There’s nothing more comforting than a bowl of warm, velvety Creamy Tomato Basil Soup. This version is rich, flavorful, and comes together with pantry staples and fresh basil. The carrots, celery, and bell pepper give it a subtle sweetness, while the cream and Parmigiano-Reggiano make it irresistibly smooth and cheesy. Pair it with crusty bread or a gooey grilled cheese for the ultimate cozy meal.
If you love the taste of tomato basil, but are looking to up the protein intake, try my Easy Tomato Basil Chicken recipe. It only takes 30 minutes to cook (including prep time). It’s made with a creamy tomato and basil sauce that pairs well with pasta and rice.
If you want to stick to a cozy soup recipe, try my Dutch Oven Minestrone! This dish is easy, simple, and delicious! It’s packed with veggies, bacon bits, beans, and pasta for a comforting bowl of soup.
Table of Contents
Why You’ll Love This Recipe
- Classic Comfort Food: Creamy, savory, and perfect for dipping grilled cheese.
- Vegetable-Packed: Onions, carrots, celery, and bell pepper add depth and natural sweetness.
- Simple Ingredients: Mostly pantry staples with a handful of fresh veggies and basil.
- Better Than Canned: No shortcuts here—this homemade soup is so much fresher and more flavorful.
Ingredients & Substitutions
- Unsalted Butter: Adds richness and helps the vegetables soften and caramelize slightly. You can substitute olive oil for a lighter option.
- Yellow Onion: A classic base for soups with natural sweetness. White or sweet onions can also be used.
- Bell Pepper: Adds a subtle sweetness and depth of flavor. Any color works, though red, orange, or yellow are sweeter than green.
- Carrots: Bring natural sweetness that balances the acidity of the tomatoes. Parsnips can be used instead, though they have a stronger flavor.
- Celery: Provides an aromatic backbone and balances the sweetness of the carrots. If you don’t have celery, add an extra carrot or bell pepper.
- Garlic: Fresh garlic is essential for flavor. In a pinch, use 1 teaspoon of garlic powder per 2 cloves.
- Dried Oregano: Adds a warm, herbaceous note. Substitute with dried Italian seasoning, thyme, or basil if needed.
- Crushed Tomatoes: A 28-ounce can keeps the soup smooth and thick. Fire-roasted tomatoes add smoky flavor, or you can use whole peeled tomatoes and crush them yourself.
- Water: Half a can of water thins the soup slightly. You can replace this with additional broth for extra richness.
- Chicken or Vegetable Broth: Chicken broth makes the soup savory and rich, while vegetable broth keeps it vegetarian.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Black Pepper: Freshly cracked is best for a little kick. White pepper can be used if you want a more subtle flavor.
- Granulated Sugar (Optional): Balances acidity if the tomatoes taste sharp. Start with 1 teaspoon and add more to taste. Honey or maple syrup can be used as natural sweeteners.
- Heavy Cream: Makes the soup creamy and silky. Half-and-half or whole milk work for a lighter version.
- Parmigiano-Reggiano: Freshly grated gives the best flavor and melts smoothly. Parmesan is a good substitute, but avoid pre-grated cheese, which won’t melt as well.
- Fresh Basil: Stirred in at the end for brightness and freshness. If fresh basil isn’t available, use 1–2 teaspoons of dried basil during the simmering step instead.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Creamy Tomato Basil Soup
Quick Overview
- Sauté veggies.
- Simmer.
- Blend soup.
- Add dairy.
- Top off with basil.
Step by Step Instructions
Quick Tip From Bri
Don’t rush the vegetable sauté. This step builds the foundation of flavor that makes the soup rich and well-rounded.
Quick Tip From Bri
If using a traditional blender, vent the lid slightly to allow steam to escape and prevent splatters. Cover with a towel for extra safety.
- Sauté the Vegetables: Sauté the vegetables: In a medium pot, melt the butter over medium heat. Add the onion, bell pepper, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic and oregano. Cook for 1–2 minutes until fragrant.
- Simmer the Soup: Pour in the crushed tomatoes, water, and broth. Add salt, pepper, and sugar (if using). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are very tender.
- Blend Until Smooth: Remove from heat and carefully blend the soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender (vent lid carefully if hot).
- Add Dairy & Finish with Basil: Stir in the heavy cream and Parmigiano-Reggiano until fully combined and smooth. Return to low heat if needed to melt the cheese. Remove from the heat. Tear the fresh basil leaves and stir them into the soup immediately. Taste and adjust seasoning as needed. Serve hot with crusty bread or grilled cheese.
Recipe Serving Suggestions
Comfort meals are a staple in my house. Nothing beats a chilly day and cozy soup recipes, accompanied by a side of bread. Here are my favorite bread recipes for dipping:
- Homemade French Bread: With just 4 basic ingredients, you’ll get two golden, crusty loaves with soft, fluffy centers.
- Rustic Bread: You only need 4 ingredients to make it, and no sourdough starter is required. This rustic bread can be made start to finish in a few hours.
- Cheddar Chive Muffins: Quick, easy, and delicious, you’ll love these cheddar chive muffins! They’re ready in less than 30 minutes.
