If you’re craving that cozy, comforting bowl of goodness that just feels like a warm hug in the middle of winter, you’re going to adore this Creamy Tomato Soup with Fresh Basil Recipe. It’s rich, velvety, and packs a fresh basil punch that really makes it stand out. Trust me, once you try this, it’ll quickly become one of your go-to soups whenever the chill sets in or you just need something simple and satisfying.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: Using pantry staples like canned tomatoes and fresh basil creates a vibrant soup you can make any time.
- Comforting and Creamy: The swirl of cream or your favorite plant milk makes it silky smooth and indulgent without being heavy.
- Versatile and Customizable: You can easily adjust the heat, herbs, and creaminess to fit your mood or dietary needs.
- Perfect for Any Occasion: Whether it’s a family dinner or a solo lunch, this soup warms you up and hits the spot every time.
Ingredients You’ll Need
The magic of this Creamy Tomato Soup with Fresh Basil Recipe comes from fresh veggies paired with aromatic herbs and creamy finishers. Each ingredient brings its own personality, making the soup full-bodied without complicated steps. I recommend grabbing the freshest basil you can find and good quality canned tomatoes for that unbeatable flavor.
- Olive Oil: Use a good quality extra virgin olive oil for deep flavor, essential for sautéing the base veggies.
- Yellow Onion: The sweetness of a yellow onion adds balance and depth once it softens.
- Carrots: Carrots bring a natural sweetness that mellows out the acidity of the tomatoes.
- Garlic: Freshly minced or grated garlic adds a subtle punch without overpowering the soup.
- Tomato Paste: This thick paste intensifies the tomato flavor when browned gently in the pan.
- Crushed Red Pepper Flakes (optional): Adds a bit of heat—use according to your spice tolerance.
- Fresh Basil Leaves and Tender Stems: The star herb! It adds brightness and that signature fresh tomato soup note.
- Fresh Thyme Leaves: A hint of thyme lifts the savory layers without stealing the show.
- Canned Crushed Tomatoes: I prefer San Marzano-style canned tomatoes for their sweetness and richness.
- Vegetable Stock or Broth: This adds body and umami; homemade or store-bought works great.
- Dry, Unoaked White Wine (optional): This adds complexity to the soup; Pinot Grigio is my go-to.
- Heavy Cream, Milk, or Unsweetened Plant Milk: I love the creaminess heavy cream brings, but almond or oat milk are excellent dairy-free choices.
- Kosher Salt and Black Pepper: Essential for seasoning and balancing all the flavors perfectly.
Variations
One of the things I love about this Creamy Tomato Soup with Fresh Basil Recipe is how easy it is to make your own. Whether you keep it classic or tweak it for dietary needs, this recipe adapts beautifully! Don’t be afraid to experiment—it’s all about making it your own.
- Dairy-Free Version: I often swap the heavy cream for unsweetened almond milk or oat milk, which keeps it creamy without any coconut-y flavor.
- Spicy Kick: When I want a little heat, I bump up the crushed red pepper flakes, but just a pinch gives a subtle warmth that’s so cozy.
- Herb Variations: Feel free to add a bay leaf during simmering or a sprinkle of fresh oregano or parsley for extra herbal notes.
- White Wine Substitutes: No wine on hand? Dry vermouth works wonders, or a splash of apple cider vinegar if you’re avoiding alcohol.
How to Make Creamy Tomato Soup with Fresh Basil Recipe
Step 1: Sauté Your Aromatics to Build Flavor
Start by heating olive oil in a heavy pot over medium heat. Once it shimmers, toss in your diced onion and carrots, seasoning with salt and pepper. Stir occasionally and let them soften for 5 to 6 minutes—that little bit of caramelization is a game-changer for flavor. Next, stir in the garlic, tomato paste, and if you like, some crushed red pepper flakes. Cook just until the tomato paste deepens in color and the garlic smells fragrant, about 1 to 2 minutes—don’t let the garlic burn or your soup will taste bitter.
