Creamy Tomato Basil Soup is the ultimate comfort food, blending rich tomatoes, fresh basil, and a touch of cream into a velvety, soul-warming bowl. Whether paired with a crispy grilled cheese or enjoyed on its own, this classic soup is easy to make, deeply flavorful, and always satisfying.
Why You’ll Love This Recipe
- Smooth and comforting – Creamy texture with a rich, deep tomato flavor.
- Simple ingredients – Pantry staples come together easily.
- Better than canned – Fresh and homemade taste in under an hour.
- Versatile – Great on its own or paired with sandwiches, salads, or pasta.
- Customizable – Dairy-free, spicy, or chunky—make it your way.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil or butter
- Onion, chopped
- Garlic, minced
- Canned whole or crushed tomatoes (or fresh if in season)
- Tomato paste
- Vegetable or chicken broth
- Heavy cream or half-and-half
- Fresh basil leaves
- Salt and pepper
- Sugar (optional, to balance acidity)
- Red pepper flakes (optional, for a hint of spice)
- Parmesan cheese (optional, for garnish)
Directions
- Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook for 5 minutes until softened.
- Stir in garlic and cook for 1 minute more.
- Add Tomatoes and Broth:
- Stir in tomato paste, then add canned tomatoes with juice.
- Pour in broth and season with salt, pepper, and red pepper flakes if using.
- Bring to a simmer and cook uncovered for 20–25 minutes.
- Blend the Soup:
- Add fresh basil.
- Use an immersion blender to blend the soup until smooth, or carefully transfer to a blender in batches.
- Add the Cream:
- Stir in the cream and simmer for 5 more minutes.
- Taste and adjust seasoning or add a pinch of sugar if needed.
- Serve and Enjoy:
- Ladle into bowls, garnish with basil leaves or Parmesan, and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Dairy-Free: Use coconut milk or a plant-based cream alternative.
- Spicy Version: Add more red pepper flakes or a dash of hot sauce.
- Roasted Tomato: Use oven-roasted tomatoes for extra depth of flavor.
- Chunky Style: Blend only half the soup for a chunkier texture.
- Add Pasta or Rice: Stir in cooked rice, pasta, or tortellini for a heartier meal.
Storage/Reheating
- Storage: Store in the fridge in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove or in the microwave until warm. Stir often to maintain creaminess.
FAQs
Can I use fresh tomatoes?
Yes! Roast or simmer fresh tomatoes before blending for even more flavor.
How do I prevent the cream from curdling?
Add the cream after blending and simmer gently—avoid boiling.
What type of tomatoes are best?
Canned San Marzano or fire-roasted tomatoes add deep, rich flavor.
Can I make it in a slow cooker?
Yes—sauté the aromatics first, then slow cook everything (except cream) for 6–8 hours. Add cream before serving.
Can I make it vegan?
Absolutely! Use olive oil, vegetable broth, and coconut or cashew cream.
What pairs well with tomato basil soup?
Grilled cheese, crusty bread, Caesar salad, or a roasted veggie sandwich.
Can I add protein to make it a full meal?
Yes! Add white beans, shredded chicken, or lentils.
Why add sugar to tomato soup?
Just a pinch balances the acidity of tomatoes and enhances sweetness.
How do I thicken the soup?
Let it simmer longer to reduce or stir in a little cornstarch slurry.
Can I double the recipe?
Yes, easily! Use a large pot and adjust seasoning to taste.
Conclusion
Creamy Tomato Basil Soup is a comforting classic that’s easy to make, full of fresh flavor, and endlessly customizable. Whether you’re cozying up on a cold day or serving a crowd, this smooth, savory soup will warm you from the inside out. Give it a try and enjoy a homemade bowl of comfort!
Print
Creamy Tomato Basil Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Description
This Creamy Tomato Basil Soup is rich, velvety, and bursting with sweet tomato flavor and fresh basil. It’s easy to make in under an hour and so much better than anything from a can!
Ingredients
- 1 tablespoon olive oil or butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 (28 oz) can whole or crushed tomatoes
- 1 tablespoon tomato paste (for depth)
- 1 teaspoon sugar (optional, helps balance acidity)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano or Italian seasoning (optional)
- 2 cups vegetable broth (or chicken broth)
- 1/2 cup heavy cream, half-and-half, or full-fat coconut milk
- 1/2 cup fresh basil leaves, chopped (plus more for garnish)
- Grated Parmesan (optional topping)
Instructions
-
Sauté the Aromatics:
- In a large pot, heat olive oil over medium heat.
- Add onion and cook for 4–5 minutes until soft and translucent.
- Stir in garlic and cook for 1 minute, until fragrant.
-
Add Tomatoes & Simmer:
- Add canned tomatoes, tomato paste, sugar, salt, pepper, and oregano.
- Pour in vegetable broth, stir well, and bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes.
-
Blend & Add Cream:
- Remove from heat and add fresh basil.
- Use an immersion blender to puree until smooth (or carefully blend in batches).
- Stir in cream and reheat gently—don’t boil. Taste and adjust seasoning.
-
Serve & Garnish:
- Ladle into bowls, top with fresh basil, Parmesan, or a swirl of cream.
- Serve with grilled cheese or a slice of toasted sourdough!
Notes
- For a dairy-free version, use coconut milk or cashew cream.
- Add red pepper flakes for a spicy kick.
- Want it chunkier? Skip blending or blend just half the soup.