Creamy tomato basil soup is a little bowl of sunshine – velvety, rich, and made from little more than canned tomatoes, fresh basil, and cream. It tastes like it simmered all afternoon but comes together in under an hour. A shower of Parmesan and a few basil leaves on top finish it like a bistro plate.
There’s nothing quite like the aroma of fresh basil, and when summer blesses us with an abundance, this Creamy Tomato Basil Soup is my go-to. It’s the kind of soul-warming comfort food that tastes like it simmered for hours, but here’s the secret: it comes together in under an hour! Forget the canned stuff; this homemade version is velvety, rich, and surprisingly simple to create. It’s a little bowl of sunshine, perfect for any day of the year.
Ingredients
• 2 tablespoons / 28g (0.99 oz) salted butter
• ½ cup / 75g (2.65 oz) chopped onions
• 2 cloves garlic, minced
• 1 28-ounce / 794g (28 oz) can whole peeled tomatoes
• 1½ cups / 355ml vegetable broth
• ¼ cup / 6g (0.21 oz) loosely packed fresh basil leaves, plus extra for garnish
• ½ cup / 120ml (4.1 fl oz) heavy whipping cream
• Salt and ground black pepper, to taste
• Shredded or grated Parmesan cheese, for garnish
Instructions
1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook, stirring occasionally, until they soften and become translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the entire can of tomatoes with their juices, breaking them up with a spoon. Add the vegetable broth and fresh basil. Increase the heat to high and bring the mixture to a boil.
3. Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld together.
4. Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired smoothness.
5. Return the pot to low heat and stir in the heavy cream. Let the soup gently simmer, uncovered, for another 15 minutes. Do not let it boil. Season generously with salt and pepper to taste.
6. Ladle the hot soup into bowls and garnish with a sprinkle of Parmesan cheese and a few fresh basil leaves, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Serving Size: 1 bowl (approx. 1.5 cups)
• Calories: 275
• Fat: 22g
• Carbohydrates: 16g
• Protein: 5g
• (Disclaimer: This is an estimate and may vary based on used.)
Pro Tips
• If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender. Be sure to vent the lid to allow steam to escape. For a chunkier, rustic soup, a simple potato masher will also work.
• For the richest, sweetest flavor, use high-quality canned tomatoes like San Marzano. They make a noticeable difference in the final taste.
• To make this soup dairy-free and vegan, use olive oil or vegan butter instead of dairy butter, and substitute the heavy cream with full-fat coconut milk.
• This soup tastes even better the next day! Make it ahead of time and let the flavors deepen in the refrigerator overnight. Reheat gently on the stovetop.
FAQ
Q: What are the best tomatoes for this soup
A: For the richest and sweetest flavor, high-quality canned tomatoes like San Marzano are highly recommended. They make a noticeable difference in the final taste of the soup.
Q: How can I make this tomato basil soup vegan
A: To make this soup dairy-free and vegan, simply use olive oil or a vegan butter substitute instead of dairy butter. For the creaminess, replace the heavy whipping cream with full-fat coconut milk.
Q: What if I don’t have an immersion blender
A: If you don’t have an immersion blender, you can carefully transfer the soup in small batches to a regular blender. Make sure to vent the lid to let steam escape. For a more rustic, chunky texture, you can also use a potato masher directly in the pot.
Q: How long can I store leftover tomato soup
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. The flavors often deepen and taste even better the next day.
Pro Tips
- Use high-quality canned tomatoes like San Marzano – sweeter, richer tomatoes make a noticeable difference in the final soup.
- No immersion blender? Work in batches in a regular blender with the lid vented so steam can escape, or use a potato masher for a chunkier, rustic texture.
- After blending, return the soup to low heat and let it gently simmer uncovered for 15 minutes once the cream goes in – never let it boil or the dairy will separate.
- This soup tastes even better the next day, so make it ahead and let the flavors deepen overnight in the fridge; leftovers keep up to 5 days.
- For a dairy-free version, swap the butter for olive oil or vegan butter and use full-fat coconut milk instead of heavy cream.
Frequently Asked Questions
Can I make this tomato basil soup ahead of time?
Yes, and you should – it tastes even better the next day after the flavors meld overnight. Reheat gently on the stovetop and store leftovers up to 5 days in the fridge.
How do I make it dairy-free?
Use olive oil or vegan butter in place of the dairy butter and full-fat coconut milk instead of the heavy cream. The basil and tomato do the flavor work either way.
My soup is too chunky – how do I smooth it?
Blend it with an immersion blender right in the pot, or in batches in a regular blender with the lid vented for steam. A potato masher gives a deliberately rustic, chunky result instead.
Is tomato basil soup keto-friendly?
This version is built for it – the creamy tomato base has 16g carbs per bowl with 22g of fat from butter and cream, so it fits a moderate low-carb day.
Recipe card below.
More Recipes You’ll Love
- Nourishing 40-Minute Lamb Broth
- Spicy Instant Pot Chicken Chili Verde
- Instant Pot Seafood Stew (20-Minute Recipe!)
Creamy Tomato Basil Soup
Ingredients
Method
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add the chopped onions and cook, stirring occasionally, until they soften and become translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the entire can of tomatoes with their juices, breaking them up with a spoon.
- Add the vegetable broth and fresh basil. Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover, and let it simmer for 20 minutes to allow the flavors to meld together.
- Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it reaches your desired smoothness.
- Return the pot to low heat and stir in the heavy cream.
- Let the soup gently simmer, uncovered, for another 15 minutes.
- Do not let it boil.
- Season generously with salt and pepper to taste.
- Ladle the hot soup into bowls and garnish with a sprinkle of Parmesan cheese and a few fresh basil leaves, if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
