This Creamy Homemade Tomato with Basil Soup stands out as a comforting classic elevated by fresh, wholesome ingredients.
With its silky texture and rich flavor, the soup combines the natural sweetness of crushed tomatoes with the aromatic depth of fresh basil and savory parmesan.
Creamy Tomato Basil Soup in 30 Minutes
Equipment
- 1 large soup pot or Dutch oven
- 1 immersion blender or high-speed blender
- 1 Chef’s Knife
- 1 Cutting Board
- 1 Set Measuring Cups and Spoons
Ingredients
- ¼ cup unsalted butter
- 2 cups chopped yellow onions from medium-sized onions
- 1 tablespoon minced garlic about 3 cloves
- 56 ounces canned crushed tomatoes two 28-ounce cans
- 2 tablespoons granulated sugar
- 2 cups low-sodium chicken broth
- ⅓ cup fresh basil chopped (or 1 tablespoon dried basil)
- 1 tablespoon balsamic vinegar optional, for depth of flavor
- ½ cup heavy whipping cream
- ⅓ cup shredded Parmesan cheese
- Salt and black pepper to taste
Instructions
- Sauté the Aromatics: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the chopped onions and cook for about 8–10 minutes, stirring regularly, until the onions are soft, fragrant, and golden in color. Add the garlic and stir for another minute until aromatic.
- Build the Soup Base: Pour in the crushed tomatoes with their juice, followed by the chicken broth, chopped basil, sugar, and balsamic vinegar (if using). Season lightly with salt and black pepper. Stir well to combine all ingredients.
- Simmer for Rich Flavor: Bring the soup to a gentle boil, then reduce the heat to low-medium and let it simmer uncovered for 20 minutes. Stir occasionally to prevent sticking and to help the flavors meld together.
- Blend for Creamy Texture: If you prefer a silky-smooth soup, carefully blend the mixture in batches using a high-speed blender. Alternatively, use an immersion blender directly in the pot. Blend until the soup reaches your desired consistency. Caution: Work slowly and in small amounts if blending hot liquids to avoid splashing or burns.
- Add Cream and Cheese: Return the blended soup to the pot (if using a countertop blender). Reduce the heat to low and stir in the heavy cream and shredded Parmesan cheese. Warm the soup gently for another 5 minutes, stirring occasionally, until the cheese has melted and everything is fully incorporated.
- Serve and Garnish: Ladle the soup into bowls and serve hot. Garnish with a drizzle of extra cream, a sprinkle of Parmesan, and a few torn basil leaves for added freshness and visual appeal.
Notes
- Skip the Vinegar: The balsamic vinegar adds a touch of acidity, but if you prefer a simpler flavor profile, feel free to omit it.
- Sherry Alternative: For a slightly different flavor, substitute 1 tablespoon of sherry in place of balsamic vinegar.
- Cream Options: For a lighter soup, replace the heavy cream with whole milk or leave it out entirely for a brothier consistency.
- Cheese Customization: If you’re not a fan of cheesy soup, the Parmesan can be omitted without compromising the overall taste.
- Spicy Twist: Add a pinch of red pepper flakes to the soup while it simmers for a mild, spicy kick.
- Herb Variations: Fresh parsley or thyme can be used in place of basil for a different herbal aroma.
- Freezing Tips:
If planning to freeze, leave out the cream before storing. Dairy can sometimes separate after thawing. Cool the soup fully, portion into airtight freezer containers, and freeze for up to 2–3 months. Add cream when reheating. - Reheating Instructions:
Warm the soup in a saucepan over medium-low heat, stirring frequently. You can also reheat in the microwave, using a microwave-safe bowl and heating in 1-minute intervals until hot.
The addition of cream lends it a luxurious mouthfeel, while garlic and balsamic vinegar balance the richness with a subtle tang.
Despite its indulgent flavor, this soup provides nutritional benefits: tomatoes are rich in antioxidants like lycopene and vitamin C, and each serving offers a decent dose of fiber and potassium, promoting heart health and digestive support.
While not high-protein, it can easily be paired with protein-rich sides like scones or grilled cheese.
