For a lunch that’s both deeply satisfying and surprisingly light, this creamy tomato basil soup relies on the natural sweetness of roasted vegetables for its body. You get that luxurious texture without the heaviness, making it a perfect weight-loss friendly choice. But let me tell you, this isn’t just a lunch soup. This is the soup you crave when the sky turns that particular shade of grey, when you need a hug from the inside out. It’s the one you remember from childhood, but better—richer, smoother, and somehow more comforting.
I think we all have a memory tied to a bowl of creamy tomato basil soup. Maybe it was paired with a gooey grilled cheese after school, or served as a quiet supper on a busy weeknight. My version is built on that nostalgia, but designed for the reality of today’s kitchen. It’s a from-scratch recipe that feels fancy but is honestly one of the easiest dinner recipes you can make. Simple ingredients, warm memories. This is comfort food, made easy.
Table of Contents
Creamy Tomato Basil Soup
A deeply satisfying yet light soup that relies on the natural sweetness of roasted vegetables for a luxurious, creamy texture without heaviness. This nostalgic, from-scratch comfort food is simple to make and perfect for any day.
- Prep Time: 10min
- Cook Time: 35min
- Total Time: 45min
- Yield: 4 servings 1x
- Category: lunch
- Method: simmering
- Cuisine: American
Ingredients
- 2 tablespoons olive oil or unsalted butter
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes (San Marzano preferred)
- 4 cups vegetable broth
- ½ cup fresh basil leaves, packed, plus more for garnish
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
- Stir in the minced garlic and tomato paste, cooking for one more minute until fragrant.
- Pour in the canned tomatoes with their juices and the vegetable broth. Use a wooden spoon to gently break up the whole tomatoes.
- Bring the mixture to a simmer, then reduce the heat to low. Let it bubble gently, uncovered, for 25 minutes.
- Carefully transfer the hot soup in batches to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety.
- Return the smooth soup to the pot over low heat. Stir in the heavy cream, grated Parmesan, and the fresh basil leaves.
- Taste and season generously with salt and pepper. Add the optional sugar if needed to balance acidity.
- Heat gently until warmed through, but do not boil once the cream is added. Serve immediately.
Notes
For a dairy-free version, use full-fat coconut milk instead of cream. Never fill a countertop blender more than halfway with hot liquid; always vent the lid. The soup freezes well for up to 3 months.
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 12
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 6
- Cholesterol: 45
Ingredients List for Creamy Tomato Basil Soup
This creamy tomato basil soup gets its incredible depth from a combination of fresh and pantry staples. The magic is in how they come together.
- 2 tablespoons olive oil or unsalted butter
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 (28-ounce) cans whole peeled tomatoes (San Marzano preferred)
- 4 cups vegetable broth (chicken broth works too)
- ½ cup fresh basil leaves, packed, plus more for garnish
- ½ cup heavy cream or half-and-half
- ¼ cup grated Parmesan cheese, plus more for serving
- 1 tablespoon tomato paste
- 1 teaspoon granulated sugar (optional, to balance acidity)
- Salt and freshly ground black pepper to taste
Smart Swaps & Notes:
- Dairy-Free: Use full-fat coconut milk instead of heavy cream for a rich, vegan-friendly version.
- Broth: Low-sodium broth is best so you can control the salt level.
- Fresh vs. Canned Tomatoes: While canned are convenient year-round, you can use about 3 pounds of fresh Roma tomatoes, roasted or simmered until soft.
- Herbs: In a pinch, 1 tablespoon of dried basil can stand in for fresh, but add it with the broth to let it rehydrate.
Timing for Your Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
That’s less than an hour from chopping to serving. It’s about 30% faster than many roasted tomato soup recipes because we’re building flavor efficiently on the stovetop. Perfect for a regular kitchen, regular time, great results kind of night.
Step-by-Step Instructions
Let’s walk through making this cozy meal. The process is simple, but each step builds a layer of flavor.
