A bowl of creamy tomato basil soup with a swirl of cream, fresh basil on top, and grilled cheese slices on the side.
Creamy tomato basil soup is smooth, cozy, and better than anything from a can. It’s rich from tomatoes and a touch of cream, brightened with basil, and perfect for dunking grilled cheese. This tomato basil soup recipe is an easy weeknight dinner that feels extra comforting.
Introduction
The standout trick is simmering the tomatoes with onion and garlic, then blending until totally smooth. That makes the soup taste like it cooked all afternoon, even though it’s simple.
Another key step is adding basil at the end so it stays fresh and fragrant. Trust me—basil cooked too long can taste dull.
This creamy tomato basil soup is a fan-favorite for chilly nights, quick lunches, and meal prep.
Why You’ll Love This Creamy Tomato Basil Soup
- Ultimate comfort food: Smooth, warm, and cozy.
- Better than takeout: Fresh flavor and silky texture.
- One-pot dinner: Easy cleanup.
- Meal prep friendly: Great for lunches all week.
- Perfect for dipping: Grilled cheese’s best friend.
Ingredients for Tomato Basil Soup
- Olive oil (1 tablespoon) + butter (2 tablespoons): Flavor base and richness.
- Onion, chopped (1 medium): Sweetness and depth.
- Garlic, minced (3 cloves): Big flavor.
- Tomato paste (2 tablespoons): Adds rich, concentrated tomato flavor.
- Canned whole tomatoes (2 cans, 28 ounces each): Whole tomatoes blend smooth; crushed tomatoes also work.
- Chicken broth, low-sodium (3 cups): Helps you control salt; vegetable broth works too.
- Sugar (1 teaspoon): Balances tomato acidity (optional but helpful).
- Salt (1 teaspoon) + black pepper (1/2 teaspoon): Season to taste.
- Heavy cream (1/2 cup): Makes it creamy; half-and-half works too.
- Fresh basil leaves (1 cup packed): The signature flavor—add at the end.
Tomato Basil Soup Recipe Step-by-Step
- 1. Sauté: Heat oil and butter in a pot over medium heat. Cook onion 6–8 minutes until soft. Add garlic and cook 30 seconds.
- 2. Toast: Stir in tomato paste and cook 1 minute until darker and fragrant.
- 3. Simmer: Add tomatoes (with juices), broth, sugar, salt, and pepper. Simmer 15–20 minutes, stirring occasionally.
- 4. Blend: Blend until smooth using an immersion blender (or carefully in a blender). If it looks too thick, add a splash of broth.
- 5. Finish: Stir in cream and basil. Simmer 2–3 minutes on low until warmed through.
- 6. Serve: Taste and adjust seasoning. Top with extra basil and a swirl of cream.
Tips for Perfect Tomato Basil Soup
- Cook tomato paste for deeper flavor.
- Blend until completely smooth for the silkiest texture.
- Add basil at the end so it stays bright.
- If soup tastes sharp, add a pinch more sugar.
- Reheat gently so the cream stays smooth.
Variations & Substitutions
- Dairy-free: Skip cream and blend in 1/2 cup cashews (soaked) or use coconut cream.
- Spicy: Add a pinch of red pepper flakes.
- Extra protein: Stir in shredded chicken pieces.
- Roasted flavor: Use fire-roasted canned tomatoes.
- Leftovers: Use as sauce over pasta or meatballs.
Storing & Reheating
Fridge: Store 4 days.
Freezer: Freeze up to 3 months (cool completely first).
Reheat: Warm on low, stirring often.
Serving Suggestions & Pairings
- Grilled cheese
- Garlic bread
- Side salad
- Roasted broccoli
Recipe Card
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American
Diet: —
Reader Review: So smooth and cozy. The basil at the end made it taste fresh and amazing.
If you make this tomato basil soup, leave a rating and comment. Are you dunking grilled cheese or garlic bread?