This creamy tomato basil soup delivers deep, comforting flavor with minimal effort. The secret is slow simmering for rich taste and a velvety blend with cream. Serve this creamy tomato basil soup with grilled cheese for the ultimate cozy meal.
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Why You’ll Love This Creamy Tomato Basil Soup
- Velvety & rich: Blended smooth with cream for a luxurious texture.
- Deep, balanced flavor: Savory base, sweet tomatoes, and a hint of sugar.
- Surprisingly simple: Mostly pantry staples and easy simmering.
- Incredibly versatile: Adapt with pesto, spice, or dairy-free options.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 (28-oz) cans whole peeled tomatoes (with their juices)
- 1 cup vegetable broth
- 1 tsp granulated sugar
- 1/2 cup fresh basil leaves, packed, plus more for garnish
- 1/2 cup heavy cream
- to taste salt and black pepper
Tools: A large pot or Dutch oven, a blender (immersion or countertop), and a ladle.
Notes: Don’t skip the sugar—it balances tomato acidity. Whole canned tomatoes offer fresher flavor and texture control.
Nutrition (per serving)
| Calories: | 240 kcal |
| Protein: | 4 g |
| Fat: | 18 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Why whole peeled tomatoes? I really recommend using good-quality whole peeled tomatoes. They are typically packed at the peak of freshness and have a less “cooked” or metallic taste than pre-crushed varieties. You’ll be blending them anyway, so you get all the flavor with a cleaner taste.
- Don’t rush the onion. Taking a few extra minutes to sauté the onion until it’s truly soft and translucent is a game-changer. This step builds a sweet, savory base that forms the soul of the soup. If the onion is still crunchy, that raw flavor will linger in the background.
- Fresh basil is non-negotiable. I know it’s tempting to use dried, but for this recipe, fresh basil is essential. Dried basil lacks the vibrant, almost peppery sweetness that fresh leaves provide. You add it at the end to preserve its bright green color and fresh aroma.
- Blending safely is key. If you’re using a countertop blender, please do not fill it more than halfway with hot soup. The steam can build up pressure and blow the lid off—a messy and dangerous situation. Instead, blend in batches, and hold the lid down firmly with a kitchen towel.
How to Make Creamy Tomato Basil Soup
Step 1: Start by heating the olive oil in your large pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onion and cook, stirring occasionally, for about 5-7 minutes. You’re looking for the onions to become soft and translucent, but not take on any color. This gentle cooking process sweetens them and removes any harsh bite. Add the minced garlic and cook for just another minute until it becomes incredibly fragrant—be careful not to let it burn, as burnt garlic will make the whole soup bitter.
Step 2: Now, carefully pour in the two cans of whole peeled tomatoes with all their juices. I like to use my hands to gently crush the tomatoes as I add them—it’s a little messy, but oddly satisfying and helps them break down faster. Add the vegetable broth and the teaspoon of sugar. Give everything a good stir, scraping the bottom of the pot to lift any tasty browned bits from the onions.
Step 3: Bring the soup to a lively simmer, then immediately reduce the heat to low. Let it bubble gently, uncovered, for about 20-25 minutes. You’ll notice the tomatoes will have broken down completely and the flavors will have melded together beautifully. This simmering time is crucial for developing a deep, rich tomato flavor rather than a one-note, tinny taste.
Step 4: Turn off the heat. This is when you stir in the packed half-cup of fresh basil leaves. They’ll wilt instantly in the hot soup, releasing their incredible essential oils and perfume. Let the soup sit for a minute or two to let the basil infuse its flavor throughout.
Step 5: Now, it’s blending time. If you’re using an immersion blender, you can blend the soup directly in the pot until it’s perfectly smooth. For a countertop blender, carefully ladle the soup in batches, never filling the jar more than halfway. Blend each batch until velvety. The trick is to blend for a full minute or two—you want zero chunks for that luxurious restaurant-style texture.
