There’s something magical about a bowl of creamy tomato basil soup, isn’t there? I remember rainy afternoons at my grandma’s house, where the smell of simmering tomatoes and fresh basil would fill the kitchen. She’d serve it with a buttery grilled cheese, and suddenly, the world felt a little cozier. That’s the kind of comfort I wanted to recreate with this recipe—simple, rich, and packed with flavor. With just a handful of ingredients and about 30 minutes, you can whip up a pot of this soul-warming soup that tastes like a hug in a bowl. Trust me, once you try it, it’ll become a staple in your kitchen too.
Why You’ll Love This Creamy Tomato Basil Soup
This soup is my go-to for so many reasons—it’s quick, comforting, and packed with flavor. Here’s why you’ll adore it too:
- Ready in just 35 minutes—perfect for busy nights
- Creamy, rich texture without being too heavy
- Uses simple ingredients you probably already have
- The fresh basil makes it taste restaurant-quality
Perfect for Any Occasion
Whether it’s a quick lunch, cozy weeknight dinner, or even when company comes over, this soup always hits the spot. It’s fancy enough to impress but easy enough to make anytime!
Ingredients for Creamy Tomato Basil Soup
Okay, let’s gather everything you’ll need! The beauty of this soup is how simple the ingredients are—no fancy stuff here. Just good, honest flavors that come together perfectly. Here’s what you’ll want to have ready:
- 2 tbsp olive oil – For that perfect sauté base
- 1 medium onion, chopped – Yellow or white works best
- 3 cloves garlic, minced – Fresh is key here!
- 28 oz canned tomatoes – Whole or crushed, whatever you’ve got
- 2 cups vegetable broth – Or chicken broth if you prefer
- 1/2 cup heavy cream – Makes it luxuriously creamy
- 1/4 cup fresh basil, chopped – Please don’t skip the fresh basil!
- 1 tsp sugar – Just a pinch to balance the acidity
- Salt and pepper to taste – Season as you go
See? Nothing complicated! Just a handful of ingredients that transform into something truly special. Now let’s get cooking!
How to Make Creamy Tomato Basil Soup
Alright, let’s get cooking! This soup comes together in just a few simple steps, but each one builds layers of flavor. I’ll walk you through exactly how I make it – just like my grandma taught me, with a few of my own little tricks along the way.
Step 1: Sauté the Aromatics
First, grab your favorite soup pot and heat that olive oil over medium heat. You’ll know it’s ready when you can smell the oil’s fragrance – about 30 seconds. Now, in go the onions! I like to stir them every minute or so until they turn translucent and sweet, which takes about 5 minutes. Don’t rush this part – those soft, caramelized onions are flavor gold!
When the onions are just right, add the minced garlic. Oh, that smell! Cook it for about a minute – just until it’s fragrant but not browned. Burnt garlic is bitter, and we definitely don’t want that. If the garlic starts cooking too fast, just lower the heat a smidge.
Step 2: Simmer the Soup Base
Now for the good stuff! Pour in the canned tomatoes (juice and all) and vegetable broth. I like to give it a good stir, scraping up any tasty bits stuck to the bottom of the pot – that’s free flavor right there! Bring everything to a gentle simmer – not a rolling boil – and let it bubble away for 15 minutes.
You’ll know it’s ready when the tomatoes break down completely and the flavors meld together. Give it a quick taste – the raw tomato taste should be gone, replaced with a deep, rich flavor. This simmering time is what transforms simple ingredients into something magical.
Step 3: Blend and Finish
Here comes the fun part! Carefully blend the soup until it’s completely smooth. I use an immersion blender right in the pot (so easy!), but you can also transfer it to a regular blender in batches. Just be careful – hot soup expands when blended!
Once it’s velvety smooth, return it to the pot (if you used a regular blender) and stir in the heavy cream, fresh basil, sugar, salt, and pepper. Let it simmer gently for another 5 minutes – just enough time for the flavors to get to know each other. The basil will become more fragrant, and the cream will make everything luxuriously smooth.
Give it one last taste and adjust the seasoning if needed. More salt? A pinch more sugar? You’re the boss of your soup! Then it’s ready to serve – just like that.
Tips for the Best Creamy Tomato Basil Soup
After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to wow. Here are my best tips for soup success:
- Use fresh basil – seriously! That dried stuff in your spice cabinet won’t give you the same bright, herby flavor. Tear the leaves right before adding them to preserve their oils.
- Adjust the cream to your taste. Love it extra creamy? Go up to 3/4 cup. Want it lighter? Start with 1/4 cup and add more until it’s just right for you.
- Season as you go. Taste after blending, then again after adding cream – canned tomatoes vary in saltiness. A pinch of sugar balances acidity beautifully.
- Don’t skip the blending step! An immersion blender makes this so easy, but if you’re using a regular blender, never fill it more than halfway with hot soup – it’ll explode (trust me, I learned the hard way!).
One last secret? Let the soup sit for 10 minutes off heat before serving. Those flavors develop even more magic as it rests. Now go make some soup memories!
Serving Suggestions for Creamy Tomato Basil Soup
Oh, the joy of dipping something crispy and buttery into this velvety soup! Here are my absolute favorite ways to serve it—the kind of pairings that make you close your eyes and sigh with happiness:
- The Classic Grilled Cheese – My personal go-to! Use sourdough bread with sharp cheddar for that perfect crispy-creamy combo. Pro tip: add a thin slice of tomato inside the sandwich—it’s magical.
- Garlic Bread – Rub warm, crusty bread with garlic and drizzle with olive oil. The garlicky crunch against the smooth soup? Yes please!
