This soup proves that deep, satisfying flavor doesn’t require expensive ingredients, using pantry staples like canned tomatoes and a humble onion. You’ll create a luxurious, creamy tomato basil soup for just a few dollars per pot. It’s the kind of recipe that feels like a warm hug in a bowl, perfect for those days when you crave something comforting yet effortless. I find myself turning to this creamy tomato basil soup recipe when the first hints of spring appear, but the evenings still carry a chill. It’s a bridge between seasons, light enough to feel fresh but rich enough to satisfy.
There’s something magical about transforming simple canned tomatoes into a velvety, herb-kissed masterpiece. This isn’t just another soup; it’s a cornerstone of easy dinner recipes for family, a reliable friend for busy weeknights, and a blank canvas for your favorite toppings. Whether you’re dipping a crusty piece of bread or enjoying it solo, this creamy tomato basil soup promises a bowlful of pure, uncomplicated comfort. Let’s make it together.
Table of Contents
Creamy Tomato Basil Soup
This soup transforms simple pantry staples into a luxurious and comforting meal. It is velvety, herb-kissed, and perfect for a cozy dinner, coming together in under an hour.
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes
- 4 cups vegetable broth or chicken broth
- 1 cup fresh basil leaves, packed, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon granulated sugar
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the canned tomatoes with their juice, broth, dried oregano, thyme, red pepper flakes, and sugar to the pot. Gently break up the tomatoes with a spoon. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 25 minutes.
- Remove the pot from heat. Stir in the fresh basil leaves until wilted. Using an immersion blender, blend the soup directly in the pot until completely smooth and velvety.
- Return the blended soup to the stove over low heat. Slowly stir in the heavy cream. Warm through gently without boiling. Taste and season generously with salt and black pepper.
Notes
For a dairy-free version, use olive oil and full-fat coconut milk. Do not boil the soup after adding cream to prevent separation. The soup base freezes well for up to 3 months; add the cream after thawing and reheating.
Nutrition
- Serving Size: 6
- Calories: 280
- Sugar: 10
- Sodium: 600
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 5
- Cholesterol: 65
Ingredients List for Creamy Tomato Basil Soup
Creamy tomato basil soup starts with a handful of honest ingredients. You likely have most of them in your pantry right now, which is what makes this one of my favorite easy food recipes for a spontaneous cozy meal.
- 2 tablespoons unsalted butter or olive oil
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes (San Marzano are lovely, but any good-quality brand works)
- 4 cups vegetable broth or chicken broth
- 1 cup fresh basil leaves, packed, plus more for garnish
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
- 1 teaspoon granulated sugar (to balance the tomatoes’ acidity)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
Smart Swaps & Dietary Notes:
- Dairy-Free: Substitute the heavy cream with full-fat canned coconut milk for a wonderfully rich, slightly sweet result.
- Lighter Option: Use half-and-half or whole milk instead of heavy cream. The soup will be a bit less luxurious but still deliciously creamy.
- Fresh Herb Swap: No fresh basil? Use 1 tablespoon of dried basil added with the other dried herbs, though the fresh flavor is truly special here.
Timing for Your Creamy Tomato Basil Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
That’s less than an hour from chopping board to bowl. This creamy tomato basil soup comes together about 30% faster than roasting fresh tomatoes, making it a brilliant weeknight solution.
Step-by-Step Instructions for Creamy Tomato Basil Soup
Follow these simple steps for a foolproof pot of soup. The process is straightforward, but a few chef-inspired tips along the way make all the difference.
1. Sauté the Aromatics. In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for just one more minute until fragrant. This base builds the foundational flavor for your creamy tomato basil soup.
2. Simmer the Tomatoes. Add the entire contents of both cans of tomatoes (juice and all), the broth, dried oregano, thyme, red pepper flakes, and sugar to the pot. Use a wooden spoon to gently break up the whole tomatoes. Bring the mixture to a boil, then reduce the heat to a steady simmer. Let it cook uncovered for 25 minutes. This simmering time allows the flavors to meld and deepen beautifully.
3. Blend Until Smooth. Remove the pot from the heat. Carefully stir in the full cup of fresh basil leaves—they’ll wilt instantly in the hot soup. Using an immersion blender directly in the pot, blend the soup until completely smooth and velvety. Pro Tip: If using a countertop blender, blend in batches and hold the lid firmly with a towel, as the hot soup can expand.
4. Finish with Cream. Return the smooth soup to the stove over low heat. Slowly stir in the heavy cream. Warm it through gently—do not let it boil once the cream is added, as it could separate. Taste and season generously with salt and black pepper. This is where your creamy tomato basil soup transforms into its final, luxurious state.
Nutritional Information for Creamy Tomato Basil Soup
A serving of this creamy tomato basil soup (about 1.5 cups) provides approximately:
- Calories: 280
- Protein: 5g
- Carbohydrates: 18g
- Fat: 22g
- Key Vitamins: Rich in Vitamin A (from tomatoes and cream), Vitamin C, and Lycopene, an antioxidant found in cooked tomatoes.
Equipment Needed for This Recipe
You don’t need fancy gear for this cozy meal. A large soup pot or Dutch oven and an immersion blender are the heroes here. A good chef’s knife for chopping and a wooden spoon for stirring are all you need to complete your toolkit. If you don’t have an immersion blender, a standard countertop blender works perfectly—just be cautious with the hot liquid.
Why You’ll Love This Creamy Tomato Basil Soup
This recipe earns a permanent spot in your rotation for so many reasons.
- Pantry Powerhouse: It turns affordable, shelf-stable ingredients into a restaurant-worthy soup.
- Meal Prep Champion: It tastes even better the next day, making lunches a breeze.
- Family-Friendly Comfort: Its smooth, creamy texture and familiar flavor are a hit with all ages.
