There’s nothing quite like a bowl of creamy tomato basil soup on a chilly day. This homemade version takes just a bit more effort than the canned variety, but the results are worth every minute. Rich, velvety, and full of fresh tomato and basil flavors, this soup is a comforting classic that pairs perfectly with a grilled cheese sandwich. Let’s dive into how to make this creamy tomato basil soup from scratch!

Why You’ll Love This Recipe?

This creamy tomato basil soup is made with fresh, simple ingredients and brings out the true flavor of ripe tomatoes, combined with a burst of freshness from basil. It’s creamy without being overly heavy and has a subtle sweetness from the tomatoes that’s balanced by the slight tanginess of the cream. Best of all, it’s made from scratch, so you know exactly what’s going into your soup. Whether you’re looking for a cozy weeknight dinner or something to impress your guests, this recipe will become a favorite!

Ingredients

2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cans (14.5 oz) whole peeled tomatoes (or about 6 cups fresh tomatoes, peeled and chopped)
2 cups vegetable or chicken broth
1/2 cup heavy cream
1/4 cup fresh basil, chopped (plus extra for garnish)
1 tsp sugar (optional, to balance acidity)
Salt and pepper, to taste
1 tbsp balsamic vinegar (optional, for extra depth)

You’ll find the full list of ingredients with measurements below.

Directions

Sauté the Onion and Garlic

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for another 30 seconds, until fragrant.

Add the Tomatoes and Broth

Next, add the canned tomatoes (with juice) or your peeled and chopped fresh tomatoes to the pot. If using whole canned tomatoes, break them up with a spoon or a potato masher to help them cook down. Add the vegetable or chicken broth and stir to combine. Bring the mixture to a simmer and cook for about 15-20 minutes, allowing the flavors to meld together.

Blend the Soup

Once the soup has simmered, remove the pot from heat. Use an immersion blender directly in the pot to blend the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a regular blender. Be sure to let the soup cool slightly before blending to avoid splattering.

Stir in the Cream and Basil

Once the soup is smooth, return the pot to low heat and stir in the heavy cream, fresh basil, and sugar (if using). The cream will make the soup luxuriously rich, while the basil adds a burst of freshness. Season with salt and pepper to taste, and add the balsamic vinegar if you like a deeper flavor.

Simmer and Serve

Let the soup simmer on low for an additional 5 minutes to allow the flavors to fully incorporate. Ladle into bowls and garnish with extra fresh basil leaves for a pop of color and flavor.

Serve

Serve your creamy tomato basil soup hot with a side of crusty bread or a classic grilled cheese sandwich for a comforting, satisfying meal.

Expert Tips and Tricks

Fresh Tomatoes: If you’re using fresh tomatoes, blanch them in hot water for a minute, then peel off the skins before chopping. This will give you a smoother texture.
Blending Tip: If you want an extra smooth texture, strain the soup after blending to remove any remaining seeds or skin.
Make it Vegan: Swap the heavy cream for coconut milk or a plant-based cream to make this soup vegan, while still maintaining a creamy consistency.
Herb Variations: While basil is the star of this soup, you can also experiment with a little thyme or oregano for added depth of flavor.
Heat Level: If you like a little heat, add a pinch of red pepper flakes when sautéing the onion and garlic.

Recipe Variations and Possible Substitutions

Dairy-Free: If you’re avoiding dairy, simply use coconut cream, almond milk, or another plant-based milk in place of the heavy cream.
Add Veggies: For extra nutrition, throw in some carrots, celery, or bell peppers when sautéing the onion and garlic. These veggies will blend into the soup and add sweetness and flavor.
Cheese Lovers: Stir in a handful of grated Parmesan or a dollop of cream cheese for a richer, cheesy soup.
Spicy Tomato Soup: Add a couple of diced jalapeños or a dash of hot sauce for a spicy twist.

Serving and Pairing Suggestions

This creamy tomato basil soup pairs beautifully with a variety of sides:

Grilled Cheese: A classic pairing, nothing beats a warm, crispy grilled cheese sandwich alongside a bowl of tomato soup.
Crusty Bread: Serve with crusty baguette slices or sourdough for dipping.
Salad: A fresh side salad with greens, cucumbers, and a light vinaigrette balances the richness of the soup.
Roasted Veggies: Roasted vegetables, like zucchini, sweet potatoes, or Brussels sprouts, would make a great side dish to complete the meal.

Storage and Reheating Tips

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The soup will thicken slightly as it cools, but you can thin it out with a bit more broth or water when reheating. To reheat, simply warm it up in a pot over low heat or microwave it in a bowl for 2-3 minutes, stirring halfway through.

FAQs

Q: Can I freeze this soup?
A: Yes! This soup freezes well for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer-safe bag. Thaw overnight in the refrigerator and reheat on the stove before serving.

Q: Can I make this soup ahead of time?
A: Yes, this soup actually gets better the longer it sits, so feel free to make it a day or two in advance. Just store it in the fridge and reheat when you’re ready to enjoy.

Q: Can I use a non-dairy milk instead of heavy cream?
A: Absolutely! You can use coconut milk, almond milk, or any plant-based milk as a substitute for heavy cream for a dairy-free version. Just be mindful of the flavor differences.

Q: Is there a way to thicken the soup?
A: If you find the soup too thin, you can thicken it by simmering it longer to reduce, or add a small amount of cornstarch mixed with water, stirring until it thickens.

Conclusion

This creamy tomato basil soup is a warm, comforting dish that’s perfect for any occasion, whether you’re cozying up with a bowl on a cold day or serving it at your next dinner party. Made from scratch with fresh ingredients, it’s simple yet incredibly flavorful. Plus, it pairs wonderfully with a variety of sides, making it a complete and satisfying meal. Enjoy!

How to Make Creamy Tomato Basil Soup from Scratch

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Author: Jake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Soup, Main Course
Method: Stovetop
Cuisine: American, Italian
Diet: Vegetarian

Print Recipe

Description

This creamy tomato basil soup is a comforting classic that’s easy to make from scratch. With fresh tomatoes, fragrant basil, and a touch of cream, this soup is rich, velvety, and perfect for pairing with a grilled cheese sandwich. Ready in just under an hour, it’s a warm and satisfying dish to enjoy year-round.

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, or until softened and translucent.
Add the minced garlic to the pot and sauté for 1-2 minutes until fragrant.
Stir in the chopped tomatoes (or crushed tomatoes) and broth. Bring the mixture to a simmer and let it cook for 20-25 minutes to allow the flavors to meld together.
Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
Return the soup to the pot if necessary, then stir in the dried oregano, dried basil (or fresh basil), and sugar (if using). Season with salt and pepper to taste.
Add the heavy cream and stir until fully incorporated, allowing the soup to become creamy and rich.
Simmer the soup for an additional 5-10 minutes to heat through.
Ladle the soup into bowls and garnish with fresh basil leaves before serving.

Notes

For a thicker soup, add more tomatoes or reduce the liquid by simmering longer. You can also blend in some cooked potatoes for extra creaminess.

Nutrition

Serving Size: 1 bowl (1/6 of recipe)
Calories: 220 kcal
Sugar: 10g
Sodium: 300 mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 2g
Cholesterol: 20 mg