A silky, tangy tomato basil soup that tastes slow-simmered, ready in about 30 minutes.
There is something ridiculously comforting about a steaming bowl of tomato soup, especially on nights when you are tired, hungry, and not in the mood for anything fussy. This creamy tomato basil soup gives you that nostalgic, café style tomato soup feeling with pantry ingredients and one pot. It is smooth and velvety, with just enough cream to feel luxurious without being heavy. Fresh basil brightens everything up so each spoonful tastes like a warm hug with a little sunshine.
Think of this as an Italian inspired tomato basil bisque that you can make even when your fridge looks a bit sad. Canned tomatoes bring deep tomato flavor, while onion, garlic, and a touch of carrot add natural sweetness and body. Everything simmers together, then gets blended into a silky base and finished with cream and handfuls of basil. It is the kind of recipe you will memorize after making it once or twice.
I love serving this when friends stop by unexpectedly, because it feels special but uses ingredients I always have on hand. There is also a tiny bit of food magic in how quickly it turns simple canned tomatoes into something restaurant worthy. Pair it with a grilled cheese or a loaf of crusty bread and no one will guess it started as a weeknight plan B.
Why you will love this creamy tomato basil soup:
- Ready in about 30 minutes with one pot and minimal chopping
- Uses basic pantry staples plus a bunch of fresh basil
- Naturally vegetarian and easy to adapt for dairy free or vegan diets
- Smooth, creamy texture without needing loads of heavy cream
- Perfect for meal prep, freezing, and easy lunches all week
Whether you are craving something cozy on a rainy day or need a quick starter for a dinner party, this soup fits right in. It is simple enough for beginners, yet flavorful enough that seasoned cooks will appreciate how well it comes together.
Ingredients
Serves 4
- 2 tbsp olive oil (30 ml)
- 1 tbsp unsalted butter (14 g, optional for richness)
- 1 medium yellow onion, diced (about 1 cup / 130 g)
- 2 cloves garlic, minced
- 1 small carrot, chopped (about 1/2 cup / 60 g, optional for sweetness)
- 1 tbsp tomato paste (15 g)
- 1 can crushed or whole peeled tomatoes, 28 oz (800 g)
- 2 cups vegetable or chicken broth (480 ml)
- 1 tsp sugar or honey
- 1 tsp fine sea salt, plus more to taste
- 1/2 tsp dried oregano
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional, for gentle heat)
- 1/2 cup heavy cream or half and half (120 ml)
- 1/2 cup fresh basil leaves, lightly packed (about 15 g), plus more for serving
- Grated parmesan, to serve (optional)
- Crusty bread or grilled cheese, for serving (optional)
💡 Shopping tip: For the best flavor, choose good quality canned tomatoes labeled San Marzano or fire roasted if available.
Step-by-Step Instructions
- Sauté the aromatics (5 to 7 minutes). Heat the olive oil and butter in a medium pot over medium heat. Add the diced onion and carrot with a pinch of salt. Cook, stirring occasionally, until the onion turns soft and translucent and the carrot starts to soften. 💡 Tip: If the onions begin to brown too quickly, lower the heat slightly so they soften without burning.
- Add garlic and tomato paste (1 to 2 minutes). Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the tomato paste and cook, stirring constantly, for 1 to 2 minutes until it darkens slightly in color. This step deepens the tomato flavor.
- Simmer the soup base (15 minutes). Pour in the canned tomatoes (with their juice) and broth. Stir in the sugar, dried oregano, black pepper, red pepper flakes if using, and 1 tsp salt. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for about 15 minutes, until the carrot is very tender and the flavors have melded. 💡 Tip: If you used whole peeled tomatoes, break them up with a spoon as they simmer.
- Blend until silky (2 to 3 minutes). Remove the pot from the heat. Add the fresh basil leaves. Use an immersion blender to blend the soup directly in the pot until completely smooth and creamy. 💡 Tip: If using a regular blender, blend in batches with the vent open and a kitchen towel over the lid to safely release steam.
- Finish with cream (2 to 3 minutes). Return the pot to low heat. Stir in the cream and warm just until heated through, without letting it boil. Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if the tomatoes are very acidic.
- Serve and garnish. Ladle the soup into bowls. Top with extra torn basil and grated parmesan if you like. Serve hot with crusty bread or your favorite grilled cheese for dipping.
Variations & Substitutions
- Swap the heavy cream for coconut milk to make the soup dairy free, and use vegetable broth to keep it fully vegan.
- Use fresh tomatoes in summer by roasting 2 lb (900 g) halved tomatoes with olive oil and salt at 400°F / 200°C for 25 to 30 minutes, then blending into the soup.
- Stir in cooked tortellini or small pasta for a heartier, more filling bowl.
- For extra protein, top with crispy chickpeas, white beans, or shredded rotisserie chicken.
Make-Ahead, Storage & Reheating
- Make-ahead: The soup actually tastes even better the next day. You can make it up to 2 days in advance, leaving the basil garnish for serving time.
- Storage: Cool completely, then refrigerate in an airtight container for up to 4 days.
- Freezing: Freeze in portions in freezer safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove over low to medium heat, stirring often, until hot. You can also reheat in the microwave in 1 minute bursts, stirring between each. Avoid boiling to keep the cream from separating.
Nutritional Info (Estimated, per serving)
- Calories: ~250
- Protein: ~5 g
- Carbs: ~20 g
- Fat: ~17 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Classic grilled cheese sandwich cut into strips for dipping
- Garlic bread, focaccia, or warm sourdough slices
- Simple green salad with lemon vinaigrette to balance the richness
- Topping the soup with a drizzle of pesto or chili oil
- Sprinkle of toasted pine nuts or croutons for crunch
- Half a mozzarella panini for a cozy café style lunch
Recipe FAQs
Can I freeze creamy tomato basil soup?
Yes. Let the soup cool completely, then freeze it in airtight containers for up to 3 months. If you plan to freeze, you can leave out the cream and stir it in after reheating for the best texture, but it also freezes fine with the cream already added.
How do I make this soup dairy free or vegan?
Use olive oil only, skip the butter, and swap the cream for full fat coconut milk or an unsweetened barista style plant cream. Make sure your broth is vegetable based and skip the parmesan garnish or use a vegan alternative.
Do I have to blend the soup?
Blending is what creates that smooth, restaurant style texture. If you prefer a chunky soup, you can lightly mash the tomatoes with a spoon and skip the blender, or blend only half the pot and mix it back in.
What if my soup tastes too acidic?
Tomatoes vary in acidity. Add another pinch of sugar or a small splash of cream until it tastes balanced. A tiny knob of butter whisked in at the end can also round out any sharp edges.
Can I use fresh basil paste or dried basil instead of fresh leaves?
Fresh basil gives the brightest flavor, but in a pinch you can use basil paste or an extra 1/2 tsp dried basil. Add dried basil earlier in the simmer so it has time to bloom.
Final Notes
This creamy tomato basil soup is one of those recipes that quickly becomes a house favorite, the kind you start making on autopilot whenever the weather turns chilly or you just need something cozy and simple. It is flexible enough to handle whatever you have in the pantry, yet impressive enough to serve to guests with a loaf of good bread. Once you see how fast it comes together, you may never reach for store bought tomato soup again.
If you try this recipe, I would love to hear how it went for you and any twists you added. Did you turn it into a full meal with grilled cheese, add spicy sausage, or keep it light and vegan with crunchy chickpeas on top? Drop a comment, share a photo, or pass the recipe along to a tomato soup loving friend. Happy cooking, and enjoy every cozy spoonful.
