cream of tomato basil soup recipe

Written BySheba G Updated On
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The Best cream of tomato basil soup recipe

I have been making this cream of tomato basil soup for years and it is always a hit in my house. My kids love the smooth and creamy texture and I love that it is made from simple real ingredients. This soup is perfect for a cozy weeknight dinner or a special lunch with friends. Tomatoes are packed with lycopene which is great for heart health and basil adds a fresh flavor that makes this soup feel gourmet. It is also a fantastic way to get more vegetables into your family’s diet without any complaints.

Cream of Tomato Basil Soup

4.6 from 1689 votes

A velvety smooth soup made with ripe tomatoes and fresh basil. This recipe is simple to make and full of rich flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups canned crushed tomatoes
1 cup vegetable broth
1/2 cup heavy cream
1/4 cup fresh basil leaves, chopped
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
2Add minced garlic and cook for 1 minute until fragrant.
3Pour in crushed tomatoes and vegetable broth. Stir in sugar, salt, and pepper. Bring to a simmer and cook for 15 minutes.
4Remove pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly, then blend in batches.
5Return the soup to low heat. Stir in heavy cream and fresh basil. Cook for another 2 minutes, then taste and adjust seasoning if needed.
6Ladle into bowls and serve hot with crusty bread or a grilled cheese sandwich.

🔧Equipment

Large pot
Wooden spoon
Immersion blender or regular blender
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 45mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 5g🍬Sugars: 12g🥩Protein: 6g

📝Notes

For a dairy free version, substitute the heavy cream with full fat coconut milk. The soup can also be frozen for up to 3 months.

Watch Video Of How Cream of Tomato Basil Soup Works

This cream of tomato basil soup is a staple in my kitchen because it is easy, healthy, and always satisfying. Whether I am serving it for a quick family meal or bringing it to a potluck, it never fails to get compliments. Give it a try and I think you will love how simple and delicious it is.

❓ Frequently Asked Questions About Cream of Tomato Basil Soup

1. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Use about 2 pounds of ripe tomatoes, peeled and chopped. Simmer them a little longer to soften before blending.

2. How can I make this soup vegan?

Replace the heavy cream with a plant based cream or full fat coconut milk. Use vegetable broth and skip any dairy toppings.

3. Can I freeze this soup?

Yes, this soup freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently.

4. What can I serve with this soup?

This soup pairs wonderfully with grilled cheese sandwiches, crusty bread, or a simple green salad. It also works well as a starter for a pasta dinner.

5. How do I get a super smooth texture?

Use an immersion blender for the smoothest results. If using a regular blender, blend on high until completely smooth and strain through a fine mesh sieve if needed.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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