Tomato Basil Soup

There’s something deeply comforting about a bowl of tomato basil soup, isn’t there? It’s the kind of meal that feels like a warm hug on a chilly day, yet it’s bright and fresh enough to enjoy year-round. This isn’t just any tomato soup from a can—this is the real deal. We’re talking about slowly simmered, ripe tomatoes, a generous handful of fresh basil, and a few simple ingredients that come together to create something truly special. Honestly, the aroma that fills your kitchen while this soup is cooking is half the reward. It’s rustic, it’s velvety, and it has that perfect balance of sweet and tangy that only comes from taking your time. Whether you’re pairing it with the world’s cheesiest grilled cheese sandwich or enjoying it all on its own, this recipe is a keeper. It’s surprisingly straightforward, but the little tricks we’ll go through make all the difference between a good soup and an unforgettable one. So, let’s get that pot ready.

Recipe Overview

Why You’ll Love This Tomato Basil Soup

It’s the ultimate comfort food, made elegant. This soup manages to be both incredibly cozy and surprisingly sophisticated. The slow cooking process deepens the tomato flavor in a way that feels rich and luxurious, without needing a ton of heavy cream or butter.
It’s incredibly versatile. You can serve it smooth and silky for a fancy starter, or leave it a little chunky for a more rustic, hearty meal. It freezes like a dream, meaning you can make a big batch and have a delicious homemade lunch ready in minutes for weeks to come.
The ingredients are simple, but the flavor is complex. We’re not using a long list of hard-to-find items here. The magic happens by caramelizing the onions, toasting the tomato paste, and letting the fresh basil shine. It’s a lesson in how a few quality ingredients can create something extraordinary.
It makes your house smell absolutely amazing. Seriously, the combination of sautéing onions and garlic, followed by the sweet scent of tomatoes and herbaceous basil simmering away… it’s better than any scented candle. It’s the kind of smell that brings everyone into the kitchen asking, “Is it ready yet?”

Ingredients & Tools

2 tbsp olive oil (plus more for drizzling)
1 large yellow onion, chopped
3-4 cloves garlic, minced
2 tbsp tomato paste
2 (28-oz) cans whole peeled tomatoes (San Marzano are fantastic if you can find them)
2 cups vegetable broth (or chicken broth)
1 large bunch fresh basil, plus more for garnish
1 tsp sugar (to balance the acidity of the tomatoes)
½ cup heavy cream or half-and-half (optional, for extra creaminess)
Salt and freshly ground black pepper to taste

Tools: A large Dutch oven or heavy-bottomed pot, a blender (immersion or countertop), and a wooden spoon.

Don’t be tempted to skip the tomato paste—it’s our secret weapon for building a deep, rich base. And when it comes to the canned tomatoes, quality really does matter here. Look for cans that list just tomatoes and maybe a little citric acid, nothing else. That’s how you get the purest tomato flavor.

Serves: 4-6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes

Before You Start: Tips & Ingredient Notes

Why canned tomatoes? Honestly, for a soup like this, high-quality canned tomatoes are often better than fresh, especially outside of peak summer. They’re picked and canned at their ripest, which gives us a consistent, deep tomato flavor all year round.
Don’t rush the onion. Taking the time to properly sauté the onion until it’s soft and translucent—but not browned—is the first step to building a sweet, flavorful foundation. If you rush this, you’ll miss out on a lot of complexity.
The basil goes in twice. We’ll add most of the basil at the simmering stage to infuse the entire soup, but saving a few fresh leaves for a garnish at the end makes a world of difference. That fresh, peppery hit right at the finish is just… *chef’s kiss*.
To cream or not to cream? That is the question! The soup is deliciously vibrant and light without it, but adding a splash of cream at the end gives it a lovely velvety texture and mellows the acidity. It’s entirely up to your preference.

How to Make Tomato Basil Soup

Step 1: Start by heating the olive oil in your large pot over medium heat. Add the chopped onion and a good pinch of salt. Cook, stirring occasionally, for about 8-10 minutes, until the onion is soft and translucent. You’ll notice it starts to smell sweet—that’s exactly what we want. Then, add the minced garlic and cook for just one more minute until it’s fragrant. Be careful not to let the garlic burn, or it will turn bitter.

Step 2: Now, push the onions and garlic to the side and add the tomato paste right onto the hot surface of the pot. Let it cook for a minute or two, stirring it around, until it darkens slightly and smells a bit toasty. This little trick, called “blooming” the paste, unlocks a deeper, richer flavor. Then, stir it all together with the onions and garlic.

Step 3: It’s time for the star of the show. Carefully pour in the canned tomatoes with their juices. Use your wooden spoon to break up the whole tomatoes—they’ll soften and break down more as they cook, but giving them a head start helps. Then, add the vegetable broth, the sugar, and most of your fresh basil (just tear the leaves with your hands for the most flavor). Bring everything to a lively simmer.

Step 4: Once simmering, reduce the heat to low, cover the pot, and let it gently bubble away for about 25-30 minutes. You’re giving all the flavors time to get to know each other and become best friends. The soup will thicken slightly, and the tomatoes will be completely broken down and tender.

