Creamy tomato basil soup is one of those timeless dishes that feels like a warm hug in a bowl. I often find myself reaching for this recipe when the weather turns cool or when I want something soothing after a busy day. The combination of ripe tomatoes and fresh basil creates a vibrant flavor that’s both refreshing and deeply satisfying.

What I love about this soup is how it manages to be both rich and light at the same time. The cream adds a velvety texture without weighing the soup down, making it perfect for a cozy dinner or a starter for guests. It’s also incredibly versatile — you can easily adjust the creaminess or spice level to suit your mood.

Making this soup feels like a simple pleasure. The aroma of garlic and onions sautéing, the simmering tomatoes melding with herbs, and the final touch of fresh basil all come together to create a dish that’s as comforting as it is flavorful. It’s a recipe I return to again and again, appreciating its balance of freshness and indulgence.

Quick Facts

Recipe Highlights

This creamy tomato basil soup is one of those dishes I turn to when I want something comforting yet fresh. I often make it on chilly evenings or whenever I crave a bowl that feels both hearty and light. The blend of ripe tomatoes with fragrant basil and a touch of cream makes it stand out from your typical tomato soup. It’s simple enough for a weeknight but special enough to serve guests. What I appreciate most is how it balances tangy and creamy textures, making every spoonful satisfying without being heavy.

• Reliable weeknight option
• Minimal ingredients
• Rich, crowd-pleasing flavor
• Scales well for guests

What You’ll Need

Gather these ingredients to create a balanced and flavorful soup with a creamy finish. Freshness is key, especially for the tomatoes and basil.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 pounds ripe tomatoes, roughly chopped (or 2 cans of whole peeled tomatoes)
• 1 cup fresh basil leaves, packed
• 2 cups vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon salt, adjust to taste
• 1/4 teaspoon black pepper
• 1/2 cup heavy cream or coconut milk for a dairy-free option
• 1 tablespoon tomato paste
• 1/2 teaspoon dried oregano
• Pinch of red pepper flakes (optional for a slight kick)
• Fresh basil leaves for garnish

How to Make It

Follow these straightforward steps to bring your creamy tomato basil soup to life. Take your time with the simmering to develop the flavors fully.

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5-7 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Add the chopped fresh tomatoes (or canned tomatoes with their juice), tomato paste, dried oregano, and red pepper flakes if using. Stir to combine.
4. Pour in the vegetable broth, then bring the mixture to a simmer. Let it cook uncovered for about 25 minutes, stirring occasionally, until the tomatoes break down and flavors meld.
5. Remove the pot from heat. Add the fresh basil leaves, then use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer batches to a blender.
6. Return the soup to low heat, stir in the cream, and season with salt, pepper, and sugar if needed. Warm through but do not boil. Serve garnished with fresh basil.

Helpful Tips

Here are a few pointers to make your soup even better and avoid common pitfalls.

• Use ripe, in-season tomatoes for the best flavor, or good quality canned tomatoes if fresh aren’t available.
• If you prefer a chunkier texture, blend only half the soup and stir the rest in.
• Adjust the cream amount to your liking; start with less and add more for richness.
• To deepen the flavor, roast the tomatoes beforehand or add a splash of balsamic vinegar.
• For a vegan version, substitute cream with coconut milk or cashew cream.

Ingredient Swaps

If you need to swap out some ingredients, here are some practical alternatives that won’t compromise the soup’s character.

• Use coconut milk or almond milk instead of heavy cream for a dairy-free option.
• Swap fresh basil with dried basil (use about 1 teaspoon) if fresh isn’t available.
• Replace vegetable broth with chicken broth if you’re not vegetarian.
• Use fire-roasted canned tomatoes for a smoky twist.
• Try adding a handful of spinach or kale for extra greens.

Storage Tips

To keep your soup fresh and tasty, follow these storage tips.

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove or in the microwave, stirring occasionally to prevent scorching.
• Freeze portions in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.
• Avoid adding cream before freezing; add it fresh when reheating for better texture.

What to Serve With It

This soup pairs wonderfully with a few simple sides that complement its flavors.

• Grilled cheese sandwich with sharp cheddar or mozzarella
• Crusty baguette or garlic bread for dipping
• Light mixed green salad with a lemon vinaigrette
• Roasted vegetables or a simple antipasto plate

Common Questions

Here are some common questions about making and enjoying this soup, answered based on my experience.

Nutritional Info