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Creamy Tomato Basil Soup

Featured in Comforting Bowls.

Cook onions and garlic in butter till soft. Add ripe tomatoes and fresh basil, simmer with veggie broth till tomatoes break down. Blend smooth, stir in cream and parmesan cheese. Season with salt and pepper. Top with more fresh basil and maybe grilled cheese for dipping. Makes perfect lunch or light dinner.

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Fatiha
Updated on Fri, 02 May 2025 12:23:30 GMT
A bowl of creamy tomato soup topped with fresh basil and black pepper. Pin it
A bowl of creamy tomato soup topped with fresh basil and black pepper. | zestplate.com

On chilly days when we're craving something to warm us up, I always whip up this tomato basil soup. We've tried tons of versions, but this recipe has become what our family reaches for most. It's got a velvety texture, beats anything you'd get at a restaurant, and secretly packs in veggies my children don't even detect. Whether you start from scratch or use canned soup as your base, it'll turn out amazing either way.

Benefits Of This Delicious Soup

There's nothing quite like enjoying a steaming bowl of tomato soup with fresh basil. My crew begs for this dish constantly, particularly during cold snaps. You've got cooking options too - stovetop, slow cooker, or pressure cooker all work great. It tastes way better than any café offering, and you'll usually have enough for tomorrow's lunch.

Ingredients List

  • Olive Oil: Everyday cooking oil can substitute
  • Carrots: Brings natural sweetness to the mix
  • Onion: Works with whatever type you have
  • Tomatoes: Go for canned during winter, fresh in summertime
  • Celery: Creates wonderful background flavor
  • Tomato Paste: Deepens the taste profile
  • Fresh Basil: The star that transforms everything
  • Chicken Broth: Vegetable works too if you want
  • Butter: Adds that luxurious mouthfeel
  • Also: Flour, cheese, cream, salt and pepper

How To Make Tomato Basil Soup

First Steps:
Soften your veggies in oil until they're tender and aromatic.
Create The Foundation:
Add your tomatoes, paste, broth, and dried seasonings. Let everything simmer together.
Smooth It Out:
Puree until completely smooth - regular blender works, but stick blenders are super convenient.
Add Thickness:
Combine butter and flour, then gradually incorporate to get that perfect consistency.
Final Touches:
Now's when you'll mix in cheese, cream, and those fresh herbs.
Serve It Up:
Give it one last warm-through and you're ready to eat.

Hidden Nutrition Boost

My little ones never catch on that this soup is loaded with veggies. Everything gets blended silky smooth, so those carrots, celery, and onions just vanish into the creamy mixture. It's my clever trick for sneaking extra vegetables into finicky eaters, and it never fails.

Flexible Cooking Methods

I'll sometimes dump all ingredients in my slow cooker before heading out for the day. When I'm rushed, my pressure cooker saves dinner time. And the stovetop is perfect when I'm around to keep an eye on things. Just go with whatever fits your schedule - you'll get amazing soup no matter which method you choose.

A bowl of creamy tomato soup garnished with croutons, fresh basil, and a dollop of cream, with another bowl in the background. Pin it
A bowl of creamy tomato soup garnished with croutons, fresh basil, and a dollop of cream, with another bowl in the background. | zestplate.com

Perfect Pairings

Nothing beats dipping a gooey grilled cheese into this soup. Sometimes we switch to garlic bread, or pair it with a basic salad. The kids always ask for extra cheese sprinkled on top, and I'll toss on some fresh basil leaves when I have them handy.

Storage Tips

This soup actually gets tastier overnight as the flavors mingle more deeply. It'll stay good in your fridge for about five days if you don't finish it first. Want to freeze some batches? Just skip adding the cream and cheese - you can stir those in when you reheat it later on.

Frequently Asked Questions

→ Want no cream?

Use coconut milk instead. Cashew cream works good. Even blend some potatoes. Still gets thick nice. Just needs something creamy.