Step 5: This is the transformation stage. Turn off the heat and let the soup cool for a few minutes. Then, carefully blend until smooth. If you’re using a countertop blender, work in batches and don’t fill the jar more than halfway, and always hold the lid on with a towel—hot soup expands! An immersion blender is easier here—just plunge it right into the pot.

Step 6: Once the soup is silky smooth, stir in the heavy cream if you’re using it. Now, taste it. This is the most important step. Season generously with salt and pepper until the flavors really pop. You might need more than you think. Ladle into bowls, garnish with a drizzle of olive oil, a grind of black pepper, and those reserved fresh basil leaves.

Serving Suggestions

Complementary Dishes

The Ultimate Grilled Cheese — It’s a classic for a reason. Use a hearty sourdough and a mix of sharp cheddar and melty Gruyère for the perfect dunkable partner.
A Crispy, Green Salad — Something simple with a sharp vinaigrette, like an arugula salad with shaved Parmesan, cuts through the soup’s richness beautifully.
Garlic Bread or Crusty Baguette — For mopping up every last delicious drop from the bowl, you can’t beat a warm, buttery slice of garlic bread.

Drinks

A Crisp White Wine — A Sauvignon Blanc or Pinot Grigio with its bright acidity complements the tomatoes wonderfully without overpowering them.
Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and palate-cleansing between spoonfuls.
An Iced Herbal Tea — A chilled peppermint or lemon verbena tea offers a cool, herbaceous contrast that feels really light and lovely.

Something Sweet

Lemon Sorbet — The bright, clean finish of a lemon sorbet is the perfect way to end a meal that started with this vibrant soup.
Shortbread Cookies — Their simple, buttery sweetness is a delightful, uncomplicated treat after the savory depth of the soup.
Dark Chocolate Almond Bark — A few pieces of slightly bitter dark chocolate with a hint of sea salt provides a sophisticated and satisfying finale.

Top Mistakes to Avoid

Mistake: Blending the soup when it’s piping hot. This is a safety issue and a texture issue. Hot liquid expands rapidly in a blender, which can lead to burns and a big mess. Let it cool for at least 5-10 minutes first.
Mistake: Skipping the taste-and-season step at the end. Soups need seasoning after they’re blended and finished. The salt level you added at the beginning won’t be enough. Taste it and be bold with the salt and pepper—it’s what makes the flavors sing.
Mistake: Boiling the soup after adding the cream. If you’re using cream, stir it in at the very end, off the heat. Bringing the soup back to a boil can cause the cream to curdle, giving it a grainy texture. We don’t want that.
Mistake: Using dried basil instead of fresh. I’ve tried this before in a pinch, and honestly, it’s just not the same. Dried basil lacks the vibrant, peppery essence that makes this soup so special. Fresh is non-negotiable here.

Expert Tips

Tip: Roast your canned tomatoes for a deeper flavor. For an extra layer of complexity, spread the canned tomatoes (with their juices) on a baking sheet and roast them in a 400°F (200°C) oven for 20-25 minutes before adding them to the pot. It concentrates their sweetness and adds a subtle smoky note.
Tip: Add a Parmesan rind while simmering. If you have a leftover rind of Parmesan cheese in your fridge, toss it into the pot as the soup simmers. It will melt into the broth, adding an incredible umami depth that’s just… wow.
Tip: Make it ahead of time. This soup actually tastes even better the next day after the flavors have had more time to meld. Just cool it completely, store it in the fridge, and gently reheat it when you’re ready.
Tip: For a super-silky texture, strain it. If you want an absolutely restaurant-quality, velvety texture, after you blend the soup, pass it through a fine-mesh sieve. It’ll catch any tiny seeds or bits of tomato skin for an ultra-smooth finish.

FAQs

Can I make this soup vegan?
Absolutely! It’s very easy. Just ensure you’re using vegetable broth instead of chicken broth, and skip the heavy cream. For a creamy element without dairy, you can stir in a can of full-fat coconut milk at the end—it adds a lovely richness and a very subtle sweetness that works surprisingly well with the tomatoes.

How long does this soup keep in the fridge?
Stored in an airtight container, your tomato basil soup will stay fresh in the refrigerator for about 4-5 days. You’ll notice it might thicken up a bit as it sits, which is totally normal. Just add a splash of broth or water when you reheat it to get it back to your desired consistency.

Can I freeze it?
Yes, this soup freezes beautifully—it’s a fantastic meal-prep option. Cool it completely, then transfer it to freezer-safe containers or bags, leaving a little room for expansion. It will keep well for up to 3 months. Thaw it overnight in the fridge before reheating. If you added cream, the texture might be very slightly different after freezing, but it will still taste delicious.

My soup is a bit too acidic. What can I do?
This can happen depending on the tomatoes. The sugar in the recipe helps balance this, but if it’s still a little sharp for your taste, don’t worry! A tiny pinch of baking soda (like 1/8 teaspoon) stirred in will neutralize the acidity without affecting the flavor. Alternatively, a little more cream or a pat of butter stirred in at the end will also mellow it out beautifully.

What’s the best way to reheat it?
Gentle is the key word here. Reheat it slowly on the stovetop over medium-low heat, stirring occasionally. If you’re using a microwave, do it in short bursts, stirring in between to ensure it heats evenly. Avoid boiling it vigorously, especially if it contains cream, to prevent separation.