This Tomato Basil Soup is my all-time cozy comfort dish—creamy, fresh, and brimming with smooth tomato flavor and hints of garden basil. It’s the kind of soup that brings people together around the table, turning even the simplest weeknight into a little celebration of flavor.
Why You’ll Love This Recipe
- Velvety Texture: The blend of butter and cream gives every spoonful a luscious, dreamy finish that feels like a treat.
- Fresh, Vibrant Flavor: Using real tomatoes and plenty of fragrant basil ensures this Tomato Basil Soup tastes garden-fresh every time.
- Simple, Wholesome Ingredients: You probably already have everything you need—it’s a true celebration of pantry basics shining together.
- Crowd-Pleasing Classic: This soup is universally loved, perfect for family dinners, lunch gatherings, or a quick meal on a chilly night.
Ingredients You’ll Need
You’ll be delighted by how just a handful of ingredients come together to make this Tomato Basil Soup so irresistible. Each element plays a starring role—enhancing the flavor, balancing the creaminess, and giving your soup that signature vibrant color.
- Tomatoes (5, peeled, seeded, and diced): Fresh ripe tomatoes are the heart of this soup, delivering sweet acidity and deep tomato flavor. If you’re short on time, you can use good-quality canned whole tomatoes.
- Tomato Juice (4 cups): This intensifies the tomato essence and adds body, acting as the perfect base to tie everything together.
- Fresh Basil Leaves (14): Basil brings that unmistakable aromatic lift—don’t skimp on it if you want that classic Italian-style flavor!
- Sugar (1 Tbsp): Just a touch, but it smoothes out the tomatoes’ acidity, giving you a beautifully rounded taste.
- Oregano (1 tsp): For a subtle herby note that plays so well with basil and tomatoes.
- Butter (½ cup): This is what creates that rich, silky mouthfeel—don’t worry, it’s worth every calorie.
- Heavy Cream (1 cup): For luxurious creaminess, transforming the soup into an ultra-satisfying bowl.
- Salt and Pepper: These seasoning heroes make all the other flavors shine—taste as you go for perfection.
Variations
The beauty of homemade Tomato Basil Soup is how easy it is to personalize it to your kitchen, taste buds, or dietary needs. Get creative with these ideas and truly make this classic your own!
- Dairy-Free: Swap the butter and cream for plant-based alternatives like coconut cream or olive oil for a lighter, dairy-free version that’s still wonderfully silky.
- Roasted Tomato Twist: Roasting your tomatoes first deepens their flavor and adds a delicious smokiness—just roast until slightly charred, then proceed with the recipe.
- Chunky Vegetable Soup: Add diced carrots, celery, or even a handful of spinach for extra nutrition and texture.
- Spicy Kick: For a little zing, toss in a pinch of red pepper flakes or swirl in some hot sauce just before serving.
How to Make Tomato Basil Soup
Step 1: Simmer the Tomatoes and Juice
Start by placing your diced tomatoes and tomato juice into a large pot over medium heat. Let the mixture gently simmer for about 30 minutes—this helps soften the tomatoes and meld the flavors, creating a rich, tomato-forward base.
Step 2: Season and Puree
Once the tomatoes are nice and tender, stir in the sugar and oregano. Now comes the fun part—puree the tomato mixture along with your fresh basil leaves. You can use an immersion blender directly in the pot, or carefully transfer batches to a blender, pulsing until wonderfully smooth.
Step 3: Add Butter and Cream
Pour the puree back into your pot and return it to medium heat. Add the butter and stir until it has completely melted, infusing the soup with richness. Slowly pour in the heavy cream, stirring constantly—this step brings that signature, creamy texture that makes every bowl irresistible.
Step 4: Season and Serve
Finish by seasoning with a generous pinch of salt and a few cracks of black pepper. Taste and adjust as needed. Just be sure not to let the soup come to a boil after adding cream—you want it to stay silky smooth. Now it’s ready to ladle into bowls and enjoy!
Pro Tips for Making Tomato Basil Soup
- Tomato Selection Magic: Choose tomatoes that are deeply red and slightly soft—they’ll yield the most flavor, and if they’re imperfect or “ugly,” even better for soup!
