A smooth, comforting tomato soup made with fresh basil, garlic, and a splash of cream!
This Creamy Tomato Basil Soup is a simple stovetop recipe that brings classic flavors together in one pot. Made with canned tomatoes, garlic, onion, and fresh basil, it’s blended until smooth and finished with half and half for that rich, velvety texture. Serve it up when you’re craving something warm, flavorful, and easy.
FAQ
Q: Can I use dried basil instead of fresh? Yes! If you don’t have fresh basil, use about 1 tablespoon of dried basil in its place.
Q: What kind of cream works best?
Half and half gives a light, creamy texture without being too rich. You can also use heavy cream for a thicker consistency or milk for a lighter option.
Q: Can this soup be made dairy-free?
Absolutely. Omit the half and half or substitute with coconut milk or a plant-based cream.
Q: Do I have to blend the soup?
Blending is optional. An immersion blender gives you a slightly chunky texture, while a standard blender creates a silky-smooth finish.
Q: Can I freeze this soup?
Yes—just wait until after reheating to stir in the cream for the best texture after thawing.
Sprinkle of Fun
Make this creamy tomato basil soup with a golden grilled cheese and take dinner back to your childhood—but with a twist. Pop on a favorite throwback like Mannequin, Die Hard, or Scream and let the nostalgia hit while the soup simmers. It’s comfort food with a side of kid-like fun.
Easy Creamy Tomato Basil Soup
Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- Salt & pepper to taste
- 2 tsp apple cider vinegar
- 1/2 cup fresh basil leaves (or 1 tablespoon dried)
- 1/2 cup half and half
- Grated Parmesan, for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the garlic and cook for 1 minute or until fragrant
- Add the tomatoes (with juices), broth, sugar or balsamic, oregano, apple cider vinegar, salt, and pepper. Let everything simmer for about 15–20 minutes.
- Stir in the basil, then blend the soup using an immersion blender (or carefully in a regular blender) until smooth. The immersion blender will make it a smooth soup but still leave a bit of texture. The blender will totally liquify the soup, so choose the method you’d prefer.
- Lower the heat and stir in the half and half. Let it warm through—don’t boil.
- Taste and adjust seasoning if needed. Serve warm with grilled cheese or crusty bread.
get access to my weekly recipe updates!
