Creamy Tomato Basil Soup
A rich, velvety tomato basil soup made with canned whole tomatoes, garlic, fresh basil and a splash of cream. Ready in 30 minutes and perfect with grilled cheese.
Homemade tomato soup tastes far brighter than the canned kind, and it takes just 30 minutes. Good canned whole tomatoes simmer with onion and garlic, then get blended with fresh basil and a little cream until velvety.
A teaspoon of sugar balances the acidity of the tomatoes, and the cream softens the flavor without making it heavy.
Serve it with a grilled cheese sandwich for the ultimate cozy lunch.
Why You’ll Love This Recipe
- Ready in 30 minutes
- Pantry ingredients
- Rich and velvety
- Perfect with grilled cheese
Ingredient Notes
Canned tomatoes: Whole peeled tomatoes, especially San Marzano style, have the best flavor. Crush them by hand as they go into the pot.
Basil: Add fresh basil at the end so its flavor stays bright.
See the recipe card below for full measurements.
How to Make Creamy Tomato Basil Soup
Soften the onion
Melt the butter in a large pot over medium heat. Cook the onion 5 to 6 minutes until soft, then add the garlic for 1 minute.
Simmer
Add the tomatoes, crushing them with your hands or a spoon, plus the broth, sugar, salt and pepper. Bring to a boil, then simmer uncovered for 15 minutes.
Blend
Add the basil and blend until smooth with an immersion blender, or carefully in batches with the blender lid vented.
Finish
Stir in the cream and warm through without boiling. Taste and adjust salt. Serve topped with basil and a drizzle of cream.
Tips for the Best Results
- Roast fresh tomatoes at 400°F (200°C) for 30 minutes in summer for an even deeper flavor.
- Taste before adding all the sugar; some tomatoes are sweeter than others.
- A pinch of red pepper flakes adds gentle warmth.
- For a dairy-free version, use olive oil and coconut milk.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Too acidic | Add a little more sugar or a pinch of baking soda. |
| Thin soup | Simmer a few minutes longer before blending. |
| Split cream | Warm gently after adding cream; do not boil. |
Substitutions
- Heavy cream: Half-and-half, milk or coconut milk.
- Vegetable broth: Chicken broth.
- Fresh basil: 1 teaspoon dried basil added with the tomatoes.
What to Serve With It
- Grilled cheese sandwiches
- Soft dinner rolls
- Chicken Caesar salad
- Crusty bread
Storage and Reheating
Fridge: Refrigerate for up to 5 days.
Freezer: Freeze for up to 3 months, ideally before adding cream.
Reheat: Reheat on the stove over medium heat, stirring.
Tools That Make This Easier
- Immersion blenderBlends soup smooth right in the pot.Check price on Amazon
- Enameled Dutch ovenSimmers acidic tomatoes without reacting.Check price on Amazon
- Soup mugsEasy for dunking grilled cheese.Check price on Amazon
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Creamy Tomato Basil Soup
A rich, velvety tomato basil soup made with canned whole tomatoes, garlic, fresh basil and a splash of cream. Ready in 30 minutes and perfect with grilled cheese.
Ingredients
Instructions
- Melt the butter in a large pot over medium heat. Cook the onion 5 to 6 minutes until soft, then add the garlic for 1 minute.
- Add the tomatoes, crushing them with your hands or a spoon, plus the broth, sugar, salt and pepper. Bring to a boil, then simmer uncovered for 15 minutes.
- Add the basil and blend until smooth with an immersion blender, or carefully in batches with the blender lid vented.
- Stir in the cream and warm through without boiling. Taste and adjust salt. Serve topped with basil and a drizzle of cream.
Nutrition (per serving)
- Calories
- 180 kcal
- Protein
- 4 g
- Carbohydrates
- 18 g
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Fiber
- 4 g
- Sugar
- 11 g
- Sodium
- 780 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I use fresh tomatoes?
Yes. Use about 4 pounds of ripe tomatoes, cored and quartered, and simmer 25 to 30 minutes before blending.
How do I make tomato soup less acidic?
Add a teaspoon of sugar, a splash of cream, or a tiny pinch of baking soda.
Can I freeze tomato basil soup?
Yes, for up to 3 months. Freeze it before adding the cream for the best texture.
What goes with tomato soup?
Grilled cheese is the classic. Crusty bread, salad or a quesadilla also work.