- Don’t Rush the Simmer: Letting your tomatoes cook slowly gives all the flavors time to mingle and intensify, which is the secret to depth in every bite.
- Blend with Care: If you prefer a chunkier soup, pulse the blender just a few times; for a silkier texture, blend until completely smooth and even strain if you fancy that velvety finish.
- Creamy, Not Curdy: Add cream gradually over gentle heat, and never let it boil after it’s in—the soup will stay beautifully smooth and rich.
How to Serve Tomato Basil Soup
Garnishes
Classic garnishes like a swirl of cream, a sprinkle of fresh chopped basil, or a crack of black pepper bring extra color and aroma to your Tomato Basil Soup. If you’re feeling indulgent, a handful of homemade croutons adds welcome crunch—or try a dusting of grated Parmesan for a savory finish.
Side Dishes
This soup is practically begging for a gooey grilled cheese sandwich—there’s nothing like dunking crisp, buttery bread into creamy Tomato Basil Soup. Crusty artisan bread or a simple salad of peppery greens with lemon vinaigrette are also perfect accompaniments for a well-rounded meal.
Creative Ways to Present
Serve Tomato Basil Soup in small mugs or shot glasses for a chic appetizer course at parties, or ladle it into rustic bowls and top each with a big basil leaf for a pop of greenery. Pouring the soup tableside from a pretty pitcher always adds a dramatic, restaurant-worthy touch, too!
Make Ahead and Storage
Storing Leftovers
Leftover Tomato Basil Soup stores like a dream—just cool it to room temperature, then seal in an airtight container. It’ll keep in the refrigerator for about 3 to 4 days, and honestly, the flavors become even richer and more blended over time.
Freezing
If you’re looking to stock your freezer, this soup is a winner. Let the soup cool completely, then transfer to freezer-safe bags or containers (leave off the cream if you want the very creamiest results when reheating). It stays lovely for up to 3 months—just thaw and add cream when you reheat for a just-made taste.
Reheating
Gently reheat your Tomato Basil Soup on the stovetop over low to medium heat until warmed through, stirring frequently to prevent scorching. Avoid boiling, especially if it’s already combined with the cream, to keep the soup silky and luscious.
FAQs
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Can I make Tomato Basil Soup vegan?
Absolutely! Swap out the butter for olive oil or vegan butter, and use coconut cream or any unsweetened non-dairy cream instead of heavy cream. The result is just as vibrant and satisfying, with that same lovely basil-tomato harmony.
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Do I need to peel and seed the tomatoes?
Peeling and seeding helps create a smoother, silkier soup with no tough bits; but if you’re short on time, you can skip this step and simply blend the soup thoroughly, then strain for extra smoothness if you wish.
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Can I use dried basil if I don’t have fresh?
Fresh basil is truly best for this recipe’s flavor and aroma, but in a pinch, use about one third as much dried basil. Add it with the oregano so it has time to impart its flavor during simmering.
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Why shouldn’t I boil the soup after adding cream?
Boiling can cause the cream to separate, making the soup grainy rather than smooth and creamy. Gently heat it instead, stirring often for the silkiest possible finish.
Final Thoughts
I hope you’ll welcome a pot of Tomato Basil Soup into your kitchen very soon—it’s such a comforting classic, and every homemade spoonful really feels like a warm hug. Don’t forget to make extra, because it’s even better the next day—enjoy every creamy, herby drop!
Print
Creamy Tomato Basil Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and flavorful Tomato Basil Soup recipe that is perfect for any time of the year. This soup is rich, creamy, and bursting with the freshness of ripe tomatoes and fragrant basil.
Ingredients
Tomato Basil Soup:
- 5 tomatoes, peeled, seeded, and diced
- 4 cups tomato juice
- 14 fresh basil leaves
- 1 Tbsp sugar
- 1 tsp oregano
- 1/2 cup butter
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Simmer Tomatoes: In a large pot over medium heat, combine the tomatoes and tomato juice. Simmer for 30 minutes.
- Add Flavors: Stir in sugar and oregano. Puree the mixture with basil leaves and return it to the pot.
- Finish Soup: Over medium heat, add butter to the pot. Once melted, slowly pour in the heavy cream. Season with salt and pepper. Do not boil.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
