Name: Creamy Tomato Basil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 tablespoons butter; 1 medium onion (chopped); 1 clove garlic (minced); 1 dash Italian seasoning; 2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices); 1.5 cups chicken or vegetable broth; 1/2 cup heavy cream (or to taste); 12 leaves fresh basil (torn); Salt & pepper (to taste)

Jump to Recipe· 4.6 from 44 reviews

If you’re craving something soothing, flavorful, and just plain delicious, you’ve got to try this **Creamy Tomato Basil Soup Recipe**. It’s one of those dishes that feels like a warm hug in a bowl—rich and velvety, with that fresh punch from basil and the perfect balance of tangy tomatoes and cream. I’ve made this recipe countless times, especially on chilly evenings, and trust me, once you try it, you’ll want to keep it in your go-to comfort food rotation. Let me walk you through exactly how to nail it every time!

Why You’ll Love This Recipe

Deep, authentic flavor: Using San Marzano tomatoes gives the soup a naturally sweet, rich tomato base that’s unmatched.
Silky, creamy texture: The addition of heavy cream rounds out the soup beautifully without overpowering it.
Quick and easy: From start to finish, you’re looking at about 35 minutes — perfect for a cozy weeknight meal.
Fresh herb goodness: The fresh basil added right at the end adds brightness and takes the soup to another level.

Creamy Tomato Basil Soup, Homemade Tomato Basil Soup, Easy Tomato Soup, Comforting Tomato Soup, Velvety Tomato Basil Soup - A close-up view of a thick, smooth tomato soup with a bright orange-red color filling a large pan. A round metal ladle is lifted above the soup, holding a scoop of the soup topped with a fresh green basil leaf. White cream is drizzled lightly on the surface of the soup in thin, curved lines, and small black specks of pepper are scattered throughout, adding a touch of contrast. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Tomato Basil Soup Recipe plays a role in crafting that perfect balance of flavors and textures. I recommend grabbing good-quality canned San Marzano tomatoes, which are a game changer. Also, don’t skimp on fresh basil—it really adds that vibrant, fresh note that makes the soup sing.

Creamy Tomato Basil Soup, Homemade Tomato Basil Soup, Easy Tomato Soup, Comforting Tomato Soup, Velvety Tomato Basil Soup - Flat lay of a small white ceramic bowl of golden olive oil, a small white ceramic bowl of creamy pale butter, one medium fresh yellow onion with papery skin, one whole white garlic bulb clove, a small white ceramic bowl containing a mix of dried Italian herbs, two glossy whole fresh San Marzano tomatoes with their stems, a small white ceramic bowl of clear golden chicken broth, a small white ceramic bowl of thick white heavy cream, a neat pile of bright green torn fresh basil leaves, and a small white ceramic bowl with coarse sea salt and freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Adds a subtle fruity base flavor and helps sauté the onions evenly.
Butter: Gives richness and helps brown the onions for deeper flavor.
Onion (medium, chopped): Builds natural sweetness and a savory foundation for the soup.
Garlic (minced): Infuses the soup with aromatic warmth without overpowering it.
Italian seasoning: Brings a subtle herb mix that enhances flavor complexity.
Canned whole San Marzano tomatoes (with juices): They’re less acidic and sweeter than regular tomatoes, offering a top-quality tomato flavor every time.
Chicken or vegetable broth: Provides depth and balances the acidity of the tomatoes.
Heavy cream: Creates that luscious creamy texture that turns simple soup into a comfort classic.
Fresh basil leaves: Added near the end to keep their bright, zesty flavor.
Salt & pepper: Essential for seasoning, use to balance and enhance all the flavors.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the things I love most about this Creamy Tomato Basil Soup Recipe is how easy it is to tweak based on what you have or what mood you’re in. Whether you want to make it vegan, add a spicy kick, or bulk it up for a heartier meal, there’s room to play!

Variation: I sometimes swap heavy cream for canned coconut milk to make a dairy-free version—it’s surprisingly delicious with a slightly tropical twist.
Spicy kick: If you like bold flavors, a pinch of red pepper flakes added with the garlic really wakes things up.
Bulk it up: Stir in cooked white beans or lentils just before serving for a protein boost that’s still comforting.
Seasonal flair: In summer, I throw in a handful of fresh cherry tomatoes for a bright contrast alongside the cooked ones.

Step-by-Step: How I Make Creamy Tomato Basil Soup Recipe

Step 1: Sauté the Onions to Golden Perfection

Start by heating olive oil and butter in your soup pot over medium-high heat. Once the butter melts, toss in the chopped onion. Stir often and cook for about 5-7 minutes, or until the onions turn a lovely golden brown. This step is key because those browned onions add a subtle sweetness and depth that really builds the soup’s foundation. Just keep an eye so they don’t burn—if the heat feels too high, lower it slightly.

Step 2: Build Layers with Garlic, Herbs, and Tomatoes

Next, toss in your minced garlic and Italian seasoning, stirring for about 30 seconds until fragrant. Immediately add the whole canned San Marzano tomatoes with their juices and pour in the chicken or vegetable broth. Using whole tomatoes means you get thicker, tastier chunks and a richer soup overall. Bring everything to a boil on high heat.

