If you’re craving something cozy, rich, and just downright delicious, you have to try this Creamy Tomato Soup with Basil Recipe. It’s one of those recipes that feels like a big, warm hug on a chilly day. I absolutely love how it turns out so velvety smooth with just the right amount of tang from the tomatoes and freshness from the basil. Whether you’re looking for a quick weeknight meal or something to impress guests without stress, this soup is your new best friend.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: You don’t need a pantry full of fancy things to create a soup that tastes this rich and fresh.
- Velvety Creaminess: The smooth texture from cream or plant-based milk makes every spoonful feel indulgent.
- Perfect Comfort Food: It’s a go-to for cold days and always manages to bring cozy vibes.
- Easy to Customize: Whether you want to take it vegan or kick up the spice, this recipe adapts beautifully.
Ingredients You’ll Need
These ingredients come together like a dream — simple pantry staples amplified with fresh basil and a touch of wine or broth for complexity. Here’s a quick rundown with my favorite tips to get the best results.
- Olive oil: Use good-quality extra virgin olive oil for that rich, fruity flavor that elevates the sautéed veggies.
- Yellow onion: This adds sweetness and depth — dice it finely so it softens quickly.
- Carrots: They bring subtle natural sweetness and texture; I like to dice evenly for smooth cooking.
- Garlic: Fresh is best here — finely chopped or grated to infuse the soup with savory aroma.
- Tomato paste: This ingredient is a game-changer, giving your soup a concentrated tomato punch and beautiful color.
- Crushed red pepper flakes (optional): Just a pinch adds a gentle heat — perfect if you like a little kick without overpowering the basil’s freshness.
- Fresh basil leaves and stems: Use lots! The tender stems have fantastic flavor and help stretch your basil further.
- Fresh thyme leaves: Adds an earthy undertone — if you don’t have fresh, dried thyme works fine.
- Crushed tomatoes (canned): Look for high-quality, flavorful tomatoes — this is the star of your soup.
- Vegetable stock or broth: Adds body and depth; homemade or store-bought both work beautifully.
- Dry, unoaked white wine (optional): This adds brightness and complexity — Pinot Grigio is my go-to, but you can skip or substitute if you prefer.
- Heavy cream or milk/plant milk: For that signature creamy texture — I often use heavy cream, but unsweetened almond milk is a great dairy-free swap.
- Kosher salt and black pepper: Essential for seasoning and making everything pop.
Variations
One of the best things about this Creamy Tomato Soup with Basil Recipe is how flexible it is — I love switching things up depending on what’s in my fridge or my mood. Feel free to tailor it to your tastes!
- Dairy-Free: I use unsweetened almond or oat milk to keep it creamy without the dairy, and honestly, no one can tell the difference.
- Spicy Kick: Adding a dash more crushed red pepper flakes or a splash of hot sauce wakes up the flavors beautifully — my family especially loves this twist.
- Herb Variations: Swap thyme for rosemary or add a bay leaf during simmering for a subtle aromatic change.
- Wine-Free: If you’re skipping the wine, a splash of apple cider vinegar along with extra broth brightens the soup nicely.
How to Make Creamy Tomato Soup with Basil Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by heating olive oil in a heavy-bottomed pot over medium heat. Once the oil’s shimmering, toss in your diced onion and carrots, seasoning them with kosher salt and pepper. You’ll want to cook them gently for about 5-6 minutes until they’re soft but not browned — this slow softening really brings out their natural sweetness. Then, stir in garlic, tomato paste, and if you like, a pinch of crushed red pepper flakes. Keep cooking for another couple of minutes until the tomato paste darkens slightly and your kitchen is filled with that irresistible savory aroma. This step is crucial — don’t rush it because this flavor base makes all the difference!
Step 2: Build the Soup and Let it Simmer
Add fresh basil leaves and stems, thyme, crushed tomatoes, vegetable broth, and the optional white wine to your pot. Give everything a good stir, then bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer and cover the pot partially. Let it simmer for 15 minutes — you want the carrots to become completely tender. This simmering melds all those flavors into something truly magical. Pro tip: Keep the pot partially covered to let some steam escape, concentrating those tomato flavors without drying the soup out.