Step 6: Return the beautifully smooth soup to the pot if you used a countertop blender. Place it back over low heat. Now, stir in the half-cup of heavy cream. You’ll see the color transform from a bright red to a softer, creamier orange-pink. Warm it through gently—do not let it boil after adding the cream, as this can cause it to curdle. Finally, season generously with salt and black pepper to your taste. Give it one final stir, and it’s ready to serve.
Storage & Freshness Guide
- Fridge: Store in airtight container 3–4 days. Reheat gently on stove.
- Freezer: Not recommended after adding cream (can separate).
- Reviving: Stir in a splash of broth or cream when reheating if too thick.
Serving Suggestions
Complementary Dishes
- The Ultimate Grilled Cheese — It’s a classic for a reason. The crispy, buttery bread and gooey, melted cheese provide the perfect textural contrast to the smooth, creamy soup.
- Garlic Bread with Parmesan — Toasted, garlicky bread is fantastic for dipping and scooping up every last bit of soup from the bottom of your bowl.
- A Simple Green Salad — A light salad with a sharp vinaigrette cuts through the richness of the soup and makes the meal feel more complete and balanced.
Drinks
- A Crisp Chardonnay — A lightly oaked Chardonnay has just enough body and a touch of butteriness that complements the cream and tomato flavors beautifully.
- Sparkling Water with Lemon — The bubbles and citrus are incredibly refreshing and help to cleanse your palate between spoonfuls of the rich soup.
- Iced Herbal Tea — A cool, slightly sweet tea like peppermint or hibiscus offers a lovely, non-alcoholic contrast to the warm, savory soup.
Something Sweet
- Lemon Sorbet — The bright, clean, and tart flavor of lemon sorbet is the perfect palate-cleansing finish after a creamy and savory meal.
- Shortbread Cookies — Their simple, buttery sweetness and crumbly texture are a delightful, understated way to end your lunch or dinner.
- Dark Chocolate Truffles — Just one or two rich, intense truffles provide a sophisticated and deeply satisfying endnote without being too heavy.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the cream. This is the number one way to ruin your beautiful, smooth soup. High heat can cause the dairy to separate and curdle, giving the soup a grainy texture. Always warm it through gently over low heat.
- Mistake: Not blending the soup long enough. A few quick pulses will leave you with a chunky, rustic soup. For that signature velvety texture, you need to blend for a solid minute or two until it’s completely homogenous and silky.
- Mistake: Skipping the sugar. I’ve messed this up before too, thinking I didn’t need it. But without that tiny bit of sugar, the acidity from the tomatoes can be a bit sharp and one-dimensional. It’s a balancing act, not a sweetening act.
- Mistake: Using low-quality canned tomatoes. The tomatoes are the star of the show, so using a bland or metallic-tasting brand will result in a bland or metallic-tasting soup. It’s worth spending a little extra on a brand you trust.
Expert Tips
- Tip: For a deeper flavor, roast the tomatoes first. If you have a little extra time, spread the canned tomatoes (and their juices) on a baking sheet and roast at 400°F (200°C) for 20-25 minutes until the edges begin to caramelize. This adds a wonderful, smoky-sweet complexity to the soup.
- Tip: Make it ahead for even better flavor. Soups are almost always better the next day. Let it cool completely, store it in the fridge (without the cream), and reheat it gently the next day. Stir the cream in just before serving. The flavors have more time to marry and deepen overnight.
- Tip: Use an immersion blender for ease. If you have one, an immersion blender is the best tool for this job. You can blend the soup right in the pot, which means less cleanup and no risk of burning yourself transferring hot liquid.
- Tip: Add a Parmesan rind while simmering. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot while the soup is simmering. It will melt into the broth, adding an incredible layer of savory, umami depth.
FAQs
Can I make this soup dairy-free?
Absolutely! The cream adds richness, but you can achieve a wonderfully creamy texture without it. The best substitute is full-fat canned coconut milk. It has a similar fat content and will make the soup luxuriously smooth. Just be aware that it will impart a very slight coconut flavor, which actually pairs quite nicely with the tomatoes and basil.
How long does leftover soup keep in the fridge?
