This Creamy Tomato Basil Soup is one of our family’s favorites! It’s rich, smooth, and packed with fresh tomato and basil flavor. It’s an easy homemade soup that’s perfect for chilly days, simple lunches, or pairing with a grilled cheese sandwich for the ultimate comfort food meal.
Canned tomatoes make this recipe easy enough for any night of the week, while fresh basil, garlic, and a splash of heavy cream create a soup that tastes like it simmered all day. We’ve tested tomato soup recipes for years, and this version is one we keep coming back to because it’s simple, creamy, and full of flavor. The kids are seriously obsessed and we don’t blame them.
If you love this recipe, be sure to try Tomato Soup, Broccoli Cheese Soup, Chicken Gnocchi Soup, and Chicken Noodle Soup.
Why you’ll love it + Why it works:
- Easy: With a quick prep time, this best soup recipe comes together easily.
- Unmatched Flavor: With garlic, basil, and other delicious seasonings, this creamy tomato soup has a bold flavor that you’ll quickly fall in love with.
- For any season: This is a “comfort food” soup recipe, perfect for a cold day or any day!
- Great for Leftovers: The flavor gets even better after a day in the refrigerator.
Creamy Tomato Basil Soup Ingredients
- Minced Garlic (4 teaspoons): Builds a flavorful base and adds savory depth to the soup.
- Diced Tomatoes (1 (28-ounce) can, drained with liquid reserved): Provides the rich tomato flavor and body. Good-quality canned tomatoes produce the best results.
- Basil Purée or Fresh Basil (2 tablespoons): Adds bright, fresh flavor that pairs perfectly with the tomatoes. Fresh basil is especially delicious when in season.
- Dried Thyme (½ teaspoon): Adds earthy flavor and complements the basil without overpowering it.
- Chicken Broth (2 cups, full-sodium): Creates a flavorful soup base. Vegetable broth works well for a vegetarian version.
- Garlic Salt with Parsley Flakes (to taste): Enhances the overall flavor while adding a little extra garlic.
- Black Pepper (to taste): Adds mild heat and balances the richness.
- Heavy Cream (½ cup, room temperature): Makes the soup rich, smooth, and creamy. Bringing it to room temperature helps prevent curdling.
- Toppings
- Croutons: Add a crunchy contrast to the creamy soup.
- Grated Parmesan Cheese: Adds salty, savory flavor and melts beautifully into each bowl.
- Fresh Basil: Brightens the soup with fresh flavor and color just before serving.
How to Make Tomato Basil Soup
COOK. Place garlic in a large pot over medium heat, and cook, stirring, until fragrant.
Add tomatoes, basil, sugar and thyme and cook, stirring occasionally, for 10 minutes.
Add broth, then measure out 1 cup reserved tomato liquid and add to broth. Stir and lower heat to medium-low. Cook, uncovered, for 35–40 minutes, stirring occasionally.
Season with garlic salt and pepper to taste.
PUREE. In small batches, puree soup in a blender until it is the consistency you prefer.
Return soup to the pot over low heat, stir in heavy cream and mix well.
SEASON. Adjust seasoning with more garlic salt and pepper if needed, and garnish with croutons, basil and Parmesan cheese.
Crockpot Version
The steps are the same, just adjust the cooking time.
- Sauté garlic in a pan over medium heat and stir until fragrant. Add in the drained, diced tomatoes, basil and thyme. Cook for 10 minutes.
- Transfer to a crock pot and add the remaining ingredients, except for the heavy cream, garlic salt, and pepper.
- Cover and cook on low heat for 6-7 hours or high heat for 2-3 hours.
- Once cooked, reach the desired consistency by pureeing the tomatoes in small batches. Add heavy cream, garlic salt, and pepper. Stir until creamy. Serve.
Kristyn’s Recipe Tips
- Blend the soup in small batches and avoid filling the blender more than halfway when working with hot liquids.
- Instead of pouring the hot soup into a blender, simply blend in the pot using an immersion blender.
- Bring the heavy cream to room temperature before adding it to help prevent curdling.
- Simmer uncovered so the flavors concentrate and the soup thickens naturally.
- Garnish with fresh basil and Parmesan just before serving for the best flavor.
- Fresh tomatoes. Replace the canned tomatoes with fresh tomatoes like Roma tomatoes or plum tomatoes. A 14.5-ounce can of diced tomatoes contained ⅓ cup of juice and 1 cup of diced tomatoes, packed.
Creamy Tomato Basil Soup Recipe
Video
Ingredients
- 4 teaspoons minced garlic
- 1 (28-ounce) can diced tomatoes, drained and liquid reserved
- 2 tablespoons basil puree, or chopped fresh basil
- ½ teaspoon dried thyme
- 2 cups full-sodium chicken broth
- garlic salt with parsley flakes, to taste
- pepper, to taste
- ½ cup heavy cream, room temperature
Toppings
- croutons, grated Parmesan cheese, chopped fresh basil
Instructions
- Place garlic in a large pot over medium heat, and cook, stirring, until fragrant.
- Add tomatoes, basil, sugar and thyme and cook, stirring occasionally, for 10 minutes.
- Add broth, then measure out 1 cup reserved tomato liquid and add to broth. Stir and lower heat to medium-low. Cook, uncovered, for 35–40 minutes, stirring occasionally.
- Season with garlic salt and pepper to taste.
- In small batches, puree soup in a blender until it is the consistency you prefer.
- Return soup to the pot over low heat, stir in heavy cream and mix well.
- Adjust seasoning with more garlic salt and pepper if needed, and garnish with croutons, basil and Parmesan cheese.
Notes
- Blend the soup in small batches and avoid filling the blender more than halfway when working with hot liquids.
- Instead of pouring the hot soup into a blender, simply blend in the pot using an immersion blender.
- Bring the heavy cream to room temperature before adding it to help prevent curdling.
- Simmer uncovered so the flavors concentrate and the soup thickens naturally.
- Garnish with fresh basil and Parmesan just before serving for the best flavor.
Heat a skillet over medium heat. Butter one side of two slices of bread (or spread with mayo) and lay one slice butter side down on the skillet. Add 1 slice cheddar and 1 slice provolone cheese to bread, then top with the other piece of bread, butter side up. Cook until golden brown on both sides and the cheese is melted, about 2 minutes per side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Follow the tomato soup recipe, except do not add the heavy cream. Once the cooked soup has cooled, transfer it into an airtight freezer-safe container. Freeze for 4-6 months.
Thaw in the fridge. Place soup in a pot on the stovetop and heat over medium heat. Once hot, but not boiling, add heavy cream and stir until smooth.
Refrigerate leftovers in an airtight container for 4-5 days.
Slowly reheat in a saucepan, stirring consistently. If you’re in a hurry, microwave single servings in 30-second increments until hot.
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This recipe was first shared August, 2016.
great soup
Suggestions for making this Vegan-dairy free and have it turn out great!
This made hardly ANY soup! Maybe 2 servings of lucky. So disappointing
This soup has been in my rotation of favorites since I first found it. So delicious, and so easy to prepare! Definitely ⭐️⭐️⭐️⭐️⭐️
Love your Creamy Tomato Basil Soup. Easy to make and delicious!
Thank you! I’m so glad you love it!