If you’re craving comfort in a bowl, you absolutely have to try this Creamy Tomato Soup with Basil Recipe. I love this soup because it’s rich, velvety, and packed with fresh flavors that feel like a warm hug on a chilly day. Trust me, once you try this version with real Parmesan and fresh basil, you’ll find it hard to go back to anything canned or bland. So pull up a stool in your kitchen—I’m excited to share all my best tips so you can make this fan-freaking-tastic soup yourself!
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of these pantry staples, making it a stress-free weeknight meal.
- Rich and Creamy Texture: The heavy cream and Parmesan add just the right touch of indulgence without overwhelming the fresh tomato taste.
- Fresh Basil Flavor: Adding fresh basil brightens up the soup and makes it taste restaurant-quality, easily impressing family and friends.
Ingredients You’ll Need
Each component in this Creamy Tomato Soup with Basil Recipe plays a key role in layering flavors. I always recommend using San Marzano tomatoes if you can find them—they bring that perfect balance of sweetness and acidity that’s hard to beat.
- Unsalted Butter: Gives a silky base for sautéing onions without adding extra salt, so you control the seasoning.
- Yellow Onions: They soften and caramelize nicely, adding natural sweetness that mellows the tomato acidity.
- Garlic Cloves: Fresh garlic brings a punch of flavor that deepens the savory profile of the soup.
- Crushed Tomatoes: Canned crushed tomatoes keep it easy and consistent, with their juices adding great body to the soup.
- Chicken Stock: You can swap for vegetable stock if you prefer; it adds savory depth and balances the tomato vibe.
- Fresh Basil: Chopped basil is essential to freshen and brighten the soup—don’t skimp on it!
- Sugar: Just a touch to tame the tomato’s natural acidity without making it sweet.
- Black Pepper: Adds subtle heat and warmth—adjust to your taste.
- Heavy Whipping Cream: This is the secret weapon for creamy richness that makes the soup feel luxurious.
- Parmesan Cheese: Freshly grated Parmesan melts right in, boosting the umami and making it irresistibly savory.
Variations
One of the things I love about this Creamy Tomato Soup with Basil Recipe is how flexible it can be. Feel free to tweak it based on what you’re craving or what’s in your pantry—personalizing it makes it even more enjoyable!
- Vegetarian Variation: Substitute chicken stock with vegetable broth; it’s just as flavorful and perfect for meat-free meals.
- Spicy Twist: I discovered that adding a pinch of red pepper flakes while sautéing the onions gives the soup a gentle kick without overpowering the basil’s freshness.
- Dairy-Free Alternative: Use coconut cream instead of heavy cream and nutritional yeast for a cheesy flavor; it’s a game changer if you’re avoiding dairy.
- Chunky vs. Smooth: I usually blend mine smooth, but some days I leave it chunky for more texture—both ways are delicious.
How to Make Creamy Tomato Soup with Basil Recipe
Step 1: Sauté Onions and Garlic Until Soft and Aromatic
Start by heating a nonreactive pot or enameled Dutch oven over medium heat, then melt the unsalted butter. Add the finely chopped yellow onions and sauté them slowly for about 10-12 minutes, stirring occasionally. You want them golden and soft, not browned or burnt. This slow cooking brings out their natural sweetness and forms the soup’s flavorful base. Once the onions are perfect, toss in the minced garlic and cook for just about one minute until fragrant—garlic burns quickly, so keep an eye on it!
Step 2: Add Tomatoes, Stock, Basil, and Seasonings
Pour in your crushed tomatoes with their juice, then add the chicken stock and chopped fresh basil. Sprinkle in the sugar and black pepper. I usually start with one tablespoon of sugar but taste the soup after simmering and adjust if needed—this little balancing act tames the acidity perfectly. Bring everything to a boil, then turn the heat down and partially cover with a lid. Let it simmer gently for 10 minutes so all the flavors marry beautifully.
Step 3: Blend the Soup to Your Desired Creaminess
If you like your Creamy Tomato Soup with Basil Recipe smooth, this is where an immersion blender becomes your best friend. I usually blend directly in the pot until silky, but if you only have a countertop blender, be patient—work in batches and pulse first to avoid splatter. If you prefer it chunkier, just skip the blending step. Either way, the soup tastes amazing.
Step 4: Add Cream and Parmesan, Then Finish with Seasoning
Turn the stove back to medium heat and stir in the heavy whipping cream along with freshly grated Parmesan cheese. Let it warm through and simmer gently for a few minutes. Taste the soup and adjust salt and pepper if needed. The cream and cheese smooth out the acidity from the tomatoes and bring a luscious, rich body to the soup. I love how the Parmesan adds a subtle nutty tang that elevates every spoonful.
Step 5: Serve Warm with Fresh Basil and Extra Parmesan
Ladle your soup into cozy bowls and sprinkle on some more chopped fresh basil and a sprinkle of Parmesan cheese. The fresh basil not only looks inviting but gives you a bright herbal contrast to the creamy texture. Grab a crusty piece of bread or your favorite grilled cheese and you’re set for a seriously comforting meal.
Pro Tips for Making Creamy Tomato Soup with Basil Recipe
- Use Quality Tomatoes: I always look for San Marzano canned tomatoes—they have an unbeatable sweet acidity that really shines in this soup.
- Don’t Skip the Sugar: A pinch tames the tomato’s natural tang without making the soup sweet, which was a game changer for me when I first tried this recipe.
- Blend Carefully: When blending hot liquids, hold the lid with a kitchen towel and start pulsing slowly to avoid splatters—it saved me once (and my kitchen)!