Stored in an airtight container, your creamy tomato basil soup will keep beautifully for 3 to 4 days. Reheat it gently on the stovetop over low heat, stirring occasionally. I don’t recommend freezing this version if you’ve already added the cream, as dairy-based soups can separate and become grainy upon thawing.
My soup is a bit too acidic. How can I fix it?
This can happen, especially with certain tomato brands. Don’t worry, it’s an easy fix! Before adding more salt, try stirring in another tiny pinch of sugar—it’s amazing how it can round out the sharp edges. A small pat of butter stirred in at the end can also help mellow acidity and add a lovely gloss.
Can I use fresh tomatoes instead of canned?
You can, but it’s a different process and the result will be different. You’ll need about 3 pounds of fresh, ripe Roma tomatoes. You’d need to blanch, peel, and seed them first, which is quite a bit more work. The flavor will be brighter and more summery, but less robust and deep than the canned version, which are picked and packed at their peak.
Why did my soup turn out orange instead of red?
This is completely normal and is a direct result of adding the cream! The white cream mixing with the bright red tomato base creates a softer, orangey-pink hue. It’s a sign of a well-incorporated, creamy soup. If you want a deeper red color, you could swirl the cream on top as a garnish instead of mixing it in, but you’d lose that uniform creamy texture.
Creamy Tomato Basil Soup
Make the best Creamy Tomato Basil Soup with this easy recipe. Rich, velvety, and ready in 40 minutes. Perfect with grilled cheese! Get the recipe now.
Ingredients
For the Ingredients
-
2 tbsp olive oil
-
1 large yellow onion (chopped)
-
4 cloves garlic (minced)
-
2 cans whole peeled tomatoes (28-oz, with their juices)
-
1 cup vegetable broth
-
1 tsp granulated sugar
-
1/2 cup fresh basil leaves (packed, plus more for garnish)
-
1/2 cup heavy cream
-
salt and black pepper (to taste)
Instructions
-
Start by heating the olive oil in your large pot or Dutch oven over medium heat. Once the oil shimmers, add the chopped onion and cook, stirring occasionally, for about 5-7 minutes. You’re looking for the onions to become soft and translucent, but not take on any color. This gentle cooking process sweetens them and removes any harsh bite. Add the minced garlic and cook for just another minute until it becomes incredibly fragrant—be careful not to let it burn, as burnt garlic will make the whole soup bitter.01
-
Now, carefully pour in the two cans of whole peeled tomatoes with all their juices. I like to use my hands to gently crush the tomatoes as I add them—it’s a little messy, but oddly satisfying and helps them break down faster. Add the vegetable broth and the teaspoon of sugar. Give everything a good stir, scraping the bottom of the pot to lift any tasty browned bits from the onions.02
-
Bring the soup to a lively simmer, then immediately reduce the heat to low. Let it bubble gently, uncovered, for about 20-25 minutes. You’ll notice the tomatoes will have broken down completely and the flavors will have melded together beautifully. This simmering time is crucial for developing a deep, rich tomato flavor rather than a one-note, tinny taste.03
-
Turn off the heat. This is when you stir in the packed half-cup of fresh basil leaves. They’ll wilt instantly in the hot soup, releasing their incredible essential oils and perfume. Let the soup sit for a minute or two to let the basil infuse its flavor throughout.04
-
Now, it’s blending time. If you’re using an immersion blender, you can blend the soup directly in the pot until it’s perfectly smooth. For a countertop blender, carefully ladle the soup in batches, never filling the jar more than halfway. Blend each batch until velvety. The trick is to blend for a full minute or two—you want zero chunks for that luxurious restaurant-style texture.05
-
Return the beautifully smooth soup to the pot if you used a countertop blender. Place it back over low heat. Now, stir in the half-cup of heavy cream. You’ll see the color transform from a bright red to a softer, creamier orange-pink. Warm it through gently—do not let it boil after adding the cream, as this can cause it to curdle. Finally, season generously with salt and black pepper to your taste. Give it one final stir, and it’s ready to serve.06
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