Creamy Tomato Basil Soup Made Easy – Comfort in a Bowl

Tomato soup has a way of making everything feel calm and cozy. This version is rich, velvety, and bright with fresh basil, yet it comes together with pantry staples and simple steps. You don’t need a fancy blender or rare ingredients to pull it off—just a pot, some tomatoes, and a few flavor boosters.

It’s the kind of soup you can make on a weeknight and still feel like you treated yourself. Add a grilled cheese on the side if you want to go full comfort mode.

Creamy Tomato Basil Soup Made Easy - Comfort in a Bowl

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cans (28 ounces total) crushed or whole peeled tomatoes, with juices
• 2 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup fresh basil leaves, loosely packed, plus more for garnish
• Parmesan rind (optional, for extra depth)
• Croutons or grilled cheese for serving (optional)

Instructions

 

• Sauté the aromatics: Warm the olive oil or butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
• Build the base: Add the tomato paste and cook, stirring, for 1 to 2 minutes. This step caramelizes the paste slightly and deepens the flavor.
• Add tomatoes and broth: Pour in the canned tomatoes with their juices and the broth. If using whole peeled tomatoes, crush them gently with a spoon. Add sugar (if using), salt, pepper, and red pepper flakes. If you have a Parmesan rind, drop it in now.
• Simmer: Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes. The flavors will meld and the soup will thicken slightly.
• Blend: Remove the Parmesan rind if you used it. Add the basil leaves. Using an immersion blender, blend the soup until smooth and silky. If using a countertop blender, work in batches, venting the lid and covering with a towel to avoid steam buildup, then return the soup to the pot.
• Finish with cream: Stir in the heavy cream. Taste and adjust seasoning with more salt or pepper as needed. If the soup is too thick, thin with a splash of broth. If it tastes too acidic, add another pinch of sugar or a small pat of butter.
• Serve: Ladle into bowls and garnish with torn basil, a drizzle of cream or olive oil, and croutons if you like. Pair with grilled cheese for the classic combo.

What Makes This Recipe So Good

• Big flavor, minimal fuss: We build flavor with onion, garlic, and a touch of tomato paste, then finish with cream for a smooth, restaurant-style texture.
• Flexible ingredients: Works with canned tomatoes, fresh tomatoes, or a mix—so you can make it year-round.
• Balanced and bright: A pinch of sugar tames acidity, while basil adds freshness and depth.
• Quick cleanup: One pot from start to finish, and blending happens right in the pot with an immersion blender.
• Easy to customize: Dairy-free options, protein add-ins, and spice tweaks all work without fuss.

Shopping List

• 2 tablespoons olive oil or unsalted butter
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cans (28 ounces total) crushed or whole peeled tomatoes, with juices
• 2 cups low-sodium chicken broth or vegetable broth
• 1 teaspoon sugar (optional, to balance acidity)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional, for gentle heat)
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup fresh basil leaves, loosely packed, plus more for garnish
• Parmesan rind (optional, for extra depth)
• Croutons or grilled cheese for serving (optional)

How to Make It

1. Sauté the aromatics: Warm the olive oil or butter in a large pot over medium heat. Add the onion and a pinch of salt.

   Cook, stirring occasionally, until soft and translucent, about 5 to 7 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.

2. Build the base: Add the tomato paste and cook, stirring, for 1 to 2 minutes. This step caramelizes the paste slightly and deepens the flavor.
3. Add tomatoes and broth: Pour in the canned tomatoes with their juices and the broth.

   If using whole peeled tomatoes, crush them gently with a spoon. Add sugar (if using), salt, pepper, and red pepper flakes. If you have a Parmesan rind, drop it in now.

4. Simmer: Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 to 20 minutes.

   The flavors will meld and the soup will thicken slightly.

5. Blend: Remove the Parmesan rind if you used it. Add the basil leaves. Using an immersion blender, blend the soup until smooth and silky.

   If using a countertop blender, work in batches, venting the lid and covering with a towel to avoid steam buildup, then return the soup to the pot.

6. Finish with cream: Stir in the heavy cream. Taste and adjust seasoning with more salt or pepper as needed. If the soup is too thick, thin with a splash of broth.

   If it tastes too acidic, add another pinch of sugar or a small pat of butter.

