Creamy Tomato Basil Soup
A rich and velvety tomato soup made with canned tomatoes, cream, and fresh basil. It's simple, elegant, and deeply comforting. Ready in under 30 minutes.
About This Soup Recipe
About This Recipe
Creamy Tomato Basil Soup is a timeless favorite that blends comfort, flavor, and kitchen confidence in every bite. While versions of this dish vary by region and family tradition, the heart of it remains the same: simple ingredients, careful technique, and a result that feels both satisfying and memorable. A rich and velvety tomato soup made with canned tomatoes, cream, and fresh basil. It's simple, elegant, and deeply comforting. Ready in under 30 minutes. The appeal of this recipe is how approachable it is for weeknights, while still feeling special enough for guests.
For the best result, focus on layering flavor in stages—build a solid base, control heat as you cook, and taste as you go. Small details matter: preheating properly, avoiding overcrowding, and finishing with fresh herbs or a bright acidic touch can dramatically improve the final plate. If you prep ingredients before starting, the workflow stays smooth and consistent.
What makes this recipe stand out is its balance: rich but not heavy, familiar but still elevated. Serve it hot, garnish with intention, and pair it with a complementary side to round out the meal. Whether you are making it for family dinner or a special occasion, Creamy Tomato Basil Soup is the kind of dish that rewards care and always feels worth repeating.
Creamy Tomato Basil Soup Ingredients
- 2 cans (28 oz) whole peeled tomatoes
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves
- 2 tbsp butter
- 1 tsp sugar
- Salt and pepper to taste
How to Make Creamy Tomato Basil Soup
- 1
Melt butter in a large pot over medium heat. Add onions and garlic, sauté until soft and fragrant, about 5 minutes. This builds a flavorful aromatic base.
- 2
Add the tomatoes (with juices), broth, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. The sugar helps balance the acidity of the tomatoes.
- 3
Remove the pot from heat. Stir in the fresh basil. Use an immersion blender to puree the soup until smooth (or blend in batches in a standard blender).
- 4
Return the pot to low heat and stir in the heavy cream. Simmer gently for another 5 minutes. Do not boil after adding cream to prevent separation.
- 5
Season with salt and pepper to taste. Serve hot, garnished with extra basil or a drizzle of cream.
Chef's Tips
- Bloom aromatics for 30–60 seconds before adding liquids to unlock deeper flavor in Creamy Tomato Basil Soup.
- Cook the main protein or core ingredient in batches if needed—overcrowding lowers pan heat and prevents proper browning.
- Reserve a small amount of cooking liquid to adjust texture at the end and keep the final result glossy, not dry.
- Finish with contrast: add a fresh element (herbs/citrus/crunch) right before serving to sharpen the overall flavor profile.
Nutrition Facts
180
Calories
4g
Protein
11g
Fat
18g
Carbs
Serving Suggestions
Serve Creamy Tomato Basil Soup with a crisp seasonal salad or roasted vegetables for contrast and balance. Pair with sparkling water with citrus, a dry white wine, or light iced tea depending on the meal style. For presentation, plate in warm shallow bowls, add a neat finishing garnish, and leave visible texture on top for a premium restaurant-style look.
Recipe card
Creamy Tomato Basil Soup
A rich and velvety tomato soup made with canned tomatoes, cream, and fresh basil. It's simple, elegant, and deeply comforting. Ready in under 30 minutes.
Prep
10 min
Cook
20 min
Total
30 min
Servings
6 servings
Ingredients
- 2 cans (28 oz) whole peeled tomatoes
- 1 cup onion, chopped
- 4 cloves garlic, minced
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves
- 2 tbsp butter
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add onions and garlic, sauté until soft and fragrant, about 5 minutes. This builds a flavorful aromatic base.
- Add the tomatoes (with juices), broth, and sugar. Bring to a boil, then reduce heat and simmer for 15 minutes. The sugar helps balance the acidity of the tomatoes.
- Remove the pot from heat. Stir in the fresh basil. Use an immersion blender to puree the soup until smooth (or blend in batches in a standard blender).
- Return the pot to low heat and stir in the heavy cream. Simmer gently for another 5 minutes. Do not boil after adding cream to prevent separation.
- Season with salt and pepper to taste. Serve hot, garnished with extra basil or a drizzle of cream.
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