Name: Creamy Tomato Basil Soup Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: ¼ cup unsalted butter; 2 cups yellow onion (chopped, medium sized); 1 tablespoon garlic (minced, about 3 cloves); 56 ounces crushed tomatoes (use 2-28-ounce cans); 2 tablespoons granulated sugar; 2 cups chicken broth; ⅓ cup basil (chopped or 1 tablespoon dried basil); 1 tablespoon balsamic vinegar (optional); ½ cup heavy whipping cream; ⅓ cup Parmesan cheese (shredded)

There’s something about a warm bowl of soup that just feels like a hug in a bowl. This Creamy Tomato Basil Soup Recipe brings together rich, velvety textures and garden-fresh flavors that’ll make you feel cozy no matter the season. It’s a comforting classic that’s surprisingly easy to whip up at home.

A white bowl filled with bright orange tomato soup is shown, topped with a swirl of white cream and sprinkled with green chopped herbs and small black pepper flakes. A white spoon rests in the bowl on the right side. In the background, there is a small glass bowl with a white liquid and parts of another white bowl with more soup. The whole scene sits on a white marbled surface with a mustard yellow cloth peeking in from the bottom left. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Basil Soup Recipe
Top Tip
How to Serve Creamy Tomato Basil Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Basil Soup Recipe

Why You'll Love This Recipe

Honestly, this soup has become a staple in my kitchen — not just because it tastes amazing, but because it hits that perfect balance of being creamy and light. It’s one of those recipes that welcomes endless tweaks, so it always feels fresh.

No fancy ingredients needed: All the ingredients are simple and easy to find, making this soup accessible anytime you want it.
A quick, fuss-free meal: You’ll have it ready in about 30 minutes — perfect for busy weeknights or lazy weekends.
Super comforting but still fresh: The basil adds that bright twist which keeps it from feeling heavy.
Customizable comfort food: You can easily adjust richness, seasoning, or even turn it vegan with a few swaps.

The image shows two white bowls filled with bright orange tomato soup, each bowl topped with a swirl of white cream and small green herb pieces sprinkled on top. In the front bowl, there are two light golden toast pieces positioned on the right side, partially dipped into the soup. The soup surface is smooth with a few visible black specks, likely pepper, adding texture. The bowls rest on a white marbled surface with some green herb leaves scattered around. A yellow cloth is partially visible in the bottom left corner of the image. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Tomato Basil Soup Recipe lies in the balance of its ingredients. The buttery onions build a savory base, the tomatoes bring that vibrant tang, while the basil and Parmesan add herbal and umami depth. Here’s the run-down of what you’ll need and why each part matters:

Flat lay of a small white ceramic bowl of unsalted butter, a simple white ceramic bowl filled with chopped yellow onions, a few fresh garlic cloves, a large heap of crushed ripe red tomatoes with juice, a small white ceramic bowl of granulated sugar, a simple white ceramic bowl of golden chicken broth, fresh bright green basil leaves, a small white ceramic bowl of balsamic vinegar, a small white ceramic bowl of heavy whipping cream, and a small white ceramic bowl of shredded Parmesan cheese, all arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Adds richness and helps soften the onions without overpowering other flavors.
Yellow Onion: Provides sweetness and depth when sautéed gently, setting the foundation.
Garlic: Brings warmth and that irresistible savory kick.
Crushed Tomatoes: The heart of the soup — I love fresh canned crushed tomatoes for their bright flavor and smooth texture.
Granulated Sugar: Balances acidity from the tomatoes for a rounder taste.
Chicken Broth: Adds body without heaviness; you can swap for vegetable broth for a vegetarian option.
Basil: Fresh basil’s brightness really lifts the soup; dried works in a pinch but fresh is worth the extra step.
Balsamic Vinegar (optional): A little tang and subtle sweetness that deepens flavor complexity.
Heavy Whipping Cream: Creates the luscious, velvety texture that makes this soup feel indulgent.
Parmesan Cheese: Imparts nutty, savory notes and enriches the creaminess even more.

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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.

Make It Your Way

I like to keep this soup classic but I’m always playing around with little tweaks depending on the season or mood. The great thing? You can totally make this recipe yours with minimal effort.

Dairy-Free Variation: I swap out the heavy cream for coconut milk and use nutritional yeast instead of Parmesan — still creamy and rich, with a subtle tropical twist.
Spicy Kick: Sometimes I add a pinch of red pepper flakes during the garlic sauté for a little heat. It balances beautifully with the sweet tomatoes.
Roasted Tomato Flavor: Roasting the tomatoes before adding them can add a smoky depth that’s next level — perfect when you’ve got time to slow roast the flavors.
Herb Boost: Fresh thyme or oregano can make great companions to basil if you want to mix up the herbal notes.

