Creamy Tomato Soup Basil

The first time I made this tomato soup was during a rainy November weekend when the gray sky pressed against the kitchen window for three straight days. Something about the bright red color bubbling away in the pot felt like small rebellion against the gloom outside. My roommate kept wandering in asking what smelled so incredible.

I served this soup to my grandmother last winter watching her face light up with the first spoonful. She told me it tasted exactly like the tomato soup from her childhood diner complete with the grilled cheese dipping sandwich. That moment of connection over something so simple felt extraordinary.

Ingredients

• 1 tablespoon olive oil: The foundation that builds flavor as your onions soften
• 1 medium onion chopped: Sweet onions work best here creating a subtle base note
• 2 garlic cloves minced: Add these right before the tomatoes so they bloom without burning
• 800 g canned whole peeled tomatoes: San Marzano variety gives the most authentic depth but any quality canned tomatoes work
• 500 ml vegetable broth: Low sodium broth lets you control the salt level perfectly
• 125 ml heavy cream: Room temperature cream incorporates more smoothly into the hot soup
• 1 teaspoon sugar: This tiny amount balances acidity without making the soup sweet
• 1 teaspoon salt: Start here and adjust after blending since flavors concentrate
• ½ teaspoon black pepper: Freshly ground adds warmth that ground pepper lacks
• 1 handful fresh basil leaves: Tear these by hand just before adding to release their oils

Instructions

Build Your Flavor Base:

Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent and fragrant about 5 minutes. Stir occasionally to prevent any browning.

Add Aromatic Depth:

Stir in minced garlic and cook for just 1 minute until fragrant. Watch carefully so it does not brown or develop bitter flavors.

Create the Soup Base:

Pour in the tomatoes with their juices along with vegetable broth sugar salt and pepper. Bring everything to a gentle boil then reduce heat to maintain a steady simmer for 20 minutes uncovered.

Blend to Perfection:

Remove the pot from heat and toss in fresh basil leaves. Use an immersion blender directly in the pot or transfer in batches to a blender. Purée until completely smooth and velvety.

Add the Cream:

Pour in the heavy cream and stir gently to combine. Return the soup to low heat just until warmed through. Taste and adjust salt if needed.

Serve and Garnish:

Ladle into warmed bowls and top with extra fresh basil leaves. The soup keeps well for days and actually tastes better the next day.

Save

This recipe has become my go to gift for new parents and anyone feeling under the weather. There is something about a warm creamy soup that says I care better than almost anything else you could cook.

Making It Your Own

After years of making this soup I have learned that small adjustments make it feel completely new. Sometimes I add a pinch of smoked paprika for depth or swap the cream for coconut milk when I want something lighter. The basic structure remains the same but the personality shifts.

Perfect Pairings

A grilled cheese sandwich cut into triangles is the classic companion but do not stop there. I love serving this with a sharp arugula salad dressed simply with lemon vinaigrette. The peppery greens cut through the richness beautifully.

Storage and Make Ahead Tips

This soup actually improves overnight as the flavors meld together. Store it in an airtight container in the refrigerator for up to five days. When reheating do so gently over low heat stirring occasionally.

• Freeze individual portions in freezer bags for up to three months
• Thaw overnight in the refrigerator before reheating
• Add the cream after freezing and reheating for the best texture

Save

There is profound comfort in a bowl of soup made with your own hands. I hope this recipe brings as much warmth to your kitchen as it has to mine over the years.

Recipe FAQs

→ What type of tomatoes work best for this soup?

Whole peeled canned tomatoes provide a deep flavor and smooth texture, but ripe fresh tomatoes can be used when in season for a brighter taste.

→ Can I make this soup vegan?

Yes, substitute heavy cream with coconut cream or cashew cream to maintain creaminess without dairy.

→ What kitchen tools are essential for preparation?

A large pot for cooking, an immersion or countertop blender for puréeing, and a ladle for serving are the basics.

→ How can I enhance the flavor of the tomato and basil combination?

Sautéing onion and garlic in olive oil before adding tomatoes boosts aroma, while seasoning with sugar balances acidity and fresh basil adds a fragrant herb note.

→ Is it possible to adjust the soup's texture?

For a thinner consistency, add more vegetable broth during cooking or after blending; for a thicker body, reduce broth slightly or blend less.