- ½ cup yellow onions, chopped
- 2 oz. basil leaves, fresh or dried
- 6 cups San Marzano canned tomatoes
- 1 cup vegetable stock
- 2 cups heavy cream
- Parmesan cheese
- Heat the olive oil in a large saucepan
- Sweat the onions and garlic in the olive oil until translucent (do not get color)
- Add basil until wilted
- Add in tomatoes and simmer for 40 minutes
- Carefully puree in small batches and add back into pot
- Add in vegetable stock and heavy cream and simmer until proper consistency
- Check seasoning and add salt and pepper as needed
- Put into bowls and garnish with croutons and parmesan cheese