Creamy Tomato Basil Soup – Comforting, Simple, and Full of Flavor

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Tomato soup hits a sweet spot: it’s cozy, bright, and timeless. This creamy tomato basil version is smooth and rich without feeling heavy, and it tastes like something you’d get at a good café. It comes together with pantry staples, plus fresh basil for that classic aroma.

If you love a warm bowl with a grilled cheese on the side, this is the one. Make it for an easy weeknight dinner or a lazy weekend lunch—you’ll want to keep this recipe on repeat.

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Creamy Tomato Basil Soup - Comforting, Simple, and Full of Flavor

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• Olive oil (2 tablespoons)
• Unsalted butter (1 tablespoon)
• Yellow onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Crushed or whole peeled tomatoes (2 cans, 28 ounces each) or about 3 pounds ripe fresh tomatoes
• Tomato paste (1 tablespoon)
• Chicken or vegetable stock (3–4 cups)
• Heavy cream (1/2 to 3/4 cup)
• Fresh basil leaves (1 packed cup, plus extra for garnish)
• Sugar (1–2 teaspoons, optional, to balance acidity)
• Salt and black pepper
• Red pepper flakes (optional, a pinch for heat)
• Parmesan rind (optional, for simmering depth)
• Balsamic vinegar (1–2 teaspoons, optional, for brightness)

Instructions

• Sauté the aromatics: In a large pot over medium heat, warm the olive oil and butter. Add the diced onion with a pinch of salt. Cook 6–8 minutes until soft and translucent, stirring occasionally. Add the garlic and cook 30 seconds until fragrant.
• Build tomato flavor: Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. This step deepens the tomato flavor.
• Add tomatoes and stock: Pour in the crushed or whole peeled tomatoes (crush whole tomatoes with a spoon). Add 3 cups of stock to start. If using, toss in the Parmesan rind. Season with 1 teaspoon salt, several grinds of pepper, and a pinch of red pepper flakes.
• Simmer: Bring to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally. If the soup looks too thick, add more stock in small splashes.
• Add basil and balance: Stir in the basil leaves. Taste the soup. If it’s too acidic, add 1 teaspoon sugar. If it needs brightness, add a small splash of balsamic. Adjust salt and pepper.
• Blend until smooth: Remove the Parmesan rind if used. Use an immersion blender to puree in the pot until silky. Or carefully transfer to a blender in batches, venting the lid and covering with a towel to release steam.
• Add cream: Return the soup to low heat. Stir in heavy cream a little at a time until it’s as creamy as you like. Start with 1/2 cup; add more if you want richer texture. Warm gently—don’t boil after adding cream.
• Finish and serve: Taste again and adjust seasoning. Ladle into bowls and garnish with torn basil, a drizzle of olive oil, cracked pepper, or shaved Parmesan. Serve with grilled cheese, crusty bread, or a simple salad.

What Makes This Special

This soup balances tangy tomatoes with a gentle touch of cream for silky texture. Fresh basil adds brightness without overpowering.

Roasting or simmering canned tomatoes concentrates flavor, so you get a deep, restaurant-quality taste at home. It’s quick to make, easy to scale, and works with either fresh or canned tomatoes. Plus, it reheats beautifully for meals all week.

Shopping List

• Olive oil (2 tablespoons)
• Unsalted butter (1 tablespoon)
• Yellow onion (1 medium, diced)
• Garlic (3–4 cloves, minced)
• Crushed or whole peeled tomatoes (2 cans, 28 ounces each) or about 3 pounds ripe fresh tomatoes
• Tomato paste (1 tablespoon)
• Chicken or vegetable stock (3–4 cups)
• Heavy cream (1/2 to 3/4 cup)
• Fresh basil leaves (1 packed cup, plus extra for garnish)
• Sugar (1–2 teaspoons, optional, to balance acidity)
• Salt and black pepper
• Red pepper flakes (optional, a pinch for heat)
• Parmesan rind (optional, for simmering depth)
• Balsamic vinegar (1–2 teaspoons, optional, for brightness)

Step-by-Step Instructions

1. Sauté the aromatics: In a large pot over medium heat, warm the olive oil and butter.

   Add the diced onion with a pinch of salt. Cook 6–8 minutes until soft and translucent, stirring occasionally. Add the garlic and cook 30 seconds until fragrant.

2. Build tomato flavor: Stir in the tomato paste and cook 1–2 minutes to caramelize slightly.

   This step deepens the tomato flavor.

3. Add tomatoes and stock: Pour in the crushed or whole peeled tomatoes (crush whole tomatoes with a spoon). Add 3 cups of stock to start. If using, toss in the Parmesan rind.

   Season with 1 teaspoon salt, several grinds of pepper, and a pinch of red pepper flakes.

4. Simmer: Bring to a gentle simmer. Cook uncovered for 20–25 minutes, stirring occasionally. If the soup looks too thick, add more stock in small splashes.
5. Add basil and balance: Stir in the basil leaves.