Step-by-Step: How I Make Creamy Tomato Basil Soup Recipe

Step 1: Sauté Onions Until Golden and Sweet

Start by heating a large pot or Dutch oven over medium heat. Melt the unsalted butter, then add chopped yellow onions. This is where patience pays off — keep stirring for about 10 minutes until the onions become soft, translucent, and start to turn a beautiful golden color. This slow sauté really mellows their sharpness and brings out natural sweetness.

Step 2: Garlic and Tomato Time

Stir in the minced garlic and cook it just until fragrant — about 30 seconds to 1 minute, because burned garlic can turn bitter fast! Then add your crushed tomatoes with their juice, chicken broth, chopped basil, sugar, balsamic vinegar if using, and freshly cracked black pepper. Give the pot a good stir.

Step 3: Let It Simmer and Meld

Bring the soup up to a gentle boil, then quickly lower the heat to medium-low so it simmers. Let it bubble quietly for about 20 minutes. This simmering lets the flavors marry and develop deeply — don’t rush this step. Stir every now and then to keep everything from sticking.

Step 4: Blend to Perfection (Optional but Worth It!)

For that classic silky texture, blend the soup. I usually use an immersion blender right in the pot — just be careful, as the soup is hot. Blend in small bursts to avoid splatters and get a smooth consistency. No immersion blender? No problem— just carefully blend in batches with a high-speed blender.

Step 5: Cream and Cheese Finish

Lower the heat to low and stir in the heavy cream and shredded Parmesan cheese. Let it gently warm for about five minutes, stirring occasionally, so the cheese melts beautifully and the cream wraps the soup in that lush, velvety texture. Don’t bring it back up to a boil here — you just want a cozy simmer.

Step 6: Serve and Garnish

Ladle the soup into bowls and add a drizzle of cream, a sprinkle of Parmesan, and a few fresh basil leaves on top for that eye-catching, fresh finish. Then sit back and savor every spoonful.

Top Tip

Through my many attempts at perfecting this soup, I’ve learned a few things that really make a difference in both flavor and texture. These tips will help you nail this recipe every time.

Golden Onions Matter: Don’t rush sautéing your onions — that golden stage is where sweetness and depth develop, forming the soul of the soup.
Blend in Stages: If you’re using a blender, cool the soup just a bit first or blend in small batches for safety and to avoid hot splashes.
Fresh Basil is Worth It: I always prefer fresh basil over dried; it makes the soup taste bright without being overpowering.
Low and Slow at the End: When adding cream and cheese, keep the heat low to prevent curdling and keep the soup silky smooth.

How to Serve Creamy Tomato Basil Soup Recipe

Creamy Tomato Basil Soup - Serving Suggestion

Garnishes

I love topping the soup with a swirl of extra heavy cream for richness, a sprinkle of freshly shredded Parmesan for that cheesy pop, and a handful of torn fresh basil leaves — it’s simple but makes it look and taste restaurant-worthy.

Side Dishes

Pair this creamy soup with crunchy grilled cheese sandwiches, garlic bread, or even Ham and Cheddar Cheese Scones for a meal that feels like a cozy celebration. I swear, the scones and tomato soup combo is magic!

Creative Ways to Present

For dinner parties, I like to serve the soup in small clear glasses for an elegant appetizer. You can also add a sprinkle of toasted pine nuts or a drizzle of herb-infused oil on top for an extra special touch that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the fridge for up to three days. I always cool it completely before refrigerating to keep it fresh, then just reheat on the stove gently.

Freezing

I’ve frozen this soup a few times — just skip adding the cream and cheese before freezing. When you thaw it, stir in fresh cream and Parmesan right before reheating so it stays perfectly creamy.

Reheating

Reheat gently over low heat to avoid boiling, stirring frequently. The soup can separate if overheated, so take your time— it’s worth the patience for that silky finish.

Frequently Asked Questions:

Can I make this recipe vegan or dairy-free?

Absolutely! Swap out the butter for olive oil, use vegetable broth, replace heavy cream with coconut milk or cashew cream, and substitute Parmesan cheese with nutritional yeast for a cheesy flavor.

How can I make the soup thicker or thinner?

If you prefer a thicker soup, reduce the broth slightly or add a small amount of tomato paste. For a thinner consistency, simply add more broth or water until you reach the desired texture.

Can I use fresh tomatoes instead of canned?

Yes! You can use fresh ripe tomatoes. Blanch, peel, and crush them before using. Keep in mind that fresh tomatoes may require longer cooking to break down fully and may alter the soup’s flavor slightly.

What’s the best way to reheat leftovers without losing creaminess?

Heat leftovers slowly on low or medium-low heat, stirring occasionally to help the cream reincorporate. Avoid boiling to prevent curdling or separation. Adding a splash of fresh cream during reheating can refresh its silky texture.

Final Thoughts

This Creamy Tomato Basil Soup Recipe holds a special spot in my heart because it’s more than just soup — it’s comfort, simplicity, and a little bit of joy all blended into one. I hope you enjoy making it as much as I do, and that it becomes your go-to whenever you need that perfect bowl of cozy.