Creamy Tomato Basil Soup

Our homemade creamy tomato basil soup recipe combines crushed tomatoes, fire-roasted tomatoes, onion, garlic powder, half and half, and fresh basil. Full of flavor and easy to make, it’s the perfect comfort food! 

Love soup? Try our easy roasted butternut squash soup and split pea soup, too.

Two bowls of creamy tomato basil soup topped with shredded parmesan cheese.

This homemade tomato basil soup delivers big on flavor with a creamy, savory taste that’s far better than the canned version. Inspired by a classic Campbell’s tomato soup commercial, this recipe was born from a late-night craving, and it did not disappoint!

Made with fresh or canned tomatoes and ready in under 30 minutes, it’s perfect for a cozy weeknight meal. We skipped the grilled cheese and paired it with subs instead, and the whole family loved it. Bonus: leftovers reheat like a dream, so make a little extra for tomorrow!

Ingredients and Notes

Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details! 

Labeled ingredients for creamy tomato basil soup on a white marble countertop.
  • Butter – Use unsalted butter to avoid too much sodium in your soup. This sautés the onions, creating an ultra-rich taste! 
  • Onion – We love to use sweet onion, but white onion will also work. 
  • Tomato Paste – This helps thicken the soup and enhances the acidity, creating a bold tomatoey flavor. 
  • Chicken Stock or Chicken Broth – This forms the base of the broth. If needed, vegetable broth will also work. We recommend using low-sodium varieties, whichever you choose! 
  • Tomatoes – Use a combination of whole tomatoes and fire-roasted tomatoes to give the soup a slightly smoky flavor and extra depth. You can use fresh tomatoes, too! Just make sure to blanch them first and remove the skin. 

Note: If using fresh tomatoes, we recommend cooking them on a parchment-lined baking sheet for a roasted tomato basil soup recipe. This will replicate the flavor of the canned tomatoes, adding depth to the soup.

  • Herbs and Spices – Garlic powder, salt, and fresh basil enhance the savoriness of the dish and add a bright peppery taste. 
  • Half and Half – This creates a rich flavor and a smooth, velvety consistency! If preferred, heavy cream or coconut milk will also work for this creamy tomato soup.

How to Make Homemade Tomato Basil Soup

Sauteed onions, garlic and tomato paste in a white soup pot.
  1. Sauté. In a large soup pot, sauté the onions in butter over medium heat. Once the onions are translucent, stir in the tomato paste. Allow it to cook, stirring constantly, until it begins to brown. 
Pouring broth into sauteed onions and tomato paste in a soup pot.

2. Combine. Add the chicken stock, and scrape the bottom of the pot with a wooden spatula, scraping up any browned bits. These add tons of flavor! Then, add the tomatoes, including the juices, garlic powder, and salt. 

Fire roasted tomatoes and canned whole tomatoes in a white soup pot.

3. Simmer. Bring the soup to a boil. Then, reduce the heat, and simmer covered. Turn the burner off. 

An immersion blender blending tomato soup in a white soup pot.

4. Blend. Use an immersion blender to purée the soup in the pot. Or, allow the soup to cool. Then, transfer the soup to a blender or food processor, and blend until smooth. Do NOT transfer hot soup to a blender! It will expand and explode all over your kitchen. Been there. Done that. It’s not fun! 

Pouring half and half into a pot of pureed tomato soup topped with chopped basil.

5. Add the remaining ingredients. Add the fresh basil leaves and half and half. Pulse a few times to incorporate the ingredients into the soup.

White soup pot filled with creamy tomato soup.

6. Serve. Season with salt and pepper to taste, and enjoy!

A metal ladle with homemade tomato basil soup over the soup pot.

Serving Suggestions

We love to top our tomato soup recipe with fresh parsley and a drizzle of olive oil. However, it’s also great with fresh basil, croutons, crispy chickpeas, or Parmesan flakes.

Enjoy it on its own, or pair it with options like: 

How to Store and Reheat

  • Store leftovers in an airtight container in the fridge for four to five days. 
  • Freeze this creamy tomato basil soup for up to three months! For easy portions, we love to use souper cubes
  • Thaw frozen soup in the fridge overnight. Then, warm it in a pot over medium or medium-low heat on the stove. Or, reheat individual portions in 30-second intervals in the microwave. 
Bowl of homemade tomato soup topped with Parmesan cheese with a spoon .
Two bowls of creamy tomato basil soup topped with shredded parmesan cheese.

Creamy Tomato Basil Soup Recipe

Sammi Ricke
This creamy homemade tomato basil soup is packed with fresh flavor and ready in under 30 minutes using just ten simple ingredients!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Course, Soup/Stew
Cuisine American
Servings 4 people
Calories 240 kcal

Equipment

Ingredients
  

  • 4 Tablespoons butter
  • 1 large onion, chopped
  • 3 ounces tomato paste
  • 4 cups chicken stock
  • 28 ounce can whole tomatoes (see notes)
  • 28 ounce can fire roasted tomatoes
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 5 large fresh basil leaves, finely chopped
  • 1 cup half and half (see notes)

Instructions
 

  • In a soup pot, sauté onions in the butter over medium heat until translucent. Stir in the tomato paste and cook while stirring until it starts to brown or about 3-5 minutes.
    4 Tablespoons butter, 1 large onion, chopped, 3 ounces tomato paste
  • Pour in the chicken stock and scrape the bottom of the pot with a wooden spatula to remove any caramelized brown bits (brown bits=flavor!).
    4 cups chicken stock
  • Add the canned whole tomatoes, fire roasted tomatoes, garlic powder and salt. Bring to a boil. Then reduce the heat and simmer for 10 minutes, covered. Remove from heat.
    28 ounce can whole tomatoes, 28 ounce can fire roasted tomatoes, 1 teaspoon garlic powder, 1 teaspoon salt
  • Use an immersion blender to puree the soup right in the pot, or once the soup is not hot, transfer the soup in batches to a blender or food processor to puree. (DO NOT add hot liquids to a blender or food processor as they will expand and possibly explode causing injury.)
  • After the soup is smooth, add in the chopped basil and half and half. Pulse a few times with the immersion blender to incorporate. Add in additional salt, if needed.
    5 large fresh basil leaves, finely chopped, 1 cup half and half
  • Store the soup in an airtight container in the fridge for up to 4 days.

Video

Notes

Ingredient Tips – Fresh tomatoes with the skins and core removed may be substituted for the canned whole tomatoes. Whole milk, heavy cream, or plant-based cream may be substituted for the half and half.
Prep Tips – We highly recommend using an immersion blender for this recipe versus a blender. You will be amazed how often you use this handy kitchen tool!
Serving Tips  – Top the soup with shredded Parmesan cheese, fresh basil, croutons, or crackers, if desired.

Nutrition

Serving: 1servingCalories: 240kcalCarbohydrates: 10gProtein: 7gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 60mgSodium: 1273mgPotassium: 0mgFiber: 1gSugar: 5gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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