Creamy tomato basil soup is a regular in my kitchen, especially when I want something comforting yet straightforward. I appreciate how the fresh basil and ripe tomatoes balance each other, creating a fresh but rich flavor that feels homemade. The aroma of simmering tomatoes and garlic fills the kitchen, signaling a warm meal ahead. I usually serve it with crusty bread or a grilled cheese sandwich, making it a perfect lunch or light dinner option.

Quick Facts

Why You’ll Love It

This creamy tomato basil soup is a simple, satisfying dish that comes together quickly with ingredients you likely have on hand. It’s smooth, flavorful, and versatile enough to enjoy year-round. The fresh basil adds a bright note that complements the natural sweetness of the tomatoes.

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

Ingredients

Gather simple ingredients that build layers of flavor in this soup. Fresh basil and garlic provide aromatic depth, while canned tomatoes keep it easy and consistent. A bit of cream adds richness without overpowering the tomato’s natural taste.

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (28-ounce) cans whole peeled tomatoes
• 1 cup fresh basil leaves, packed
• 2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 1 teaspoon sugar (optional)
• Salt and freshly ground black pepper, to taste

Step-by-Step Instructions

Follow these steps to build flavor and achieve a smooth, creamy texture. The soup simmers to meld the ingredients, then blends until velvety. Adjust seasoning at the end for balance.

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add canned tomatoes with their juice, broth, and sugar if using.
5. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
6. Remove from heat and stir in fresh basil leaves.
7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully blend in batches in a countertop blender.
8. Return the soup to low heat and stir in heavy cream.
9. Season with salt and pepper to taste, warming through for 2-3 minutes before serving.

Chef Tips

These tips help you get the best flavor and texture from your soup. Small adjustments can make a big difference in the final dish.

• Use good-quality canned tomatoes for richer flavor.
• Don’t skip simmering; it deepens the tomato taste.
• Add sugar only if tomatoes taste too acidic.
• Blend carefully to avoid splatters and burns.
• Fresh basil added at the end keeps its bright flavor.

Substitutions

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

• Use half-and-half or whole milk instead of heavy cream for a lighter soup.
• Fresh tomatoes can replace canned if in season; roast them first for best flavor.
• Spinach or parsley can substitute basil, though flavor will differ.
• Vegetable broth works well for a vegetarian version.

Storage & Reheating

Store leftover soup properly to maintain freshness and flavor. Reheat gently to avoid curdling the cream.

• Keep in an airtight container in the refrigerator for up to 3 days.
• Freeze in portions for up to 2 months; thaw overnight in the fridge.
• Reheat on the stove over low heat, stirring occasionally.

Perfect Pairings

Pair this soup with complementary dishes and drinks to create a balanced meal. The creamy texture and fresh flavors work well with a variety of sides.

• Grilled cheese sandwich
• Mixed green salad with vinaigrette
• Crusty baguette or garlic bread
• Light-bodied white wine like Sauvignon Blanc

FAQs

Here are answers to common questions about making and customizing this tomato basil soup.

Nutritional Note

This soup provides a moderate amount of calories mainly from cream and olive oil, with vitamins from tomatoes and basil. It is a balanced option for a light meal or starter.