- Basil Parmesan Croutons – Toss day-old bread cubes with olive oil, grated parmesan, and chopped basil, then toast until golden. They float beautifully on the soup.
- A Simple Green Salad – Something light with lemon vinaigrette cuts through the richness perfectly.
For special occasions, I love serving the soup in cute little espresso cups as an appetizer—it always gets oohs and aahs! And don’t forget a drizzle of good olive oil and fresh basil leaves on top for that final fancy touch.
Storage and Reheating Instructions
This soup is one of those magical dishes that actually tastes even better the next day—if you can resist eating it all at once, that is! Here’s how to keep it tasting fresh and delicious:
Storing in the fridge: Let the soup cool completely (I usually leave it on the counter for about an hour), then transfer it to an airtight container. It’ll keep beautifully for up to 3 days. The flavors really develop overnight—that basil and tomato become best friends in there!
Reheating gently: When you’re ready for round two (or three!), pour the soup into a pot and warm it over low heat, stirring occasionally. The key is going slow—if you crank up the heat, the cream can separate. If it seems too thick, just stir in a splash of broth or water to loosen it up.
Important note: I know microwaving is tempting when you’re hungry, but trust me—it’s worth taking the extra few minutes to reheat on the stove. Microwaves tend to make the texture grainy and can cause the cream to “break.” And nobody wants that!
Freezing tip: If you want to freeze it, leave out the cream before storing. When you’re ready to eat, thaw overnight in the fridge, then reheat and stir in fresh cream. Works like a charm!
Nutritional Information for Creamy Tomato Basil Soup
Okay, let’s talk numbers—but remember, these are just estimates based on my kitchen scale and calculator. Your exact amounts might vary depending on your specific ingredients and how much basil you end up tearing (I always go heavy on the basil!). Here’s the breakdown per serving (about 1 generous cup):
- Calories: 220 – Not bad for something this satisfying!
- Fat: 15g (7g saturated) – That’s the olive oil and cream doing their magic
- Carbohydrates: 18g – Mostly from those lovely tomatoes
- Fiber: 3g – Every little bit helps
- Sugar: 8g – Natural from tomatoes plus our tiny bit of added sugar
- Protein: 4g – Not bad for a veggie soup!
- Sodium: 450mg – Depends on your broth, so adjust to taste
A quick heads up—if you’re watching specific dietary needs, you can easily tweak this. Swap the heavy cream for coconut milk to make it dairy-free, or use low-sodium broth if you’re monitoring salt. The beauty of homemade soup is you control exactly what goes in!
Frequently Asked Questions
I get asked about this creamy tomato basil soup all the time—here are the answers to the questions that pop up most often in my kitchen and inbox!
Can I Freeze This Soup?
Absolutely! But here’s my trick—freeze it without the cream. The dairy can separate when frozen and thawed. Just make the soup base (through the blending step), let it cool, then pop it in freezer-safe containers. When you’re ready to eat, thaw overnight in the fridge, reheat gently, and then stir in fresh cream. Works like a charm every time!
What If I Don’t Have Fresh Basil?
Okay, I’ll be honest—fresh basil makes all the difference here. But in a pinch? Use 1 tablespoon dried basil (it’s more concentrated). The flavor won’t be quite as bright, but it’ll still be delicious. Just add it when you sauté the onions so it has time to bloom. Whatever you do, don’t use that dried “basil” in the green shaker that’s been in your cupboard since 2015—just run to the store for fresh!
Can I Use Milk Instead of Heavy Cream?
You can, but the texture won’t be as luxuriously creamy. Whole milk works best—about 3/4 cup since it’s thinner than cream. For a rich vegan version, I love using full-fat coconut milk. Whatever you choose, add it at the end and don’t let the soup boil after adding dairy or it might curdle.
How Can I Make This Soup Vegan?
Easy peasy! Just swap the cream for coconut milk (the canned, full-fat kind) and use olive oil instead of butter if your bread needs greasing. The coconut adds a subtle sweetness that actually pairs beautifully with the tomatoes. You won’t miss the dairy one bit!
Why Add Sugar to Tomato Soup?
Just a teaspoon balances the natural acidity of the tomatoes without making it sweet—it’s like magic! But taste your tomatoes first. Some brands are sweeter than others. If they taste bright and zippy, add the sugar. If they’re already mellow, you can skip it. Cooking is all about tasting and adjusting!
Share Your Feedback
Nothing makes me happier than hearing how this creamy tomato basil soup turns out in your kitchen! Did you add an extra pinch of basil? Maybe swirl in some pesto? I want to hear all about it—the good, the messy, and the “oops-I-burned-the-garlic” moments (we’ve all been there!).
Leave a comment below with your twists or questions—I read every single one. And if you snapped a photo of your masterpiece (or that perfectly melted grilled cheese dunked in soup), tag me on Instagram! There’s something so special about seeing this recipe come to life in kitchens across the world. Happy cooking, friends—now go make some soup memories!
Print
35-Minute Creamy Tomato Basil Soup – Umami Comfort in a Bowl
- Total Time: 35 mins
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A rich and creamy tomato basil soup that’s easy to make and full of flavor.
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz canned tomatoes
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 cup fresh basil, chopped
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and sauté until soft.
- Stir in garlic and cook for 1 minute.
- Pour in tomatoes and broth, then simmer for 15 minutes.
- Blend the soup until smooth.
- Return to the pot, add cream, basil, sugar, salt, and pepper.
- Simmer for 5 more minutes before serving.
Notes
- Use fresh basil for best flavor.
- Adjust cream for desired thickness.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: creamy tomato basil soup, easy tomato soup, homemade soup