If you want to pair this with something a little more filling, you can never go wrong with classic grilled cheese sandwiches!
Expert Tips
- Blend Carefully: If using a regular blender, vent the lid slightly to release steam so the hot soup doesn’t explode.
- Simmer Low and Slow: Let the soup bubble gently for the full 25–30 minutes (or a bit longer) so the vegetables soften completely and the flavors meld.
- Taste at the End: Acidity varies by brand of tomatoes, so add sugar only if needed.
- Make It Ahead: This leftover soup reheats beautifully and actually tastes even better the next day.
Most Common Mistakes
- Skipping the Sauté Step: Cooking the vegetables first builds a sweet, flavorful base.
- Over-Blending Basil: Blend the soup before adding basil. If blended with basil, the soup can turn dull and bitter.
- Not Seasoning Enough: Tomatoes need plenty of salt to taste balanced. Adjust at the very end.
- Overheating Dairy or Cheese: Adding the cream or Parmigiano-Reggiano over high heat can cause them to separate and turn the soup gritty. Lower the heat and stir gently until smooth.
- Adding Basil Too Early: Stirring in fresh basil while the soup is still simmering can dull its bright, fresh flavor. Add it off heat for the best taste.
Additions & Variations
- Make it Spicy: Add a pinch of red pepper flakes or cayenne with the garlic for a kick.
- Roasted Tomato Flavor: Roast fresh tomatoes in the oven until caramelized, then blend into the soup for a deeper taste. Prefer to use fresh tomatoes? No problem! Substitute about 3 pounds of ripe tomatoes (such as Roma or vine-ripened) for the 28-ounce can of crushed tomatoes. Halve the tomatoes and place them cut-side up on a rimmed baking sheet. Drizzle with olive oil and sprinkle lightly with salt and pepper. Roast at 425°F for 35–40 minutes, until the skins blister and the juices caramelize. Once cool enough to handle, slip off the skins and transfer the roasted tomatoes and any pan juices to a blender. Purée until smooth. Add the roasted tomato purée in place of the canned crushed tomatoes and follow the recipe as written.
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Creamy Tomato Basil Soup
There’s nothing more comforting than a bowl of warm, velvety Creamy Tomato Basil Soup. This version is rich, flavorful, and comes together with pantry staples and fresh basil. The carrots, celery, and bell pepper give it a subtle sweetness, while the cream and Parmigiano-Reggiano make it irresistibly smooth and cheesy. Pair it with crusty bread or a gooey grilled cheese for the ultimate cozy meal.
Ingredients
- 2 Tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 bell pepper, diced
- 1 cup peeled and diced carrots
- 1/2 cup diced celery
- 8 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes, plus 1/2 can of water*
- 1 (15-ounce can) chicken or vegetable broth (1 3/4 cup)
- 1 teaspoon Morton kosher salt, plus more to taste*
- fresh cracked black pepper
- 1-2 teaspoons granulated sugar, optional
- 1/2 cup heavy cream
- 1/2 cup (1.5 ounces) finely grated parmigiano reggiano
- a few fresh basil leaves
Instructions
- Sauté the Vegetables: In a medium pot, melt the butter over medium heat. Add the onion, bell pepper, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until the vegetables soften. Stir in the garlic and oregano. Cook for 1–2 minutes until fragrant.2 Tablespoons unsalted butter, 1 large yellow onion,, 1 bell pepper,, 1 cup peeled and diced carrots, 1/2 cup diced celery, 8 cloves garlic,, 1 teaspoon dried oregano
- Simmer the Soup: Pour in the crushed tomatoes, water, and broth. Add salt, pepper, and sugar (if using). Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until vegetables are very tender.1 (28-ounce) can crushed tomatoes, plus 1/2 can of water*, 1 (15-ounce can) chicken or vegetable broth (1 3/4 cup), 1 teaspoon Morton kosher salt,, fresh cracked black pepper
- Blend Until Smooth: Remove from heat and carefully blend the soup with an immersion blender until smooth. Alternatively, blend in batches in a regular blender (vent lid carefully if hot).
- Add Dairy & Finish with Basil: Stir in the heavy cream and Parmigiano-Reggiano until fully combined and smooth. Return to low heat if needed to melt the cheese. Remove from the heat. Tear the fresh basil leaves and stir them into the soup immediately. Taste and adjust seasoning as needed. Serve hot with crusty bread or grilled cheese.1/2 cup heavy cream, 1/2 cup (1.5 ounces) finely grated parmigiano reggiano, a few fresh basil leaves
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Crushed Tomatoes: A 28-ounce can keeps the soup smooth and thick. Fire-roasted tomatoes add smoky flavor, or you can use whole peeled tomatoes and crush them yourself.
- Blend Carefully: if using a regular blender, vent the lid slightly to release steam so the hot soup doesn’t explode.
- Don’t Forget to Sauté: Cooking the vegetables first builds a sweet, flavorful base.
- Add the Basil at the End: Blend the soup before adding basil. If blended with basil, the soup can turn dull and bitter.
- Do a Taste Test: Acidity varies by brand of tomatoes, so add sugar only if needed.
Nutrition
Calories: 168kcal | Carbohydrates: 9g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 552mg | Fiber: 2g | Sugar: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