Step 3: Blend Until Silky Smooth
This is the part that really transforms your soup from chunky to silky creamy. You can carefully transfer batches to a blender—just fill it no more than two-thirds full to avoid spills. Remove the center cap from the blender lid and cover the hole with a thick kitchen towel to keep things safe while blending. Alternatively, if you’re a fan of keeping things simple, use an immersion blender right in the pot and blend until your soup is perfectly smooth. When I first tried this, I was hesitant to blend hot liquids, but this towel trick works like a charm every time.
Step 4: Add Cream and Finishing Touches
Once your soup is smooth, stir in the heavy cream (or your milk of choice), then warm everything through on medium-low heat. Don’t let it boil now, just let it gently heat so your soup stays creamy without curdling. Give it a taste and adjust salt and pepper as needed. This finishing step makes the soup irresistibly luscious. I love sneaking a bit of cracked black pepper and extra fresh basil in here to brighten it up.
Pro Tips for Making Creamy Tomato Soup with Basil Recipe
- Taking Your Time with Aromatics: Don’t rush softening the onions and carrots – their sweetness is the backbone of your soup’s flavor.
- Fresh Basil Strategy: Toss in tender stems along with leaves; they pack so much flavor and help stretch your herbs further.
- Blending Safety: Always use the blender lid towel trick when blending hot liquids to avoid splatters or burns.
- Cream Addition: Add cream last on low heat to prevent curdling, and never boil once it’s in the soup.
How to Serve Creamy Tomato Soup with Basil Recipe
Garnishes
I love adding a few fresh basil leaves on top for that vibrant pop of color and flavor. A sprinkle of cracked black pepper or a pinch of red pepper flakes adds just the right hint of heat when you want it. Sometimes I drizzle a bit of extra virgin olive oil or a swirl of cream for that gourmet touch — it makes every bowl feel special.
Side Dishes
Nothing beats dunking a slice of crusty sourdough bread or a classic gooey mozzarella grilled cheese alongside this creamy tomato soup. The crispy, melty cheese pairs perfectly with the soup’s richness, and it’s a combo my family goes absolutely crazy for every time.
Creative Ways to Present
For special occasions, I like to serve this soup in mini bread bowls or small, elegant cups as an appetizer. Adding a sprinkle of toasted pine nuts or a dollop of pesto on the surface brings a nice texture contrast and fresh herb punch. It always gets compliments and feels so festive!
Make Ahead and Storage
Storing Leftovers
I store leftover creamy tomato soup in airtight containers in the fridge, and honestly, the flavors just get better after a day or two—win-win. It keeps perfectly for up to 5 days. Just reheat gently on the stove or in the microwave until warmed through; I recommend stirring occasionally to keep that smooth texture.
Freezing
This soup freezes really well, which is great when you want to meal prep or save leftovers. I portion it out into freezer-safe containers or use silicone Souper Cubes for individual servings. Freeze for up to 3 months. When ready, thaw overnight in the refrigerator before reheating gently.
Reheating
When reheating, I prefer the stovetop on low heat, stirring frequently to avoid scorching and to bring back that creamy consistency. You can add a splash of broth or milk if it seems too thick. Microwave works too—just heat in intervals and stir between to keep it smooth.
FAQs
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Can I use fresh tomatoes instead of canned for this creamy tomato soup with basil recipe?
Absolutely! If you have ripe, fresh tomatoes on hand, you can use about 2 pounds, roughly chopped. You’ll want to peel them first (blanching helps) for the best texture and then simmer a bit longer to break them down. Just know that canned crushed tomatoes tend to have a more consistent flavor and richness year-round, but fresh will bring a bright, vibrant taste.
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What’s the best way to make this soup vegan or dairy-free?
