If you’ve been hunting for a soul-soothing, velvety soup that feels like a warm hug on a chilly day, you’re in for a treat with my Creamy Tomato Basil Soup Recipe. This recipe is not just your average tomato soup—it’s loaded with hidden veggies, bursting with fresh basil, and has that luscious creamy texture that’ll make you want to ladle it up by the bowlful. Trust me, once you try making this at home, you’ll wonder how you ever lived without it!

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Why You’ll Love This Recipe

Velvety Creaminess: The creamy base is rich without being overly heavy, thanks to that blend of butter, flour, and half and half.
Hidden Veggie Power: You get sneaky nutrition from carrots, celery, and onions, all finely diced and pureed into the soup.
Fresh Basil Flavor: The fresh basil at the end adds a burst of freshness that makes this soup zing with every spoonful.
Family Favorite: My entire family goes crazy for this soup, and I’m betting yours will, too!

A white bowl filled with smooth, creamy orange soup sits on a white marbled surface. The soup has a thick texture and is topped with a small pile of golden brown croutons in the center. Around the croutons, there are small flecks of black pepper and some light green herb pieces scattered on the soup's surface. A single green herb leaf rests beside the croutons as a fresh garnish. In the background, there is another white bowl of the same soup, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Creamy Tomato Basil Soup Recipe is carefully chosen to build deep, vibrant flavors while keeping the soup creamy and comforting. Shopping tip? Look for the freshest basil you can find—it truly makes a difference!

Olive oil: Use good quality extra virgin for the best flavor in your veggie sauté.
Diced tomatoes: Canned with juice, they form the heart of the soup and save you time without sacrificing freshness.
Carrots: Finely diced to blend seamlessly into the soup, adding natural sweetness.
Onion: Another key veggie, for that subtle aromatic base.
Celery: Adds just the right hint of earthiness to balance the tomatoes.
Tomato paste: Concentrates that tomato flavor and deepens the color.
Low-sodium chicken broth: Keeps salt in check while boosting flavor; vegetable broth works if you prefer vegetarian.
Dried oregano: For a touch of herbaceous warmth.
Dried basil leaves: Enhances that classic Italian feel.
Butter: Key for that rich roux base that thickens the soup perfectly.
All-purpose flour: Works with butter to create the roux and give your soup that creamy body.
Parmesan cheese: Adds a savory, nutty depth that you’ll notice with every spoonful.
Half and half: Makes the soup creamy and smooth without being too heavy – whole milk is a great alternative.
Salt: To season and bring all the flavors together.
Freshly ground black pepper: Adds a subtle kick and balances the sweetness.
Fresh basil: Chopped right before serving for that bright finish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this soup my own depending on the season or what I have on hand. Feel free to tweak it—you’ll find it’s a very forgiving recipe that invites your creativity!

Vegetarian Version: Swap chicken broth for vegetable broth and you’re all set for a meatless meal that’s just as comforting.
Spicy Kick: Add a pinch of red pepper flakes during the sauté step to warm things up if you’re craving some heat.
Dairy-Free: Use coconut milk or a nut-based cream alternative in place of half and half to keep it creamy but dairy-free.
Extra Veggies: Toss in some roasted red peppers or a handful of spinach for extra color and nutrients.

How to Make Creamy Tomato Basil Soup Recipe

Step 1: Sauté Your Veggies to Start

Start by heating the olive oil over medium-high heat in a large soup pot. I find this step key to building flavor—once the oil is shimmery, toss in your finely diced carrots, onion, and celery. Sauté them gently for about 5 minutes until they start to soften; you don’t want them browned, just tender enough to mellow that raw edge. This trio, known as mirepoix, is the classic soup foundation that gives your creamy tomato basil soup its comforting base.

Step 2: Add Tomatoes, Herbs, and Broth

Next, pour in your canned diced tomatoes with their juice, along with the tomato paste, chicken broth, dried oregano, and dried basil leaves. Give it a good stir, then bring everything to a gentle boil. Once boiling, reduce the heat and let it simmer for about 10-15 minutes—this lets the veggies fully soften and lets the flavors marry beautifully.

Step 3: Puree the Soup for That Silky Texture

If you like your soup silky smooth (and I do!), here’s where I grab my immersion blender and puree everything right in the pot. No immersion blender? No problem—you can transfer the soup in batches to a regular blender. Just be careful with the hot liquid and vent the lid slightly to avoid splatters. Blend until the soup is silky and uniform, then pour it back into the pot.

