Tomato Basil Soup with Avocado Cream

Tomato Basil Soup with Avocado Cream

Snap your fingers if you opened a can of condensed tomato soup, added milk, and warmed it up with delight. When I was young, tomato soup, with a grilled cheese sandwich, made me a happy girl fast.

Tomato Basil Soup with Avocado Cream

Now I’m crazy for thick, chunky, creamy, tomato soup.  Top it with Avocado Cream with fresh chopped green onions, and I’m in heaven…oh yeah, and please don’t forget the beloved grilled cheese sandwich!

Tomato Basil Soup with Avocado Cream

If you’ve got baskets of garden tomatoes ripening this is a great way to use them.  Just blanche fresh tomatoes in boiling water and slip the skins.

Here’s how, begin by making an X on the bottom of your tomatoes and throw them into a pot of boiling water for no more than a minute. Remove them with a slotted spoon, plunge them into a bowl of cold water (or an ice bath), lift them directly back out, and peel back the skin with a knife or your fingers. It will slip off like a charm.  Then just chop the tomatoes up and measure 2 quarts.

Tomato Basil Soup with Avocado Cream

When I don’t have scads of fresh tomatoes, I use canned tomatoes, (all winter long), to make this soup. Start with a large stockpot, I like to use my Le Creuset Enameled Cast-Iron French Oven.  Heat olive oil and sweat onions for two to three minutes.  Add garlic, red pepper flakes, thyme, and basil to pot.  Deglaze pan with a splash of water,  and then add chopped tomatoes.  Reduce mixture for 20 to 30 minutes, then remove from heat.  Puree in food processor or blender, or use an immersion blender.  Add cream, and reheat if necessary, but do not boil.

Tomato Basil Soup with Avocado Cream

To made Avocado Cream, simply mash 1 avocado till smooth.  Add 1/2 cup of sour cream and combine well.  Drop by heaping tablespoons on top of hot soup.  Garnish with chopped green onions and serve.

Tomato Basil Soup with Avocado Cream

5 from 1 reviews
Tomato Basil Soup with Avocado Cream
Prep time
Cook time
Total time
So creamy and comforting, Tomato Basil Soup with Avocado Cream, evokes girlhood memories, but this one is all grown up. It's thick, chunky or smooth, your choice. Float a dollop of Avocado Cream on top and garnish with chopped green onions
Recipe type: Soup
Cuisine: American
Serves: 6 to 8 servings
  • 4 16-oz. cans diced tomatoes (or 2 quarts fresh chopped tomatoes)
  • 1 diced yellow onion
  • 1 Tbsp. fresh minced garlic
  • 1 pinch red pepper flakes
  • ¼ tsp. dried or fresh thyme
  • 2 tsp. dried basil
  • ¼ c. olive oil
  • 1 c. heavy whipping cream
  • Salt and pepper to taste
  • 1 avocado, mashed smooth
  • ½ cup sour cream
  • 2 green onions, sliced thinly
  1. Heat olive oil in sauté pan.
  2. Sweat onions in olive oil for two to three minutes.
  3. Add garlic, red pepper flakes, thyme, and basil to pan.
  4. Deglaze pan with a splash of water, then add tomatoes.
  5. Reduce mixture for 20 to 30 minutes, then remove from heat.
  6. Puree in food processor or blender till smooth, or use an immersion blender for a chunky soup.
  7. Add cream.
  8. Reheat if necessary, but do not boil. Serve warm.
  9. Mash avocado till smooth and add sour cream to it. Combine well.
  10. Ladle soup into bowls and top with a generous tablespoon of avocado cream.
  11. Garnish with chopped green onion and serve immediately

With the chill of autumn in the air, what soup are you anxious to make?  I’ve got a long list, but would love to hear yours.  Please share and join me in pinning.Tomato Basil Soup with Avocado Cream

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About The Author


Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!


  1. Dustin

    First. Really diggin’ the new logo! Second… I really want to try that avocado cream.

    Is that something you think would save well in the fridge or freezer so I could use up some of my ripe avocados?

    • Renée

      Hi Dustin, thanks for your kind words, it’s great to have you here! About the avocado cream, mix it up and use it within a day. The good news is that both avocados and sour cream freeze well. You can easily mix it up and freeze it. I do freeze ripe avocados, although I sure like them at their peak. Too bad they don’t last longer.

  2. Susan

    If I have any tomatoes left after making all of my tomato sauce for pasta, this is going on the list to make! I have the same fond memories of Campbell’s Tomato Soup and still always have a can handy for emergencies 😉 Love the avocado cream!

    • Renée

      Crossing my fingers you’ll get one more batch, Susan!


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We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! Read More…


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