If you’re craving a soup that’s comforting, velvety, and bursting with fresh flavors, then you’re in for a treat with this Creamy Tomato Basil Soup Recipe. I absolutely love how this turns out every time—it’s rich without being heavy, and the fresh basil just elevates it to something truly special. Whether you’re serving it for a cozy weeknight or impressing friends, you’ll find that this soup quickly becomes a go-to comfort food in your kitchen.
Why You’ll Love This Recipe
- Simple Ingredients: This recipe uses pantry staples that come together beautifully for maximum flavor.
- Rich and Creamy Texture: The heavy cream adds a luscious mouthfeel without overpowering the freshness of the tomatoes and basil.
- Perfect Balance of Flavors: The sweetness of caramelized onions and the brightness of fresh basil create a harmonious taste you’ll crave.
- Versatile and Easy to Customize: You can tweak the pepper level or swap cream for dairy-free options to suit your preferences.
Ingredients You’ll Need
The magic of this Creamy Tomato Basil Soup Recipe lies in its straightforward ingredients. Each one plays a role—from the sweetness of onions to the herbaceous punch of basil. It’s worth seeking out good-quality chicken stock and fresh basil to really make this soup sing.
- Olive oil: Using a good quality olive oil here brings a subtle fruitiness that complements the tomatoes perfectly.
- Red onions: Red onions give a mild sweetness, but yellow can work too if that’s what you have on hand.
- Garlic: Fresh garlic is key—powder just won’t deliver the same punch.
- Crushed tomatoes: I prefer canned crushed tomatoes for a smooth texture and deep flavor without chopping.
- Chicken stock: A rich, good-quality stock is the backbone that carries all the flavors together, but vegetable stock works great for vegetarians.
- Kosher salt: Salt is your flavor enhancer, so don’t be shy with it.
- Freshly ground black pepper: This adds a gentle heat and depth—feel free to adjust to your taste.
- Heavy cream: It’s the secret to that silky creaminess everyone raves about.
- Basil: Fresh basil torn into pieces gives that instantly recognizable aroma and fresh bite.
- Parmesan cheese: A grating at the end adds a lovely salty, nutty finish—go for Parmigiano-Reggiano if you can.
Variations
I love how flexible this Creamy Tomato Basil Soup Recipe is. Depending on what you have on hand or dietary needs, you can easily switch things up while keeping the soul of the soup intact. Don’t hesitate to experiment and make it your own.
- Dairy-Free Version: I’ve swapped the heavy cream for coconut cream before, and it still turned out creamy with a subtle, interesting twist.
- Spicy Kick: When I want a little heat, I toss in some red pepper flakes or even a dash of smoked paprika—my family goes crazy for this!
- Herb Substitutes: If basil isn’t available, fresh oregano or thyme can work in a pinch, though basil is what really defines the flavor.
- Chunky Texture: Sometimes, I hold back part of the soup from pureeing completely to keep a bit of body and texture, which I personally enjoy.
How to Make Creamy Tomato Basil Soup Recipe
Step 1: Slow-Caramelize Those Onions
Start by heating the olive oil over medium-low heat in a large pot or Dutch oven. When the oil feels warm, add your chopped red onions and season generously with kosher salt. This slow cooking process—about 15 minutes—is essential because it brings out the natural sweetness in the onions, which forms a perfect base for your soup. Stir every few minutes to prevent sticking and encourage even browning. When the onions are softened and just starting to turn golden, you’re ready for the garlic.
Step 2: Add Garlic and Tomatoes
Toss in the minced garlic and give it a quick stir for about 1 minute. Watch carefully so it doesn’t burn—garlic can go from fragrant to bitter in seconds. Then, pour in the canned crushed tomatoes and the chicken stock. This is the point where the soup starts to take shape. Season again with kosher salt and freshly ground black pepper; I usually go with about half a tablespoon of black pepper to give it a nice warmth without overpowering the other flavors. Bring the mixture up to a boil, then reduce the heat and let it simmer gently for at least 15 minutes. Don’t worry if it simmers longer—you’ll only get more depth of flavor. I’ve definitely left it on the stove while I got distracted with other things and it was just fine!
Step 3: Blend It Smooth
Once your soup has simmered, it’s time to blend. I find using an immersion blender right in the pot is the easiest way to get a silky smooth texture without any mess. If you don’t have one, carefully transfer the soup in batches to a countertop blender and then return it to the pot. Just be cautious with the hot liquid—don’t fill the blender more than halfway and leave the lid slightly ajar to prevent pressure buildup and splattering.
Step 4: Stir In Cream and Basil
After blending, stir in the heavy cream along with the torn fresh basil leaves. The cream is what gives this soup its indulgent mouthfeel, while the basil releases its aroma and flavor as the soup simmers for another 15 minutes or so. Personally, I like to let it simmer a bit longer here to reduce slightly and thicken up to a perfect consistency. You’ll notice the flavors melding beautifully—you can almost smell the fresh garden right in your kitchen.
Step 5: Serve With a Parmesan Finish
Serve the soup piping hot, topped with a generous grating of Parmigiano-Reggiano. That salty, nutty cheese adds an irresistible finishing touch and a little sprinkle of black pepper and chiffonade of basil to brighten it up even more. This final presentation always gets rave reviews from my family and guests alike!
Pro Tips for Making Creamy Tomato Basil Soup Recipe
- Caramelize Low and Slow: Taking your time to slowly cook the onions unlocked a natural sweetness I never expected—it’s worth the extra minutes!
- Use Fresh Basil at the End: Adding basil too early can dull its flavor; I always add it last for the freshest taste and vibrant color.
- Don’t Skip Quality Stock: Using a rich chicken stock really deepens the soup’s flavor—homemade is best, but store-bought works if you choose wisely.
