The Best Tomato Basil Soup changed my outlook on flavor. I was intrigued by the vibrant mix of olive oil, diced celery, and garlic mingling with ripe tomatoes and freshly chopped basil. I have a rich, velvety creation that turns every bowl into a celebration of simple yet impressive ingredients.

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I recently tried my hand at recreating this amazing copycat creamy tomato basil soup recipe and it quickly became one of my favorites. I started by heating 2 tbsp olive oil in a large pot and sautéing a chopped large yellow onion, 2 diced celery stalks, and 2 diced carrots until they softened nicely.

Then I tossed in 3 minced garlic cloves and 2 cans of whole peeled tomatoes with all their juices to get that deep, rich flavor. I added 1 cup of either chicken or veggie broth, 1 tsp sugar, plus salt and pepper, letting everything come together over a gentle simmer.

Once blended smooth, I stirred in 1/2 cup heavy cream and folded in 1/2 cup fresh basil leaves. There’s something special about this recipe that makes it the best tomato soup ever, and if you love a good 1 pot soup, you gotta try this viral hit!

Why I Like this Recipe

I really like this recipe for a bunch of reasons. First, it’s so simple and forgiving that even if I mess up a step or two, the end result is still amazing. Second, the mix of veggies and garlic gives the soup such a deep, hearty flavor that makes every spoonful feel like a comforting hug. Third, the creaminess from the heavy cream and the fresh twist of basil makes the soup feel luxurious without being too heavy, which is perfect when I need some serious comfort food. Lastly, I can tell that each ingredient has its moment, giving the soup layers of flavors that keep it interesting every time I make it.

Ingredients

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Olive oil provides healthy fats that enhance flavor and subtle richness in the soup.
Onions offer vital fiber and natural sweetness with a savory taste that builds depth.
Whole peeled tomatoes bring lycopene, vivid acidity and rich body flavor to the dish.
Heavy cream adds smooth richness and a velvety texture balancing acidity with creaminess.
Fresh basil leaves provide a fragrant aroma and mild peppery notes that lighten heaviness.
Carrots contribute natural sweetness, fiber and healthy beta carotene boosting nutrition.
Garlic lends a pungent aroma and flavorful kick that deepens the overall taste.

Ingredient Quantities

2 tbsp olive oil

1 large yellow onion, chopped

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

2 (28 oz) cans whole peeled tomatoes (with their juices)

1 cup chicken or veggie broth

1 tsp sugar

Salt and pepper to taste

1/2 cup heavy cream

1/2 cup fresh basil leaves, roughly chopped

How to Make this

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1. Heat 2 tbsp olive oil in a large pot over medium heat and toss in the chopped yellow onion, diced celery, and diced carrots; cook until veggies get soft, about 5 minutes.

2. Add 3 minced garlic cloves into the pot and stir for about 1 minute until you smell the garlic.

3. Pour in the 2 cans of whole peeled tomatoes (include all the juices) and break them up with your spoon.

4. Stir in 1 cup chicken or veggie broth, 1 tsp sugar, and season with salt and pepper to taste.

5. Bring the soup to a simmer and let it cook for about 15-20 minutes so all the flavors can mix nicely.

6. Carefully blend the soup using an immersion blender or by transferring portions into a blender until smooth but still a bit chunky if you prefer.

7. Return the blended soup to the pot if you used a blender and then stir in 1/2 cup heavy cream.

8. Gently mix in 1/2 cup roughly chopped fresh basil leaves and let the soup heat through for another 5 minutes.

9. Taste the soup and adjust salt and pepper as needed, then ladle it into bowls and serve warm.

Equipment Needed

1. A large pot
2. A cutting board
3. A sharp knife
4. A wooden spoon
5. An immersion blender or regular blender
6. Measuring cups and spoons
7. A ladle

FAQ

How long does it take to make this soup?

It takes around 45 minutes from start to finish, so its pretty fast to whip up.

Can I use fresh tomatoes instead of canned ones?

Yes you can, but keep in mind that canned tomatoes give a richer flavor and its easier cause they come with their juices.

When should I add the cream to get that creamy texture?

Stir in the heavy cream at the end after blending the soup, that really gives it the smooth finish.

Can I prep this soup ahead of time?

Sure, you can make it a day ahead and store it in the fridge. Just reheat and add a splash more cream if needed.

Is it possible to freeze this soup?

You can freeze it, but its best to leave out the cream and add it when you reheat it cause cream can separate in the freezer.

Best Creamy Tomato Basil Soup (Panera Copycat) Recipe Substitutions and Variations

You can use canola or grapeseed oil instead of olive oil if you’re short on supplies
If you don’t have heavy cream, try using half and half or even coconut milk, but be aware it might add a slight coconut flavor
Fresh basil can be swapped with dried basil – just use about one third of the amount cause dried herbs pack a punch
If chicken broth is unavailable, veggie broth works fine, or you can mix water with a bouillon cube for flavor
Whole peeled tomatoes could be replaced with canned diced tomatoes for a bit more texture though the flavor may vary slightly

Pro Tips

– Let the veggies get a bit more caramelized in the pot before adding the garlic; it really brings out their sweetness and deepens the flavor a lot.
– When you blend the soup, dont overdo it – leaving some chunks in there adds a nice texture and makes it feel more homemade.
– Stir in the heavy cream slowly over low heat so the soup doesnt curdle; a little patience here goes a long way!
– Taste the soup again after blending and just before serving, cuz sometimes the flavors change and a pinch more salt or pepper can really make it pop.

Best Creamy Tomato Basil Soup (Panera Copycat) Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

151

kcal

Equipment: 1. A large pot
2. A cutting board
3. A sharp knife
4. A wooden spoon
5. An immersion blender or regular blender
6. Measuring cups and spoons
7. A ladle

Ingredients

2 tbsp olive oil
1 large yellow onion, chopped
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
2 (28 oz) cans whole peeled tomatoes (with their juices)
1 cup chicken or veggie broth
1 tsp sugar
Salt and pepper to taste
1/2 cup heavy cream
1/2 cup fresh basil leaves, roughly chopped

Directions

Heat 2 tbsp olive oil in a large pot over medium heat and toss in the chopped yellow onion, diced celery, and diced carrots; cook until veggies get soft, about 5 minutes.
Add 3 minced garlic cloves into the pot and stir for about 1 minute until you smell the garlic.
Pour in the 2 cans of whole peeled tomatoes (include all the juices) and break them up with your spoon.
Stir in 1 cup chicken or veggie broth, 1 tsp sugar, and season with salt and pepper to taste.
Bring the soup to a simmer and let it cook for about 15-20 minutes so all the flavors can mix nicely.
Carefully blend the soup using an immersion blender or by transferring portions into a blender until smooth but still a bit chunky if you prefer.
Return the blended soup to the pot if you used a blender and then stir in 1/2 cup heavy cream.
Gently mix in 1/2 cup roughly chopped fresh basil leaves and let the soup heat through for another 5 minutes.
Taste the soup and adjust salt and pepper as needed, then ladle it into bowls and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.