Step 4: Prepare the Roux for Creamy Goodness

This step really takes this Creamy Tomato Basil Soup Recipe to the next level. In a separate saucepan, melt the butter over medium-low heat, then whisk in the flour constantly. Stir this mixture for about 10 minutes until it turns a lovely golden brown. This slow cooking builds a nutty flavor that’s worth every second. When ready, ladle a portion of the hot soup into your roux pot, stirring constantly until it smooths out into a thick paste. Keep adding soup in batches until the roux is fully blended, then pour this back into your main soup pot and stir well.

Step 5: Finish It Off with Cheese, Cream, and Fresh Basil

Now, stir in the freshly grated Parmesan cheese, half and half, salt, black pepper, and your chopped fresh basil. Taste your soup and adjust herbs if you like it a bit bolder—sometimes I add a pinch more basil or oregano here. Warm the soup through over low heat until everything melds together, then you’re ready to serve!

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Pro Tips for Making Creamy Tomato Basil Soup Recipe

Low and Slow Roux Cooking: Taking your time when browning the roux adds a deep, toasty flavor that makes the soup extra special.
Fresh Basil Last: I add the fresh basil right at the end to preserve its brightness—don’t cook it too long or it loses that lovely fragrance.
Smooth or Chunky: If you want more texture, skip the blending step or blend just half your soup for a fun contrast.
Season Gradually: Add salt and pepper in increments, tasting as you go to avoid over-seasoning.

How to Serve Creamy Tomato Basil Soup Recipe

A white bowl filled with thick orange tomato soup, topped with several golden brown croutons arranged in the center, sprinkled with small green herbs and fine shreds of cheese. A silver spoon rests inside the bowl, leaning to the side. The bowl sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a sprinkle of extra Parmesan and a few torn basil leaves right on top—it makes the soup look inviting and adds an extra punch of flavor. Sometimes, I’ll drizzle a little olive oil or swirl in a spoonful of cream for a luxe finish.

Side Dishes

You can’t go wrong pairing this soup with a crispy grilled cheese sandwich or a crusty baguette. For something cozy, I love serving it in a homemade bread bowl—that way you get a crunchy edible vessel that soaks up every last drop!

Creative Ways to Present

For special occasions, I like serving this soup in individual mini pumpkin bowls during fall—it looks festive and makes dinner feel extra special. You could also swirl in pesto or sprinkle toasted pine nuts for an unexpected texture and flavor twist.

Make Ahead and Storage

Storing Leftovers

After cooling, I store leftover soup in an airtight container in the fridge. It keeps beautifully for up to a week, and the flavors often deepen overnight, making it taste even better the next day.

Freezing

I’ve frozen this soup successfully by letting it cool fully before transferring to freezer-safe containers. Just be sure to leave some room at the top as it expands. When thawed and reheated, it’s just as creamy and delicious as the day you made it.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent scorching. If it thickens too much, add a splash of broth or half and half to loosen it back up. Avoid microwaving for too long at once, or the texture might get grainy.

FAQs

Can I make this Creamy Tomato Basil Soup Recipe vegan?

Absolutely! Simply substitute the chicken broth for vegetable broth, replace butter with vegan margarine or olive oil, skip the Parmesan or use a vegan cheese alternative, and swap half and half for creamy coconut milk or your favorite plant-based milk. It’ll still be delicious and creamy!
Is it okay to skip pureeing the soup?

Yes! If you prefer a chunkier soup, you can skip blending entirely, or blend only part of it. It’s all about your texture preference, and it still tastes incredible either way.
Can I use fresh tomatoes instead of canned?

Fresh tomatoes can work, but since canned tomatoes are picked and canned at peak ripeness, they offer a more consistent, intense flavor. If using fresh, peel and seed them, then cook down to concentrate the flavor before adding.
What if I don’t have an immersion blender?

No worries! You can carefully transfer the soup in batches to a countertop blender. Just be sure not to fill it too full, and vent the lid slightly to release steam safely.

Final Thoughts

I absolutely love how this Creamy Tomato Basil Soup Recipe comes together—it’s hearty but elegant, simple but flavorful. When I first tried making it, I was surprised by just how restaurant-quality and comforting it turned out with just pantry staples and a handful of fresh herbs. This soup has genuinely become a staple in my kitchen, especially on cozy nights in or when I need a little culinary pick-me-up. I really hope you give this recipe a go and that it becomes a comforting go-to in your house, too. Happy cooking—you’ve got this!