→ Need smooth soup?

Stick blender works best. Right in the pot too. Little splashes normal. Go slow at first. Strain if you want.

→ Can you freeze it?

Leave cream out first. Freeze just base part. Add cream when warm. Good three months cold. Thaw slow in fridge.

→ Need it no wheat?

Use special flour mix. Rice flour works too. Could skip flour part. Blend more tomatoes. Still thickens up.

→ Rather skip meat broth?

Veggie broth's perfect. Make your own even. Water works fine too. Just need good base. Season bit more.

→ Getting too thick?

Add more broth slow. Don't over blend. Watch cream amount. Thin with hot water. Easy fix quick.

→ Taking it places?

Keep it hot wrapped. Bring extra herbs. Heat up there. Pack toppings dry. Maybe take backup.

→ Need it faster?

Use can tomatoes. Have herbs ready. Quick cook veggies. One pot works. Still tastes fresh.

→ Making big batch?

Double works fine. Need bigger pot. More time maybe. Stir more often. Freezes real nice.

→ Want more flavor?

Add more fresh herbs. Roast tomatoes first. Try garlic roasted. Season each step. Even wine helps.

→ Too acid taste?

Add pinch sugar. More cream helps. Could use carrots. Butter smooths it. Let it simmer more.

→ Need garnish ideas?

Fresh basil's best. Swirl some cream. Croutons work nice. Cheese on top. Even pine nuts good.

Conclusion

Love this? Try tomato basil pasta next. Or make creamy veggie rice. Both got that fresh herb kick.

Creamy Tomato Basil Soup

Cozy fresh tomato soup.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes
By: Fatiha

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

01 1 Tablespoon olive oil.
02 2 14.5 ounce cans diced tomatoes, with the juice.
03 2 carrots, finely diced (about 1 cup).
04 1 small onion, finely diced (about 1 cup).
05 3 ribs celery, finely diced (about 1 cup).
06 2 Tablespoons tomato paste.
07 4 cups low-sodium chicken broth.
08 1 teaspoon dried oregano leaves.
09 1 1/2 teaspoons dried basil leaves.
10 ½ cup butter.
11 ½ cup all-purpose flour.
12 1 cup freshly grated parmesan cheese.
13 1½ cups half and half (or whole milk).
14 1 teaspoon salt.
15 ¼ teaspoon freshly ground black pepper.
16 1/4 cup chopped fresh basil.

Instructions

Step 01

Add olive oil to a large soup pot over medium-high heat. Once hot, add carrots, onions, and celery. Sauté for a few minutes until they begin to soften.

Step 02

Stir in diced tomatoes with their juice, tomato paste, chicken broth, oregano, and dried basil. Bring to a gentle boil and cook until the vegetables are tender.

Step 03

Use an immersion blender or regular blender to puree the soup until smooth, depending on your texture preference. Return the soup to the pot if needed.

Step 04

In a separate pot, melt the butter over medium-low heat. Stir in the flour and whisk constantly for about 10 minutes until the roux becomes golden brown.

Step 05

Incorporate a large ladleful of the tomato soup into the roux, stirring until it forms a thick paste. Gradually add more soup until smooth, then return this mixture to the main soup pot.

Step 06

Mix in freshly grated parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Add additional oregano and basil to taste. Stir well and gently heat until warmed through.

Step 07

Store the soup covered in the refrigerator for up to one week.

Notes

  1. To create a heartier meal, serve this soup in a homemade bread bowl.
  2. For a slow cooker version, add all base ingredients to the cooker and set it on low for 5-6 hours, then proceed from step three.
  3. For freezing, omit the cream and cheese; add them after reheating to prevent curdling.
  4. For a gluten-free version, use gluten-free all-purpose flour.

Tools You'll Need

  • Large soup pot.
  • Immersion blender or regular blender.
  • Separate pot.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: 20 g
  • Total Carbohydrate: 13 g
  • Protein: 7 g