The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This creamy tomato basil soup recipe is the easy, cozy kind I make on repeat, especially with a grilled cheese on the side. Canned tomatoes, a quick roux and a splash of cream come together into something silky and rich in about 50 minutes, no fresh tomatoes or long simmering required.
Table of Contents
Why this creamy tomato basil soup recipe works
The trick to a really good tomato basil soup is building real depth before the cream ever goes in. Sauteing carrots, celery and onion first adds a natural sweetness that balances the acidity of the tomatoes, and a butter and flour roux gives the soup its silky texture without relying on the cream alone to thicken it.
The first time I made this I added the cream while the soup was still at a hard simmer, thinking it would save time. It split into little curdled flecks almost immediately, and no amount of stirring brought it back together. Now I always pull the pot off the heat, let it cool for a minute, then stir the cream in low and slow.
If creamy, blended soups are your thing, our creamy broccoli cheddar soup is another one worth trying.
Ingredient notes and substitutions
Tomatoes: Canned diced tomatoes are the more reliable base year-round, they are picked and canned at peak ripeness so the flavor is consistent no matter the season. If you would rather use fresh, see the FAQ below for how to adjust.
Cream: Half-and-half keeps the soup a bit lighter, heavy cream makes it richer and slightly more stable against curdling. Whole milk works in a pinch but the soup will be noticeably thinner.
Parmesan: Buy a block and grate it yourself if you can, pre-shredded parmesan contains anti-caking starches that can make the soup grainy instead of silky.
Sugar: A small pinch of sugar is not there to make the soup sweet, it just takes the edge off the tomatoes’ natural acidity. Leave it out if your canned tomatoes already taste naturally sweet.
Creamy Tomato Basil Soup Recipe
Creamy Tomato Basil Soup Recipe
Course: Soups u0026amp; StewsPrep Time
15
minutesCook Time
35
minutesTotal Time
50
minutesServings
6
servingsA creamy tomato basil soup with canned tomatoes, a buttery roux, Parmesan and fresh basil, blended smooth and finished with cream.
Ingredients
2 tbsp butter
1 tbsp olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
4 garlic cloves, minced
3 tbsp all-purpose flour
2 cans (14.5 oz each) diced tomatoes, with their juice
2 tbsp tomato paste
3 cups vegetable broth (or chicken broth)
1 tsp dried basil
1/2 tsp dried oregano
1 tsp sugar (optional)
1 cup half-and-half or heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup fresh basil leaves, chopped, plus more for serving
Salt and pepper, to taste
Directions
- Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 6 to 8 minutes, until softened.
- Stir in the garlic and cook for 1 minute, until fragrant. Sprinkle the flour over the vegetables and stir to coat, cooking for 1 minute to remove the raw flour taste.
- Add the diced tomatoes with their juice, tomato paste, broth, dried basil, oregano and sugar (if using). Stir to combine, scraping up any bits stuck to the bottom of the pot.
- Bring to a simmer and cook, uncovered, for 20 minutes, stirring occasionally, until the vegetables are very soft and the flavors have melded.
- Puree the soup until smooth using an immersion blender, or carefully transfer it in batches to a stand blender.
- Take the pot off the heat and let it cool for a minute, then stir in the half-and-half (or cream) and Parmesan cheese until melted and combined. Avoid letting the soup boil once the dairy is added, or it can curdle.
- Stir in the fresh basil, taste and adjust the seasoning with salt and pepper, then ladle into bowls and top with extra basil and a drizzle of cream.
What to serve with this soup
Grilled cheese is the classic pairing here, and for good reason. A sharp cheddar or a mix of cheddar and mozzarella on sturdy sourdough gets you the best contrast, crisp and buttery on the outside, gooey enough to dip straight into the soup.
For something lighter, a simple green salad with a vinaigrette cuts through the richness of the cream, and a few slices of crusty bread on the side work well if you would rather skip the full sandwich.
Storage and reheating
Let the soup cool before transferring it to an airtight container. It keeps in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, and avoid letting it boil once it is back on the heat, or the dairy can separate.
This soup does not freeze especially well because of the cream. If you want to freeze a batch, leave the cream and Parmesan out before freezing and stir them in fresh after reheating. For general guidance on safely storing and reheating leftovers, the USDA food safety guidelines are a solid reference.
Nutrition estimate
These are rough estimates based on the ingredients used, not a lab-calculated value, and will vary depending on the exact brands you use. Per serving (about 1.5 cups): approximately 260 calories, 8g protein, 17g fat, 20g carbohydrates, 3g fiber.
Frequently asked questions
Can I use fresh tomatoes instead of canned?
Yes, you will need about 3 pounds of ripe tomatoes, peeled and chopped, to replace the 2 cans of diced tomatoes. Since fresh tomatoes have less concentrated flavor than canned, simmer the soup a few minutes longer to let the liquid reduce, and taste before adding the sugar since fresh tomatoes are often less acidic than canned.
Can I make this dairy-free or vegan?
You can, though it changes the texture a bit. Swap the butter for olive oil, use a plant-based cream substitute or full-fat coconut milk in place of the half-and-half, and leave out the Parmesan or use a vegan alternative. The soup will be a little less rich, but still creamy from the blended vegetables.
Can I turn a can of tomato soup into this recipe as a shortcut?
You can use canned tomato soup as a shortcut base, simmer it with the sauteed vegetables and basil instead of starting from diced tomatoes, then stir in the cream and Parmesan the same way at the end. It will not taste quite as fresh as building it from scratch, but it is a fast way to dress up a pantry staple on a busy night.
Can I roast the tomatoes first for extra flavor?
Roasting adds a deeper, slightly caramelized flavor if you have the time. Toss halved fresh tomatoes with olive oil and roast at 400 degrees F for 35 to 40 minutes before adding them to the pot in place of the canned tomatoes, then proceed with the recipe as written.