Step 2: Add Tomatoes, Herbs, and Simmer
Now it’s time for the heart of the soup! Stir in fresh basil leaves and thyme, then add the canned crushed tomatoes and vegetable broth. Pour in the optional white wine if you’re using it—it adds a lovely acidity and depth. Bring everything to a boil, then lower to a gentle simmer and cover partially. Let it cook for about 15 minutes, until the carrots and onions are tender and all the flavors have mingled beautifully.
Step 3: Blend Until Silky Smooth
Transfer the soup in batches to a blender, filling no more than two-thirds full for safety. If you have an immersion blender, this step is even easier—just blend right in the pot. I learned early on to cover the blender hole with a thick towel to avoid any wild splatters. Blend until creamy and smooth, then pour it right back into your pot.
Step 4: Stir in Cream and Season to Taste
Finish by stirring in your choice of cream, milk, or non-dairy alternative over medium-low heat. Heat gently until warmed through—don’t let it boil or the cream might separate. Give it a final taste and adjust salt and pepper as needed. This is where you can add an extra splash of cream if you want it richer!
Step 5: Serve and Enjoy
Ladle the soup into bowls and top with cracked black pepper, more crushed red pepper flakes if you like, and fresh basil leaves for that vibrant pop. Serve with crusty bread or my favorite go-to comfort food: a Gooey Mozzarella Grilled Cheese Sandwich. Honestly, my family goes crazy for this combo every time.
Pro Tips for Making Creamy Tomato Soup with Fresh Basil Recipe
- Prep Veggies in Advance: Dice your onion and carrots ahead and store them in the fridge to cut your active cooking time in half—trust me, this helped me get dinner ready faster on busy nights.
- Don’t Skip Browning the Tomato Paste: This step adds amazing depth to the soup’s flavor and is worth those extra minutes watching your pan.
- Blend Carefully: Blending hot soup can be tricky; always vent the lid and blend in small batches or use an immersion blender for a safer, quicker option.
- Adjust Creaminess Last: Add your cream or milk at the end and heat gently to avoid curdling and keep that perfect silky texture.
How to Serve Creamy Tomato Soup with Fresh Basil Recipe
Garnishes
I keep it simple here: fresh basil leaves torn roughly on top, a sprinkle of cracked black pepper, and, if I’m feeling fancy, a drizzle of extra virgin olive oil. These little touches not only add visual appeal but also enhance the fresh, bright flavors. Crushed red pepper flakes add a lovely little heat burst if you like a bit of spice.
Side Dishes
Nothing beats pairing this creamy tomato soup with a classic grilled cheese sandwich loaded with gooey mozzarella for dunking. Or keep it light with a side salad featuring crisp greens and a tangy vinaigrette. Crusty bread or garlic toasts also work beautifully if you want to keep things simple.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls or pretty white soup mugs topped with a basil sprig and a swirl of cream. Another favorite is layering the soup in clear glass mugs for a gorgeous color contrast between the red tomato base and the creamy swirl, perfect for impressing guests without extra effort.
Make Ahead and Storage
Storing Leftovers
I usually let the soup cool completely then store it in airtight containers in the fridge for up to five days. The flavors actually deepen overnight, so sometimes I make it a day ahead for better taste. When reheating, I prefer heating gently on the stovetop to keep the cream from separating.
Freezing
This soup freezes wonderfully—just cool it completely and portion it into freezer-safe containers or ice cube trays for individual servings. I label and freeze for up to three months. When you’re ready for it, thaw overnight in the fridge for best results.
Reheating
Reheat slowly on the stove over low heat, stirring frequently to prevent scorching. If the soup thickens too much after chilling or freezing, add a splash of broth or milk to loosen it up. I avoid microwaving because it can sometimes cause uneven heating or cream separation, but if you do, stir halfway through heating.
