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Creamy Tomato Basil Soup

Featured in Comforting Soup and Stew Recipes to Warm Your Soul.

Sauté garlic and onions in butter till soft. Add chopped tomatoes and fresh basil, let it simmer in veggie broth until tomatoes break apart. Blend into a smooth mixture, mix in grated parmesan and cream. Season with pepper and salt. Garnish with more basil leaves or serve alongside toasted bread. Perfect for a casual dinner or lunch.

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Updated on Tue, 18 Mar 2025 05:33:12 GMT
A comforting tomato soup bowl garnished with fresh basil and black pepper. Pin it
A comforting tomato soup bowl garnished with fresh basil and black pepper. | chefmelt.com

On chilly days, I whip up this tomato soup with basil for a cozy, warming meal. We've tried numerous versions, but this recipe became the house favorite. It's got that creamy richness, tastes way better than what you'd get dining out, and I sneak in veggies my children don't even spot. Whether you start from scratch or use a canned base to save time - it'll turn out wonderful either way.

Benefits of This Delightful Soup

A hot bowl of basil-infused tomato soup has that certain magic to it. The kids beg me to make it, particularly during those freezing months. You've got cooking options too - stovetop, crockpot, or electric pressure cooking all work. The flavor beats anything from your local café, and you'll definitely have extra portions for tomorrow's lunch.

Ingredients List

  • Olive Oil: Standard kitchen oil can substitute
  • Tomatoes: Canned works for winter cooking, summer calls for fresh ones
  • Carrots: Gives natural sweetness to your soup
  • Onion: Use whatever variety you have handy
  • Celery: Enhances the overall taste
  • Tomato Paste: Deepens the flavor profile
  • Chicken Broth: Vegetable broth makes a fine alternative
  • Fresh Basil: This really elevates everything
  • Butter: Adds that luxurious mouthfeel
  • Plus: Flour, cheese, cream, salt and pepper

Cooking Instructions

First Steps:
Soften your veggies in oil until fragrant and tender.
Create the Foundation:
Add your tomatoes, paste, broth and dry herbs, then let simmer.
Smooth It Out:
Puree until silky smooth using a standard or stick blender.
Add Richness:
Combine butter with flour and gradually incorporate to thicken the soup.
Last Touches:
Stir in your cheese, cream, and those fresh herbs.
Serve Up:
Give it one final warm-through and you're good to go.

Hidden Nutritional Value

The kids can't tell this soup is loaded with veggies. The blending process hides all those carrots, celery and onions in the smooth, creamy mixture. It's my clever trick for getting fussy eaters to consume more vegetables, and it never fails.

Flexible Cooking Methods

I'll sometimes load everything into my crockpot before heading out for the day. When I'm in a hurry, my pressure cooker saves dinner time. Traditional stovetop works perfectly when I'm around to keep an eye on things. Just go with what suits your schedule - you'll get amazing soup regardless of your cooking method.

A bowl of creamy tomato soup garnished with croutons, fresh basil, and a dollop of cream, with another bowl in the background. Pin it
A bowl of creamy tomato soup garnished with croutons, fresh basil, and a dollop of cream, with another bowl in the background. | chefmelt.com

Perfect Pairings

Nothing beats dipping a gooey grilled cheese into this soup. We sometimes switch to crusty garlic bread, or pair it with a basic green salad. The kids love sprinkling extra cheese on top, and when available, I'll throw on some fresh basil leaves too.

Storage Tips

This soup actually gets tastier overnight as the flavors mingle more deeply. It'll stay good in your fridge for about five days if you don't finish it first. Want to freeze portions? Just skip adding the cream and cheese now - you can mix those in when you warm it up months later.

Frequently Asked Questions

→ What if I don’t want cream?

Swap it with coconut milk or cashew cream. You could even purée some potatoes. It’ll still come out creamy and rich.

→ How can I get it silky smooth?

Use a handheld blender straight in the pot. A bit of splashing might happen, so start slow. You can strain it after blending if you prefer a finer texture.

→ Can I freeze this soup?

Leave out the cream before freezing. Store the base, then add cream when reheating. Keeps well in the freezer for up to three months. Always thaw it in the fridge first.

→ Is there a way to make it gluten-free?

Try a gluten-free flour mix or use rice flour. You could even skip the flour and just purée more tomatoes for thickness.

