The classic combination of tomato and basil has roots deep in Mediterranean kitchens, a testament to simple ingredients creating timeless flavor. This recipe honors that tradition with a smooth, creamy tomato basil soup that’s both rustic and refined.
I think we all have that one food memory that feels like a warm hug. For me, it’s the smell of tomatoes simmering on the stove, a scent that cuts through the chill of a gray afternoon and promises something good is coming. It’s not about fancy technique or hard-to-find ingredients. It’s about turning a few humble cans and a handful of fresh herbs into a pot of pure comfort. This creamy tomato basil soup is that promise kept. It’s the ultimate cozy meal, a bowl that quiets the noise of a busy day and makes your kitchen the best place to be.
Whether you’re looking for a quick weeknight dinner or a starter for a special family meal, this recipe delivers. It’s one of those easy soup recipes that feels far more impressive than the effort required. Simple ingredients, warm memories. Let’s make a pot.
Table of Contents
Creamy Tomato Basil Soup
A smooth and comforting soup that transforms simple canned tomatoes and fresh basil into a bowl of pure coziness. It's a quick, easy recipe that delivers deep, savory flavor with minimal effort, perfect for a weeknight dinner or a special starter.
- Prep Time: 15min
- Cook Time: 35min
- Total Time: 50min
- Yield: 6 servings 1x
- Category: dinner
- Method: simmering
- Cuisine: Mediterranean
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups (32 oz) chicken broth or vegetable broth
- 2 (28-ounce) cans whole peeled tomatoes, with their juices
- ¼ cup chopped fresh basil, plus more for garnish
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon granulated sugar
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onion and carrot. Cook for 8-10 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over vegetables. Stir constantly and cook for 2 minutes.
- Slowly whisk in the broth until smooth. Add tomatoes with juices, oregano, thyme, and sugar. Break up tomatoes slightly. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- Carefully puree the soup with an immersion blender until completely smooth.
- Return soup to low heat. Stir in heavy cream and fresh basil. Warm through gently without boiling. Season with salt and pepper.
Notes
For a lighter version, use whole milk. For dairy-free, use full-fat coconut milk. To freeze, do so before adding cream. Reheat gently and stir cream in after thawing.
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 14
- Sodium: 800
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 5
- Protein: 6
- Cholesterol: 65
This creamy tomato basil soup recipe is built on a foundation of deep, savory flavor, achieved with a few smart steps. We start by building a rich base with aromatic vegetables, then let good canned tomatoes do the heavy lifting before finishing with cream and fresh basil. The result is a velvety, comforting soup that tastes like it simmered all day.
Ingredients List
Creamy tomato basil soup begins with a short list of pantry staples and a couple of fresh heroes. Here’s what you’ll need.
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- ¼ cup all-purpose flour
- 4 cups (32 oz) chicken broth or vegetable broth
- 2 (28-ounce) cans whole peeled tomatoes, with their juices
- ¼ cup chopped fresh basil, plus more for garnish
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 tablespoon granulated sugar (to balance acidity)
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
Smart Swaps & Notes:
- Broth: Use vegetable broth to keep it vegetarian. A rich chicken broth adds wonderful depth.
- Cream: For a lighter version, whole milk works, though the soup will be less luxuriously creamy. For a dairy-free creamy tomato basil soup, full-fat coconut milk is a fantastic substitute.
- Tomatoes: I prefer the rounded flavor of whole peeled tomatoes, but crushed or diced tomatoes work perfectly well. Just avoid pre-seasoned varieties.
- Fresh Herbs: If you’re in a pinch, you can use 2 tablespoons of prepared pesto stirred in at the end instead of fresh basil for a different, but still delicious, twist.
Timing
One of the best parts of this creamy tomato basil soup is how quickly it comes together for such a deep flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
That’s about 30% faster than many roasted tomato soup recipes, making it a perfect candidate for a last-minute cozy meal. Regular kitchen, regular time, great results.
Step-by-Step Instructions
Follow these simple steps for a foolproof pot of soup.
