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.
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!
- 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
- 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.
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.
3. Simmer. Bring the soup to a boil. Then, reduce the heat, and simmer covered. Turn the burner off.
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!
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.
6. Serve. Season with salt and pepper to taste, and enjoy!
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:
- Grilled Cheese Sandwiches
- Crusty Bread
- Greek Mason Jar Salad
- Cheesy Garlic Bread Pizza
- Bruschetta Chicken
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.
More Delicious Soup Recipes
Creamy Tomato Basil Soup Recipe
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
Nutrition
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We make this soup on repeat when our garden tomatoes and basil come in! Such a yummy recipe.