If you’re craving comfort in a bowl, you’re in for a real treat with this Creamy Tomato Soup with Basil Recipe. I absolutely love how this turns out silky smooth and packed with fresh basil flavor—it’s perfect for chilly days when you want something cozy but not complicated. When I first tried this recipe, the blend of fresh herbs with creamy tomato goodness won me over instantly. Stick around, because I’ll share all my tips to help you nail it every time!
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: Using pantry staples and fresh basil turns humble canned tomatoes into something extraordinary.
- Creamy Comfort: The smooth texture feels luxurious without needing complicated techniques or fancy gadgets.
- Flexible to Your Taste: You can easily swap cream for dairy-free milks or omit the wine, so it fits your pantry or diet.
- Crowd-Pleaser: My family goes crazy for this soup—it’s always a hit whether as a quick lunch or dinner starter.
Ingredients You’ll Need
The beauty of this Creamy Tomato Soup with Basil Recipe lies in how well these ingredients balance each other—fresh veggies, fragrant herbs, and creamy richness all come together seamlessly. Shopping tip: pick a good quality canned tomato—you’ll really taste the difference.
- Olive oil: Use a good-quality extra virgin for that fruity depth and smooth cooking.
- Yellow onion: Adds natural sweetness once softened, grounding the soup’s flavor.
- Carrots: Bring sweetness and texture, perfectly complementing the tart tomatoes.
- Garlic: I love grating mine for a quick burst of savory aroma that spreads evenly.
- Tomato paste: Don’t skip this—it deepens the tomato flavor and adds umami richness.
- Crushed red pepper flakes (optional): Just a pinch adds a gentle spicy kick that wakes up the soup.
- Fresh basil leaves and tender stems: The hero herb, giving fresh fragrance and a vivid green color.
- Fresh thyme leaves: A subtle earthy background note that rounds out the herbiness.
- Canned crushed tomatoes: The base of the soup; choose high-quality, with no added sugar for best results.
- Vegetable stock or broth: Adds depth without overpowering the tomato’s brightness.
- Dry, unoaked white wine (optional): Like Pinot Grigio, it layers in complexity—if you’re avoiding alcohol, a splash of vinegar is a good stand-in.
- Heavy cream or milk (or plant milk): This gives your soup the silky smooth texture everyone loves.
- Kosher salt and ground black pepper: Essential for seasoning to bring all flavors together harmoniously.
Variations
One of the things I adore about this Creamy Tomato Soup with Basil Recipe is how easily you can make it your own. I’ve tweaked it over time to suit different tastes or dietary needs, so don’t hesitate to get creative!
- Dairy-Free Version: I use unsweetened almond milk instead of cream sometimes, especially in warmer months when I want it lighter but still creamy.
- Spicy Kick: Adding a bit more crushed red pepper flakes or even a dash of smoked paprika gives the soup a smoky warmth my family can’t get enough of.
- Herb Boost: On occasion, I toss in fresh oregano or swap thyme for rosemary to experiment with new herbal profiles.
How to Make Creamy Tomato Soup with Basil Recipe
Step 1: Sauté Aromatics for a Flavorful Base
Heat up your olive oil over medium heat in a heavy pot, like a Dutch oven if you have one. Toss in the diced onion and carrots, seasoning them with salt and pepper. You’ll want to cook them until they start softening—about 5 to 6 minutes. This step really builds a sweet, savory foundation. Then, stir in the garlic, tomato paste, and crushed red pepper flakes if you’re using them. Let it cook for another couple of minutes until the tomato paste gets a nice brown color and the garlic fills your kitchen with that irresistible aroma.
Step 2: Build the Soup and Let it Simmer
Next, add the fresh basil, thyme, crushed tomatoes, vegetable stock, and your white wine if you’re using it. Give it a good stir, bring the pot to a boil, then reduce to a gentle simmer and partially cover it. Let it go for about 15 minutes until all the veggies are tender and the flavors have mingled. I like to peek and stir occasionally to keep an eye on it.
Step 3: Blend Until Smooth and Creamy
This part is fun! Carefully transfer your soup in batches to a blender—don’t fill it more than two-thirds full. Remove the center cap from the lid and cover the opening with a thick kitchen towel to avoid splatters. Blend until silky smooth and then pour it back into the pot. If you’ve got an immersion blender, you can skip the transfer and blend right in the pot—it’s quicker and easier.
Step 4: Stir in Cream and Season
Finally, stir in the heavy cream or your milk alternative and warm the soup over medium-low heat. Give it a taste and adjust the seasoning with salt and pepper as needed. This is where you can make it just perfect for your palate. Don’t let it boil now – just warm gently until it’s all cozy and ready to serve.
Step 5: Serve with Your Favorite Toppings
Ladle your soup into bowls, and crack some black pepper on top. If you like a little heat, sprinkle on some crushed red pepper flakes and scatter fresh basil leaves for a pop of color and freshness. Grab some crusty bread, or if you want to spoil yourself, a gooey mozzarella grilled cheese sandwich pairs like a dream.
Pro Tips for Making Creamy Tomato Soup with Basil Recipe
- Prep Veggies Ahead: I like dicing the onion and carrots a day or two before to speed up cooking after a busy day.
- Tomato Quality Matters: Using a premium canned crushed tomato makes a noticeable difference in sweetness and acidity balance.
- Gentle Heat with Cream: Always stir in cream over low heat to avoid curdling and keep it silky smooth.
