Introduction: A Bowl of Cozy You’ll Crave All Year
Few dishes deliver the kind of cozy nostalgia that a bowl of creamy tomato basil soup does. Whether it’s a chilly evening or just a lazy weekend craving, this velvety soup is your go-to comfort food — and yes, it’s Grilled Cheese’s BFF. But we’re not talking about the bland canned version. This is the easy, homemade tomato basil soup that bursts with fresh flavors, is ultra-creamy, and made with simple pantry staples.
In this recipe, you’ll learn how to make this classic from scratch in under an hour — without needing cream (but with options to add it if you’d like!), and with all the bold flavors you’d expect from slow-simmered tomatoes and fresh basil.
Let’s get into this soup-er star dish.
Why You’ll Love This Creamy Tomato Basil Soup
🍅 Made with real tomatoes – No cans of mystery ingredients here!
🧄 Garlic-forward & herb-rich – Because flavor matters.
⏱️ Quick & easy – Done in under an hour.
🧈 Naturally creamy – Without needing heavy cream (unless you want it).
🌱 Fresh basil brings it all together.
🍞 Pairs perfectly with grilled cheese for that nostalgic duo we all love.
🛒 Ingredients: Fresh, Simple, and Pantry-Friendly
Main Ingredients for Creamy Tomato Basil Soup
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tbsp | Or unsalted butter |
| Yellow onion | 1 large, chopped | Adds sweetness when sautéed |
| Garlic cloves | 4, minced | Fresh garlic is key |
| Carrots | 1 large, chopped | Natural sweetness & body |
| Tomatoes | 2 lbs (or 2 cans) | Fresh or San Marzano canned |
| Tomato paste | 2 tbsp | For richness |
| Vegetable broth | 3 cups | Or chicken broth |
| Fresh basil | 1 cup, packed | Add at the end |
| Sugar | 1 tsp | Balances the acidity |
| Salt & pepper | To taste | Season generously |
| Heavy cream (opt.) | 1/2 cup | Optional for extra creaminess |
| Parmesan (opt.) | 1/4 cup grated | Stir in at the end |
👨🍳 Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and carrot and sauté for about 5–7 minutes, until softened. Stir in the minced garlic and tomato paste, and cook for another 2 minutes, until fragrant.
🧠 Pro Tip: Sautéing tomato paste deepens the flavor — don’t skip this step!
Step 2: Add Tomatoes and Simmer
Add chopped fresh tomatoes (or canned) and stir to combine. Pour in the broth, season with salt, pepper, and sugar. Bring everything to a boil, then reduce to a simmer. Cover and simmer for 25–30 minutes, stirring occasionally.
Step 3: Blend Until Smooth
Remove the pot from heat and let cool slightly. Use an immersion blender directly in the pot to blend until smooth. Alternatively, transfer the soup in batches to a blender, vent the lid slightly, and blend until silky.
⚠️ Avoid This Mistake: Never fill a hot blender to the top. Leave room and blend in batches to prevent splatter burns.
Step 4: Add Cream, Basil & Cheese (Optional)
Return the blended soup to the stove on low heat. Stir in heavy cream and fresh chopped basil. Add parmesan if desired. Simmer for another 5 minutes for flavors to meld.
Step 5: Taste and Adjust
Give your soup a final taste. Add more salt, pepper, or sugar if needed. The balance should be creamy, slightly sweet, with that unmistakable basil brightness.
📊 Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 4 g |
| Fat | 10 g |
| Carbohydrates | 20 g |
| Fiber | 4 g |
| Sugar | 10 g |
| Sodium | 580 mg |
| Vitamin A | 60% DV |
| Vitamin C | 35% DV |
Based on recipe made without cream or cheese. With cream, expect an additional 50–70 calories per serving.
💡 Tips & Variations
✅ Tips for Perfect Tomato Basil Soup
Roast the tomatoes beforehand for a deeper flavor.
Use fresh basil – dried just doesn’t deliver the same punch.
Add a dash of balsamic vinegar at the end for a richer finish.
Want it spicy? Add a pinch of red pepper flakes during sautéing.
🔄 Variations to Try
🧄 Roasted Garlic Tomato Soup – Roast an entire garlic bulb and blend it in.
🧄 Dairy-Free/Vegan Version – Use coconut milk or omit cream entirely.
🧀 Cheesy Tomato Basil Soup – Stir in cheddar or parmesan before serving.
🫘 Add Lentils or Chickpeas for a protein-rich twist.
🧊 Storage & Reheating
This soup stores like a dream!
Refrigerator:
Store in an airtight container for up to 5 days. Reheat gently on the stove or in the microwave.
Freezer-Friendly:
Let soup cool completely. Pour into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
💡 Freeze in single-serving portions for easy meal prep!
❓ FAQs: Creamy Tomato Basil Soup
1. Can I use canned tomatoes instead of fresh?
Absolutely! San Marzano canned tomatoes are excellent for this soup and save time. Use about two 14-ounce cans.
2. How do I make it vegan?
Skip the cream and cheese. Use coconut milk or oat cream for creaminess. Choose vegetable broth instead of chicken broth.
3. Can I add protein to make it a meal?
Yes! Add cooked lentils, chickpeas, or even shredded chicken after blending.
4. What’s the best cheese for grilled cheese to pair with it?
Sharp cheddar melts beautifully and complements the soup’s sweetness. Mozzarella or gouda are also fantastic options.
🥄 Final Thoughts: Save This Bowl of Comfort!
If you’re looking for an easy, homemade tomato basil soup that tastes better than any store-bought version, this is it. Velvety, flavorful, and made with ingredients you probably already have — it’s no wonder this dish is Grilled Cheese’s BFF.
Whether you’re dipping in a melty sandwich or sipping it solo, one thing’s for sure: this creamy tomato basil soup is a keeper.
✨ Save this recipe for your next cozy night in — and don’t forget to share it on Pinterest or with a fellow soup-lover!
