This creamy tomato basil soup is a staple in my kitchen, especially during cooler months when I crave something comforting and simple. The aroma of simmering tomatoes and fresh basil fills the house, making it feel instantly cozy. I love how this soup comes together with basic pantry ingredients but delivers a rich, velvety texture every time.

I often serve it as a quick lunch or a light dinner, usually paired with a crisp grilled cheese sandwich. It’s also a reliable starter for dinner parties, since it can be made ahead and gently reheated. The balance of tangy tomatoes, sweet cream, and herbal basil is both familiar and satisfying, making this recipe one I return to again and again.

The soup’s silky consistency is achieved with a quick blend, and the fresh basil adds a pop of color and flavor just before serving. It’s a dish that feels special without being fussy, and it’s always met with empty bowls at my table.

Quick Facts

Why You’ll Love It

This soup is a weeknight winner for its simplicity and depth of flavor. It’s creamy, comforting, and easy to customize with what you have on hand. The rich tomato base and fragrant basil make every spoonful satisfying.

• Ready in under an hour
• Uses pantry staples
• Velvety texture without heavy cream
• Great for meal prep
• Customizable with dairy or non-dairy options

Ingredients

You’ll need just a handful of fresh and canned ingredients for this soup. I use whole peeled tomatoes for their deep flavor, plus onion and garlic for a savory base. Fresh basil and a splash of cream finish the soup, making it both vibrant and smooth.

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 2 (14.5-ounce) cans whole peeled tomatoes, with juices
• 2 cups low-sodium vegetable broth
• 1 teaspoon sugar
• 1 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup heavy cream (or half-and-half)
• 1/2 cup fresh basil leaves, loosely packed
• Optional: pinch of red pepper flakes

Step-by-Step Instructions

This soup comes together in one pot and requires minimal prep. Sauté the aromatics, simmer the tomatoes, then blend everything until smooth. Finish with cream and basil for a perfectly balanced bowl.

1. Heat olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Pour in the canned tomatoes with their juices, breaking them up with a spoon.
4. Add the vegetable broth, sugar, salt, black pepper, oregano, and optional red pepper flakes. Stir to combine.
5. Bring the mixture to a simmer. Cover and cook for 20 minutes, stirring occasionally.
6. Remove from heat. Stir in the fresh basil leaves.
7. Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.
8. Return the soup to low heat. Stir in the heavy cream and heat gently for 2–3 minutes. Taste and adjust seasoning as needed.
9. Serve hot, garnished with extra basil or a drizzle of cream if desired.

Chef Tips

A few simple tweaks can help you get the best results from this recipe. The soup is forgiving, so don’t stress about exact measurements. Here are my go-to tips:

• Use San Marzano tomatoes for richer flavor if available.
• For extra creaminess, add an extra splash of cream at the end.
• Blend thoroughly for a silky texture.
• Add a pinch of sugar to balance acidity.
• Taste and adjust salt before serving.

Substitutions

This soup is adaptable to what you have in your pantry or fridge. You can easily swap in different ingredients to suit your preferences or dietary needs.

• Use chicken broth instead of vegetable broth for a deeper flavor.
• Replace heavy cream with coconut milk for a dairy-free version.
• Substitute dried basil (2 teaspoons) if fresh isn’t available.
• Add a diced carrot with the onion for extra sweetness.
• Use crushed tomatoes if you prefer a chunkier texture.

Storage & Reheating

This soup stores well and reheats beautifully, making it ideal for meal prep or leftovers. Let it cool before transferring to containers. Here’s how I handle leftovers:

• Refrigerate in an airtight container for up to 4 days.
• Reheat gently on the stove over low heat, stirring occasionally.
• Add a splash of broth or cream if the soup thickens after chilling.
• Freeze for up to 2 months; thaw overnight in the fridge before reheating.

Perfect Pairings

This creamy tomato basil soup pairs well with a variety of sides and drinks. I often serve it with something crunchy or cheesy for contrast. Here are my favorite ways to round out the meal:

• Grilled cheese sandwich
• Crusty sourdough bread
• Simple green salad with vinaigrette
• A glass of Sauvignon Blanc or Pinot Grigio

FAQs

Home cooks often have questions about getting the perfect texture and flavor with tomato soup. Here are some of the most common issues and solutions I’ve encountered:

Nutritional Note

Each serving is roughly 220 calories, depending on the cream used. This soup is a source of fiber and vitamin C, but nutrition will vary with substitutions.