1. Sauté the Aromatics. In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent. Stir in the garlic and tomato paste, cooking for just one more minute until fragrant. This base is the flavor foundation of your homemade recipe.
2. Simmer the Tomatoes. Pour in the canned tomatoes with their juices and the vegetable broth. Use a wooden spoon to gently break up the whole tomatoes. Bring the mixture to a simmer, then reduce the heat to low. Let it bubble gently, uncovered, for 25 minutes. This time allows the flavors to meld and the tomatoes to become incredibly tender.
3. Blend Until Smooth. Carefully transfer the hot soup in batches to a blender, or use an immersion blender directly in the pot. Crucial Safety Tip: If using a countertop blender, never fill it more than halfway with hot liquid, and always vent the lid by removing the center piece and covering it with a kitchen towel to let steam escape. Blend until completely smooth and velvety.
4. Finish with Cream & Herbs. Return the smooth soup to the pot over low heat. Stir in the heavy cream, grated Parmesan, and the fresh basil leaves. Taste and season generously with salt and pepper. If the tomatoes are a bit tart, a pinch of sugar can work wonders to round out the flavor. Heat gently until warmed through, but do not boil once the cream is added.
Nutritional Information
A serving of this creamy tomato basil soup is not only soul-warming but offers solid nutritional value. Per approximately 1.5-cup serving: Calories: ~280 | Protein: 6g | Carbohydrates: 22g | Fat: 20g | Fiber: 4g.
Tomatoes are rich in lycopene, an antioxidant, especially when cooked. Using vegetable broth keeps it vegetarian, and the cream provides satiating fat that makes this a satisfying meal. For more healthy soup recipes, check out our vibrant Roasted Butternut Squash Soup.
Equipment Needed
You don’t need anything fancy to make this family dinner staple.
- A large pot or Dutch oven
- A sharp knife and cutting board
- A blender (immersion or countertop) – this is key for that signature creamy texture
- A wooden spoon or spatula
- A measuring cup and spoons
Why You’ll Love This Creamy Tomato Basil Soup
This recipe earns a permanent spot in your rotation for so many reasons.
- Flavor First, Fuss Never: It tastes like it simmered for hours, but comes together in under an hour.
- Meal Prep Hero: It reheats beautifully and freezes perfectly, making future-you very happy.
- Incredibly Adaptable: Easily made dairy-free, gluten-free, or lighter with a few simple swaps (see below!).
- Crowd-Pleasing Comfort: It’s a universally loved dish, perfect for quiet nights or serving a group alongside a big salad and bread.
- Pantry-Friendly: It leans on canned tomatoes and broth, so you can often make it without a special grocery trip.
Healthier Alternatives for the Recipe
Want to lighten up this cozy meal? Here are easy tweaks that keep the spirit intact.
- Lighter Cream: Swap heavy cream for half-and-half, whole milk, or even a splash of whole milk Greek yogurt stirred in at the end for tangy richness.
- Dairy-Free: Use full-fat coconut milk for creaminess, or blend in ½ cup of soaked raw cashews with the soup for a luxuriously thick, nutty base.
- Lower Carb: The soup is naturally fairly low in carbs, but you can omit the optional sugar and ensure your broth has no added sugars.
- Extra Protein: Stir in a can of rinsed white beans before blending, or add shredded rotisserie chicken to the finished soup for a heartier, protein-packed version.
Serving Suggestions
A bowl of this creamy tomato basil soup is a complete meal with the right partners.
- The Classic: A crispy, buttery grilled cheese sandwich is non-negotiable for the ultimate comfort food experience.
- For Dipping: A warm, crusty baguette, garlic bread, or soft pretzel rolls are perfect for soaking up every last drop.
- Toppings Bar: Set out small bowls of extra Parmesan, a swirl of pesto, homemade croutons, fresh cracked pepper, or a drizzle of good olive oil.
- Side Salads: A simple arugula salad with lemon vinaigrette or a classic Caesar cuts through the richness beautifully.
