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Tomato Basil Soup Recipe

Tomato Basil Soup

iamwinfred
This tomato basil soup is the ultimate comfort food—rich, velvety, and bursting with bright, fresh herb flavor. Made with San Marzano tomatoes, fresh basil, and a touch of cream, it comes together in under 45 minutes using simple pantry staples. Perfect for cozy nights paired with a grilled cheese sandwich.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine Italian
Servings 6 servings
Calories 210 kcal

Equipment

  • Large pot or Dutch oven Heavy-bottomed for even heat distribution
  • Immersion blender or standard blender
  • Wooden spoon
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons
  • Ladle

Ingredients
  

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 medium carrot diced
  • 2 tablespoons tomato paste
  • 2 28 ounce cans San Marzano whole peeled tomatoes 28 oz (794g) each
  • 3 cups vegetable stock or chicken stock, 720ml
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup fresh basil leaves packed, plus more for garnish, about 45g
  • 1/2 cup heavy cream 120ml
  • 1/4 cup Parmesan cheese grated, plus more for serving
  • Salt to taste
  • Black pepper to taste

Instructions
 

  • Melt butter and olive oil in a large pot over medium heat. Add diced onion and carrot; cook 5-6 minutes until onion is translucent. Add garlic and cook 30 seconds until fragrant.
  • Stir in tomato paste and cook 1-2 minutes until darkened. Add whole tomatoes (crush with spoon), stock, sugar, oregano, and red pepper flakes. Stir to combine.
  • Bring to a gentle boil, reduce heat to low, cover partially, and simmer 20-25 minutes until vegetables are tender.
  • Remove from heat and add fresh basil. Blend with an immersion blender until smooth and creamy.
  • Return to low heat and stir in heavy cream and Parmesan. Cook 3-4 minutes until warmed through and cheese is melted (do not boil).
  • Season with salt and pepper to taste. Serve hot with extra basil and Parmesan.

Notes

  • For the best flavor, use whole San Marzano tomatoes instead of diced—they taste fresher and blend more smoothly.
  • Add fresh basil at the very end of cooking to keep it bright and prevent bitterness.
  • If using a standard blender, let the soup cool slightly and blend in small batches with the lid vented to avoid pressure buildup.
  • Taste the soup before adding sugar, as some canned tomatoes are already naturally sweet.
  • To prevent curdling, stir in the cream over low heat and avoid boiling the soup afterward.
  • This soup freezes beautifully—double the batch and store in freezer-safe containers for up to 3 months.
  • For a vegan version, use olive oil instead of butter, vegetable stock, and plant-based cream and cheese alternatives.
  • Swap heavy cream for coconut milk or half-and-half for a lighter or dairy-free option.
  • Add cooked rice, small pasta, or roasted red peppers for easy variations.
  • Reheat gently on the stovetop over medium-low heat, adding a splash of stock or cream if it has thickened too much.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 620mgPotassium: 420mgFiber: 3gSugar: 9gVitamin A: 25IUVitamin C: 20mgCalcium: 10mgIron: 8mg
Keyword comfort food, creamy tomato soup, easy soup recipe, homemade tomato soup, tomato basil soup
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