- Blend Carefully: Hot liquids can be tricky—blending in batches and venting the lid prevents splatters and kitchen burns.
How to Serve Creamy Tomato Basil Soup Recipe
Garnishes
I like to keep it simple with garnishes that complement the soup’s delicate flavors. Freshly grated Parmesan adds that savory, salty edge, and a few fresh basil leaves or a delicate chiffonade on top bring a pop of herbal brightness. Sometimes I drizzle a tiny bit of good olive oil or even a swirl of cream for extra decadence. It’s these little touches that’ll make anyone feel like they’re dining in a cozy Italian trattoria.
Side Dishes
For sides, I’m a big fan of crusty bread—think a toasted baguette or garlic bread—to dip and mop up every last drop. A simple green salad with vinaigrette is a nice contrast to the creamy soup as well. When I want to turn it into a full meal, grilled cheese sandwiches are a crowd-pleaser, especially with melty cheddar or gruyere.
Creative Ways to Present
For special occasions, I like to serve the soup in individual small crocks or hollowed-out mini bread loaves to wow guests. You can also use colorful bowls paired with fresh herb sprigs and a sprinkle of cheese for an Instagram-worthy presentation. Adding a dollop of pesto or a few roasted cherry tomatoes on top turns this soup into a real showstopper.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in the fridge—store the soup in an airtight container and it should stay fresh for about 3-4 days. I always cool it a bit before refrigerating to avoid condensation that can dilute the flavors.
Freezing
I’ve frozen this soup many times with great success. Just make sure to cool it completely and leave some room at the top of your container for expansion. When freezing, I sometimes hold back the cream and add it fresh when reheating for the best texture—but it’s up to you!
Reheating
When reheating, do it gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup has thickened too much, add a splash of stock or water to loosen it up. Fresh basil and cream can be stirred in towards the end if you held them back when freezing.
FAQs
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Can I make this Creamy Tomato Basil Soup Recipe vegan?
Absolutely! Simply swap the chicken stock for vegetable stock and use coconut cream or cashew cream instead of heavy cream. The flavor will be slightly different but still deliciously creamy and satisfying.
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What if I don’t have fresh basil on hand?
If fresh basil isn’t available, dried basil can work in a pinch, but add it earlier in the cooking process so it has time to release its flavors. Alternatively, fresh oregano or thyme can be used, though the soup will taste a bit different.
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Is it necessary to blend the soup?
Blending is what gives this recipe its signature creamy and silky texture. You can skip blending if you prefer a chunkier style, but I recommend blending at least partially for the best flavor integration.
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How long can I store leftovers?
Stored in an airtight container in the fridge, the soup lasts 3-4 days. For longer storage, freezing is your best bet.
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Can I add other vegetables to this soup?
You can! Some cooks like to add carrots or roasted red peppers for added sweetness and depth. Just soften them with the onions so their flavors meld well with the tomatoes.
Final Thoughts
This Creamy Tomato Basil Soup Recipe is truly one of my all-time favorites. It’s become a ritual in my kitchen whenever I’m craving something warm, comforting, and a little fancy without the fuss. I think you’ll enjoy how the flavors develop and the way the cream and basil elevate simple canned tomatoes into something spectacular. Give it a try—I promise it’ll become a beloved recipe in your meal rotation, too. Don’t forget to share a bowl with someone you love!
Print
Creamy Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Quick and Easy Creamy Tomato-Basil Soup is a comforting and flavorful dish, perfect for any season. Combining the sweetness of slow-cooked onions and garlic, the rich acidity of crushed tomatoes, and the freshness of basil, finished with a lush creamy texture, it’s a delightful meal that comes together rapidly on the stovetop. Garnished with Parmesan cheese, it’s an ideal choice for a cozy lunch or dinner.
Ingredients
Soup Base
- 3 tablespoons olive oil
- 2 red onions, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups good-quality chicken stock
- Kosher salt, to taste
- Freshly ground black pepper, about 1/2 tablespoon
Finishing Ingredients
- 3/4 – 1 cup heavy cream
- 1 bunch basil, torn into small bite-size pieces
- Parmesan cheese, for garnish (preferably Parmigiano-Reggiano)
Instructions
- Sauté onions: Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add the chopped onions and season generously with kosher salt. Cook, stirring occasionally, until the onions become soft and start to turn golden brown, about 15 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn the garlic.
- Add tomatoes and stock: Pour in the crushed tomatoes and chicken stock. Season generously with kosher salt and about 1/2 tablespoon of freshly ground black pepper to add a little kick. Bring the mixture to a boil.
- Simmer soup: Lower the heat to maintain a gentle simmer and cook for at least 15 minutes, allowing flavors to meld. The soup can be simmered longer if desired.
- Puree the soup: Use an immersion blender directly in the pot to blend the soup until smooth, or carefully transfer the mixture in batches to a blender. Return the pureed soup to the pot if blended separately.
- Add cream and basil: Stir in the heavy cream and torn basil leaves. Let the soup simmer for at least another 15 minutes to allow it to thicken and for flavors to combine nicely.
- Serve: Ladle the soup into bowls and garnish with freshly grated Parmesan cheese, an extra sprinkle of black pepper, and a chiffonade of basil leaves. Serve immediately for best flavor and texture.
Notes
- Using good-quality chicken stock enhances the depth of flavor; vegetable stock can be substituted for a vegetarian option.
- The soup thickens as it simmers, so adjust cream quantity for preferred richness and consistency.
- Parmigiano-Reggiano cheese is recommended for garnish for its superior flavor.
- Simmering times are flexible—longer simmering can enhance the taste and texture.
- Careful when blending hot soup to avoid splattering and burns; blend in batches if using a regular blender.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 8g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