- Finish with Fresh Basil: Add basil at the end of cooking and as garnish to keep that bright, fresh flavor front and center.
How to Serve Creamy Tomato Soup with Basil Recipe
Garnishes
I’m a big fan of topping this soup with freshly chopped basil and more grated Parmesan cheese—it adds a lovely herbal pop and a nice salty kick on top. Sometimes, I also drizzle a little extra virgin olive oil or swirl a tiny bit of cream just before serving for an elegant finish.
Side Dishes
My family goes crazy for this soup paired with classic grilled cheese sandwiches. The melty cheese and crispy bread are the perfect foil for the smooth, creamy tomato base. If you’re looking to keep it lighter, a simple green salad or garlic breadsticks also pair beautifully.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls or rustic mason jars with a sprinkle of microgreens on top. Adding a side of homemade pesto drizzle or a dollop of ricotta cheese gives it an extra wow factor that guests always comment on.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Tomato Soup with Basil Recipe stores wonderfully in the fridge for up to 4 days. I keep mine in airtight containers and reheat gently on the stove to preserve that fresh flavor and smooth texture. Stir occasionally to prevent sticking.
Freezing
I’ve frozen this soup successfully multiple times. Just cool it completely, then transfer to freezer-safe containers or bags. Thaw overnight in the fridge before reheating. Keep in mind the fresh basil flavor is best when added fresh, so I usually sprinkle basil after reheating, not before freezing.
Reheating
Reheat on low-medium heat on the stove, stirring frequently. If the soup thickens too much during storage, add a splash of chicken stock or cream to loosen it back up. Avoid boiling to keep the cream from separating and preserve the smooth texture.
FAQs
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Can I make this Creamy Tomato Soup with Basil Recipe vegan?
Absolutely! Just swap the chicken stock for vegetable broth, replace butter with olive oil or vegan butter, use coconut cream or a plant-based cream alternative instead of heavy cream, and omit the Parmesan or use a vegan cheese substitute.
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How do I keep the soup from being too acidic?
Adding a little sugar balances the acidity, plus the cream and Parmesan cheese help mellow the sharpness of the tomatoes. Using high-quality canned tomatoes like San Marzano also makes a big difference.
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Can I prepare this soup ahead of time?
Yes! This soup keeps well in the refrigerator for a few days and even freezes beautifully, making it perfect for meal prep. Just reheat gently and add fresh basil when serving to boost the flavor.
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Is an immersion blender necessary?
While I love using an immersion blender for convenience and easy cleanup, you can use a countertop blender in batches if you don’t have one—just be cautious with hot liquids.
Final Thoughts
This Creamy Tomato Soup with Basil Recipe has become a true staple in my kitchen, especially when I want something cozy that feels homemade but comes together quickly. The balance of fresh basil, creamy cheese, and luscious tomatoes hits all the right notes every single time. I can’t wait for you to make it and enjoy those comforting vibes that make this soup so special—whether it’s a busy weeknight or a weekend treat. Pour yourself a bowl, get comfy, and savor every delicious spoonful.
Print
Creamy Tomato Soup with Basil Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 8 servings (1 cup each)
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This creamy tomato soup recipe offers a rich and satisfying blend of fresh tomatoes, basil, and Parmesan cheese, balanced perfectly by the addition of heavy cream. Quick to prepare and easy to customize, this comforting soup is ideal for a cozy meal and pairs wonderfully with grilled cheese sandwiches.
Ingredients
Soup Base
- 4 Tbsp unsalted butter
- 2 yellow onions (3 cups finely chopped)
- 3 garlic cloves (1 Tbsp minced)
- 56 oz crushed tomatoes (two 28-oz cans, preferably San Marzano, with their juice)
- 2 cups chicken stock
- 1/4 cup chopped fresh basil (plus more to serve)
- 1 Tbsp sugar (or added to taste)
- 1/2 tsp black pepper (or to taste)
Finishing Ingredients
- 1/2 cup heavy whipping cream (or to taste to combat acidity)
- 1/3 cup freshly grated Parmesan cheese (plus more to serve)
Instructions
- Sauté the Aromatics: Heat a nonreactive pot or enameled Dutch oven over medium heat. Add the butter and let it melt. Add the finely chopped onions and sauté for 10 to 12 minutes, stirring occasionally, until they are softened and golden. Add the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Simmer: Stir in the crushed tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. Mix the ingredients well and bring the mixture to a boil. Reduce the heat, partially cover with a lid, and let it simmer gently for 10 minutes to meld the flavors.
- Blend the Soup (Optional): If you prefer a smooth, creamy texture, use an immersion blender directly in the pot to blend the soup to your desired consistency. Alternatively, transfer the soup to a blender in small batches, blending carefully to avoid spills, then return the pureed soup to the pot over medium heat.
- Add Cream and Cheese: Stir in the heavy whipping cream and freshly grated Parmesan cheese. Return the soup to a gentle simmer. Taste and adjust the seasoning with salt and pepper as needed. Once warmed through, turn off the heat.
- Serve: Ladle the soup into warm bowls. Garnish with additional Parmesan cheese and chopped fresh basil before serving.
Notes
- This recipe adds Parmesan and heavy cream to balance the natural acidity of the tomatoes, creating a luxuriously rich soup.
- The soup can be served chunky or blended smooth based on preference.
- This soup keeps well in the refrigerator for several days, making it great for meal prep.
- For a classic pairing, serve with grilled cheese sandwiches for a comforting meal.
Nutrition
- Serving Size: 344 g
- Calories: 222 kcal
- Sugar: 12 g
- Sodium: 422 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 40 mg
