This creamy tomato basil soup turns two cans of tomatoes from the pantry into a velvety, comforting bowl in about 40 minutes. Onion and garlic soften in olive oil, tomatoes and vegetable broth simmer together until rich, and a generous splash of heavy cream finishes the soup with a smooth, mellow flavor that is brightened by fresh basil.
It is a simple recipe that rewards a little patience. A slow simmer deepens the tomato flavor, a quick blend makes the texture silky, and the cream rounds off the natural acidity. Serve it with a crisp grilled cheese for the classic pairing, or enjoy it on its own as a light lunch.
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Why This Works
Canned tomatoes are picked and packed at their peak, which makes them reliably sweet and flavorful all year long. Simmering them with onion, garlic and broth gives the soup body, and the olive oil carries the flavor of the aromatics through every spoonful.
Adding the cream at the end keeps its flavor fresh and prevents it from splitting in the acidic tomatoes. Stirring in the basil near the end of cooking preserves its aroma, since long cooking dulls the flavor of fresh herbs.
Ingredients
- 2 cans (14.5 ounces each) diced tomatoes, with their juices
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
How to Make Creamy Tomato Basil Soup
1. Saute the onion
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring, until softened, about 5 minutes.
2. Add the garlic
Stir in the garlic and cook for about one minute, until fragrant. Do not let it brown, or it can taste bitter.
3. Simmer the tomatoes
Pour in the canned tomatoes with their juices and the vegetable broth. Bring to a simmer and cook, partly covered, for about 20 minutes so the flavors meld.
4. Blend
Use an immersion blender to puree the soup right in the pot until smooth. You can also blend it in batches in a regular blender, venting the lid so steam can escape. Leave it a little chunky if you like more texture.
5. Add the cream and basil
Return the soup to low heat and stir in the heavy cream, basil, salt and pepper. Warm gently for a few minutes without boiling. Taste and adjust the seasoning.
6. Serve
Ladle into bowls and garnish with a little extra basil or a drizzle of olive oil.
How to Serve
Tomato soup and grilled cheese are a classic combination. Try a loaded sun-dried tomato bacon pesto grilled cheese for something special, or a hearty French dip grilled cheese for a more filling meal.
If you prefer bread for dipping, serve quick and dirty focaccia or warm fluffy homemade dinner rolls. A handful of crunchy croutons or a swirl of pesto on top also works well.
How to Store and Reheat
Cool the soup quickly and refrigerate it in airtight containers within two hours. Divide it into smaller, shallow containers so it chills faster. Leftover soup keeps for three to four days.
Reheat on the stovetop over medium-low heat until it is steaming hot, to 165 degrees F, stirring often and adding a splash of broth or milk if it has thickened. If you plan to freeze the soup, freeze the blended tomato base before adding the cream, then stir in the cream when you reheat it.
Tips and Variations
Soup should cool and reheat safely, and the University of Nebraska Extension explains how to use shallow containers and reheat to the right temperature in its guide to serving soup safely.
Roasted canned tomatoes can add extra flavor, and a spoonful of tomato paste deepens the color. Plant-based cream makes the soup vegan, and a small pinch of sugar can balance very acidic tomatoes. For a lighter soup, use half and half or whole milk in place of the cream, and for a smoother finish, blend longer before adding the cream. Fresh basil gives the best flavor, but dried basil works if you add it with the broth.
FAQ
Can I use fresh tomatoes instead of canned?
Yes. Peel and chop ripe tomatoes and simmer them a little longer, until they break down and the soup tastes sweet. Canned tomatoes are more consistent in the off season.
How do I make the soup smoother?
Blend it for longer with an immersion blender, or pass it through a fine sieve after blending to remove any seeds and skin.
Why did my soup curdle?
Cream can separate if it is boiled in acidic soup. Add it at the end over low heat and warm the soup gently without bringing it back to a boil.
Can I make this soup dairy free?
Replace the cream with full fat coconut milk or a plant-based cream. The flavor will be slightly different, but the texture stays rich and smooth.
Is this soup freezer friendly?
Yes, especially if you freeze the base before adding the cream. Thaw it in the refrigerator overnight, reheat gently and stir in the cream at the end.
Easy Creamy Tomato Basil Soup
Ingredients
Main Ingredients
- 2 cans (14.5 oz each) diced tomatoes with their juices
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 cup low-sodium vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 2 tbsp chopped fresh basil or 2 tsp dried
- ½ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat and cook the onion for about 5 minutes, until softened.
- Stir in the garlic and cook for one minute, until fragrant.
- Add the tomatoes with their juices and the broth, bring to a simmer and cook partly covered for about 20 minutes.
- Puree the soup with an immersion blender or in batches in a blender until smooth.
- Return to low heat and stir in the cream, basil, salt and pepper. Warm gently without boiling and adjust the seasoning.
- Ladle into bowls and garnish with extra basil.
