Easy Creamy Tomato Basil Soup Recipe

This creamy tomato basil soup recipe is smooth, creamy, and packed with flavor! Carrots give it a bit of sweetness, and it’s even better than my favorite soup at Zupas Cafe!

It’s one of the most comforting ways to warm up on a cold winter day. You’ll love how easy it is to whip up!

What does adding heavy cream to tomato soup do?

Adding cream adds richness to the soup, and gives it a luxuriously smooth texture. In addition, it tones out the acidity from the tomatoes, making the soup extra delicious!

Heavy cream is the best because it doesn’t curdle when added to the soup. You can try half and half cream, but I don’t recommend using lower fat milk.

How to make easy tomato basil soup :

1. PREP – Dice the carrots, onion, and celery.
2. SAUTE – In a large soup pot or dutch oven, heat the oil and butter over medium heat. Add the veggies and saute for about 5 minutes. Saute garlic for 30-60 seconds or until fragrant. Add the flour and cook for another minute or two.
3. COMBINE – Stir in the canned tomatoes, tomato paste, broth, basil, and seasonings. Bring to a boil.
4. SIMMER – Turn the unit down to medium low heat; simmer for about 30 minutes.
5. BLEND – Very carefully transfer the tomato mixture to a blender or food processor. Process until very smooth.
6. HEAT – Pour soup back into the pot, then stir in the cream.
   Add parmesan if desired. Heat through.
7. SERVE –  Ladle hot soup into bowls. Garnish with fresh basil, croutons, or parmesan cheese if desired.

My daughter’s favorite way to eat it is as a dip for garlic bread grilled cheese. Try it, you’ll be hooked!

PRO TIPS:

• For a velvety smooth texture, use a good quality blender. A hand immersion blender tends to leave small chunks. (I use my Bosch blender and it works like a charm!)
• You can’t beat the flavor of fresh basil. I use it for dozens of recipes, but I wasn’t thrilled when I used it for this soup. If you absolutely must use dry, add a tablespoon of dried basil with the other seasonings.
• Don’t skip the sugar. It doesn’t give the soup an overwhelmingly sweet flavor, it just balances out the acidity of the tomatoes.

VARIATIONS:

• You can use whatever canned tomatoes you have on hand. Because you are blending the soup, crushed tomatoes or whole tomatoes will both work.
• Fresh tomatoes can be used, but I recommend blanching and removing the skins first for the best texture.
• Vegetable broth can be used in place of the chicken broth.
•  If you want a thicker consistency, you can simmer the soup longer, or add an additional 2 tablespoons of flour.
• To make this creamy soup even more filling, you can add 2-3 cups of cooked orzo or other pasta after you puree the soup.

MORE DELICIOUS SOUPS:

• Coconut Curry Chicken Soup
• Chili Recipe with Fresh Tomatoes
• Panera Chicken Wild Rice Soup Recipe
• Instant Pot Pork Chili
• Stuffed Cabbage Soup Recipe
• Taco Chicken Soup
• Mexican Chicken Corn Soup

Creamy Tomato Basil Soup Recipe

Kara

Fresh basil gives this creamy tomato soup the best flavor! Serve it with grilled cheese sandwiches for a comforting meal no one will forget!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Soups

Cuisine Italian

Servings 8 servings

Calories 229 kcal

Equipment

• Farberware Stainless Steel 6-Quart Covered Stockpot
• Bosch  Universal Plus Stand Mixer, 6.5-Quarts with Blender
• OTOTO The Original Nessie Soup Ladle – Large

Ingredients

  

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• 2 Tbsp olive oil
• 2 Tbsp salted butter
• 1 cup diced carrot 2 large carrots
• 1 cup diced yellow onion 1 small onion
• 1 cup diced celery 2-3 stalks
• 3 cloves garlic minced
• ¼ cup all purpose flour
• 2 14.5 oz cans diced tomatoes
• 2 Tbsp tomato paste
• 2 ½ cups chicken broth or chicken stock
• ¼ cup fresh basil leaves tightly packed
• 1 tsp dried oregano
• 2 tsp sugar
• 1 tsp salt
• ¼ tsp black pepper
• 1 cup heavy cream
• ⅓ cup Parmesan cheese for garnish

Instructions

 

• Dice the carrot, onions, and celery.
• Heat the olive oil and butter in a large pot over medium heat. Add the diced vegetables and saute for about 5 minutes. Add the garlic and saute for 30-60 seconds, just until fragrant.
• Add the flour, cook and stir for about 2 minutes.
• Stir in the diced tomatoes, tomato paste, broth, basil, oregano, sugar, salt, and pepper. Bring to a boil, then turn down to medium-low heat.
• Simmer for 30 minutes. Carefully ladle or pour soup into a blender. Purée soup until smooth. (If you've never pureed soup in your blender before, start by blending just half the batch.)
• Return to the pot, stir in the cream, and heat through.
• Either stir in the parmesan cheese, or use it to garnish individual bowls of soup.

Notes

• Be extremely careful when you blend the soup! The hot liquid can splash and burn you. Use a hot pad when you remove the lid to prevent steam burns.
• You can use a hand-held immersion blender instead of a regular blender, but the soup won’t be quite as smooth.
• Let soup cool, then transfer to an airtight container. It can be stored in the refrigerator for up to 5 days.
• If you want to freeze the soup, I recommend freezing it before you add the cream and cheese. Cool it completely before pouring it ito a freezer safe container or freezer bag. Freeze up to 3 months.

Nutrition

Serving: 1gCalories: 229kcalCarbohydrates: 13gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 46mgSodium: 804mgPotassium: 329mgFiber: 2gSugar: 6gVitamin A: 3466IUVitamin C: 10mgCalcium: 103mgIron: 1mg

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One of my favorite ways to enjoy this homemade tomato basil soup is with a gooey grilled cheese sandwich. Simply sublime!