- Build the Flavor Base. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and carrot. Cook, stirring occasionally, for about 8-10 minutes, until the vegetables are softened and the onion is translucent. Stir in the minced garlic and cook for just one more minute until fragrant.
- Create the Roux. Sprinkle the flour over the vegetable mixture. Stir constantly and cook for 2 minutes. This cooks out the raw flour taste and will help thicken our creamy tomato basil soup beautifully.
- Deglaze and Simmer. Slowly pour in the chicken or vegetable broth while whisking constantly to prevent any lumps from forming. Add the two cans of tomatoes with their juices, the dried oregano, thyme, and sugar. Use a wooden spoon to break up the whole tomatoes a bit. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 20 minutes. This allows all the flavors to marry.
- Blend Until Smooth. Carefully puree the soup using an immersion blender directly in the pot until completely smooth. If using a countertop blender, work in batches and allow the soup to cool slightly first, holding the lid firmly with a towel.
- Finish with Cream and Herbs. Return the smooth soup to the pot if needed and place it over low heat. Stir in the heavy cream and the chopped fresh basil. Warm through gently—do not boil once the cream has been added. Taste and season generously with salt and pepper.
Pro Tip: For an extra-silky texture, you can pass the blended soup through a fine-mesh sieve before adding the cream. It’s an extra step, but it makes for a truly restaurant-quality creamy tomato basil soup.
Nutritional Information
A serving of this comforting soup (about 1.5 cups) provides approximately:
- Calories: 320
- Fat: 22g
- Carbohydrates: 26g
- Fiber: 5g
- Sugar: 14g (mostly natural from tomatoes and carrots)
- Protein: 6g
Tomatoes are rich in lycopene, an antioxidant, and when cooked with a little fat (like our butter and cream), your body can absorb it even better. The carrots add vitamin A and a natural sweetness that balances the tomatoes’ acidity.
Equipment Needed
You don’t need any special gadgets for this creamy tomato basil soup recipe, just a few kitchen basics.
- A large pot or Dutch oven (a 5 or 6-quart size is perfect)
- A good chef’s knife and cutting board
- A whisk
- An immersion blender (highly recommended for ease) or a standard countertop blender
- A wooden spoon or spatula
- A ladle for serving
Why You’ll Love This Recipe
This creamy tomato basil soup has earned a permanent spot in my dinner rotation for so many reasons.
- Comfort Food, Made Easy. It transforms simple canned tomatoes into something special with minimal effort. It’s the definition of an easy soup recipe that delivers maximum cozy factor.
- Incredibly Adaptable. It’s a perfect template. Add a can of white beans before blending for extra heartiness, or stir in some cooked, shredded chicken at the end for a main course twist, similar to the approach in my Copycat Olive Garden Chicken Gnocchi Soup.
- Meal Prep Champion. It tastes even better the next day and freezes beautifully. Make a double batch and thank yourself later.
- Crowd-Pleasing Flavor. Its creamy, familiar flavor is a hit with both kids and adults, especially when served with a grilled cheese sandwich for dipping.
Healthier Alternatives for the Recipe
You can easily adjust this creamy tomato basil soup to fit different dietary needs without sacrificing the soul-warming flavor.
- Dairy-Free/Lighter Cream: Swap the heavy cream for full-fat canned coconut milk. It adds a lovely richness and a very subtle sweetness that works wonderfully with tomatoes.
- Gluten-Free: Simply omit the flour. The soup will be slightly thinner, but still delicious. For a thicker consistency, blend in ½ cup of cooked white beans or a small, peeled russet potato with the tomatoes.
- Lower Carb: The carrots and flour add most of the carbs. You can reduce the carrot to one and skip the flour roux, using a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water at the end to thicken if desired.
- Extra Protein: Stir in a can of rinsed and drained white beans or a cup of cooked, shredded rotisserie chicken after blending for a more substantial meal, turning it into a hearty option like my White Bean Kale Soup.
Serving Suggestions
A bowl of this creamy tomato basil soup is a complete meal with the right partners.
- The Classic: A buttery, golden-brown grilled cheese sandwich is non-negotiable for the ultimate cozy meal. Dip, sip, repeat.