   Taste the soup. If it’s too acidic, add 1 teaspoon sugar. If it needs brightness, add a small splash of balsamic.

   Adjust salt and pepper.

6. Blend until smooth: Remove the Parmesan rind if used. Use an immersion blender to puree in the pot until silky. Or carefully transfer to a blender in batches, venting the lid and covering with a towel to release steam.
7. Add cream: Return the soup to low heat.

   Stir in heavy cream a little at a time until it’s as creamy as you like. Start with 1/2 cup; add more if you want richer texture. Warm gently—don’t boil after adding cream.

8. Finish and serve: Taste again and adjust seasoning.

   Ladle into bowls and garnish with torn basil, a drizzle of olive oil, cracked pepper, or shaved Parmesan. Serve with grilled cheese, crusty bread, or a simple salad.

How to Store

Let the soup cool to room temperature, then transfer to airtight containers. It keeps in the fridge for 4 days.

For longer storage, freeze it without the cream for the best texture; thaw and add cream when reheating. If already creamed, it still freezes, but may separate slightly—blend to bring it back together.

Reheat on the stove over low to medium-low heat, stirring often. Avoid boiling once cream is added.

Thin with a splash of stock or water if it thickens in the fridge.

Benefits of This Recipe

• Weeknight-friendly: About 40 minutes start to finish.
• Budget-smart: Canned tomatoes and pantry staples keep costs low.
• Flexible: Works with dairy or dairy-free swaps, and fresh or canned tomatoes.
• Make-ahead: Tastes even better the next day as flavors meld.
• Comforting and balanced: Creamy without being heavy, with a bright basil finish.

What Not to Do

• Don’t skip sautéing the onions and garlic: Raw flavors won’t mellow later.
• Don’t add cream too soon: Boiling after adding cream can cause curdling.
• Don’t forget to taste and adjust: Salt, a pinch of sugar, and acid make a huge difference.
• Don’t blend a full, sealed blender of hot soup: Vent the lid and work in batches to avoid accidents.
• Don’t overdo the basil: Too much can turn bitter or overpower the tomato.

Alternatives

• Dairy-free/vegan: Use olive oil only, swap stock for vegetable stock, and replace cream with full-fat coconut milk or a cashew cream (blend soaked cashews with water until smooth). Add nutritional yeast for a hint of cheesiness.
• Roasted tomato version: Roast halved fresh tomatoes, onion wedges, and garlic with olive oil and salt at 425°F (220°C) for 25–35 minutes until caramelized. Simmer with stock, then blend and finish with cream.
• Spicy kick: Add more red pepper flakes, a pinch of smoked paprika, or a swirl of Calabrian chili paste.
• Herb twist: Add thyme or oregano with the onions.

  Finish with a little fresh parsley or chives.

• Protein add-ins: Stir in cooked white beans, shredded rotisserie chicken, or small cheese tortellini near the end.
• Lighter texture: Use half-and-half instead of cream, or skip dairy and finish with a small knob of butter for silkiness.

Can I Use Fresh Tomatoes Instead of Canned?

Yes. Use about 3 pounds of ripe tomatoes, cored and roughly chopped. For deeper flavor, roast them first.

If using raw, simmer a bit longer to concentrate. You may need an extra pinch of sugar to balance acidity.

How Do I Make It Thicker or Thinner?

For thicker soup, simmer a few extra minutes to reduce, or add an extra tablespoon of tomato paste. For thinner soup, stir in more stock after blending until it hits your preferred consistency.

Is There a Substitute for Heavy Cream?

Half-and-half works, though it’s slightly less rich.

For dairy-free, use full-fat coconut milk or cashew cream. Add gradually and taste as you go.

What If My Soup Tastes Too Acidic?

Add a small pinch of sugar, a pat of butter, or a splash of cream to round it out. A brief additional simmer can also soften sharp edges.

Season with salt after adjusting acidity.

Can I Make This in a Slow Cooker?

Yes. Sauté onion, garlic, and tomato paste on the stove first for best flavor. Transfer to the slow cooker with tomatoes and stock; cook on low for 6–8 hours.

Blend, then stir in cream at the end and warm through.

What Should I Serve With It?

Grilled cheese is classic. Try a cheddar and mozzarella mix on sourdough. You can also serve with garlic bread, a simple green salad, or a mozzarella and pesto toast.

How Do I Avoid Splattering While Blending?

Let the soup cool a few minutes, blend in small batches, and vent the lid with a towel over the top.

An immersion blender in the pot is the easiest, least messy option.

In Conclusion

This Creamy Tomato Basil Soup brings simple ingredients together for a cozy, satisfying bowl. It’s rich yet bright, easy to adapt, and perfect for make-ahead meals. Keep canned tomatoes and basil on hand, and you’re always close to a comforting dinner.

Pair it with something toasty, and you’ve got a classic that never gets old.