- Make it a Feast: Serve it as a starter before a main like our Lemon Chicken Orzo Soup or a hearty pasta.
Common Mistakes to Avoid
A few small missteps can change your soup. Here’s how to avoid them.
- Boiling After Adding Cream: Once the dairy goes in, only warm the soup over low heat. Boiling can cause the cream to curdle or separate.
- Skipping the Tomato Paste: This concentrated paste adds a crucial layer of deep, savory tomato flavor. Don’t leave it out!
- Underseasoning: Tomato soups need a generous hand with salt to balance their acidity. Taste and season in stages, especially at the end.
- Not Blending Thoroughly: For that truly luxurious, restaurant-style texture, blend the soup completely until no chunks remain. An immersion blender makes this easy.
- Using Dried Basil as a 1:1 Substitute for Fresh at the End: Dried basil is much more potent and lacks the bright, floral notes of fresh. If using dried, add it earlier in the cook time.
Storing Tips for the Recipe
This soup is arguably even better the next day.
- Refrigerator: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge. Note: Soups with dairy can sometimes separate slightly when frozen and reheated. A quick re-blend with an immersion blender fixes it perfectly.
- Reheating: Gently warm on the stovetop over medium-low heat, stirring frequently. If it seems too thick, thin it with a splash of broth or water. For another great make-ahead soup option, see our Chicken Tortilla Soup.
Conclusion
At its heart, this creamy tomato basil soup is more than just a recipe. It’s a warm, savory promise of comfort. It’s food that feels like home, achievable on any weeknight without stress. Whether you’re serving it with a classic grilled cheese for a family dinner or enjoying a quiet bowl by yourself, it’s a reminder of how simple ingredients can create something truly special.
I hope this recipe becomes a trusted favorite in your kitchen. Give it a try, and let me know how it turned out in the comments below! Don’t forget to tag @StackSipSnack on Pinterest so I can see your cozy creations. And if you’re looking for more creamy, comforting bowls, try our Creamy Broccoli Cheddar Soup next. Happy cooking.
Okay, here's the RankMath-compatible FAQ block for "Creamy Tomato Basil Soup" based on the top "People Also Ask" questions from Google:
FAQs about Creamy Tomato Basil Soup
What is creamy tomato soup made of?
Creamy tomato soup is typically made from cooked tomatoes (fresh, canned, or pureed), vegetable broth, cream (heavy cream, half-and-half, or coconut milk for a vegan option), and seasonings like garlic, onion, salt, pepper, and, of course, basil.
What can I add to tomato soup to make it better?
To enhance tomato soup, try adding roasted garlic, a splash of balsamic vinegar, a pinch of red pepper flakes for heat, Parmesan cheese rind while simmering for depth of flavor, or fresh herbs like oregano or thyme in addition to basil. A swirl of pesto is also a great finishing touch.
What is the secret to a good tomato soup?
The secret to great tomato soup lies in using high-quality tomatoes, slow roasting for depth of flavor, and balancing acidity with a touch of sweetness (like a pinch of sugar or a roasted red pepper). Don't forget quality stock and a good blend for a smooth texture.
Is tomato basil soup healthy?
Tomato basil soup can be healthy, as it's rich in vitamins A and C and antioxidants from the tomatoes. However, the healthiness depends on the recipe. Look for versions with lower sodium and fat content. Using whole milk or cream will increase the fat content, while relying on vegetable broth keeps it light. Homemade versions offer greater control over ingredients.
What goes well with tomato basil soup?
Tomato basil soup pairs wonderfully with grilled cheese sandwiches, croutons, a side salad, crusty bread for dipping, or a sprinkle of Parmesan cheese and a drizzle of olive oil.
How do you thicken creamy tomato soup?
To thicken creamy tomato soup, you can simmer it uncovered for a longer period to reduce the liquid, add a cornstarch slurry (cornstarch mixed with cold water), stir in a tablespoon of tomato paste, or blend in a cooked potato or some cooked white rice.
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