Why You'll Love This Recipe

• Creamy, velvety texture without being overly heavy
• Perfect balance of sweet tomatoes and aromatic basil
• Freezer-friendly – make a big batch for future meals
• Pairs perfectly with grilled cheese or crusty bread
• Uses pantry staples with a few fresh ingredients
• Can be made dairy-free or vegan with simple substitutions
• Elegant enough for company, easy enough for weeknights

Tools You'll Need

• Large pot or Dutch oven
• Immersion blender or regular blender
• Cutting board and sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons
• Fine mesh strainer (optional, for extra smooth soup)
• Ladle

Ingredients

For the Soup Base:

• 3 tablespoons olive oil or butter
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 4 cups vegetable or chicken broth
• ¼ cup tomato paste
• 2 teaspoons sugar (to balance acidity)
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste

For Finishing:

• 1 cup fresh basil leaves, packed (plus more for garnish)
• ½ cup heavy cream (or alternative for dairy-free)
• ¼ cup grated Parmesan cheese (optional)
• 2 tablespoons unsalted butter (optional, for extra richness)

For Serving:

• Extra virgin olive oil for drizzling
• Fresh basil leaves, chopped or torn
• Grilled cheese sandwiches or crusty bread
• Additional Parmesan cheese for grating
• Croutons or garlic bread

Instructions

1. Sauté Aromatics: Heat olive oil or butter in a large pot over medium heat. Add chopped onions and cook for 8-10 minutes until soft and translucent, stirring occasionally. Add minced garlic and cook for 1 more minute until fragrant.
2. Add Tomato Paste: Stir in tomato paste and cook for 2 minutes, stirring constantly. This helps develop deeper flavor.
3. Add Tomatoes and Broth: Pour in the canned tomatoes (with their juices) and vegetable or chicken broth. Add sugar, dried oregano, dried thyme, bay leaf, salt, and pepper. Stir to combine.
4. Simmer: Bring the soup to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally. The soup will reduce slightly and the flavors will meld together.
5. Blend: Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. Alternatively, let the soup cool slightly and blend in batches in a regular blender.
6. Add Fresh Basil: Stir in the fresh basil leaves and let them wilt into the hot soup for 1-2 minutes.
7. Finish with Cream: Reduce heat to low and stir in heavy cream. If using, add Parmesan cheese and butter, stirring until melted and incorporated.
8. Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or sugar if needed. For extra smooth soup, you can strain it through a fine mesh sieve.
9. Serve: Ladle the soup into bowls. Drizzle with olive oil, garnish with fresh basil, and serve with grilled cheese or crusty bread.

Pro Tips

• Use San Marzano tomatoes for the best flavor if available
• Don't rush cooking the onions – caramelizing them adds sweetness
• Add the cream at the end to prevent curdling
• For extra depth, roast fresh tomatoes before adding to the soup
• Fresh basil should be added at the end to preserve its bright flavor
• If soup is too acidic, add a pinch more sugar or a tablespoon of butter
• For smoother soup, strain through a fine mesh sieve after blending
• Soup thickens as it cools – add more broth when reheating if needed

Recipe Variations

• Roasted Tomato Basil Soup: Roast fresh tomatoes with garlic before adding to soup
• Spicy Tomato Soup: Add red pepper flakes or a diced jalapeño with the onions
• Vegan Tomato Basil Soup: Use olive oil instead of butter and coconut cream instead of dairy cream
• Tomato Basil Bisque: Add more cream and a roux for an even richer bisque
• Sun-Dried Tomato Basil Soup: Add ¼ cup chopped sun-dried tomatoes for intense flavor
• Italian Wedding Style: Add cooked small pasta and mini meatballs
• Creamy Tomato Orzo: Add cooked orzo pasta directly to the soup
• Tomato Basil Soup with Ricotta: Serve with a dollop of ricotta cheese in each bowl

FAQs

Can I use fresh tomatoes instead of canned?
Yes, use about 3 lbs fresh tomatoes. Roast or blanch them first for best flavor.

How do I store leftover soup?
Cool completely and store in airtight containers in the refrigerator for up to 5 days.

Can I freeze tomato basil soup?
Yes! Freeze before adding cream. Thaw, reheat, then add cream when serving.

Why add sugar to tomato soup?
A little sugar balances the acidity of tomatoes without making the soup sweet.

Can I make this dairy-free?
Yes, use olive oil and coconut cream or cashew cream instead of dairy.

What's the best way to blend hot soup?
Use an immersion blender or let soup cool slightly before blending in batches in a regular blender.

How can I make it thicker/thinner?
Simmer longer to thicken, add more broth to thin. For instant thickness, blend in a cooked potato.

Pin It For Later

Don't lose this recipe – save it to your Soup Recipes board on Pinterest!

Click the image above to save this recipe to Pinterest!

This Tomato Basil Soup is more than just a recipe – it's a bowl of comfort that brings back memories of cozy evenings and shared meals. The creamy texture, bright tomato flavor, and aromatic basil come together to create something truly special that feels both familiar and exciting.

Whether you're serving it as the star of a simple weeknight dinner or as an elegant starter for guests, this soup never fails to impress. Its versatility and make-ahead friendly nature make it a valuable addition to any home cook's repertoire.

Don't forget to share this recipe with your friends and family and if you try this recipe, let me know in the comments what you loved about it.