Creamy Tomato Basil Soup

Why You’ll Love This Recipe

This Creamy Tomato Basil Soup is warm, satisfying, and incredibly easy to make with pantry staples. The balance of acidity from the tomatoes, the aromatic freshness of basil, and the luxurious creaminess makes it irresistible. It’s perfect for chilly evenings, quick lunches, or as a starter for dinner parties. Plus, it’s easily made vegetarian and gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
canned whole or crushed tomatoes
vegetable broth or chicken broth
heavy cream or half-and-half
fresh basil leaves
sugar (optional, to balance acidity)
salt
pepper
butter (optional, for added richness)
crushed red pepper flakes (optional, for heat)

Directions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5–6 minutes.
2. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Add canned tomatoes (with juices) and broth. Stir to combine.
4. Bring to a simmer and let cook for 15–20 minutes to blend the flavors.
5. Add fresh basil, salt, pepper, and a pinch of sugar if needed.
6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
7. Return the soup to the pot and stir in the cream. Simmer for another 5 minutes.
8. Taste and adjust seasoning. Add butter at the end for a silky finish if desired.
9. Serve hot, garnished with extra basil or a swirl of cream.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Dairy-Free: Use coconut milk or a dairy-free cream alternative.
• Roasted Tomato Version: Roast fresh tomatoes with garlic and onions for added depth before blending.
• Spicy: Add red pepper flakes or a splash of hot sauce for heat.
• Chunky Style: Blend only half the soup for a chunkier texture.
• With Protein: Add cooked white beans or grilled chicken for a more filling meal.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat, stirring occasionally, or microwave in 1-minute intervals until heated through.
To freeze, cool completely and transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the fridge before reheating gently to avoid curdling the cream.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, just blanch, peel, and chop them first. Roasting enhances their flavor before blending.

Is heavy cream necessary?

No, you can use half-and-half, milk, or even omit the cream for a lighter soup.

Can I make this soup vegan?

Yes, use vegetable broth and a plant-based cream substitute like coconut cream or cashew cream.

How do I balance the acidity?

A small pinch of sugar helps reduce acidity and brings out the natural sweetness of the tomatoes.

What kind of basil should I use?

Fresh basil is best. Add it at the end of cooking to preserve its flavor and aroma.

Can I make this ahead of time?

Yes, the soup keeps well and actually tastes better the next day as the flavors develop.

What’s the best way to blend the soup?

An immersion blender is easiest, but a countertop blender works—just blend in batches and be careful with the hot liquid.

Can I freeze creamy tomato basil soup?

Yes, but freeze it before adding the cream for the best texture. Stir in cream after reheating.

Is this gluten-free?

Yes, this soup is naturally gluten-free if using gluten-free broth.

What should I serve with tomato basil soup?

Grilled cheese, crusty bread, garlic toast, or a simple salad are great pairings.

Conclusion

Creamy Tomato Basil Soup is a timeless, comforting dish that’s both simple and satisfying. With a handful of ingredients and just one pot, you can create a rich, creamy soup that’s full of flavor and perfect for any season. Whether served solo or alongside a sandwich, this recipe will quickly become a favorite go-to meal.

Creamy Tomato Basil Soup

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Creamy Tomato Basil Soup is a cozy, velvety blend of tomatoes, fresh basil, and cream, making it a comforting and flavorful meal perfect for lunch or dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: Serves 4 to 6
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cans (28 oz) whole or crushed tomatoes
• 2 cups vegetable broth or chicken broth
• 1/2 cup heavy cream or half-and-half
• 1/2 cup fresh basil leaves
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• 1 tablespoon butter (optional, for richness)
• 1/4 teaspoon crushed red pepper flakes (optional)

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Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5–6 minutes until softened.
2. Add minced garlic and cook for 30 seconds until fragrant.
3. Stir in canned tomatoes (with juices) and broth. Bring to a simmer.
4. Simmer uncovered for 15–20 minutes to allow flavors to blend.
5. Add fresh basil, salt, pepper, and sugar if needed. Stir well.
6. Use an immersion blender to puree the soup until smooth, or carefully blend in batches using a blender.
7. Return soup to the pot and stir in the cream. Simmer for another 5 minutes.
8. Add butter if using, stir to combine, and adjust seasoning to taste.
9. Serve hot, garnished with extra basil or a swirl of cream if desired.

Notes

• For best flavor, add basil toward the end of cooking.
• To reduce acidity, add a pinch of sugar or a splash of cream.
• For a chunkier soup, blend only part of the mixture.

Nutrition

• Serving Size: 1.5 cups
• Calories: 210
• Sugar: 9g
• Sodium: 780mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 25mg