This creamy tomato basil soup is smooth, rich, and full of fresh tomato and basil flavor. It’s an easy comfort food that pairs perfectly with grilled cheese, crusty bread, or a simple salad.
Why This Recipe Works
- Simple ingredients
- Creamy and flavorful
- Easy one-pot preparation
- Ready in about 35 minutes
- Perfect for fall and winter dinners
Ingredients
- 2 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cans (28 oz each) crushed tomatoes
- 3 cups vegetable or chicken broth
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sugar, optional
- ½ cup heavy cream
- ½ cup fresh basil leaves, chopped
- ¼ cup grated Parmesan
- ¼ tsp red pepper flakes, optional
How to Make Creamy Tomato Basil Soup
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes until softened. Add garlic and cook for 30 seconds.
- Add the tomatoes and broth: Stir in the crushed tomatoes, broth, Italian seasoning, salt, pepper, sugar, and red pepper flakes.
- Simmer: Bring the soup to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, stirring occasionally.
- Blend: Use an immersion blender to blend the soup until smooth. If using a regular blender, blend carefully in batches.
- Add cream and basil: Stir in the heavy cream, fresh basil, and Parmesan. Simmer gently for another 3–5 minutes without boiling.
- Serve: Taste and adjust the seasoning. Ladle into bowls and garnish with additional basil and Parmesan if desired.
Tips for the Best Tomato Basil Soup
- Use good-quality crushed tomatoes for the best flavor.
- Fresh basil gives the soup a brighter taste.
- Blend thoroughly for an extra-smooth texture.
- Don’t boil the soup after adding the cream.
- Add a little extra Parmesan for a richer finish.
Final Thoughts
Creamy tomato basil soup is a comforting classic that’s easy enough for a weeknight meal. Its rich tomato base, fresh basil, Parmesan, and creamy finish make it especially delicious with warm crusty bread or grilled cheese.