7. Serve: Ladle into bowls and garnish with torn basil, a drizzle of cream or olive oil, and croutons if you like. Pair with grilled cheese for the classic combo.

Keeping It Fresh

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavor often improves by day two.
• Freezer: Freeze in portioned containers for up to 3 months.

  Leave a little headspace for expansion. Thaw overnight in the fridge or gently on the stovetop.

• Reheating: Warm over low heat, stirring occasionally. If it thickens in the fridge, add a splash of broth or water to loosen.

  Avoid boiling after adding cream to keep the texture smooth.

Why This is Good for You

• Tomato power: Tomatoes are rich in lycopene, which shines when cooked with a little fat. That’s where the olive oil and cream help with absorption.
• Light yet satisfying: A sensible amount of cream makes it filling without feeling heavy. You can scale it up or down depending on your goals.
• Herb benefits: Fresh basil adds antioxidants and a clean, peppery finish that perks up the whole bowl.
• Flexible nutrition: Use vegetable broth and coconut milk for a dairy-free, plant-based version that still feels cozy.

What Not to Do

• Don’t skip the tomato paste: It adds depth and sweetness that canned tomatoes alone can’t deliver.
• Don’t overblend with cheese in the pot: Parmesan can turn grainy when blended.

  Use the rind for simmering, then remove it before blending.

• Don’t boil after adding cream: High heat can cause separation. Keep it to a gentle simmer or lower.
• Don’t forget to taste and adjust: Tomatoes vary in acidity and salt. A final taste for balance makes a big difference.
• Don’t rely on water alone: Broth adds much-needed depth.

  If you must use water, bump up the seasoning and add a splash of balsamic.

Recipe Variations

• Roasted Tomato: Roast halved fresh tomatoes, onion wedges, and garlic with olive oil and salt at 425°F until caramelized, then simmer with broth and blend.
• Dairy-Free: Swap the cream for full-fat coconut milk or a cashew cream. Use vegetable broth.
• Smoky Twist: Add 1/2 teaspoon smoked paprika or a pinch of chipotle powder for warmth and depth.
• Protein Boost: Stir in cooked white beans or shredded rotisserie chicken after blending. Simmer gently to warm through.
• Extra Veg: Add diced carrots and celery with the onion for a richer base.

  Sauté until softened before adding tomatoes.

• Cheesy Finish: Stir in a handful of grated Parmesan off heat for a savory kick. Adjust salt accordingly.
• Low-Carb Creaminess: Blend in a small cooked cauliflower floret before adding cream for extra body with fewer calories.

FAQ

Can I use fresh tomatoes instead of canned?

Yes. Use about 2 to 2.5 pounds of ripe tomatoes, cored and roughly chopped.

If they’re very watery, simmer a bit longer to concentrate the flavor, or add an extra tablespoon of tomato paste.

What if I don’t have an immersion blender?

Use a countertop blender in batches. Vent the lid and cover with a towel to prevent steam splashes. Blend until smooth, then return the soup to the pot.

How can I make it lighter?

Swap heavy cream for half-and-half or whole milk, or skip dairy and use a smaller splash of olive oil to finish.

The soup will still taste rich thanks to the tomatoes and aromatics.

Is there a gluten-free option?

The soup itself is naturally gluten-free. Just serve with gluten-free croutons or a grilled cheese made with gluten-free bread if needed.

How do I fix a soup that’s too acidic?

Add a pinch of sugar, a pat of butter, or a splash of cream. You can also simmer a little longer to mellow the flavors, or stir in a small splash of broth to dilute.

Can I double the recipe?

Absolutely.

Use a larger pot and extend the simmer time by a few minutes. Blend in batches if needed, and adjust seasoning at the end.

What’s the best garnish?

Fresh basil, a drizzle of good olive oil or cream, cracked black pepper, and crunchy croutons are all great. A few Parmesan shavings add a nice salty finish.

Wrapping Up

Creamy Tomato Basil Soup doesn’t need a long ingredient list or hours on the stove to taste special.

With a few smart steps, you get silky texture, balanced flavor, and a cozy bowl that fits any night of the week. Keep the base recipe handy, then tweak it with your favorite variations. When the craving hits, you’ll know exactly what to do.