Oh, you know that feeling when a warm bowl of soup just wraps you up like a cozy blanket? That’s exactly what we’re going for with this creamy tomato basil soup. It’s not just soup; it’s a hug in a bowl, super silky, comforting, and packed with that wonderful tomato and fresh basil flavor, all finished off with a lovely creaminess. Here at Recipes To Keep, my mission, inspired by my Grandma Eleanor’s kitchen magic, is all about those timeless, soul-warming dishes that bring everyone together. We live for those recipes that just feel *right*, the ones you know you’ll come back to again and again. This tomato soup is one of those keepers, rigorously tested to be absolutely foolproof for you! You can learn more about our kitchen philosophy over on our About page, and don’t forget to follow our culinary adventures on Facebook!
- Why You'll Love This Creamy Tomato Basil Soup
- Ingredients for the Perfect Creamy Tomato Basil Soup
- How to Make Creamy Tomato Basil Soup: Step-by-Step
- Tips for the Best Creamy Tomato Basil Soup
- Serving Suggestions and Pairings
- Make-Ahead and Freezer Tips for Creamy Tomato Basil Soup
- Frequently Asked Questions about Creamy Tomato Basil Soup
- Nutritional Information
- Share Your Creamy Tomato Basil Soup Creations!
Why You’ll Love This Creamy Tomato Basil Soup
Seriously, who doesn’t need a comforting bowl of soup now and then? This creamy tomato basil soup is an absolute winner because it’s:
- So Easy: Even on a busy weeknight, you can whip this up! It’s a lifesaver when you need simple, delicious comfort food. Check out more easy weeknight meal ideas here.
- Pure Comfort: It’s that velvety smooth texture with that amazing tomato-basil flavor that just feels like a warm hug. Perfect for cozy soup season!
- The Ultimate Pairing: You know it goes hand-in-hand with a gooey grilled cheese sandwich. It’s a classic for a reason!
- Super Versatile: Makes a lovely little lunch, a starter for dinner, or a main event with that grilled cheese. It just fits wherever you need it.
Ingredients for the Perfect Creamy Tomato Basil Soup
Okay, let’s talk about what you’ll need to make this dreamy soup. It’s really about good, simple ingredients coming together. You’ll want about two tablespoons of good olive oil to get things started. Then, grab one large yellow onion and chop it up – don’t worry about being perfect here! Next, we’ll need four cloves of garlic; just mince them up nice and fine. For the tomato base, two 28-ounce cans of crushed tomatoes are the way to go. They give us that beautiful, rich foundation. We’ll also need four cups of vegetable broth to make sure it’s nice and soupy!
Now for the flavor magic! A teaspoon of dried basil and half a teaspoon of dried oregano are essential. If you like a little warmth, a tiny pinch, like a quarter teaspoon, of red pepper flakes is totally optional but adds a nice little zing. For that dreamy creaminess, you’ve got a few choices: half a cup of heavy cream is classic, but you could also use half-and-half if you want it a *little* lighter. And if you’re keeping it dairy-free, some full-fat coconut milk works like a charm! Lastly, a quarter cup of fresh basil leaves, chopped right before tossing them in, gives it that pop of fresh flavor. Oh, and of course, salt and freshly ground black pepper, always to taste!
How to Make Creamy Tomato Basil Soup: Step-by-Step
Alrighty, let’s get this warm, comforting soup made! It’s really quite straightforward, and I promise, it’s worth every single minute. We’re going to build layers of flavor that will make your kitchen smell absolutely heavenly. You can find other cozy recipes like our Chicken Tortilla Soup or see our full range of side dishes for inspiration!
Sautéing Aromatics for Flavor
First things first, grab your favorite big pot or Dutch oven and put it over medium heat. Add that lovely olive oil. Once it’s shimmering just a bit, toss in your chopped onion. You want to cook these until they’re nice and soft and a little see-through, not browned, usually about 5 to 7 minutes. This is where the flavor foundation starts!
Simmering to Meld Flavors
Now, add your minced garlic and give it a stir for about 30 seconds, just until it smells amazing. Don’t let it burn! Then, pour in your crushed tomatoes, veggie broth, that dried basil, dried oregano, and if you like a tiny bit of heat, toss in those red pepper flakes. Give it all a good stir, bring it up to a gentle simmer, then turn the heat down low, pop a lid on, and let it just bubble away softly for at least 20 minutes. This is crucial for letting all those flavors really get to know each other!
