Creamy Tomato Basil Soup

Creamy Tomato Basil Soup is that one thing I crave as soon as the temps drop—or honestly, pretty much anytime I want something comforting and way better than any boxed stuff. There’s just something about homemade soup bubbling away on the stove. If you’ve ever wished a soup could taste like five-star restaurant food but be easy for us regular folks, you’ve found it. Even if all you usually make is ramen, seriously, you got this! Oh, and if you ever want another tomato-packed dish, check out this best Southern tomato pie (it’s wildly good).

How to Make Tomato Soup

If you’re thinking making Creamy Tomato Basil Soup sounds like a big deal, I get it. It kinda sounds fancy. Turns out, it’s shockingly simple. Chop up half an onion (don’t cry, use sunglasses if you must—my trick), toss it in a pot with a splash of olive oil, and let it get soft. Next, garlic goes in. When it smells awesome, add in some crushed tomatoes, broth, a little sugar if your tomatoes taste too sharp, and lots of fresh basil. Let that simmer for a bit. That’s when the fragrance hits and people start wandering into the kitchen like, “What’s for dinner?!”

When everything’s cozy and hot, turn off the heat. Puree the soup real smooth (careful: it’s steamy) using a blender or stick blender. Last, swirl in some cream. It’ll look almost too pretty to eat, but just trust me—eat it. If you want, finish off with a few extra torn basil leaves. You see? Not rocket science.

Why We Love This Soup Recipe

This Creamy Tomato Basil Soup isn’t just another soup. It’s got that perfect velvet texture—so smooth, you want to lick the spoon. I honestly think it tastes better than any little café I’ve tried (and I try a lot, way too many).

Besides, it’s friendly for basically any season. Cold weather? This soup warms you to your toes. Hot weather? Serve it chilled and act fancy. Picky kids gobble it up, and adults go for seconds. Plus, you can pair it with dang near anything: grilled cheese, salad, or, if you’re extra, a piece of that Southern tomato pie I mentioned earlier. Soup night never looked so dreamy. Also, once you try it, you won’t even glance at a can again.

My grandma used to say, “Tomato soup is like a hug from the inside.” Ok, cheesy. But she wasn’t wrong.

Soup Ingredients and Notes

Let’s talk about what you actually need. No secret grocery store wild goose chase required.

• Crushed tomatoes: Canned is fine! Go for San Marzanos and you’ll taste the difference.
• Onion: White or yellow, doesn’t matter.
• Garlic: Don’t skip. Two, three cloves at least, unless you want bland soup.
• Basil: Fresh is everything here. Dried doesn’t cut it.
• Broth: Chicken or veggie, whatever you have.
• Heavy cream: You want creamy soup, you need cream.
• Olive oil or butter: Both work for sautéing.
• Salt, pepper, and a teeny pinch of sugar: Taste and adjust as you go.

That’s it. Like, really! I once tried adding carrots for fun—nope, back to basics for me. If you want to get fancier, try tossing in a dash of red pepper flakes, but I honestly prefer the classic flavor.

I was always a grilled cheese and canned soup person until I found this recipe. My kids beg for Creamy Tomato Basil Soup now—it tastes homemade, rich, cozy. Even my picky husband loves it!

Variations to Tomato Soup

Some nights? I mix it up. Because, why not? Creamy Tomato Basil Soup is super flexible.

If you’re vegan, just swap out the cream for coconut milk or a cashew blend. Still lush, promise. Got leftover roasted red peppers lurking in the fridge? Chuck those in for a slightly smoky spin. Sometimes I throw in a sweet potato or some roasted carrots if I want it a bit thicker or have random veggies about to go south.

Don’t want it creamy? Simple, just leave out the cream. My cousin, up in Vermont, swears by adding parmesan cheese at the end—super rich, slightly salty, and honestly, it’s not a bad idea. You can also add a dollop of pesto if you want to take things up a notch. This recipe seriously forgives just about anything you throw at it (except maybe pineapple—don’t do that).

Last tip: If you like soup with pasta, check out this one-pot chicken sausages and zucchini with tomatoes and pasta for another hearty meal that uses similar pantry stuff.

Storing the Cooked Soup

Let’s be real: leftovers might be the best part. Creamy Tomato Basil Soup keeps like a champ.

Pour cooled soup into a container with a lid. Stick it in the fridge; it’ll hold up for about four days. Want it to last weeks? Freeze it. I like using freezer bags because they fit in any corner of my chaotic freezer.

To reheat, just pour the soup into a saucepan and warm gently. Stir so the cream doesn’t get weird (not that it ever lasts long enough to find out). Sometimes it thickens a bit in the fridge, just add a splash of broth or water as you warm it up. Tastes just as incredible as the first night.

Serving Suggestions

Ok, if you need ideas for serving, try these out:

• Pair Creamy Tomato Basil Soup with a gooey grilled cheese sandwich. Classic never fails.
• Top your bowl with a swirl of crème fraîche or some shredded parmesan for a little “wow.”
• Serve alongside a crisp salad for a lighter meal.
• Want extra cozy? Dunk a slab of crusty bread right into your soup.

Promise, there’s no wrong way to slurp it.

Common Questions

Do I have to use fresh basil?
Honestly, fresh makes a big difference. But in a pinch, dried basil works—you just won’t get that punchy aroma.

Can I double the batch?
Yep! This Creamy Tomato Basil Soup recipe doubles (or even triples) super well. Just grab a big pot so you don’t end up with tomato lava all over the stove.

Can I freeze it with the cream in?
You sure can, but let it cool first. Stir well when reheating so it all comes together smoothly.

Is this okay for vegetarians?
Definitely, just check your broth. Use veggie broth to keep it 100% vegetarian.

My soup is too tangy. What should I do?
A pinch more sugar usually saves the day, or add an extra splash of cream to mellow things out.

There’s Nothing Like Homemade Soup

To wrap it up—I seriously can’t recommend this Creamy Tomato Basil Soup more. It’s the definition of comfort food and honestly better than anything boxed or canned. Plus, the ingredients are simple so you won’t need to chase down fancy stuff or break the bank. Whether you go classic, try a wild variation, or just dunk some bread until you can’t eat another bite, it’s going to wow you every time. More soup ideas? See how the folks at Tastes Better From Scratch do it in their version of Creamy Tomato Basil Soup. And for dinner hero status, check out their super easy Southern tomato pie for a little something extra.

Make a pot—trust me, you’ll be ladling this into bowls all season long.

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