→ What if I don’t want to use meat broth?

Vegetable broth works just as fine. You can even make your own. Plain water with extra seasoning also gets the job done.

→ What if it gets too dense?

Add a bit of warm broth gradually while stirring. Avoid over-blending and watch the cream measurements. A splash of hot water can also thin it out.

→ How do I bring this on-the-go?

Pack it in an insulated container to keep it hot. Bring fresh herbs separately and reheat on-site if needed. Dry toppings are easy to transport too.

→ How can I make it faster?

Canned tomatoes work great for speed. Keep your herbs and veggies prepped. Cook everything in one pot for a quicker process without losing flavor.

→ Can I make more for meal prep?

Yes, doubling the recipe is simple. Just use a bigger pot and give it a bit more cooking time. Stir frequently. Freezes beautifully too.

→ How do I boost the flavor?

Toss in extra fresh herbs. Roasting tomatoes or garlic beforehand adds depth. Season every step carefully. A splash of wine can also elevate it.

→ It tastes a bit too sour. What now?

Add a small pinch of sugar or stir in extra cream. You can toss in some cooked carrots for sweetness too. Butter can mellow out the sharpness with longer simmering.

→ What toppings work best?

A few fresh basil leaves are classic. You can swirl in some cream, add croutons, or sprinkle grated cheese. Toasted pine nuts are a great twist too.

Conclusion

Craving more? Try whipping up tomato pasta with herbs or make a creamy vegetable risotto. Both offer a vibrant fresh flavor.

Creamy Tomato Basil Soup

Warm and satisfying homemade tomato soup.

Prep Time
20 Minutes
Cook Time
20 Minutes
Total Time
40 Minutes

Category: Soups and Stews

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings

Dietary: ~

Ingredients

01 4 cups low-sodium chicken stock.
02 1 1/2 teaspoons dried basil.
03 1 teaspoon dried oregano.
04 1 teaspoon salt.
05 ½ teaspoon freshly ground black pepper.
06 ¼ cup fresh basil, chopped.
07 1 small onion, diced finely (about 1 cup).
08 2 large carrots, finely chopped (about 1 cup).
09 3 stalks celery, finely chopped (about 1 cup).
10 2 14.5-ounce cans of petite-diced tomatoes (with juice).
11 2 tablespoons tomato concentrate.
12 1 tablespoon olive oil.
13 ½ cup unsalted butter.
14 ½ cup all-purpose flour.
15 1½ cups heavyweight cream (or whole milk).
16 1 cup freshly shredded Parmesan cheese.

Instructions

Step 01

Pour olive oil into a big soup pot and heat it on medium-high. Toss in onions, celery, and carrots when the oil's ready. Stir them around and let cook for a bit until they soften up.

Step 02

Drop in the diced tomatoes (with their juice), tomato paste, chicken stock, oregano, and dried basil. Let it bubble gently, and simmer everything together until the veggies are soft.

Step 03

Use either an immersion blender or a regular one to smooth out the soup to the texture you like. If you used a regular blender, put it back in the pot after blending.

Step 04

Melt the butter in another pot on medium-low. Whisk in the flour, and don't stop stirring for about 10 minutes, until it turns a warm golden brown.

Step 05

Take a big spoonful of the tomato soup and mix it into the roux. Stir until it forms a thick paste. Gradually add in more soup while mixing, then pour it all back into the main pot.

Step 06

Stir in the Parmesan cheese, cream, salt, pepper, and fresh basil. Taste the soup, and sprinkle in more oregano or basil if you want. Warm it up gently before serving.

Step 07

Keep the soup in the fridge, covered, for up to one week.

Notes

  1. To make it extra comforting, ladle the soup into crusty French bread bowls.
  2. For a slow cooker option, throw all the base ingredients into your slow cooker and set to low for 5-6 hours. From there, follow step three and onwards.
  3. Planning to freeze it? Skip adding the cream and Parmesan before freezing. Put them in when you reheat the soup to avoid curdling.
  4. Need a gluten-free version? Just swap out the regular flour for a gluten-free all-purpose alternative.

Tools You'll Need

  • Large soup pot.
  • Handheld blender or countertop blender.
  • Extra small pot.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy.
  • Made with gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: 20 g
  • Total Carbohydrate: 13 g
  • Protein: 7 g