Nothing feels quite as cozy as a warm bowl of soup on a chilly day, and this Creamy Tomato Basil Soup Recipe truly hits that comfort-food sweet spot. It’s rich, velvety, and bursting with fresh basil flavor — a recipe I keep coming back to whenever I need something simple but special.
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Why You'll Love This Recipe
From first simmer to creamy finish, this soup brings together simple pantry staples in a way that feels utterly gourmet. I adore how the fresh basil brightens the rich tomato base, making it a perfect meal for any day when you want something soothing but flavorful.
- Comfort in a Bowl: This soup’s creamy texture and fresh basil make each spoonful deeply satisfying and cozy.
- Easy to Make: Minimal ingredients mean you can whip this up on a busy weeknight without fuss.
- Fresh and Flavorful: Using fresh basil and Parmesan cheese really lifts the taste and aromas beautifully.
- Versatile Serving: Pairs wonderfully with everything from crusty bread to cheesy scones.
Ingredients & Why They Work
Each ingredient in this Creamy Tomato Basil Soup Recipe is chosen to build layers of flavor and richness without complexity. Here’s why they matter and some shopping tips to guarantee success.
- Unsalted butter: Adds richness and mellows the onions without overpowering the delicate tomato flavor.
- Yellow onion: Provides natural sweetness that creates a flavorful, caramelized base when sautéed.
- Garlic: Just a few cloves add a savory depth that complements tomatoes perfectly.
- Crushed tomatoes: Using canned crushed tomatoes gives a fresh-tasting but consistent tomato base year-round.
- Granulated sugar: Balances acidity in the tomatoes, so your soup tastes bright but smooth.
- Chicken broth: Builds a savory background note that’s lighter than cream alone.
- Basil (fresh or dried): Fresh basil is my go-to for vivid flavor, but dried works in a pinch.
- Balsamic vinegar (optional): Just a splash adds complexity with a subtle tang and sweetness.
- Heavy whipping cream: Creates that irresistible velvety texture that makes this soup so comforting.
- Parmesan cheese: Adds umami richness and a gentle nutty note that rounds out the soup.
Make It Your Way
One of the things I love most about this Creamy Tomato Basil Soup Recipe is how flexible it is. You can customize it easily to your taste or dietary needs — and that keeps it exciting every time.
- Dairy-Free Version: I’ve swapped heavy cream with coconut milk or cashew cream when I want dairy-free — it’s surprisingly good!
- Spicy Kick: Adding a pinch of red pepper flakes gives a nice warmth that wakes up the flavors without overpowering.
- Extra Herbicious: Sometimes I throw in fresh thyme or oregano with basil for a herb-fest that feels super fresh and lively.
- Texture Tweaks: Want chunkier soup? Skip blending or blend just half, and stir in the unblended parts for variation.
Step-by-Step: How I Make Creamy Tomato Basil Soup Recipe
Step 1: Sauté the Aromatics
First, melt the unsalted butter in a large soup pot or Dutch oven over medium heat. Toss in the chopped yellow onions and cook for about 10 minutes, stirring often until they’re soft and golden—this slow caramelization is key for sweetness. Then add the minced garlic and cook just until you smell that wonderful fragrant aroma—about 30 seconds to a minute. This careful sauté builds the flavorful foundation your soup will shine from.
Step 2: Add Tomatoes and Simmer
Pour in the crushed tomatoes with their juice, chicken broth, chopped basil, sugar, balsamic vinegar if using, and a pinch of freshly ground pepper. Give it a good stir, and bring everything up to a boil. Once boiling, turn the heat down to medium-low and let it simmer gently for about 20 minutes. Stir occasionally to keep flavors melding beautifully and prevent anything from sticking to the bottom.
Step 3: Blend Until Smooth
If you love that silky, smooth texture, this stage is where the magic happens. Carefully use an immersion blender right in the pot, or work in batches with a high-speed blender, pulsing gently to mix. Remember, the soup is hot, so blend small amounts at a time and hold the lid down tightly to avoid splatters. If you prefer a chunkier soup, you can skip this and go straight to step 4.
Step 4: Stir in Cream and Cheese
Pour in the heavy whipping cream and shredded Parmesan cheese. Stir it all together gently and keep the soup over low heat for about five minutes—just enough to warm through without boiling. This step thickens the soup beautifully and adds that rich, luscious finish you’re after.
Step 5: Serve and Enjoy
Ladle that gorgeous soup into bowls, and if you’re feeling extra indulgent, drizzle a little extra cream or sprinkle on some more Parmesan and fresh basil leaves. Nothing beats the first velvety spoonful of homemade tomato basil soup!
Top Tip
After making this soup several times, I’ve learned little tricks that really make a difference in flavor and texture. These tips keep my Creamy Tomato Basil Soup Recipe tasting fresh and restaurant-worthy every time I make it.
