Go Back

Creamy Tomato Basil Soup Made Easy - Comfort in a Bowl

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.