Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.