- For Crunch: Top with homemade garlic croutons, a sprinkle of Parmesan cheese, or a drizzle of good olive oil and a crack of black pepper.
- As a Starter: Serve smaller portions in mugs or small bowls alongside a simple green salad for a light lunch or elegant dinner party starter.
- Make it a Feast: Pair it with a hearty sandwich or a slice of quiche for a satisfying weekend lunch. It also makes a wonderful companion to other comfort food classics.
Common Mistakes to Avoid
A few small missteps can change your soup. Here’s how to avoid them.
- Rushing the Vegetables. Don’t crank the heat to cook the onion and carrot faster. Letting them sweat slowly in the butter builds a sweet, foundational flavor that is key to a great creamy tomato basil soup.
- Not Cooking the Flour. If you add the broth before the flour has cooked for a full 1-2 minutes, your soup can have a faint pasty taste. Stir it well and let it turn a light golden color.
- Boiling After Adding Cream. Once you stir in the cream or coconut milk, only warm the soup through. Bringing it to a boil can cause the dairy to separate or curdle, affecting the smooth texture.
- Skipping the Sugar. Tomatoes, especially canned ones, can be quite acidic. The small amount of sugar isn’t for sweetness, but to round out and balance that acidity, making the tomato flavor shine.
Storing Tips for the Recipe
This soup is arguably better on day two, making it perfect for planning ahead.
- Refrigerating: Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for 4-5 days.
- Freezing: This creamy tomato basil soup freezes exceptionally well. Freeze it before adding the cream for best results. Portion the cooled, blended base into freezer-safe bags or containers, leaving some room for expansion. It will keep for up to 3 months. Thaw overnight in the fridge, reheat gently, and then stir in the cream.
- Reheating: Warm leftovers slowly 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.
Conclusion
At its heart, this creamy tomato basil soup is more than just a recipe. It’s a reminder that the most satisfying meals often come from the simplest acts: stirring a pot, breathing in the steam, and sharing a bowl with someone you love. It’s food that feels like home. This recipe proves you don’t need hours or exotic ingredients to create a truly special, comforting meal.
I hope this pot of soup brings as much warmth to your table as it does to mine. If you give it a try, I’d love to hear how it turned out for you. Leave a comment below and let me know your favorite way to serve it. And if you’re looking for more cozy ideas, check out my other soup recipes like this rich Roasted Tomato Basil Soup or this hearty and simple Ham Bean Soup.
Don’t forget to tag @StackSipSnack on Pinterest if you share a photo. Happy cooking, friends.
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FAQs about Creamy Tomato Basil Soup
What gives tomato soup its creamy texture?
Creaminess in tomato soup usually comes from adding cream, half-and-half, coconut milk (for a vegan option), or blending in cooked potatoes or soaked cashews for a healthier alternative. Some recipes also use a roux (butter and flour) for thickening and adding a creamy texture.
What is good to eat with tomato basil soup?
Tomato basil soup pairs well with grilled cheese sandwiches, crusty bread for dipping, a side salad, quesadillas, paninis, or even a simple bowl of croutons sprinkled on top.
How can I make tomato soup more flavorful?
To enhance the flavor of your tomato soup, consider adding roasted garlic, caramelized onions, a pinch of red pepper flakes, a splash of balsamic vinegar, fresh herbs like oregano or thyme, or a Parmesan cheese rind while simmering.
What is the difference between tomato soup and tomato basil soup?
The main difference is the addition of fresh basil to tomato basil soup. Basil adds a distinct, aromatic, and slightly sweet flavor that complements the acidity of the tomatoes, making it a unique variation.
How do you keep basil from turning brown in tomato soup?
To prevent basil from turning brown in tomato soup, add it at the very end of the cooking process. Stir it in gently just before serving to preserve its bright green color and fresh flavor. Avoid prolonged cooking with basil.
Can I freeze tomato basil soup?
Yes, you can freeze tomato basil soup. Allow the soup to cool completely before transferring it to freezer-safe containers or bags, leaving some headspace for expansion. However, be aware that cream-based soups may separate slightly upon thawing; whisk well before reheating.
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