There’s something irresistibly soothing about a warm bowl of soup, especially when it’s rich, smooth, and bursting with fresh flavors. This Creamy Tomato Basil Soup Recipe is exactly that—a silky, comforting classic that’s easy to whip up and absolutely satisfying every single time.

A white bowl filled with bright orange creamy tomato soup, topped with swirls of white cream, small green basil leaves in the center, and scattered black pepper pieces on top. A golden spoon rests on the right side of the bowl, slightly inserted into the soup. In the background, part of another white bowl of the same soup is visible on the left, along with a clear glass filled with white liquid at the top. The setting is on a white marbled surface with a yellow cloth partially visible at the bottom left. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Tomato Basil Soup Recipe
Top Tip
How to Serve Creamy Tomato Basil Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Tomato Basil Soup Recipe

Why You'll Love This Recipe

I’ve made this Creamy Tomato Basil Soup Recipe countless times, and it always feels like a little hug in a bowl. What sets it apart is how easy it is to elevate pantry staples into something luxurious, creamy, and perfectly balanced with sweet tomatoes and fragrant basil.

Simple ingredients: Uses common kitchen staples with fresh basil to brighten it up.
Perfectly creamy: The addition of cream and Parmesan cheese creates that velvety, rich texture I just can’t get enough of.
Fast and fuss-free: Ready in about 30 minutes—great for busy weeknights or a quick cozy meal.
Customizable: Easy to adjust the basil, cream, or sweetness to suit your taste buds.

The image shows two bowls of smooth orange tomato soup on a white marbled surface. Each bowl is white and filled with bright orange soup that has a creamy swirl on top, decorated with small green herb leaves and a little black pepper sprinkled around. In the front bowl, two toasted golden-brown pieces of bread rest on the edge, slightly dipped into the soup. The background has a soft focus, showing just a part of the second bowl with the same soup and cream swirl, giving a cozy and fresh look. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s talk about the magic behind the ingredients. Each one plays a specific role to give you that perfect balance of tang, creaminess, and herbaceous warmth—whether it’s fresh or dried basil, the Parmesan's nutty richness, or the subtle sweetness from sugar and balsamic vinegar.

Flat lay of a small white ceramic bowl of unsalted butter, a small white ceramic bowl filled with chopped yellow onion, a small white ceramic bowl holding minced garlic cloves, two ripe red tomatoes with vibrant green stems, a small white ceramic bowl of granulated sugar, a small white ceramic bowl of golden chicken broth, fresh green basil leaves arranged neatly, a small white ceramic bowl with balsamic vinegar, a small white ceramic bowl of heavy whipping cream, a small white ceramic bowl filled with shredded Parmesan cheese, all items placed with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds richness and helps soften the onions without overpowering other flavors.
Yellow onion: Gives a sweet, mellow base that develops flavor as it cooks low and slow.
Garlic: Just enough to add a fragrant depth without overwhelming the soup.
Crushed tomatoes: Use good-quality canned tomatoes for the best flavor; they’re naturally sweet and tangy.
Granulated sugar: Balances the acidity of the tomatoes, making the soup smooth on the palate.
Chicken broth: Provides a savory foundation, but you can swap vegetable broth for a vegetarian version.
Basil (fresh or dried): Fresh basil gives a bright, herbal note, but dried basil works well in a pinch.
Balsamic vinegar (optional): Adds an unexpected depth and subtle sweetness, rounding out the flavors beautifully.
Heavy whipping cream: For that creamy texture that makes the soup so comforting and indulgent.
Parmesan cheese: Melts into the soup, offering a savory, umami kick you’ll notice with every spoonful.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this soup is how easy it is to customize. I often tweak the basil amount depending on whether I’m using fresh or dried, and sometimes add a pinch of red pepper flakes for a subtle kick. Don’t hesitate to make it your own!

Variation: I sometimes swap the chicken broth for vegetable broth to keep it vegetarian, and it’s just as comforting.
Dairy-free option: Try coconut milk instead of cream for a tropical twist that’s still creamy and delicious.
Extra herb boost: Adding a handful of fresh parsley or thyme along with the basil creates a lovely flavor combo.
Chunky vs. smooth: If you love texture, skip blending or pulse the soup just a bit so you get bits of tomato and onion.

Step-by-Step: How I Make Creamy Tomato Basil Soup Recipe

Step 1: Sauté the onions and garlic to golden perfection

Start by melting the butter in a large soup pot over medium heat. Once it’s melted, add your chopped onions. This part takes a bit of patience—cook and stir them frequently for about 10 minutes until they’re soft and a beautiful golden color. This slow caramelization gives the soup a sweet, rich base. Then, toss in your minced garlic and cook just until it becomes fragrant—less than a minute to keep it from burning.

