Tomato basil cream soup is a velvety, comforting bowl made with canned crushed tomatoes, a generous cup of fresh basil, and heavy cream. It simmers in one pot and finishes in about 35 minutes, which makes it an easy dinner for a cool evening.
The cream softens the acidity of the tomatoes and gives the soup a smooth, rich body, while a full cup of fresh basil gives it an herby, almost peppery lift. Blend it until silky, ladle it into bowls, and pair it with something crisp for dipping.
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Why This Tomato Basil Cream Soup Recipe Works
Starting with onion and garlic cooked in olive oil gives the soup a mellow, sweet base. Canned crushed tomatoes simmer with vegetable broth until the flavors come together, and that short simmer is all the soup needs.
Adding the cream after the simmer, with the heat turned down, keeps it smooth and prevents curdling. Blending in the basil at the end preserves its fresh flavor. A little sugar is optional, but a spoonful rounds off any sharpness in the tomatoes.
Ingredients for Tomato Basil Cream Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves, chopped
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- 1 tablespoon sugar, optional
Taste the canned tomatoes before adding salt, since some brands are already well seasoned.
How to Make Tomato Basil Cream Soup
1. Cook the onion.
Heat the olive oil in a pot over medium heat. Add the chopped onion and cook for about 5 minutes, until softened.
2. Add the garlic.
Stir in the garlic and cook for 1 more minute, until fragrant.
3. Simmer the tomatoes.
Add the crushed tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes.
4. Add the cream and basil.
Turn the heat to low and stir in the heavy cream, the chopped basil, and the sugar if you are using it. Warm gently without letting the soup boil.
5. Blend.
Blend the soup until smooth with an immersion blender, or work in batches in a regular blender with the lid vented so steam can escape. Season with salt and pepper to taste.
6. Serve.
Ladle the hot soup into bowls and serve right away, topped with a few small basil leaves.
How to Serve Tomato Basil Cream Soup
Serve the soup hot with a toasted sandwich for dunking. The classic pairing is a grilled cheese and creamy tomato soup dinner, and a side of air fryer tortilla garlic bread works as a fast, crunchy dipper.
For a heartier meal, serve a smaller bowl alongside tomato basil chicken breasts. If you enjoy creamy soups, you may also like this ranch chicken tortilla soup.
How to Store and Reheat Tomato Basil Cream Soup
Refrigerate the soup within two hours of cooking, and eat it within two days for the best flavor. Store it in an airtight container, and cool it quickly by dividing it into shallow containers.
Reheat gently on the stove over medium-low heat, stirring often and never letting it boil hard, so the cream does not separate. Heat until steaming hot and 165 degrees F. Add a splash of broth if the soup has thickened.
Tips and Variations for Tomato Basil Cream Soup
Cool leftover soup quickly. The University of Nebraska Extension guide to serving soup safely recommends storing soup in shallow containers, about two inches deep, and reheating it to 165 degrees F.
For a more intense tomato flavor, roast the tomatoes before adding them to the soup, or add a spoonful of tomato paste with the garlic. You can adjust the thickness by adding a little more broth for a thinner soup or a little more cream for a richer one. Use a lighter dairy such as half and half if you want fewer calories.
For toppings, try croutons, a spoonful of pesto, shaved Parmesan, or a drizzle of olive oil.
Frequently Asked Questions About Tomato Basil Cream Soup
Can I make tomato basil cream soup ahead of time?
Yes. Make it a day ahead, cool it quickly, and refrigerate. Reheat gently on the stove and add a splash of broth to loosen it.
How do I keep tomato basil cream soup from curdling?
Turn the heat to low before adding the cream, and never let the soup boil afterward. Adding cold cream to a very hot, acidic soup is the most common cause of curdling.
Can I use fresh tomatoes?
Yes, but you will need to cook them down longer. Peel and chop ripe tomatoes and simmer them until they break down before adding the broth and cream.
Can I freeze cream based tomato soup?
You can, but the cream may separate when thawed. For the best texture, freeze the soup before adding the cream and stir the cream in when you reheat.
Is the sugar necessary?
No. It is optional and only balances the acidity of the tomatoes. Taste the soup first and add sugar only if it tastes sharp.
Tomato Basil Cream Soup with Fresh Basil
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 2 cup low-sodium vegetable broth
- 1 cup heavy cream
- 1 cup fresh basil leaves chopped
- ½ tsp salt or to taste
- black pepper to taste
- 1 tbsp sugar optional
Instructions
Cooking
- Heat the olive oil in a pot over medium heat. Cook the onion for about 5 minutes, until softened.
- Stir in the garlic and cook for 1 more minute.
- Add the crushed tomatoes and broth. Bring to a simmer and cook for 15 minutes.
- Turn the heat to low and stir in the cream, basil, and sugar if using. Warm gently without boiling.
- Blend until smooth, in batches with the lid vented if using a blender. Season with salt and pepper.
- Serve hot, topped with small basil leaves.