Step 3: Simmer and Let Flavors Marry

Once boiling, reduce the heat and cover the pot with the lid slightly ajar. Let it simmer for about 8 minutes. This gentle simmer melts the tomatoes down and allows the flavors to meld together beautifully. You’ll notice the soup thickening and the aroma filling your kitchen — always a good sign!

Step 4: Blend Until Silky Smooth

Carefully blend the soup until it’s smooth. I usually use an immersion blender right in the pot—that saves me from dirtying extra dishes. If you’re nervous about heat, let it cool slightly before blending to avoid splashes. The texture here is up to you — I like mine perfectly velvety, no chunks. If you only have a regular blender, do it in batches, and be sure to vent to prevent pressure build-up.

Step 5: Stir in Cream and Fresh Basil

Finally, swirl in the heavy cream and toss in the torn fresh basil leaves. Season generously with salt and pepper to taste. The cream cools down the acidity of the tomatoes and makes the soup luxuriously smooth, while the basil adds a fresh herbal brightness that wakes up each spoonful. Give it a final stir and taste to adjust whatever you need.

Pro Tips for Making Creamy Tomato Basil Soup Recipe

Use San Marzano tomatoes: They make a huge difference in flavor—seek them out for the richest, sweetest tomato base.
Don’t skip browning the onions: Taking the time to nicely caramelize onions builds a depth of sweetness that balances the acidity of the tomatoes.
Blend carefully for safety: I always use an immersion blender, but if you use a countertop blender, vent the lid and blend in batches to avoid hot splatters.
Adjust cream to your liking: Start with less cream, taste, and add more gradually to keep control over richness and texture.

How to Serve Creamy Tomato Basil Soup Recipe

Creamy Tomato Basil Soup, Homemade Tomato Basil Soup, Easy Tomato Soup, Comforting Tomato Soup, Velvety Tomato Basil Soup - The image shows two bowls of smooth, deep orange-red tomato soup placed on a white marbled surface. Each bowl contains one toasted bread slice partially dipped in the soup. The soup in the front bowl is decorated with thin swirls of white cream and topped with a fresh, green basil leaf on the toast. Beside the front bowl is a crumpled blue-grey cloth napkin, and three fresh green basil leaves rest on the surface beside the back bowl. The bowls are white with a dark outer rim. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually top my bowl with a drizzle of extra cream or a few small basil leaves for a pop of green. Sometimes a sprinkle of freshly cracked black pepper or a handful of crunchy croutons adds texture and makes it feel extra special. If I’m feeling indulgent, a little grated Parmesan on top is heavenly.

Side Dishes

Pair this soup with a classic grilled cheese sandwich or crusty baguette slices for dunking. I’ve also served it alongside a simple green salad with lemon vinaigrette for a light, balanced meal. It’s the perfect combo anytime you want something comforting but still fresh.

Creative Ways to Present

For special occasions, I like serving this soup in small, stylish cups or espresso mugs as an elegant appetizer. You can also float a small dollop of pesto or swirl some roasted red pepper puree on top for color contrast. Garnishing with edible flowers or microgreens adds a unique touch that never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge for up to 3 days. Before storing, I usually cool it to room temperature. When reheating, I find gently warming it on the stovetop with a splash of broth or cream keeps that fresh creamy texture intact. Microwaving works too, but stir often to avoid hot spots.

Freezing

This recipe freezes well if you want to make in large batches. I freeze in portions without the cream added—once thawed, I reheat and then stir in fresh cream and basil for an always fresh taste and creamy finish. Just be sure to cool completely before freezing to maintain quality.

Reheating

When you’re ready to enjoy, reheat slowly over medium-low heat with a gentle stir. Adding a splash more broth or cream during reheating can help revive the soup’s silky texture if it thickened too much in the fridge. And don’t forget to freshen it up with a few basil leaves right before serving!

FAQs

Can I make this Creamy Tomato Basil Soup Recipe vegan?

Absolutely! Swap the butter for olive oil and use a plant-based cream like coconut cream or cashew cream instead of heavy cream. Use vegetable broth to keep it fully vegan. The flavor will still be rich and comforting, just with a different creamy note.
What’s the best way to blend the soup?

I prefer using an immersion blender because it’s easy and keeps everything in one pot. If you don’t have one, a regular blender works—just blend in batches and be careful with the hot liquid by venting the lid slightly to avoid splatters.
Can I use fresh tomatoes instead of canned?

Fresh tomatoes can be used, but you’ll need a larger quantity and likely longer cooking time to achieve the same deep flavor and texture. Using ripe, flavorful tomatoes in season works great, but San Marzano canned tomatoes are a convenient shortcut for consistent results year-round.
How can I make the soup thicker or thinner?

For a thicker soup, simmer it longer uncovered to reduce more liquid, or add a bit more cream at the end. To thin it out, stir in more broth or cream until you reach your preferred consistency.

Final Thoughts

This Creamy Tomato Basil Soup Recipe is one of those meals I always come back to when I want something that feels special but is so easy to pull together. It reminds me of cozy nights at home and sharing food with loved ones, and I hope it becomes a favorite for you too. So grab those San Marzano tomatoes, don your apron, and let’s make some soup that’s downright irresistible!