Creamy Tomato Basil Soup

There’s nothing like a bowl of creamy tomato soup on a gray day, especially with a grilled cheese for dunking. This from-scratch version is velvety, rich, and full of fresh basil.

It comes together in about 30 minutes with pantry staples.

Prep: 10 min  |  Cook: 25 min  |  Total: 35 min  |  Serves: 6

The Secret to This Recipe

Blend the soup until completely smooth and stir the cream in off the heat. That’s what turns simple canned tomatoes into a silky, restaurant-worthy bowl.

Creamy Tomato Basil Soup

Velvety creamy tomato basil soup made from scratch. Cozy, comforting, and perfect with a grilled cheese.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 190

Ingredients Method

Ingredients

  

• 2 tablespoons butter
• 1 onion, diced
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1/2 cup heavy cream
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Method

 

1. Melt the butter in a large pot over medium heat. Cook the onion for 5 minutes until soft.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Stir in the crushed tomatoes, vegetable broth, and sugar. Simmer for 15 minutes.
4. Blend the soup until smooth using an immersion blender.
5. Stir in the heavy cream, basil, salt, and pepper. Warm through and serve.

Tips for the Best Results

• A pinch of sugar balances the acidity of the tomatoes.
• Blend carefully; hot soup expands, so work in batches if using a countertop blender.
• Stir cream in off the heat so it doesn’t curdle.

Variations

• Add a parmesan rind while simmering for extra depth.
• Stir in a pinch of red pepper flakes.
• Top with croutons or a swirl of pesto.

Storage

Refrigerate for up to 4 days or freeze (before adding cream) for up to 3 months. Reheat gently.