Achieving a Smooth Creamy Tomato Basil Soup Texture
Okay, this is where the magic happens to make it super smooth. You have two main options! If you have one, an immersion blender is your best friend here. You just stick it right in the pot and blend until it’s perfectly smooth and creamy. If you’re using a regular blender, you have to be a *little* more careful. Don’t fill it more than halfway with hot soup, and seriously, hold that lid down tight with a kitchen towel to prevent any steamy explosions! Blend it until it’s velvety smooth. If you used a standard blender, just pop it back into the pot you cooked it in.
Finishing Touches and Seasoning
Once it’s all blended and back in the pot (if needed), stir in that cream – whether it’s heavy cream, half-and-half, or coconut milk. Add your lovely fresh basil too! Warm everything through gently. I mean it, just warm it up gently; you really don’t want this to boil once the cream is in, or it can get a little… weird. Go ahead and taste it now – add salt and pepper until it tastes absolutely perfect to you. That’s it!
Tips for the Best Creamy Tomato Basil Soup
You know, sometimes the little things make all the difference, right? We’ve got a really solid recipe here, but if you want to take it next-level, I’ve got a few tricks up my sleeve. These are the kinds of things I learned over time, trying to get that *perfect* flavor profile. If you’re looking for more ideas, maybe for breakfast or even something fun like these air fryer donuts, check out the rest of the site!
Roasting vs. Stovetop for Tomato Basil Soup
So, the main recipe cooks everything on the stovetop, which is super quick and easy. But! If you have a little extra time and want to get this amazing, deep, sweet flavor, try roasting your tomatoes (halved) and onions (quartered) first. Just toss them with a little olive oil, salt, and pepper, spread them on a baking sheet, and roast at like 400°F (200°C) until they’re nice and caramelized and tender. Trust me, it makes a world of difference! It brings out this incredible natural sweetness and a slightly smoky note that’s just divine for a roasted tomato basil soup.
Creamy Tomato Basil Soup Without Heavy Cream
Now, I love the richness that heavy cream brings, but I totally get wanting to lighten it up sometimes. If you’re feeling that way, there are some easy swaps! Half-and-half is a great option – it gives you creaminess without being quite so heavy. Or, for a dairy-free dream, use full-fat coconut milk. Just stir it in at the end like you would the cream. It adds a subtle richness, and honestly, you don’t really taste coconut, just pure creamy goodness! Sometimes I even use evaporated milk in a pinch, and that works nicely too for a no heavy cream tomato soup.
Immersion Blender vs. Standard Blender for Soup
When it comes to getting that super smooth texture, both an immersion blender and a standard blender can get the job done, but they have their own vibes. An immersion blender is SO easy because you can just blend right in the pot – way less mess! It’s fantastic for smaller batches too. A standard blender, though, can sometimes give you an even silkier, more uniform texture if you’re really going for that ultra-smooth finish. Just remember those safety tips: don’t fill it too full, and always use a towel on the lid when blending hot things! It really comes down to what you have and what you prefer for your immersion blender vs blender soup!
Serving Suggestions and Pairings
Okay, let’s talk about the best friends this soup has! You absolutely MUST have a grilled cheese sandwich with it. I mean, it’s practically the law, right? That gooey, melty cheese alongside this warm, creamy tomato soup? Pure perfection, truly! It’s the ultimate pairing for that cozy comfort food vibe we love. Beyond the classic grilled cheese, you could also try adding some croutons right on top, or maybe even a dollop of sour cream or a sprinkle of extra fresh basil and a drizzle of good olive oil. It’s just so versatile and always hits the spot! If you’re looking for something a little different, maybe a small side salad or even some crispy fish tacos can be a fun starter!