- Endlessly Adaptable: Serve it classic, or swirl in pesto, top with croutons, or add a grilled cheese on the side.
- Regular Kitchen, Great Results: No special skills required—just simple steps for a profoundly satisfying outcome.
Healthier Alternatives for the Recipe
You can easily tailor this creamy tomato basil soup to fit different dietary needs without losing its soul-warming essence.
- Dairy-Free & Vegan: Use olive oil instead of butter and full-fat coconut milk instead of cream. The result is incredibly rich and has a subtle tropical note that pairs beautifully with the basil.
- Lower Fat: Swap the heavy cream for half-and-half or even whole milk. For a creaminess without dairy, blend in 1/2 cup of cooked white beans or cauliflower when you puree the soup.
- Added Protein: Stir in a can of drained white beans (cannellini or great northern) before blending, or add shredded rotisserie chicken when you warm the cream for a heartier version.
Serving Suggestions for Creamy Tomato Basil Soup
A bowl of this soup is a perfect meal on its own, but a few thoughtful additions can turn it into a feast.
- The Classic Pairing: A golden, buttery grilled cheese sandwich for dipping is non-negotiable in my house.
- Toppings Bar: Set out small bowls of homemade garlic croutons, a drizzle of good olive oil, freshly grated Parmesan cheese, a dollop of ricotta, or extra torn basil.
- For a Lighter Meal: Pair it with a crisp green apple and walnut salad or some simple roasted asparagus.
- Bread Vessels: Serve it in a hollowed-out sourdough bread bowl for a fun, immersive dinner experience.
If you love the creamy, vegetable-forward vibe of this soup, you might also enjoy my Roasted Garlic Cauliflower Soup for another velvety, comforting option. For a different take on a tomato-based cozy meal, my hearty Turkey Chili Soup is always a crowd-pleaser.
Common Mistakes to Avoid
A few simple tips will guarantee your creamy tomato basil soup is perfect every time.
- Rushing the Sauté: Don’t crank the heat to hurry the onions. Cooking them slowly and gently until soft sweetens them and removes any harsh bite, which is essential for a balanced soup base.
- Boiling After Adding Cream: Once you stir in the cream or dairy alternative, keep the soup on low heat just until warmed through. Boiling can cause the dairy to curdle or separate, breaking that beautiful silky texture.
- Underseasoning: Canned tomatoes and broth need help. Be generous with salt and pepper at the end, tasting as you go. The sugar is also key—it doesn’t make the soup sweet; it simply tames the acidity of the tomatoes.
- Skipping the Fresh Basil: While dried works in a pinch, adding a full cup of fresh basil after cooking preserves its bright, aromatic flavor. It makes all the difference.
Storing Tips for the Recipe
This soup is a gift that keeps on giving.
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: This creamy tomato basil soup freezes beautifully. Omit the cream before freezing. Puree and cool the tomato base, then freeze it in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge, reheat, and then stir in the fresh cream.
- Reheating: Gently warm on the stovetop over medium-low heat, stirring occasionally. If it seems too thick after storage, thin it with a splash of broth or water.
For more creamy soup inspiration, check out my Roasted Red Pepper Soup or the classic Creamy Broccoli Cheddar Soup. They’re all part of the same comforting family of easy dinner recipes for family.
Conclusion
This creamy tomato basil soup recipe is a testament to how simple ingredients can create extraordinary comfort. It’s flexible, forgiving, and always delivers a bowl of warmth that feels like home. Whether you’re looking for a quick weeknight dinner, a make-ahead lunch, or the star of a simple weekend meal, this soup has you covered. If you’re in the mood for a lighter, brothier version, you might also love this classic Tomato Basil Soup.
I hope this recipe brings as much joy to your table as it does to mine. It’s the heart of what I love about home cooking: simple ingredients, warm memories. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below, and don’t forget to tag @HarmonyMeal on Pinterest so I can see your beautiful creations. Happy cooking.
FAQs about Creamy Tomato Basil Soup
What goes well with creamy tomato soup?
Creamy tomato basil soup pairs wonderfully with grilled cheese sandwiches, crusty bread for dipping, a side salad, or even a sprinkle of croutons on top. For a more substantial meal, consider adding a dollop of pesto or serving alongside a quiche.
How do you make tomato soup thicker?
To thicken tomato soup, you can simmer it uncovered for a longer period to reduce the liquid, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water), blend in a cooked potato, or stir in a tablespoon or two of tomato paste. Adding a swirl of heavy cream or a dollop of sour cream will also add thickness.
What can I add to tomato soup for flavor?
Enhance the flavor of your tomato soup by adding roasted garlic, a pinch of red pepper flakes for heat, a bay leaf during simmering, a splash of balsamic vinegar for acidity, a sprinkle of Parmesan cheese, or a swirl of pesto. Fresh herbs like basil and oregano also add a burst of flavor.
Why is my tomato soup so acidic?
Tomato soup can be acidic due to the natural acidity of tomatoes. Counteract this by adding a pinch of baking soda (be careful, it will foam!), a dollop of cream or sour cream, a touch of sugar, or by roasting the tomatoes before making the soup.
What is the difference between tomato soup and tomato basil soup?
The main difference is the addition of basil. Tomato soup is a general term for soup made with tomatoes as the primary ingredient. Tomato basil soup specifically includes basil, which adds a distinct, aromatic flavor that complements the tomatoes beautifully.
What is the best way to blend tomato soup?
The best and safest way to blend hot tomato soup is using an immersion blender directly in the pot. If using a regular blender, let the soup cool slightly, then blend in batches, ensuring the lid is vented to prevent pressure buildup. You can vent the lid by removing the center piece and covering with a folded kitchen towel while blending.
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