Soup & Stew

Easy Creamy Tomato Basil Soup

Name: Easy Creamy Tomato Basil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 medium yellow onion, roughly chopped; 5 cloves garlic, smashed and peeled; 1 (6-ounce) can tomato paste; 2 (14.5-ounce) cans whole peeled tomatoes; 1 (14.5-ounce) can chicken broth; 1 teaspoon granulated sugar; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon dried oregano; 1/2 cup heavy cream; 1/2 cup loosely packed fresh basil leaves, plus more for garnish; Crusty bread or grilled cheese, for serving

Published September 3, 2025

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This easy creamy tomato basil soup is everything a bowl of comfort should be: velvety smooth, deeply savory, and fragrant with fresh basil. Made with pantry staples and a splash of heavy cream, it comes together in just 45 minutes and tastes like something that simmered all afternoon. Pair it with crusty bread or a golden grilled cheese and call it a perfect night.

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There is a specific kind of cold that settles into a Tuesday in October, the kind that makes you want to pull every blanket off the couch and disappear into your kitchen. I was maybe ten years old the first time my mom made tomato soup from scratch, and I stood on a step stool next to the stove, watching her stir a pot that smelled like garlic and something warm and tangy I could not quite name yet. She ladled it into wide ceramic bowls, dropped a swirl of cream on top, and tore a piece of crusty bread straight from the loaf to hand to me. I did not know then that I was being given a memory I would carry for the rest of my life. I just knew it was the best thing I had ever tasted.

What makes this version of creamy tomato basil soup stand out is a combination of technique and a few key ingredients working together. Starting with a soffritto of onion, garlic, and a generous spoonful of tomato paste builds a deep, caramelized base before a single can of tomatoes ever hits the pot. Using whole peeled tomatoes instead of diced gives the finished soup a rounder, less acidic flavor, since whole tomatoes are typically packed at peak ripeness with minimal additives. A handful of fresh basil goes in near the end to preserve its bright, floral character, and a pour of heavy cream at the finish transforms the texture into something genuinely lush. The immersion blender does the rest, pulling everything into a silky, restaurant-worthy consistency right in the pot.

This soup is made for the stretch of the year when the days get shorter and you start craving things that feel like a hug. It is a natural fit for fall and winter dinners, lazy Sunday afternches, or any weeknight when you need something reliable and deeply satisfying. It is just as welcome at a casual dinner party as it is on a solo night in front of a movie. Kids love it, adults need it, and anyone who claims tomato soup is boring has simply not had a good one yet.

You will find this recipe is straightforward and forgiving, built for real weeknights with real kitchens. The ingredient list is short, the steps are simple, and the payoff is enormous. Go ahead and preheat that pot, tear off some bread, and let this one work its magic on you.

Prep

15 min

Cook

30 min

Total

45 min

Servings

4 servings

Calories

245 / serving

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, roughly chopped
5 cloves garlic, smashed and peeled
1 (6-ounce) can tomato paste
2 (14.5-ounce) cans whole peeled tomatoes
1 (14.5-ounce) can chicken broth
1 teaspoon granulated sugar
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
1/2 cup heavy cream
1/2 cup loosely packed fresh basil leaves, plus more for garnish
Crusty bread or grilled cheese, for serving

Instructions

1
Melt the butter with the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, for 6 to 8 minutes until softened and lightly golden at the edges.
2
Add the smashed garlic cloves and cook for 1 minute more, stirring constantly, until fragrant. Add the tomato paste and stir it into the onion and garlic mixture. Cook the paste for 2 to 3 minutes, letting it darken slightly and stick gently to the bottom of the pot. This step builds a deeply savory, caramelized base for the soup.
3
Pour in both cans of whole peeled tomatoes, crushing them with your hands or a wooden spoon as they go into the pot. Add the chicken broth, sugar, salt, pepper, and dried oregano. Stir everything together and bring the soup to a gentle boil over medium-high heat.
4
Reduce the heat to medium-low and simmer the soup, uncovered, for 20 minutes, stirring occasionally, until the flavors have melded and the tomatoes are very soft.
5
Remove the pot from heat. Add the fresh basil leaves and stir them into the hot soup. Use an immersion blender to blend the soup directly in the pot until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
6
Return the pot to low heat and pour in the heavy cream. Stir gently to combine and heat the soup for 2 to 3 minutes until warmed through. Taste and adjust salt and pepper as needed.
7
Ladle the soup into bowls, finish each serving with a few fresh basil leaves and a small drizzle of olive oil if desired, and serve immediately with crusty bread or a grilled cheese sandwich.

Tips and Tricks

✓Make it dairy-free by swapping the butter for olive oil and replacing the heavy cream with full-fat coconut cream or a good oat-based creamer. The soup will still be rich and satisfying with a slightly different but equally delicious flavor profile.
✓This soup stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. Store the soup before adding the cream, then stir in fresh cream when reheating for the best texture.
✓For a deeper, more intense tomato flavor, roast the canned tomatoes before adding them. Spread them on a sheet pan, drizzle with olive oil, and roast at 400 degrees Fahrenheit for 20 to 25 minutes until caramelized at the edges. This extra step is worth it when you have the time.

Nutrition Per Serving

Estimated values

245

Calories

Protein

16g

Fat

22g

Carbs

Fiber

11g

Sugar

780mg

Sodium

Frequently Asked Questions

Can I use fresh tomatoes instead of canned for this creamy tomato basil soup?

Yes, you can use fresh tomatoes, though canned whole peeled tomatoes are actually recommended here for their consistent sweetness and depth. If you do use fresh, choose about 2 pounds of ripe Roma or plum tomatoes and roast them at 400 degrees Fahrenheit for 25 to 30 minutes before adding them to the pot. This concentrates their flavor and makes up for the liquid and richness that canned tomatoes naturally provide.

How do I make creamy tomato basil soup without a blender?

If you do not have an immersion blender or a countertop blender, you can use a potato masher to break down the tomatoes as much as possible for a chunkier, rustic texture. Alternatively, pass the soup through a fine mesh strainer or a food mill for a smoother result. The flavor will be identical either way, just with a slightly different texture.

Can I make this tomato basil soup vegan?

Absolutely. Swap the unsalted butter for olive oil and replace the heavy cream with full-fat coconut cream or a plant-based heavy cream alternative. Use vegetable broth in place of chicken broth. The soup will still be deeply creamy and flavorful, with all the same cozy satisfaction.

What do you serve with creamy tomato basil soup?

The classic pairing is a golden grilled cheese sandwich, and for good reason. The buttery, crispy bread and melted cheese are a perfect contrast to the silky soup. Other great options include crusty sourdough, garlic bread, a simple green salad, or even a sprinkle of seasoned croutons right on top of the bowl.

Can I make this creamy tomato basil soup ahead of time?

This soup is an excellent make-ahead dish. You can prepare it fully through the blending step, then refrigerate it for up to 5 days or freeze it for up to 3 months. When you are ready to serve, reheat the soup gently on the stovetop over medium-low heat and stir in the heavy cream during the last few minutes of warming. Adding the cream fresh each time keeps the texture perfectly smooth.