- Blender Safety: Never fill your blender more than two-thirds full and cover the hole with a towel to prevent splatters and burns.
How to Serve Creamy Tomato Soup with Basil Recipe
Garnishes
I usually keep it simple with freshly torn basil leaves and a sprinkle of cracked black pepper. Sometimes, I add a pinch of crushed red pepper flakes for a subtle heat that wakes up the soup without overpowering it. A drizzle of extra virgin olive oil on top adds a lovely glossy finish and a touch of richness.
Side Dishes
This soup is begging for a crusty baguette or a grilled cheese sandwich, especially one loaded with gooey mozzarella. I’ve also paired it with a simple green salad tossed in lemon vinaigrette for a lighter meal that still feels satisfying.
Creative Ways to Present
If you want to impress guests, try serving the soup in mini bread bowls for a fun and edible presentation. For a festive touch, swirl a little pesto or a splash of cream into each bowl to create pretty patterns—your guests will be wowed before the first sip!
Make Ahead and Storage
Storing Leftovers
I always cool the soup completely before transferring it to airtight containers and refrigerating. It keeps beautifully for up to five days, and funnily enough, the flavors deepen, making leftovers even tastier the next day.
Freezing
This soup freezes exceptionally well—I portion it out into freezer-safe containers or reusable silicone cubes (Souper Cubes are a game-changer for me). Frozen soup lasts about three months, making it an easy go-to for busy weeks.
Reheating
For reheating, I gently warm it on the stove over medium-low heat, stirring frequently until just hot—this helps keep the cream from separating. You can also zap leftovers in the microwave, stirring every minute or so for even heating.
FAQs
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Can I make this Creamy Tomato Soup with Basil Recipe vegan?
Absolutely! Simply swap the heavy cream for a plant-based milk like unsweetened almond or oat milk, and use vegetable stock to keep it vegan-friendly. Avoid the optional white wine or replace it with additional broth plus a splash of vinegar for acidity.
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Is there a shortcut to prepping this soup?
Definitely. You can dice the onion and carrots ahead of time (up to 5 days in the fridge) so that when dinner time rolls around, you can jump straight into cooking without delay.
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What can I substitute for white wine in this recipe?
If you don’t have wine on hand, dry vermouth makes a great substitute. For a non-alcoholic option, vegetable broth mixed with a splash of apple cider vinegar adds brightness without the alcohol.
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How do I avoid curdling when adding cream?
To prevent curdling, always add cream at the end of cooking and heat the soup gently over low heat while stirring. Avoid letting the soup boil once the cream is in.
Final Thoughts
This Creamy Tomato Soup with Basil Recipe holds a special place in my recipe box because it’s one of those dishes that feels like a warm hug in a bowl. It’s straightforward, comforting, and elegant all at once. I hope you’ll give it a try—you’ll find it’s perfect for any time you want something nourishing and delicious with minimal fuss. Let me know how it turns out for you because sharing recipes that bring joy and comfort is what cooking is all about!
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Creamy Tomato Soup with Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Middle-of-Winter Creamy Tomato Soup is a comforting and rich recipe made with canned crushed tomatoes, fresh herbs, and a creamy finish. With a base of sautéed onions, carrots, and garlic, it’s simmered with herbs and optional white wine for depth, then blended until smooth and finished with cream or a plant-based alternative. Perfect for warming up cold days and easily adaptable for dietary preferences.
Ingredients
Aromatics and Base
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
- 4 tablespoons tomato paste
- optional: up to 1 teaspoon crushed red pepper flakes
Herbs and Liquids
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- 1 (28-ounce) can crushed tomatoes
- 2 cups vegetable stock or broth
- optional: ½ cup dry, unoaked white wine (such as Pinot Grigio)
Creamy Finish and Seasoning
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
- Kosher salt and ground black pepper, to season
Instructions
- Cook the aromatics: Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until the vegetables soften. Stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for another 1-2 minutes until the tomato paste browns and garlic is fragrant.
- Build and simmer: Add the fresh basil, thyme, crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to maintain a gentle simmer, partially cover the pot, and simmer for 15 minutes until the vegetables are completely tender and flavors meld.
- Blend: Carefully transfer the soup in batches to a stand blender, filling each no more than two-thirds full. Remove the center cap on the blender lid and cover the opening with a thick kitchen towel to allow steam to escape safely. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to blend until smooth. Return the blended soup to the pot.
- Finish the creamy tomato soup: Stir in the cream, milk, or plant-based milk of choice. Cook the soup over medium-low heat, stirring occasionally, until warmed through. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with cracked black pepper, additional crushed red pepper flakes, and fresh basil leaves if desired. Serve with crusty bread or a gooey mozzarella grilled cheese sandwich for a satisfying meal. Enjoy!
Notes
- White wine adds depth and complexity; dry, unoaked varieties like Pinot Grigio work best. Substitute with dry vermouth for a similar flavor or with vegetable broth plus a splash of apple cider vinegar for a non-alcoholic version.
- For creaminess, heavy cream or whole milk provides richness. For dairy-free options, unsweetened almond or oat milk is recommended. Avoid strong-flavored plant milks like coconut milk for best results.
- Prep veggies ahead by dicing onion and carrots in advance and storing in an airtight container in the fridge for up to 5 days to speed up cooking time.
- Store cooled soup refrigerated in an airtight container for up to 5 days. Reheat on stovetop or microwave.
- Freeze leftovers in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