Its quick 30-minute prep makes it an ideal weeknight option, and it’s also freezer-friendly (minus the cream), making it a go-to for meal prep.
Whether served as a cozy appetizer or a light main dish, it’s both satisfying and versatile, perfect for everyday cooking.
Must-Have Tools for Perfect Results
Large Soup Pot or Dutch Oven
Ideal for sautéing, simmering, and blending ingredients in one vessel. Its even heat distribution ensures everything cooks uniformly, making it essential for soups, stews, and sauces.
Immersion Blender
Used to puree the soup directly in the pot for a silky-smooth texture. A must-have for safe, mess-free blending of hot liquids and perfect for creamy soups or homemade sauces.
High-Speed Blender
Great for achieving ultra-smooth consistency when blending in batches. Also versatile for smoothies, dressings, and purees, adding precision and power to your kitchen setup.
Chef’s Knife
Used for finely chopping onions, garlic, and fresh basil. A sharp, reliable knife boosts efficiency and safety during prep, and is essential for virtually every home-cooked meal.
Measuring Cups and Spoons
Ensure accuracy for ingredients like sugar, broth, and cream. Essential for balanced flavor and consistent results, especially in recipes that require careful seasoning.
Chef’s Secrets for Rich Flavor
To achieve the perfect balance of richness and freshness in this tomato basil soup, start by gently sautéing the onions until they are deeply golden and tender—this step builds a natural sweetness that complements the acidity of the tomatoes.
Adding granulated sugar may seem unusual, but it helps tame the natural tartness of the crushed tomatoes, creating a well-rounded flavor profile.
When blending, work in small batches if using a high-speed blender and be patient—this prevents splattering and ensures a smooth texture.
For a creamier, more luxurious finish, don’t rush adding the heavy cream and parmesan; gently warming these ingredients into the soup preserves their delicate flavors and prevents curdling.
Experimenting with fresh herbs like basil right before serving helps keep their bright aroma vibrant and fresh.
Serving Suggestions to Impress Guests
This creamy tomato basil soup pairs beautifully with a variety of breads and sides.
Classic grilled cheese sandwiches or buttery ham and cheddar scones make a hearty accompaniment that turns this soup into a satisfying meal.
For a lighter touch, try serving the soup with a crisp mixed green salad dressed in a lemon vinaigrette—this adds refreshing acidity and texture contrast.
Garnishing with fresh basil leaves, a swirl of cream, or a sprinkle of extra Parmesan cheese elevates the presentation and adds extra layers of flavor.
For an elegant dinner, consider serving the soup as a first course alongside roasted vegetables or a protein-rich main dish like herb-roasted chicken.
Storage Tips for Best Freshness
To keep your soup tasting fresh, store leftovers in an airtight container in the refrigerator and consume within three days.
This ensures the creamy texture and vibrant flavors remain intact.
If you plan to freeze the soup, it’s best to omit the heavy cream beforehand, as dairy can separate during freezing and thawing.
Once thawed in the refrigerator overnight, reheat gently on the stove and stir in fresh cream or milk to restore creaminess.
Avoid boiling during reheating to prevent curdling.
For easy portioning, freeze the soup in smaller containers or freezer-safe bags—this makes defrosting quicker and prevents waste.
Frequently Asked Questions About Soup
Q1: Can I make this soup vegetarian?
Yes! Simply substitute vegetable broth for the chicken broth, and the soup will retain its rich flavor while being completely vegetarian-friendly.
Q2: How can I make the soup spicier?
Add a pinch or two of red pepper flakes during the simmering stage, or top your bowl with freshly ground black pepper and a dash of hot sauce to taste.
Q3: What can I use instead of heavy cream?
For a lighter version, whole milk or half-and-half works well. Alternatively, use coconut milk for a dairy-free twist, but this will subtly change the flavor profile.
Q4: Is fresh basil necessary, or can I use dried?
Fresh basil offers the brightest, most vibrant flavor and aroma, especially as a garnish. Dried basil works fine in the cooking process but tends to lose some potency.
Q5: Can I prepare this soup ahead of time?
Absolutely! The flavors often deepen after resting overnight in the fridge. Just reheat gently before serving and add fresh cream or garnish for the best experience.