- Sauté Slowly: Take your time with the onions to develop natural sweetness; rushing this step flattens the soup’s flavor.
- Blend Carefully: When blending hot soup, letting steam escape slightly prevents splatters and keeps your kitchen clean.
- Parmesan Freshness: Always use freshly shredded Parmesan instead of pre-grated for a richer, creamier melt.
- Basil Last: Add fresh basil near the end of the simmer. Adding it too early dulls its brightness and vibrant color.
How to Serve Creamy Tomato Basil Soup Recipe
Garnishes
When I serve this soup, I usually sprinkle a little extra shredded Parmesan on top along with some fresh basil leaves for a pop of color and fresh aroma. A drizzle of cream adds that elegant swirl that’s just so inviting. If you like a bit of crunch, toasted pine nuts or croutons are fantastic too.
Side Dishes
My go-to sides include grilled cheese sandwiches with sharp cheddar, crusty artisan bread, or even those buttery Ham and Cheddar Cheese Scones I make on weekends. They soak up the soup perfectly while adding satisfying texture.
Creative Ways to Present
For special dinners, I like serving this soup in mini pumpkin bowls during fall or elegant white ramekins topped with a basil leaf and Parmesan crisp. It turns a humble soup into a centerpiece that guests always compliment.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to three days. I find that the flavors even deepen overnight, making for a delicious next-day lunch or dinner.
Freezing
I’ve frozen this soup successfully several times — just let it cool completely, then freeze in portioned containers. When thawed, the texture might separate a bit, but a good stir while reheating fixes that easily.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently so the cream doesn’t curdle. If it looks too thick, a splash of broth or milk smooths it right out.
Frequently Asked Questions:
You absolutely can, though you’ll want to peel and seed the tomatoes first for a smooth texture. Fresh tomatoes can add brightness, but canned crushed tomatoes provide consistent flavor and thickness. Use ripe, flavorful tomatoes to get the best results if using fresh.
Yes! To veganize the recipe, use a plant-based butter substitute, vegetable broth instead of chicken broth, and replace heavy cream with coconut cream or cashew cream. Swap Parmesan for a vegan cheese alternative or nutritional yeast for that umami flavor.
Stored in an airtight container, the soup keeps well for up to three days in the refrigerator. Be sure to cool it quickly after cooking before refrigerating to maintain freshness and prevent bacterial growth.
Definitely! It’s perfect for making a day ahead. Just prepare the soup through the simmering stage, then refrigerate. When your guests arrive, finish by blending if desired, stirring in cream and Parmesan, and warming gently before serving.
Final Thoughts
I always find that making this Creamy Tomato Basil Soup Recipe feels like giving myself a warm hug with food. It’s straightforward but feels indulgent, fresh but satisfying. I hope you enjoy making it as much as I do, and that it becomes your go-to comfort soup to share with friends and family on cozy nights in.
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Creamy Tomato Basil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and velvety homemade tomato basil soup made with crushed tomatoes, fresh basil, garlic, cream, and Parmesan cheese. Perfectly comforting and flavorful, this classic soup is easy to prepare and ideal for a cozy meal.
Ingredients
Soup Base
- ¼ cup unsalted butter
- 2 cups yellow onion (chopped, medium sized)
- 1 tablespoon garlic (minced, about 3 cloves)
- 56 ounces crushed tomatoes (use 2-28-ounce cans)
- 2 tablespoons granulated sugar
- 2 cups chicken broth
- ⅓ cup basil (chopped or 1 tablespoon dried basil)
- 1 tablespoon balsamic vinegar (optional)
Finishing
- ½ cup heavy whipping cream
- ⅓ cup Parmesan cheese (shredded)
Instructions
- Sauté onions and butter: Heat a large soup pot or Dutch oven over medium heat. Add the butter and chopped onions. Sauté for about 10 minutes, stirring frequently until the onions are soft and golden.
- Add garlic: Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add tomatoes and simmer: Add crushed tomatoes with juice, chicken broth, chopped basil, sugar, balsamic vinegar, and pepper to taste. Stir to combine and bring the mixture to a boil. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally.
- Blend the soup (optional): For a smooth texture, use a high-speed or immersion blender to blend the soup carefully in batches, as the soup is hot. Blend until smooth, then return to the pot.
- Add cream and cheese: Stir in the heavy whipping cream and shredded Parmesan cheese. Heat on low, allowing it to simmer gently for 5 minutes to combine flavors.
- Serve: Serve the soup hot, optionally garnishing with additional cream, Parmesan cheese, and fresh basil leaves.
Notes
- Use an immersion blender directly in the pot to simplify blending and avoid hot splashes.
- Balsamic vinegar is optional but adds a nice depth of flavor and sweetness.
- Pair with ham and cheddar cheese scones for a satisfying meal.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For a vegetarian version, substitute chicken broth with vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 204 kcal
- Sugar: 11 g
- Sodium: 554 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 36 mg
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