There’s something undeniably comforting about a warm bowl of tomato basil soup – velvety, aromatic, and deeply flavorful. Whether you’re cozying up on a chilly evening or craving something light yet satisfying, this classic soup always hits the spot. Paired with a crispy grilled cheese sandwich or a hunk of crusty bread, it’s the kind of meal that feels like a hug in a bowl.
Tomato basil soup has been a favorite in my family for generations.
I still remember how my grandmother would simmer fresh garden tomatoes with garlic, onion, and herbs, filling her kitchen with the most incredible aroma.
She believed in simplicity – just a few quality ingredients cooked with care.
Now, every time I make this soup, it takes me back to her little kitchen, the steam rising from the pot, and her smile as she handed me a bowl.
This recipe honors her style – rustic, simple, and packed with flavor.
I’ve added my own twist with a splash of cream for richness and a generous handful of fresh basil.
Whether you’re a beginner or a seasoned home cook, this tomato basil soup recipe is foolproof and sure to become a staple in your kitchen.
Why You’ll Love This
1. Rich, Velvety Texture: This soup is blended until silky smooth and finished with cream for that irresistible luxurious texture.
2. Fresh & Simple Ingredients: Made with pantry staples and fresh herbs, it’s wholesome, healthy, and free from unnecessary additives.
3. Quick & Easy: It’s ready in just under 40 minutes — perfect for busy weeknights or lazy weekends.
4. Freezer-Friendly: Make a big batch and freeze it for later. It reheats beautifully without losing flavor or texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Cuisine: American, Italian-Inspired
Servings: 4 bowls
Estimated Cost: $7–$9 total
Equipments:
- Large soup pot or Dutch oven
- Blender or immersion blender
- Wooden spoon
- Cutting board and knife
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 (14.5-ounce) cans whole peeled tomatoes, or 5–6 large fresh ripe tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon sugar (optional, balances acidity)
- 2 cups vegetable broth (or chicken broth)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1/3 cup heavy cream or full-fat coconut milk
- 1/2 cup fresh basil leaves, roughly torn
- Parmesan cheese, for garnish (optional)
- Croutons or crusty bread, for serving (optional)
Step-by-Step Instructions
Step 1: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent.
Step 2: Stir in the minced garlic and cook for another 1 minute, just until fragrant. Be careful not to let it brown.
Step 3: Add the tomato paste and stir for a minute to deepen the flavor. Then pour in the canned (or fresh) tomatoes with their juices.
Step 4: Break the tomatoes up with your spoon. Add vegetable broth, salt, pepper, oregano, red pepper flakes, and sugar. Stir well.
Step 5: Bring the mixture to a simmer and let it cook uncovered for 20 minutes. Stir occasionally to prevent sticking.
Step 6: Remove the pot from heat. Add fresh basil leaves. Using an immersion blender (or working in batches with a countertop blender), blend until completely smooth and velvety.
Step 7: Return the soup to low heat. Stir in the heavy cream and let it gently warm through for 2–3 minutes.
Step 8: Taste and adjust seasoning as needed. Ladle into bowls and top with grated Parmesan and fresh basil if desired.
Tips for Success
1. Use Good-Quality Tomatoes: Whether canned or fresh, choose ripe, sweet tomatoes for the best flavor. San Marzano canned tomatoes are especially rich and flavorful.
2. Don’t Skip the Basil: Fresh basil adds that essential bright, herby note that transforms this soup from good to amazing. Add it just before blending for best results.
3. Cream is Optional but Recommended: While the soup is delicious without it, cream adds a rich, smooth texture. For a dairy-free version, use full-fat coconut milk.
4. Blend Carefully: If using a regular blender, blend in small batches and vent the lid slightly to let steam escape. Otherwise, pressure can build and cause splattering.
Nutrition Facts
(Per serving — approximate values)
- Calories: 210
- Fat: 11g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 580mg
- Carbohydrates: 22g
- Fiber: 4g
- Sugars: 10g
- Protein: 4g
- Vitamin A: 22% DV
- Vitamin C: 30% DV
- Calcium: 10% DV
- Iron: 15% DV
Creamy Tomato Basil Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 2 (14.5-ounce) cans whole peeled tomatoes, or 5–6 large fresh ripe tomatoes, chopped
- 1 tablespoon tomato paste
- 1 teaspoon sugar optional, balances acidity
- 2 cups vegetable broth or chicken broth
- ½ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes optional, for a little heat
- ⅓ cup heavy cream or full-fat coconut milk
- ½ cup fresh basil leaves roughly torn
- Parmesan cheese for garnish (optional)
- Croutons or crusty bread for serving (optional)
Instructions
- Step 1: Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened and translucent.
- Step 2: Stir in the minced garlic and cook for another 1 minute, just until fragrant. Be careful not to let it brown.
- Step 3: Add the tomato paste and stir for a minute to deepen the flavor. Then pour in the canned (or fresh) tomatoes with their juices.
- Step 4: Break the tomatoes up with your spoon. Add vegetable broth, salt, pepper, oregano, red pepper flakes, and sugar. Stir well.
- Step 5: Bring the mixture to a simmer and let it cook uncovered for 20 minutes. Stir occasionally to prevent sticking.
- Step 6: Remove the pot from heat. Add fresh basil leaves. Using an immersion blender (or working in batches with a countertop blender), blend until completely smooth and velvety.
- Step 7: Return the soup to low heat. Stir in the heavy cream and let it gently warm through for 2–3 minutes.
- Step 8: Taste and adjust seasoning as needed. Ladle into bowls and top with grated Parmesan and fresh basil if desired.
Notes
2. Don’t Skip the Basil: Fresh basil adds that essential bright, herby note that transforms this soup from good to amazing. Add it just before blending for best results.
3. Cream is Optional but Recommended: While the soup is delicious without it, cream adds a rich, smooth texture. For a dairy-free version, use full-fat coconut milk.
4. Blend Carefully: If using a regular blender, blend in small batches and vent the lid slightly to let steam escape. Otherwise, pressure can build and cause splattering.
Common Questions
Q: Can I make this soup vegan?
Yes! Simply replace the heavy cream with coconut cream or cashew cream, and skip the Parmesan cheese topping or use a dairy-free alternative.
Q: How do I store leftovers?
Let the soup cool completely before storing. Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave.
Q: Can I use fresh tomatoes instead of canned?
Absolutely. Use about 5–6 large ripe tomatoes. Blanch, peel, and chop them before adding to the pot. You may need to cook them a bit longer to reduce excess moisture.
Q: What can I serve with tomato basil soup?
Classic grilled cheese is always a winner! You can also serve it with garlic bread, a fresh green salad, or roasted veggies for a light and complete meal.
I hope this Tomato Basil Soup brings as much warmth and joy to your home as it does to mine.
Whether you’re making it for a weeknight dinner or a cozy weekend treat, it’s sure to be a crowd-pleaser.
Happy cooking and may your kitchen always be filled with love and delicious aromas!