To keep your creamy tomato soup with basil recipe vegan or dairy-free, swap out the heavy cream for unsweetened plant milk like almond, oat, or cashew milk. For extra richness, you can stir in a bit of coconut cream (just be mindful of the flavor) or a splash of olive oil when you add the plant milk. Avoid using coconut milk if you want a more neutral flavor.
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Can I prepare this soup in advance?
Yes! In fact, this soup tastes better the next day once the flavors meld. You can make it up to 3 days in advance and keep it refrigerated. Just reheat gently before serving. Also, it freezes wonderfully for longer storage.
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Should I peel the garlic before adding?
Yes, always! Fresh garlic cloves should be peeled before finely chopping or grating. This ensures there are no bitter bits and you get that full garlicky aroma infused in the soup.
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How do I adjust the spice level in this creamy tomato soup with basil recipe?
It’s really up to your personal preference! Start with a small pinch of crushed red pepper flakes and taste as you go. You can always add more at the end as a garnish or while simmering to heat things up. If you prefer milder, just skip the pepper flakes altogether.
Final Thoughts
This Creamy Tomato Soup with Basil Recipe holds a special place in my kitchen, especially during cooler months when I want something comforting but not fussy. It’s the kind of recipe you’ll return to again and again because it’s so satisfying and easy to make with ingredients you probably already have. I encourage you to give it a try, take these tips, and make it your own — I promise it’ll become your go-to soup before you know it!
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Creamy Tomato Soup with Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Middle-of-Winter Creamy Tomato Soup uses simple pantry ingredients like canned crushed tomatoes, fresh herbs, and a touch of cream to create a comforting, velvety soup perfect for chilly days. With the option to blend the soup smooth and finish with rich cream or a dairy-free alternative, it’s both hearty and adaptable for various diets.
Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Herbs and Seasonings
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- Optional: up to 1 teaspoon crushed red pepper flakes
- Kosher salt and ground black pepper, to season
Tomato Base and Liquids
- one 28-ounce can crushed tomatoes
- 4 tablespoons tomato paste
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)
Cream and Dairy Alternatives
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Instructions
- Cook the aromatics: Heat olive oil in a heavy-bottomed pot over medium heat until hot. Add diced onion and carrots. Season with 1 teaspoon kosher salt and black pepper to taste. Cook, stirring occasionally, until vegetables soften slightly, about 5-6 minutes. Stir in garlic, tomato paste, and crushed red pepper flakes if using, cooking another 1-2 minutes until tomato paste browns and garlic is fragrant.
- Build and simmer: Add fresh basil leaves, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir to combine, then bring mixture to a boil. Reduce heat to maintain a gentle simmer, partially cover the pot, and cook for 15 minutes until vegetables are completely tender.
- Blend: Carefully transfer soup in batches to a stand blender, filling no more than ⅔ full. Remove center cap from blender lid and cover opening with a thick kitchen towel. Blend until smooth and creamy, then return soup to pot. Alternatively, use an immersion blender to purée soup directly in the pot.
- Finish the creamy tomato soup: Stir in the cream or milk alternative. Warm the soup over medium-low heat, stirring occasionally, until heated through. Adjust seasoning with salt and pepper to taste.
- Serve: Ladle soup into bowls. Garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a Gooey Mozzarella Grilled Cheese Sandwich for a satisfying meal.
Notes
- White wine adds complex flavor; dry, unoaked white wines like Pinot Grigio work best. Substitute dry vermouth or vegetable broth with a splash of apple cider vinegar if avoiding alcohol.
- For a richer soup, use heavy cream, half and half, or whole milk. For dairy-free or vegan options, unsweetened almond or oat milk are good choices; avoid coconut milk due to strong flavor.
- Prep vegetables in advance by dicing onion and carrots and store in airtight container in refrigerator for up to 5 days to reduce prep time at cooking.
- Store cooled soup in airtight container in refrigerator up to 5 days. Reheat on stovetop or microwave until warm.
- Freeze soup in airtight containers or portioned molds up to 3 months. Thaw overnight in refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 35mg
