35-Minute Velvety Creamy Tomato Basil Soup Recipe

There’s something magical about a bowl of creamy tomato basil soup—it’s like a warm hug on a chilly day. This recipe has been my go-to for years, especially when I need a quick, comforting meal that feels gourmet without the fuss. I remember the first time I made it for my best friend on a rainy afternoon; we paired it with grilled cheese sandwiches, and it instantly became our tradition. The blend of ripe tomatoes, fresh basil, and a splash of cream creates a velvety texture that’s impossible to resist. Trust me, once you try this homemade version, you’ll never go back to the canned stuff!

Why You’ll Love This Creamy Tomato Basil Soup

This soup is my ultimate comfort food for so many reasons. Here’s why it’ll become your favorite too:

• Quick & easy – Ready in just 35 minutes, perfect for busy weeknights.
• Rich, velvety texture – The cream and blended tomatoes create a luxurious mouthfeel.
• Simple ingredients – Uses pantry staples you probably already have.
• Vegetarian-friendly – A hearty meatless meal that satisfies everyone.
• Better than restaurant quality – Fresh basil and real cream make all the difference.

Ingredients for Creamy Tomato Basil Soup

Here’s everything you’ll need to make this luscious soup – I promise it’s all simple stuff! The exact measurements matter here to get that perfect balance between tangy tomatoes and sweet creaminess:

• 2 tbsp olive oil – for sautéing those aromatics
• 1 onion, chopped – yellow works best for sweetness
• 3 cloves garlic, minced – fresh is key!
• 2 cans (28 oz each) crushed tomatoes – I like San Marzano when I can find them
• 1 cup vegetable broth – low-sodium so you control the salt
• 1/2 cup heavy cream – makes it luxuriously smooth
• 1/4 cup fresh basil, chopped – don’t even think about dried here
• 1 tsp sugar – just enough to balance the acidity
• Salt and pepper to taste – I’m generous with both

Equipment You’ll Need

You don’t need anything fancy for this soup—just a few basics: a large pot for simmering, an immersion blender (or a countertop blender), and your trusty measuring cups and spoons. That’s it!

How to Make Creamy Tomato Basil Soup

Okay, let’s get cooking! This soup comes together in just a few simple steps, but each one builds that incredible flavor. Follow along and you’ll have a silky, dreamy bowl of comfort in no time.

Step 1: Sauté the Aromatics

First, heat your olive oil in that big pot over medium heat. Toss in the chopped onions and garlic—listen for that satisfying sizzle! Stir them often for about 5 minutes until they turn soft and translucent. Watch closely—garlic burns fast and turns bitter, and we definitely don’t want that!

Step 2: Simmer the Tomatoes

Now, pour in those gorgeous crushed tomatoes and vegetable broth. Give it a good stir, then let it bubble away for 15 minutes. This simmer time is crucial—it lets all those flavors get to know each other and deepens the tomato taste beautifully. For more information on the benefits of simmering, check out this guide to simmering.

Step 3: Blend Until Smooth

Time for the magic! Grab your immersion blender and carefully puree the soup right in the pot until it’s velvety smooth. Safety tip: Keep the blender submerged to avoid hot splatters! No immersion blender? No problem—just carefully transfer to a countertop blender in batches. Learn more about how to use an immersion blender safely.

Step 4: Add Cream and Basil

Now for the grand finale! Stir in the heavy cream and watch the soup turn that gorgeous creamy orange color. Then gently fold in the fresh basil—it’ll perfume the whole kitchen. Let it simmer for 5 more minutes to bring everything together. Taste and adjust the salt and pepper, and you’re done!

Tips for the Best Creamy Tomato Basil Soup

Want to take your soup to the next level? Here are my tried-and-true tips: Adjust the sugar to balance the tomatoes’ acidity—start with 1 tsp and add more if needed. Always use fresh basil—it makes a world of difference. If the soup gets too thick, just stir in a splash of broth or cream. Trust me, these little tweaks make all the difference!

Variations for Creamy Tomato Basil Soup

Feel like mixing it up? Try these easy swaps to make the soup your own. Use coconut milk instead of cream for a dairy-free version—it adds a subtle sweetness that’s amazing. For deeper flavor, roast your tomatoes before blending. You can also toss in a pinch of red pepper flakes for a spicy twist or swap fresh basil for pesto if you’re in a pinch. So many ways to make it uniquely yours!

Serving Suggestions

Oh, the possibilities! My absolute favorite way to serve this soup is with a grilled cheese sandwich—the classic combo never fails. For crunch, top with homemade garlic croutons or a sprinkle of Parmesan. On fancy nights, I’ll add a swirl of cream and fresh basil leaves for that café-worthy touch.

Storage and Reheating

This soup keeps beautifully! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month. When reheating, warm it gently on the stove over low heat—stir often to keep the cream from separating. Easy as that!

Nutritional Information

Nutrition varies by ingredients. Estimates per serving: 220 calories, 15g fat, 18g carbs, 4g protein. Keep in mind, swaps like cream alternatives or extra sugar will change these numbers slightly.

Frequently Asked Questions

I get asked about this creamy tomato basil soup all the time—here are the answers to the most common questions! Can I use dried basil? Honestly? Fresh is best here, but in a pinch, use 1 tbsp dried (add it with the tomatoes). How to make it dairy-free? Swap the cream for coconut milk—it’s just as rich! Can I freeze it? Absolutely, just leave out the cream and add it fresh when reheating. Why add sugar? It balances the tomatoes’ acidity perfectly. No immersion blender? A regular blender works fine—just blend in batches carefully. Now go try this recipe and share your results—I’d love to hear how yours turns out!