Step 2: Simmer the tomatoes and broth with basil and seasonings

Next, pour in those crushed tomatoes with their juices, then add the chicken broth, chopped fresh basil, sugar, and a splash of balsamic vinegar if you like. Stir everything together and bring it to a boil, then reduce to a gentle simmer. Let it cook uncovered for 20 minutes to marry all those flavors and soften the tomatoes even more. Don’t forget to stir now and then so nothing sticks to the bottom.

Step 3: Blend until silky smooth (or not!)

This is where you get to decide your texture. If you want a creamy, velvety soup (which I usually do!), carefully blend the soup with an immersion blender right in the pot. If you don’t have one, transfer small batches to a high-speed blender—just be cautious as it’s hot! Blend it in small amounts for even texture and to avoid splattering.

Step 4: Stir in cream and Parmesan, then heat gently

The final flourish: stir in the heavy cream and shredded Parmesan cheese, then warm it through on low heat for about five minutes. This step enriches and smooths the soup, making it irresistibly creamy and savory. Keep the heat low so the cream doesn’t break and the cheese melts nicely.

Step 5: Serve and enjoy!

Ladle your soup into bowls and garnish with a little more cream, a sprinkle of Parmesan, and some fresh basil leaves if you have them on hand. This soup shines best hot and fresh, but leftovers keep well too (more on that later!).

Top Tip

After making this Creamy Tomato Basil Soup Recipe several times, I’ve learned a few tweaks that really help you get it just right—the little details that bring out the best flavors and texture.

Gentle sautéing: Take your time with the onions—don’t rush this step. It creates a natural sweetness that’s the soul of the soup.
Balance acidity: If your tomatoes taste too tangy, a pinch of sugar goes a long way to round flavors without being overly sweet.
Blend carefully: When blending hot soup, always vent your blender lid a bit and blend in small batches to avoid steam explosions.
Don’t overheat after adding cream: Keep the final cooking stage low and slow to prevent curdling and keep that dreamy creamy texture.

How to Serve Creamy Tomato Basil Soup Recipe

Creamy Tomato Basil Soup - Serving Suggestion

Garnishes

I love adding a swirl of extra heavy cream right before serving for a pretty effect and extra richness. A sprinkle of freshly grated Parmesan cheese brings out savory goodness, and a few fresh basil leaves on top make the whole bowl look and taste fresh and inviting. Sometimes I even toast a pinch of pine nuts for crunch—sounds fancy, but it’s so easy and delicious.

Side Dishes

This soup pairs wonderfully with a warm grilled cheese sandwich—the classic combo you can never go wrong with. I also like serving it alongside crusty bread or my favorite Ham and Cheddar Cheese Scones when I want a more filling meal. A simple green salad rounds things out nicely for lunch or dinner.

Creative Ways to Present

For special occasions, I’ve served this soup in small, elegant cups as an appetizer, garnished with a tiny basil leaf and a drizzle of truffle oil—super fancy but surprisingly easy. You could also add a dollop of pesto or stir in roasted cherry tomatoes for a bright, festive touch.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers, and it keeps really well for up to three days in the fridge. Just make sure it cools down before sealing the container to keep it fresh. When reheating, stir occasionally to keep the cream from separating.

Freezing

I’ve frozen this soup a few times in freezer-safe containers or heavy-duty freezer bags. The texture after thawing can be slightly different, so I recommend freezing before adding the cream. When you reheat, add fresh cream and Parmesan to revive that silky richness.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup thickened while chilled, add a splash of broth or water to loosen it up. Adding cream and cheese at this stage helps bring back that luscious, creamy mouthfeel.

Frequently Asked Questions:

Can I make this soup vegetarian or vegan?

Absolutely! Swap chicken broth for vegetable broth and use coconut milk or cashew cream instead of heavy cream. Skip the Parmesan or use a vegan cheese alternative to keep it vegan-friendly.

What’s the best way to store leftover soup?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove, stirring frequently, and consider adding a splash of broth or cream to refresh the soup’s texture.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can work! Use about 3 to 4 pounds of ripe tomatoes, peeled and chopped. You’ll need to cook them longer to break down, so simmer until soft before blending.

How can I make this soup thicker or thinner?

If you want thicker soup, try simmering it longer to reduce, or add a small amount of tomato paste. To thin it out, stir in extra broth or cream a little at a time until it reaches your desired consistency.

Final Thoughts

This Creamy Tomato Basil Soup Recipe has become my go-to comfort food for quiet evenings or when I want to impress guests without spending hours in the kitchen. Its creamy texture combined with fresh herb flavor is a combination I always find myself craving. Give it a try—you’ll be surprised how quickly it turns simple ingredients into your new favorite soup.