Make-Ahead and Freezer Tips for Creamy Tomato Basil Soup
You know, this soup is a total lifesaver for meal prep! It’s one of those dishes that tastes *just* as good, if not better, the next day. So, if you want to get ahead, just go ahead and make the whole batch. Let it cool down completely, then pop it into airtight containers or freezer bags. It’ll keep wonderfully in the freezer for about 3-4 months. When you’re ready to enjoy it again, just thaw it overnight in the fridge, then gently reheat it on the stovetop over low heat. Stir it often, and try not to let it boil once you add the cream back in. It’s seriously perfect for those weeknight dinners when you just don’t want to cook, kind of like having your own little meal prep soup stash. It reminds me a bit of how handy our potato salad is for making ahead too!
Frequently Asked Questions about Creamy Tomato Basil Soup
Got questions about this creamy tomato basil soup? I’ve got answers! It’s funny how sometimes the details can make all the difference, right? Let me walk you through some common things people ask, so your soup turns out just perfect. If you can’t find your question here, feel free to reach out anytime!
How do I make my tomato soup smoother?
Oh, getting that super-silky texture is all about the blending! After simmering, make sure you blend until there are absolutely no grainy bits or chunks left. Using a high-powered blender can really help achieve that ultra-smooth finish. If you’re using an immersion blender, be patient and move it around to get every part of the soup perfectly smooth. We want velvety, not chunky!
Can I use fresh tomatoes for this creamy tomato basil soup?
You absolutely can use fresh tomatoes! If you do, you’ll want to use about 3 pounds of ripe tomatoes. It’s best to roughly chop them and maybe even roast them first (like I mentioned in the tips!) to deepen their flavor. You might need to simmer them a bit longer than canned tomatoes to break them down, but the fresh taste is wonderfully bright!
What is the tomato soup calories per cup?
So, thinking about the nutrition side of things, this creamy tomato basil soup is pretty reasonable! When made with heavy cream, a typical cup is usually somewhere in the ballpark of 150-200 calories. Of course, that can change a little depending on the exact ingredients you use, like if you go for half-and-half instead of heavy cream, or if you add, say, a lovely dollop of sour cream on top (not that I wouldn’t!).
Nutritional Information
You know, cooking is all about deliciousness, but it’s also nice to have a general idea of what you’re eating, right? This creamy tomato basil soup is pretty darn wholesome. When you make it with the heavy cream, a standard serving (that’s about a cup!) usually lands somewhere around 180 calories. You’ll also get about 12g of fat, 4g of protein, and 15g of carbohydrates, with a nice bit of fiber from those tomatoes, around 3g. Remember, these numbers are just estimates, and they can change a little based on the specific brands you use or if you opt for lighter cream or a dairy-free milk. It’s always good to see our favorite recipes are also winners in the kitchen! If you don’t count calories and just love good food, you might also want to peek at our dessert recipes!
Share Your Creamy Tomato Basil Soup Creations!
Now that you’ve hopefully made a pot of this wonderful soup, I’d absolutely love to hear about it! Did you try it with a fancy grilled cheese? Maybe you added a little something extra? Please, tell me all about it in the comments below! And if you really enjoyed it, consider giving it a star rating – it helps so much! You can also check out what others are making on our blog!
PrintCreamy Tomato Basil Soup
A smooth and comforting tomato basil soup, perfect for a cozy meal. This recipe balances acidity and creates a silky texture, ideal for pairing with grilled cheese.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 2 (28 ounce) cans crushed tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup heavy cream (or half-and-half, or full-fat coconut milk for dairy-free)
- 1/4 cup fresh basil leaves, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5-7 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, vegetable broth, dried basil, dried oregano, and red pepper flakes (if using). Bring to a simmer.
- Reduce heat to low, cover, and let simmer for at least 20 minutes to allow flavors to meld.
- Carefully transfer the soup to a blender (in batches if necessary) or use an immersion blender to blend until very smooth. For an immersion blender, blend directly in the pot. If using a standard blender, do not fill it more than halfway, and hold the lid down with a towel while blending.
- Return the soup to the pot if you used a standard blender. Stir in the heavy cream and fresh basil.
- Heat gently until warmed through, but do not boil.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra fresh basil if desired.
Notes
- For a richer flavor, you can roast the tomatoes and onions before adding them to the pot.
- This soup freezes well. Let it cool completely before transferring to freezer-safe containers.
- Approximate calories per cup (using heavy cream): 150-200 calories.
- Pair with your favorite grilled cheese sandwich for a classic combination.
- Consider this soup as part of your meal planning for comforting weeknight dinners.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 25mg