Tomato basil soup is a classic comfort food that brings warmth to your table any time of year. This homemade tomato soup recipe combines ripe tomatoes with fragrant basil to create a bowl of pure comfort. Whether you grew up eating it with grilled cheese or you’re discovering it for the first time, this creamy tomato basil soup will become your new favorite.
I remember the first time I made homemade tomato basil soup from scratch. The kitchen filled with the aroma of roasting tomatoes and fresh basil. One spoonful and I knew I could never go back to canned soup again. The difference was remarkable.
This recipe is surprisingly easy to make. You don’t need fancy equipment or hard-to-find ingredients. Just fresh tomatoes, aromatic basil, and a few pantry staples. In less than an hour, you’ll have a pot of the best tomato soup you’ve ever tasted.
Table of Contents
What You Need for Homemade Tomato Basil Soup
Main Ingredients
• 3 pounds fresh tomatoes (Roma, plum, or vine-ripened work best)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1/4 cup fresh basil leaves, plus more for garnish
• 3 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
Seasonings
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon sugar (to balance acidity)
• 1/4 teaspoon red pepper flakes (optional)
Equipment Needed
• Large pot or Dutch oven
• Immersion blender or regular blender
• Baking sheet (if roasting tomatoes)
• Cutting board and knife
The beauty of homemade tomato basil soup with fresh tomatoes is its simplicity. Each ingredient plays a crucial role. The onions add sweetness. Garlic brings depth. Tomato paste intensifies the tomato flavor. Fresh basil provides that signature aroma.
Choose tomatoes that feel heavy for their size. They should smell sweet and earthy. If your tomatoes aren’t perfectly ripe, roasting them will concentrate their flavor and natural sugars.
How to Make Creamy Tomato Basil Soup (Easy Steps)
Step 1: Prepare Your Ingredients
Wash and chop your tomatoes into quarters. Dice the onion and mince the garlic. Measure out your basil leaves and set everything within reach.
Step 2: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until it becomes soft and translucent. The onion should smell sweet, not burnt.
Add minced garlic and cook for another minute. Stir constantly so the garlic doesn’t burn. This creates the flavor foundation for your soup.
Step 3: Add Tomatoes and Simmer
Stir in the tomato paste and cook for 2 minutes. This step deepens the tomato flavor. Add your chopped fresh tomatoes to the pot. Pour in the broth.
Bring everything to a boil, then reduce heat to low. Let the soup simmer uncovered for 20-25 minutes. The tomatoes will break down and release their juices. Stir occasionally to prevent sticking.
Step 4: Blend Until Smooth
Remove the pot from heat. Add your fresh basil leaves, salt, pepper, and sugar. Use an immersion blender to puree the soup until completely smooth. No chunks should remain.
If using a regular blender, work in batches. Fill the blender only halfway and hold the lid down with a towel. Hot liquid expands and can cause burns if the blender is too full.
Step 5: Add Cream and Finish
Return the blended soup to low heat. Slowly stir in the heavy cream. Taste and adjust seasonings as needed. Some tomatoes are more acidic than others. Add more sugar if your soup tastes too tart.
Let the soup warm through for 5 minutes. Don’t let it boil after adding cream, or it might curdle. Your creamy tomato basil soup is ready to serve.
Pro Tips and Variations
Make It a Roasted Creamy Tomato Basil Soup
Roasting tomatoes before making soup adds incredible depth. Cut tomatoes in half and place them cut-side up on a baking sheet. Drizzle with olive oil, salt, and pepper. Roast at 400°F for 40-45 minutes until slightly caramelized. The roasting process concentrates the tomato flavor and brings out natural sweetness.
Create a Healthy Tomato Soup Version
Replace heavy cream with cashew cream or coconut milk for a dairy-free option. Use vegetable broth instead of chicken broth to keep it vegan. Skip the added sugar and let the natural sweetness from caramelized onions shine through.
You can also add extra vegetables. Carrots bring natural sweetness and make the soup creamier when blended. Red bell peppers add subtle sweetness and boost nutrition.
Try a Pesto Soup Twist
Stir in 2-3 tablespoons of homemade or store-bought pesto right before serving. The pesto adds garlic, pine nuts, and extra basil flavor. This variation creates a more complex tomato vegetable soup that impresses dinner guests.
Storage and Make-Ahead Tips
This tomato based soup stores beautifully. Keep it in an airtight container in the refrigerator for up to 5 days. The flavors actually improve overnight as they meld together.
To freeze, leave out the cream before freezing. Store in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the refrigerator. Reheat on the stove and stir in fresh cream.
Enhance the Flavor
A splash of balsamic vinegar at the end brightens the whole dish. Fresh lemon juice works too. Start with 1 teaspoon and add more to taste.
Parmesan cheese adds umami depth. Stir in grated Parmesan while the soup is still hot. Or sprinkle it on top when serving.
