I just made the Best Tomato Basil Soup and I’m not kidding when I say it’s silky, herb-bright, and will make you toss the canned stuff without blinking.

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I adore that soup: rich, tangy tomatoes and a hit of basil that tastes like something. I keep saying this is my go-to Homemade Tomato Basil Bisque because it hits every crave, creamy, bright, and not fake.

I love when garlic cuts through and heavy cream makes the texture melt in your mouth. But it’s not froufrou.

It’s honest food that stands up to a salty grilled cheese and a messy lunch. And honestly, I make it on impulse.

If you want The Best Tomato Basil Soup, this is the one I can’t stop eating. No regrets, ever.

Trust me.

Ingredients

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Olive oil: Keeps stuff from sticking, gives a smooth, fruity mouthfeel.
Unsalted butter: Basically adds rich, cozy silkiness to the soup.
Yellow onion: Sweet base note, smells like home when it softens.
Carrots: Adds natural sweetness and body, makes it feel hearty.
Garlic: Punchy aroma and warmth, don’t let it burn.
Tomato paste: Deepens tomato flavor and color, packs concentrated umami.
Whole peeled tomatoes: The star, bright tomato body and chunky texture.
Broth: Thins and seasons, gives savory backbone without guessing.
Heavy cream: Luxurious creaminess, makes the soup silky and indulgent.
Whole milk: Optional lighter creaminess so it’s not too heavy.
Fresh basil: Bright herbal lift, slightly sweet and peppery.
Granulated sugar: Basically tames acidity, a tiny pinch balances tartness.
Kosher salt: Brings everything together, season it to taste.
Black pepper: Fresh bite and warmth, wakes up the flavors.
Red pepper flakes: Optional heat spark, adds a little punch.
Balsamic vinegar: Plus adds tangy sweetness and a mellow rounded note.
Bay leaf: Subtle herbal background, you’ll remove it before serving.

Ingredient Quantities

2 tablespoons olive oil

2 tablespoons unsalted butter

1 medium yellow onion, chopped

2 medium carrots, peeled and diced

3 cloves garlic, minced

2 tablespoons tomato paste

28 ounces whole peeled canned tomatoes (or about 2 pounds fresh ripe tomatoes, blanched and peeled)

2 cups low sodium vegetable or chicken broth

1 cup heavy cream

1/2 cup whole milk (optional for a lighter creaminess)

1/4 to 1/2 cup fresh basil leaves, loosely packed, chopped plus extra for garnish

1 to 2 teaspoons granulated sugar (to taste)

1 to 1 1/2 teaspoons kosher salt (to taste)

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon balsamic vinegar (optional, brightens the flavor)

1 bay leaf (optional)

How to Make this

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1. Heat the olive oil and butter in a large heavy pot over medium heat until the butter foams, then add the chopped onion and diced carrots; cook, stirring occasionally, about 8 to 10 minutes until the veggies are soft and the onion is translucent but not browned.

2. Add the minced garlic and tomato paste, stir and cook 1 to 2 minutes until fragrant and the paste darkens a little; this deepens the tomato flavor, don’t rush it or it will taste raw.

3. Pour in the whole peeled canned tomatoes (crush them with your hands or a spoon as you add them) or the peeled fresh tomatoes, then add the broth and the bay leaf; bring to a simmer.

4. Add 1 to 2 teaspoons granulated sugar, 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and the red pepper flakes if you like heat; simmer gently, uncovered, 20 to 25 minutes to let the flavors marry and the soup reduce slightly.

5. Remove the bay leaf, then use an immersion blender right in the pot to puree until smooth; if you don’t have one, carefully transfer in batches to a blender and return to the pot. Be cautious with hot liquid.

6. Stir in the heavy cream and the optional 1/2 cup whole milk, heat gently over low so it doesn’t boil, just warm through and become silky.

7. Add 1/4 to 1/2 cup chopped fresh basil and 1 tablespoon balsamic vinegar if using; taste and adjust salt, sugar or pepper. Basil will keep brightening the soup as it sits so don’t overcook it.

8. If the soup is too thick, thin with a splash more broth or milk to your preferred consistency; rewarm gently after adding any extra liquid.

9. Serve hot with extra torn basil leaves for garnish and a crack of black pepper; pairs perfectly with a grilled cheese, and leftovers actually taste better the next day after the flavors settle.

Equipment Needed

1. Large heavy pot (Dutch oven works best)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener (for the canned tomatoes)
6. Measuring cups and spoons
7. Immersion blender (or a countertop blender, use cautiously with hot liquid)
8. Ladle and bowls for serving

FAQ

Q: Can I make this soup vegan or dairy free?

A: Yes. Swap the butter for extra olive oil and replace the heavy cream and milk with full fat coconut milk or a creamy cashew cream. Flavor will be slightly different, but still rich and comforting.

Q: Do I have to use canned tomatoes or are fresh better?

A: Both work. Canned whole peeled tomatoes are convenient and consistent in flavor. If using fresh, choose ripe tomatoes, blanch and peel them first. Fresh gives a brighter, fresher taste but can be more work.

Q: How do I get the soup super smooth?