FAQs
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Can I make this creamy tomato soup without fresh basil?
Absolutely! While fresh basil gives the soup its signature flavor, if you don’t have fresh on hand, dried basil can be added during simmering—just reduce the amount since dried herbs are more concentrated. You can also substitute with fresh parsley or oregano for a different but tasty twist.
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Is it possible to make this soup vegan?
Yes! Simply use vegetable broth and swap the cream for unsweetened plant-based milks like almond or oat milk. I find unsweetened almond milk works best for keeping the soup creamy without overpowering the tomato flavor.
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Can I prepare this soup in advance?
Definitely. This creamy tomato soup actually tastes better the next day as the flavors meld. Keep it refrigerated in an airtight container for up to 5 days or freeze for longer storage. Just remember to reheat gently to maintain that smooth texture.
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What’s the best way to blend hot soup safely?
I recommend either using an immersion blender directly in the pot or blending in small batches in a standing blender, removing the blender lid’s center cap and covering the opening with a kitchen towel to prevent splatters and steam burns.
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Can I skip the wine in this recipe?
Yes, wine adds depth but is optional. You can substitute with extra vegetable broth and a splash of apple cider vinegar or dry vermouth if you prefer. The soup will still be delicious and creamy.
Final Thoughts
I absolutely love how this Creamy Tomato Soup with Fresh Basil Recipe brings together simple ingredients to create something totally comforting and memorable. When I first tried adding fresh basil, it transformed my usual canned tomato soup into something special that my family keeps asking for. It’s perfect whether you’re cozying up on a cold evening or just want a quick, nourishing meal that feels homemade. Give it a try—you won’t regret it!
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Creamy Tomato Soup with Fresh Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A comforting Middle-of-Winter Creamy Tomato Soup made with canned crushed tomatoes, fresh herbs, and a rich touch of cream or non-dairy milk. This cozy soup features sautéed onions, carrots, garlic, and tomato paste, simmered with basil and thyme for deep flavor, then blended to a smooth, creamy perfection. Perfectly seasoned and ideal for a quick yet satisfying meal, it pairs beautifully with crusty bread or a grilled cheese sandwich.
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 Spices
- 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 and Liquids
- 4 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (e.g., Pinot Grigio)
Creamy Component
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Instructions
- Cook the Aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add the diced onion and carrots. Season with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, until vegetables soften slightly, about 5-6 minutes. Stir in the garlic, tomato paste, and crushed red pepper flakes if using. Cook for another 1-2 minutes until the tomato paste browns and the garlic becomes fragrant.
- Build and Simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and white wine if using. Stir well to combine. Bring the mixture to a boil, then reduce heat to a gentle simmer. Partially cover the pot and simmer for 15 minutes, or until the vegetables are completely tender.
- Blend: Carefully transfer the soup in batches to a stand blender, filling the blender no more than two-thirds full. Remove the center cap from the lid and cover the hole with a thick kitchen towel to prevent splatter. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot until the soup reaches a creamy consistency. Return the blended soup to the pot.
- Finish the Creamy Tomato Soup: Stir in the cream, milk, or plant-based milk and cook over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the 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 grilled cheese sandwich for a hearty meal. Enjoy!
Notes
- White wine adds complex flavor; use dry, unoaked varieties like Pinot Grigio. Substitute dry vermouth or vegetable stock with a splash of apple cider vinegar if avoiding alcohol.
- For creaminess, use heavy cream, half and half, or whole milk for dairy options. For dairy-free, opt for mild unsweetened plant milks such as almond or oat milk. Avoid coconut milk for this soup due to its strong flavor.
- Prepare the diced onion and carrots ahead of time and refrigerate in an airtight container for up to 5 days to reduce prep time at cooking.
- Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave until warmed through.
- Soup freezes well up to 3 months; portion into airtight containers or Souper Cubes for convenience. Thaw overnight in the fridge before reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 8g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
