Creamy Tomato Basil Soup: A Cozy Bowl of Comfort

A classic combination of sweet tomatoes, aromatic basil, and rich cream, this homemade tomato basil soup elevates the humble tomato soup to restaurant-quality status. Originally inspired by Italian cuisine, this soup has become a beloved comfort food that pairs perfectly with grilled cheese sandwiches or stands wonderfully on its own.

Ingredients

For the Soup Base

  • 2 cups (480g) canned diced tomatoes
  • 1 cup (240ml) chicken or vegetable broth
  • 1/2 cup (120ml) heavy cream
  • 1/4 cup fresh basil, chopped (about 12-15 large leaves)
  • 1 tablespoon (15ml) olive oil
  • 1 garlic clove, minced (about 3g)
  • 1/2 medium onion, diced (optional enhancement)
  • 1 tablespoon tomato paste (optional enhancement)
  • Salt and pepper to taste

Optional Garnishes

  • Extra fresh basil leaves
  • Croutons
  • Grated Parmesan cheese
  • Drizzle of cream
  • Fresh cracked black pepper

Step-by-Step Instructions

Prepare the Base (5 minutes)

  1. Finely mince garlic
  2. Roughly chop fresh basil leaves
  3. If using, dice onion

Cooking Process (20 minutes)

  1. Heat olive oil in a medium pot over medium heat
  2. Add minced garlic (and onion if using) and sauté until fragrant, about 1-2 minutes
  3. Pour in diced tomatoes with their juices
  4. Add broth and bring to a simmer
  5. Reduce heat to medium-low and simmer for 15 minutes
  6. Season with salt and pepper to taste

Final Steps (5 minutes)

  1. Remove from heat
  2. Using an immersion blender or regular blender, purée until smooth
  3. Return to pot if using regular blender
  4. Stir in heavy cream
  5. Add chopped fresh basil
  6. Taste and adjust seasoning if needed

Nutritional Information (per serving)

  • Calories: 195
  • Protein: 3g
  • Carbohydrates: 8g
  • Fat: 17g
  • Fiber: 2g
  • Sodium: 450mg
  • Serving size: 1 cup
  • Servings per recipe: 4

Timing

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Servings: 4

Pro Tips and Tricks

  1. Use San Marzano tomatoes for best flavor
  2. Blend in batches if using a regular blender
  3. Let soup cool slightly before blending to prevent accidents
  4. Add a pinch of sugar to balance acidity if needed
  5. Toast basil in oil briefly for enhanced flavor
  6. Use room temperature cream to prevent curdling

Variations and Substitutions

Dairy Options

  • Half-and-half for lighter version
  • Coconut cream for dairy-free
  • Greek yogurt for tangier taste
  • Cashew cream for vegan option

Broth Alternatives

  • Vegetable broth for vegetarian version
  • Roasted vegetable stock
  • Water with bouillon
  • White wine (reduce amount)

Flavor Enhancements

  • Add roasted red peppers
  • Include sun-dried tomatoes
  • Use fresh tomatoes (blanched and peeled)
  • Add other herbs (oregano, thyme)

Dietary Modifications

  • Vegan: Use coconut cream and vegetable broth
  • Low-fat: Use milk instead of cream
  • Keto: Add more cream, reduce tomatoes
  • Whole30: Use coconut cream, check broth ingredients

Common FAQs

Can I use dried basil instead of fresh?

While fresh is preferred, you can use 1 tablespoon dried basil. Add it earlier in the cooking process to allow flavors to develop.

Why did my cream curdle?

This can happen if the soup is too hot when cream is added. Let it cool slightly and temper the cream by stirring a little hot soup into it before adding to the pot.

Can I make this soup ahead of time?

Yes! Make the base without cream and basil. Add these when reheating for best results.

How can I make the soup thicker?

Simmer longer to reduce liquid, or add a small amount of tomato paste.

Storage and Make-Ahead Tips

Storage Instructions

  • Refrigerator: Store in airtight container for up to 5 days
  • Freezer: Freeze without cream for up to 3 months
  • Cool completely before storing

Reheating Guidelines

  • Stovetop: Heat gently, stirring occasionally
  • Microwave: Heat in 30-second intervals, stirring between
  • Add fresh basil after reheating

Make-Ahead Options

  1. Prepare base soup without cream or basil
  2. Store in refrigerator for up to 3 days
  3. Add cream and basil when reheating
  4. Make double batch and freeze half

This simple yet elegant soup is perfect for lunch, dinner, or as a starter course. Its creamy texture and rich flavor make it a year-round favorite that’s equally delicious served hot or chilled in summer. Pair with a grilled cheese sandwich for the ultimate comfort food combination.