Creamy Tomato Basil Soup

Of all the tomato soups out there, this rich and creamy Tomato Basil Soup is at the top of my list! With garlic, basil, and other delicious seasonings, this soup has a bold flavor that you’ll quickly fall in love with.

Tomato Basil Soup is one of those “comfort food” soup recipes that sound good on a cold day, or when you’re under the weather—just like chicken noodle or broccoli cheese soup.

Tomato basil soup in a bowl, topped with croutons and basil

easy, creamy tomato soup

I used to hate tomatoes. I thought they were so gross, and I’d pick them off of everything, with the exception of ketchup and tomato soup – and even then, I would only eat it if I was dipping my grilled cheese sandwich in it. Fortunately, I’ve become a big girl now and will eat tomato soup (especially tomato basil soup) without a sandwich or crackers. 😉

It wasn’t too long ago that a friend of mine shared with me a delicious recipe for Creamy Tomato Basil Soup. It was, by far, the best tomato soup I had ever tried! I’m also a huge fan of basil, which I think made the soup so flavorful that it had me going back for seconds.

When I made it for my family, they all agreed it was the best tomato soup! Even my picky eaters finished their bowls. 😉

Tomato basil soup ingredients cooking in a pan

How to make tomato basil soup

COOK. In a large pot over medium heat, add garlic and stir until fragrant. Add drained, diced tomatoes, basil and thyme. Cook for 10 minutes. Add reserved tomato liquid and chicken broth. Stir and lower heat to medium-low. Cook, uncovered, for 35-40 minutes, stirring occasionally.

PUREE. Season with salt and pepper to taste. In small batches, puree chunky soup in a blender until it’s the consistency you’d like.

ADD. Stir in heavy cream and mix well. Add any more salt and pepper and garnish with croutons, basil and Parmesan cheese.

How do I thicken tomato basil soup? There are several easy ways to thicken your soup. You can try adding any of the following:

  • 1-2 tablespoons heavy cream
  • more pureed tomatoes
  • flour: in a separate bowl mix 1 Tablespoon of flour to ½ c of soup. Whisk until smooth and return to pot of soup
  • cornstarch: in a separate bowl mix 1 tablespoon cornstarch and 1 tablespoon cold water. Whisk until smooth and add to the soup.  

Crockpot Version

The steps are the same as the stove top recipe—you’ll just have to adjust the cook 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 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 you can reach the consistency you desire by pureeing the tomatoes in small batches. Add heavy cream,  garlic salt and pepper. Stir until creamy. Serve.

how to store + Freeze

A great freezer meal – you can easily freeze this soup to save for later. Follow the 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.

When you’re ready to use it thaw in the fridge. Place soup in a pot on the stove top and heat over medium heat. Once hot, but not boiling, add heavy cream and stir until smooth.

How to store and reheat leftovers: Refrigerate leftover tomato basil soup in an airtight container for 3-4 days. Slowly reheat in a saucepan stirring consistently. If you’re in a hurry you can microwave single serving in 30 second increments until hot.

I’m seriously wishing I had a bowl of this with a grilled cheese sandwich right now – total comfort food!! 🙂

 Close up of Creamy Tomato Basil Soup in a bowl

For more creamy soups, check out:

Tomato Basil Soup Recipe

4.7 from 13 votes
With garlic, basil, and other delicious seasonings, this creamy tomato basil soup has a bold flavor that you'll quickly fall in love with.
Course Soup
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 10
Calories 588 kcal
Author Lil' Luna

Ingredients

  • 4 tsp minced garlic
  • 28 oz diced tomatoes drained (reserve the liquid)
  • 1/2 tsp dried thyme
  • 2 tbsp basil puree or fresh basil chopped
  • 2 cups chicken broth
  • 1 cup reserved tomato liquid from can
  • 1/2 cup heavy cream
  • garlic salt to taste
  • pepper
  • croutons
  • fresh parmesan cheese optional

Instructions
 

  • In a large pot over medium heat, add garlic and stir until fragrant.
  • Add drained, diced tomatoes, basil and thyme. Cook for 10 minutes.
  • Add reserved tomato liquid and chicken broth. Stir and lower heat to medium-low. Cook, uncovered, for 35-40 minutes, stirring occasionally.
  • Season with salt and pepper to taste. In small batches, puree chunky soup in a blender until it's the consistency you'd like. Stir in heavy cream and mix well.
  • Add any more salt and pepper and garnish with croutons, basil and Parmesan cheese. ENJOY!

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About the Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. Hi Kristyn,

    Glad you enjoy tomatoes now.
    I love tomato soups, would love to try this sometime!
    Thanks for sharing the recipe 🙂
    Have a wonderful week.

    Amy

    1. Haha, thanks!! It’s delicious! Let me know what you think!! Thanks so much and you have a great week, as well!

  2. Hello Lil Luna
    I have made your creamy basil tomato soup twice now. Your recipe online indicates that it serves 10-11 servings. No way. I followed the recipe to the letter. I am lucky to get 4-5 servings. Did you make a mistake on the suggested servings or another liquid ingredient ? Please advise. Thank you
    Olga

    1. Hello Lil LUna,
      I have made this soup again and come up short. Barely feeds 4 people. The entire receipe liquid ingredients is really only 4-5 cups of liquid. The simmering evaporates some of it. Are you certain you haven’t missed out on the portion sizes. I love this soup. So now I double the receipe to make enough for 4 people to have extra helpings .

  3. Do you ever do any Gluten Free Meals? Some I can substitute a few things but some things I can’t due to allergies. I also do not use canned or processed foods. Thank you!

    1. There are definitely recipes that will fit gluten free, but you would just need to check around & look for some.

  4. 5 stars
    Give me a grilled cheese & this soup & I am set!! This was fabulous! It’s so smooth & creamy & had delicious flavor!

  5. 5 stars
    This looks like the perfect mini hot tub for a slice of fresh homemade bread to dive into. 🙂 So awesome! PS: This may be a duplicate comment, I think something may have happened on my previous attemp. haha

  6. It’s really good but has too much of a tomato taste so I added another cup of cream and it was perfect. I also added rotisserie chicken at the end. It was so good!

  7. 5 stars
    So good and definitely warms you up on a cold night! We had this with a good old grilled cheese sandwich and we’re 100% making it again.

  8. 2 stars
    Good flavor but fat content is over 70% of your daily requirement. To take a wholesome food such as tomatoes and turn it into A high calorie soup doesn’t make sense. You can substitute the heavy cream with fat-free milk and thicken with cornstarch.

  9. When printed out, the recipe indicates it makes 10 servings. That is way off!!! You’d be lucky to get
    4 1-cup servings.