Creamy Tomato and Basil Chowder

Name: Creamy Tomato and Basil Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, diced into ¼-inch pieces; 4 cloves (20 g) garlic cloves, minced; 10 ounces (280 g) Yukon Gold potatoes, cut into ¼-inch cubes, leaving skin on; 28 ounces (800 ml) crushed tomatoes (canned); 2 cups (480 ml) low-sodium chicken broth; ¾ cup (180 ml) heavy cream; ½ cup (12 g) fresh basil leaves, packed, loosely chopped; 1 teaspoon (5 g) granulated sugar; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A silky, herbaceous chowder that balances bright tomato acidity with sweet basil and rich cream. Fresh garlic, onion, and a hint of sugar create depth, while diced potatoes add subtle texture. This is comfort food elevated—perfect with crusty bread.

Prep: 15 min
Cook: 30 min
Total: 45 min
Makes: 4 servings (about 6 cups)

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Steps

Before you start

Gather all ingredients and wash fresh basil
Use a 4-quart or larger heavy-bottomed pot
Have a wooden spoon ready for stirring

1
Sauté aromatics
- Heat olive oil in a 4-quart pot over medium heat.
- Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and starting to turn translucent.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Do not let the garlic brown.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Keep the heat at medium to avoid browning the garlic, which will turn bitter.
2
Add potatoes and broth
- Stir in the diced potatoes and cook for 1 minute.
- Pour in the chicken broth and bring to a simmer.
- Cook for 10–12 minutes, stirring occasionally, until the potatoes are tender and easily pierced with a fork.
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Ready when: Potatoes are soft and break apart when pressed with a spoon
Tip: Cut potatoes into uniform ¼-inch pieces so they cook at the same rate.
3
Add tomatoes and seasonings
- Add the crushed tomatoes, sugar, red pepper flakes (if using), and a generous pinch of salt and black pepper.
- Stir well to combine.
- Simmer for 8 minutes, stirring occasionally, to meld the flavors.
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Ready when: Soup has a deeper color and rich tomato aroma
Tip: The sugar balances the acidity of the tomatoes; adjust to taste if your tomatoes are already sweet.
4
Blend for creaminess
- Remove from heat and let cool for 2 minutes.
- Using an immersion blender, carefully blend the soup until it reaches your desired consistency—you can leave some potato chunks for texture or blend until smooth.
- If using a countertop blender, work in batches and leave the center cap off with a kitchen towel draped over it to avoid splashing.
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Ready when: Soup is creamy and mostly smooth with just a hint of texture
Tip: Don't skip this step—the blending creates the signature chowder texture. Partial blending gives the best mouthfeel.
5
Stir in cream and basil
- Return the pot to medium heat if it has cooled.
- Stir in the heavy cream and most of the fresh basil, reserving a small handful for garnish.
- Warm through for 2–3 minutes, stirring gently, until the cream is fully incorporated and the soup is steaming.
- Do not boil.
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Ready when: Soup is hot and creamy; basil is wilted and fragrant
Tip: Add the cream off the heat or on low heat to prevent it from curdling or separating.
6
Taste and adjust seasoning
- Taste the soup and adjust salt and black pepper as needed.
- The chowder should be rich, tomatoey, and herbaceous with a creamy finish.
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Ready when: Seasoning tastes balanced and well-rounded
Tip: Taste before adding more salt—canned broth is already fairly salty.
7
Serve
- Ladle the hot soup into bowls.
- Garnish each serving with the reserved fresh basil, a drizzle of olive oil, and a crack of black pepper.
- Serve with crusty bread.
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Tip: Fresh basil is best added just before serving so it stays bright green and aromatic.

Good to know

Tips

For a restaurant-quality finish, drizzle each bowl with a small spoonful of good olive oil and a tiny pinch of fleur de sel just before serving.
If your chowder is too thick, thin it with warm broth or cream; if too thin, simmer uncovered for a few extra minutes to reduce.
Make a 'basil oil' by blending fresh basil with olive oil and a pinch of salt, then drizzle it on top for extra flavor and visual appeal.
This soup is best served the day it's made, while the basil is still vibrant, but it keeps well in the fridge and reheats beautifully.

Make ahead

Make the chowder up to 1 day ahead and store in the refrigerator; reheat gently on the stovetop over medium-low heat. Add fresh basil garnish just before serving.

Storage & reheating

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stovetop over medium heat, stirring often, or in the microwave in 1-minute intervals. Freezer: Freeze for up to 2 months in airtight freezer-safe containers; thaw overnight in the refrigerator before reheating. Note: Cream-based soups may separate slightly after freezing; stir well and add a splash of broth or cream if needed.

Substitutions

crushed tomatoes (canned) → Fresh tomatoes (about 2 pounds, cored and roughly chopped), simmered for 15 minutes then passed through a food mill. Use ripe, in-season tomatoes for deeper flavor. Fresh tomatoes will add more texture and brightness than canned.
low-sodium chicken broth → Vegetable broth. Creates a vegetarian version without sacrificing richness. Use the same volume.
heavy cream → Half-and-half or Greek yogurt (added off the heat, ¼ cup at a time, whisked in gently). Half-and-half makes a lighter soup; Greek yogurt adds tanginess. Both reduce the richness slightly.
fresh basil leaves → Fresh oregano or a mix of basil and oregano. Oregano shifts the flavor to be more Mediterranean; use the same volume.