This Creamy Tomato Basil Soup is an easy comfort food that doesn’t sacrifice flavor. Easy to make in one pot with budget-friendly ingredients, it’s perfect for soup season!
Put this easy Creamy Tomato Basil Soup recipe on your menu this soup season! It has everything you could ever want in a comforting winter soup: budget-friendly yet flavorful ingredients and easy-to-follow directions.
Why You’ll Love This Recipe
- Soul-warming: There’s nothing quite like a bowl of creamy tomato and basil soup on a cold day. So luxurious and savory, just one serving is the cure for the winter blues!
- Garden-fresh flavors: Tomatoes and fresh basil make this easy tomato soup feel like it was made with ingredients that came straight from your garden.
- Easy and budget-friendly ingredients: You may be surprised to learn that the wonderful comforting flavors in this soup come mostly from everyday kitchen staples, like canned tomatoes, broth, heavy cream, and bread crumbs.
- Great for meal prep: If you’re lucky enough to have any leftovers, store them in the fridge if you want a meal that you can reheat in a flash.
- Olive oil
- Onion and garlic – Use freshly chopped onion and garlic cloves for upgraded savory flavors.
- Canned tomatoes – I used whole peeled tomatoes, but crushed tomatoes, diced tomatoes, or fire-roasted tomatoes are just as great.
- Chicken stock or broth
- White granulated sugar – Just a pinch of sugar balances the tangy flavors of the tomatoes.
- Italian-style bread crumbs – They help thicken the soup. If all you have are regular bread crumbs, add 2 teaspoons of Italian seasoning.
- Black pepper – I don’t use any salt in this recipe because I find it plenty salty with the chicken stock, canned tomatoes, and when topped with grated Parmesan. Feel free to season with salt if you prefer.
- Heavy cream – Because it wouldn’t be creamy tomato soup without the cream!
- Fresh basil – For an herbal flavor that complements the tomatoes perfectly. Always use fresh basil, as dried basil isn’t as pungent.
How to Prepare
For the detailed instructions, please see the recipe card.
- Cook the chopped onions in a large, oiled pot until they are soft and translucent. Stir in the garlic.
- Stir the tomatoes and their juices, chicken stock, sugar, bread crumbs, and black pepper into the pot. Bring the soup to a boil, then reduce the heat to a simmer.
- Puree the tomato mixture with an immersion blender until smooth.
- Stir the cream and basil into the soup, then simmer for a few more minutes.
- If you don’t have an immersion blender, blend the soup in a regular blender in small batches at the lowest speed. Use caution when blending hot liquids, as there is a risk of the blender top blowing off and hot liquids blowing out. Once the soup is smooth, pour it back into the pot.
- If the soup isn’t quite thick enough to your liking, try blending 1 cup of the soup with an extra ½ cup of bread crumbs until smooth, then stir the mixture back into the soup. You can also use only 3 to 3 ½ cups of broth for a thicker consistency.
Not quite. Tomato soup is broth-based, while tomato bisque adds cream or milk. This is technically a tomato bisque recipe because I added cream.
Milk or half-and-half are just as delicious in this recipe.
I do not recommend freezing because this soup is cream-based and will most likely separate and become grainy after defrosting.
- Add a smoky flavor by using canned fire roasted tomatoes.
- For dairy-free tomato soup, use your favorite non-dairy milk instead of heavy cream. Soy milk or coconut milk would be good substitutes.
- To make this soup gluten-free, swap the bread crumbs for your favorite gluten-free bread crumbs and top with your favorite gluten-free croutons.
- To make this recipe vegetarian, use vegetable stock (or broth) instead of chicken stock.
Storage and Reheating
- Refrigerator: Store the cooled leftover soup in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheating: Reheat gently in a saucepan over medium heat.
Creamy Tomato Basil Soup
- 2 tablespoons olive oil
- 2 cups chopped sweet onion
- 1 tablespoon minced fresh garlic
- 1 (28 ounce) can whole peeled tomatoes undrained
- 4 cups chicken stock or broth
- 1 tablespoon granulated white sugar
- 1 cup Italian style bread crumbs
- ½ teaspoon black pepper
- 1 cup heavy cream
- ¼ cup chopped fresh basil loosely packed
- Heat olive oil in a 6 quart Dutch oven or soup pot over medium high heat. Add onions and cook until soft and translucent (about 4 minutes), stirring frequently.
- Add minced garlic, stirring until fragrant (about 30 seconds).
- Add tomatoes with juices, chicken stock, sugar, bread crumbs, and pepper. Stir to combine. Bring to a gentle boil. Reduce heat to maintain a simmer. Simmer for 15 minutes, stirring occasionally.
- Remove from heat. Using an immersion blender, carefully puree the tomato mixture.*
- Return to the oven burner over medium heat. Stir in cream and basil. Cook for 5 to 10 minutes (stirring occasionally) or until heated through.
- *If you don’t have an immersion blender, blend the soup in a regular blender in small batches at the lowest speed while holding a kitchen towel over the lid of the blender. Use caution when blending hot liquids, as there is a risk of the blender top blowing off and hot liquids blowing out.
- Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.