Serving Suggestions
Classic Pairings
The iconic combination is tomato basil soup with grilled cheese sandwiches. Make yours extra special with sourdough bread, sharp cheddar, and a touch of butter. Dip the sandwich right into your soup for the ultimate comfort food experience.
Crusty bread works wonderfully too. Serve warm baguette slices or garlic bread on the side. The bread is perfect for soaking up every last drop.
Turn It Into a Complete Meal
Top your soup with crispy croutons for added texture. Homemade croutons taste better than store-bought. Cube day-old bread, toss with olive oil and garlic powder, then bake until golden.
Add protein by stirring in cooked white beans or chickpeas. They make this healthy tomato soup more filling without overpowering the delicate tomato basil flavor.
Perfect for Fall Soup Recipes Collections
This recipe shines during fall when you want something warming. It fits perfectly into your rotation of fall soups and stews. Serve it as a starter for holiday dinners or as a light lunch with salad.
The soup works as a tomato basil bisque when you reduce the broth slightly and increase the cream. This creates a richer, more luxurious texture perfect for special occasions.
Fresh Tomato Soup Recipes for Summer
During peak tomato season, this becomes one of the best fresh tomato soup recipes you can make. Use heirloom tomatoes in various colors for visual appeal. Each variety brings slightly different flavor notes.
Make a big batch when tomatoes are abundant and affordable. Freeze portions for cold winter days when you crave the taste of summer.
Conclusion
Making the best tomato soup at home is easier than you might think. This creamy tomato basil soup recipe proves you don’t need hours of cooking or complicated techniques. Just quality ingredients, simple steps, and a little time.
The reward is a bowl of soup that tastes like summer in every spoonful. Fresh basil and ripe tomatoes create magic together. The creamy texture and balanced flavors make this soup satisfying without being heavy.
Once you try this homemade version, you’ll understand why so many people consider it the best creamy tomato basil soup they’ve ever tasted. It beats anything from a can or restaurant.
Serve it to family and watch their faces light up. Pack it in thermoses for cozy lunches. Freeze batches to enjoy all year long. This recipe becomes a staple in your kitchen, requested again and again.
So grab some fresh tomatoes and basil. In less than an hour, you’ll be enjoying a bowl of pure comfort. Your kitchen will smell amazing and your taste buds will thank you.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, you can substitute two 28-ounce cans of whole peeled tomatoes. Crush them by hand as you add them to the pot. Canned San Marzano tomatoes work particularly well. The soup won’t have the same bright, fresh flavor but it’s still delicious and convenient for year-round cooking.
How do I prevent my soup from being too acidic?
The sugar in this recipe balances tomato acidity. Start with 1 tablespoon and add more if needed. A pinch of baking soda (about 1/4 teaspoon) neutralizes acid without adding sweetness. Stir it in during the last few minutes of cooking.
What’s the best way to reheat leftover soup?
Reheat gently on the stove over low heat, stirring occasionally. Avoid high heat which can cause the cream to separate. You can also reheat individual portions in the microwave at 50% power, stirring every minute until hot.
Can I make this soup ahead of time?
Absolutely. Make the soup up to 3 days ahead. Store it in the refrigerator and reheat when ready to serve. The flavors actually develop and improve after a day or two. Just give it a good stir before reheating as it may separate slightly.
Why is my soup watery?
Some tomato varieties contain more water than others. If your soup is too thin, simmer it uncovered for an extra 10-15 minutes to reduce liquid. Adding an extra tablespoon of tomato paste also thickens it while boosting tomato flavor.
Can I freeze tomato basil soup?
Yes, but freeze it before adding the cream. Dairy can separate and become grainy when frozen. Freeze the base soup for up to 3 months. When reheating, bring it to a simmer then stir in fresh cream.
What type of tomatoes work best?
Roma or plum tomatoes have less water and more flesh, making them ideal for soup. Cherry or grape tomatoes work well too and are often sweeter. Avoid large beefsteak tomatoes as they’re too watery. Whatever type you choose, make sure they’re ripe and fragrant.
Tomato Basil Soup
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 2 lbs ripe tomatoes chopped, or use canned crushed tomatoes
- 2 cups vegetable broth or chicken broth
- 1/2 cup heavy cream optional for creaminess
- 1/4 cup fresh basil leaves plus extra for garnish
- 1 tsp salt to taste
- 1/2 tsp black pepper freshly ground
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Add minced garlic and cook for another 30 seconds, stirring to prevent burning.
- Stir in chopped tomatoes and broth. Bring to a gentle boil, then reduce heat and simmer for 20 minutes, allowing flavors to blend.
- Remove from heat and stir in fresh basil leaves. Use an immersion blender (or transfer to a regular blender) to puree the soup until smooth.
- Return the soup to low heat, stir in heavy cream if using, and season with salt and pepper to taste.
- Ladle into bowls and garnish with extra basil or a drizzle of cream before serving.
Notes
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 27mg
Sodium: 620mg
Total Carbohydrates: 16g
Dietary Fiber: 3g
Sugars: 10g
Protein: 4g