A: Use an immersion blender right in the pot until silky, or carefully transfer in batches to a blender. If you want it ultra smooth, pass it through a fine mesh sieve after blending. Watch out, it's hot so vent the lid a bit and hold it with a kitchen towel.

Q: Can I make this ahead and how long will it last?

A: Yes, it actually tastes better the next day. Cool and refrigerate up to 4 days, or freeze up to 3 months. Reheat gently over low heat so the cream doesnt split, stirring occasionally.

Q: My soup tastes a little flat. How do I fix it?

A: Add a pinch more salt, a splash of balsamic vinegar, or a teaspoon of sugar to balance acidity. Fresh chopped basil added at the end brightens it up too. Taste as you go, you might need tiny adjustments.

Q: Can I skip the carrots or bay leaf?

A: You can skip the bay leaf, but carrots add natural sweetness and body so they help make the soup creamy without too much cream. If you skip carrots, you might want to reduce cream or add a small potato for texture.

How To Make Creamy Tomato Basil Soup From Scratch Recipe Substitutions and Variations

Olive oil: use avocado oil or grapeseed oil for a neutral high heat option, or use extra virgin olive oil if you want a fruitier finish.
Unsalted butter: swap with ghee for a nuttier taste and higher smoke point, or use an extra tablespoon of olive oil if you’re avoiding dairy.
Heavy cream: replace with full fat coconut milk for a dairy free version, or use half and half for a lighter but still creamy soup.
Whole peeled canned tomatoes: you can use crushed tomatoes or tomato passata for a smoother base, or about 2 pounds roasted fresh tomatoes if you prefer a deeper roasted flavor.

Pro Tips

1) Don’t rush browning the tomato paste. Cook it 1 to 2 minutes until it darkens a bit, you want that deeper flavor. If you skip this it’ll taste kinda raw. Stir often so it doesn’t burn.

2) Use a mix of canned and fresh tomatoes if you can. Canned give body and consistency, fresh give brightness. If you use fresh, blanch and peel quick or the skins make it grainy.

3) Add the cream off the heat and warm gently after. Boiling will make it split and look curdled. If it does split a little, whisk in a splash more hot broth or use an immersion blender and it’ll come back together.

4) Taste and tweak at the end not the start. Add sugar, salt, balsamic or red pepper flakes little by little, taste after each change. Basil loses brightness if overcooked so stir it in near the end.

How To Make Creamy Tomato Basil Soup From Scratch Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I just made the Best Tomato Basil Soup and I’m not kidding when I say it’s silky, herb-bright, and will make you toss the canned stuff without blinking.

Servings

servings

Calories

273

kcal

Equipment: 1. Large heavy pot (Dutch oven works best)
2. Chef’s knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Can opener (for the canned tomatoes)
6. Measuring cups and spoons
7. Immersion blender (or a countertop blender, use cautiously with hot liquid)
8. Ladle and bowls for serving

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium yellow onion, chopped
2 medium carrots, peeled and diced
3 cloves garlic, minced
2 tablespoons tomato paste
28 ounces whole peeled canned tomatoes (or about 2 pounds fresh ripe tomatoes, blanched and peeled)
2 cups low sodium vegetable or chicken broth
1 cup heavy cream
1/2 cup whole milk (optional for a lighter creaminess)
1/4 to 1/2 cup fresh basil leaves, loosely packed, chopped plus extra for garnish
1 to 2 teaspoons granulated sugar (to taste)
1 to 1 1/2 teaspoons kosher salt (to taste)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon balsamic vinegar (optional, brightens the flavor)
1 bay leaf (optional)

Directions

Heat the olive oil and butter in a large heavy pot over medium heat until the butter foams, then add the chopped onion and diced carrots; cook, stirring occasionally, about 8 to 10 minutes until the veggies are soft and the onion is translucent but not browned.
Add the minced garlic and tomato paste, stir and cook 1 to 2 minutes until fragrant and the paste darkens a little; this deepens the tomato flavor, don’t rush it or it will taste raw.
Pour in the whole peeled canned tomatoes (crush them with your hands or a spoon as you add them) or the peeled fresh tomatoes, then add the broth and the bay leaf; bring to a simmer.
Add 1 to 2 teaspoons granulated sugar, 1 to 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper and the red pepper flakes if you like heat; simmer gently, uncovered, 20 to 25 minutes to let the flavors marry and the soup reduce slightly.
Remove the bay leaf, then use an immersion blender right in the pot to puree until smooth; if you don’t have one, carefully transfer in batches to a blender and return to the pot. Be cautious with hot liquid.
Stir in the heavy cream and the optional 1/2 cup whole milk, heat gently over low so it doesn’t boil, just warm through and become silky.
Add 1/4 to 1/2 cup chopped fresh basil and 1 tablespoon balsamic vinegar if using; taste and adjust salt, sugar or pepper. Basil will keep brightening the soup as it sits so don’t overcook it.
If the soup is too thick, thin with a splash more broth or milk to your preferred consistency; rewarm gently after adding any extra liquid.
Serve hot with extra torn basil leaves for garnish and a crack of black pepper; pairs perfectly with a grilled cheese, and leftovers actually taste better the next day after the flavors settle.

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.