If you’re craving something cozy, comforting, and downright delicious, you’re going to want to stick around for this one. I’m sharing my absolute favorite Creamy Tomato Soup with Fresh Basil Recipe that’s perfect for chilly days or anytime you need a warm hug in a bowl. Trust me, once you try this, you’ll find it hard to go back to any canned version—you’ll taste the difference fresh ingredients make, and the creaminess just takes it over the top.
Why You’ll Love This Recipe
- Simple Ingredients, Big Flavor: Even with pantry staples, this soup bursts with rich tomato and fresh herb goodness.
- Velvety Creaminess: The addition of cream (or your favorite milk) makes it decadently smooth without being heavy.
- Perfectly Balanced Heat: A little optional crushed red pepper adds just the right hint of warmth to lift the flavors.
- Super Versatile: Easy to adapt for dairy-free or vegan diets, and pairs beautifully with grilled cheese or crusty bread.
Ingredients You’ll Need
Each ingredient plays a special role here—from sweet carrots to fragrant fresh basil—which together create a soup that feels both fresh and indulgent. I always recommend choosing ripe canned tomatoes and fresh herbs if you can get them for the best taste.
- Olive oil: Use a good quality extra virgin olive oil for a fruity depth that complements the tomatoes.
- Yellow onion: This adds natural sweetness and body—diced small so it softens perfectly while cooking.
- Carrots: They provide subtle sweetness and help balance acidity from the tomatoes.
- Garlic: Fresh and finely chopped or grated to maximize its fragrance and flavor release.
- Tomato paste: This intensifies the tomato flavor and gives the soup a rich color.
- Crushed red pepper flakes (optional): A pinch brings heat that wakes up the palate—but go easy at first!
- Fresh basil leaves & tender stems: The star herb here, adding brightness and that unmistakable aromatic note you associate with tomato basil soup.
- Fresh thyme leaves: A subtle earthy layer that complements the basil beautifully.
- Crushed tomatoes (canned): I prefer a good-quality brand with no added sugars or extras for pure tomato flavor.
- Vegetable stock or broth: Adds body and rounds out the tomato acidity—plus it’s veggie-friendly.
- Dry, unoaked white wine (optional): This brings complexity and a subtle acidity; Pinot Grigio is my go-to.
- Cream, milk, or unsweetened plant milk: For that creamy finish—choose based on your dietary preferences.
- Kosher salt and black pepper: To bring out all the flavors at the end.
Variations
I often tweak this Creamy Tomato Soup with Fresh Basil Recipe depending on season or what I have in my kitchen. Feel free to personalize—this soup is so forgiving and flexible.
- Dairy-free version: I love using unsweetened almond or oat milk for creaminess without the dairy, and it still tastes fantastic.
- Spicy kick: When I want a little more heat, I bump up the red pepper flakes or add a dash of smoked paprika.
- Herb swaps: Sometimes I use fresh oregano or rosemary instead of thyme for a slightly different herbal twist.
- Adding protein: For a heartier meal, stir in cooked lentils or shredded rotisserie chicken before serving.
How to Make Creamy Tomato Soup with Fresh Basil Recipe
Step 1: Cook the Aromatics to Build Flavor
Start by heating olive oil in a heavy-bottomed pot over medium heat. When the oil shimmers, toss in your diced onion and carrots, seasoning them with salt and pepper. Cook this mixture for about 5 to 6 minutes until the veggies soften and start to sweeten. Then, add the garlic, tomato paste, and crushed red pepper flakes (if using). Stir everything so the tomato paste browns slightly and the garlic gets fragrant—this step is key for developing that deep, rich tomatoey flavor.
Step 2: Add Herbs, Tomatoes, and Broth, then Simmer
Once your aromatics are perfectly cooked, add the fresh basil leaves, thyme, canned crushed tomatoes, vegetable broth, and the optional white wine. Give everything a good stir to combine, then bring the pot to a boil. Reduce the heat so it’s just a gentle simmer, partially cover the pot, and let it cook for about 15 minutes. You’ll know it’s ready when all the veggies are tender and the flavors have melded beautifully.
Step 3: Blend Until Silky Smooth
Carefully transfer the soup to a blender, working in batches to avoid overfilling (keep it no more than two-thirds full!). For safety, remove the center cap from the blender lid and cover the hole with a thick kitchen towel while blending. Blend until the soup reaches a smooth, velvety consistency. If you have an immersion blender, you can use that directly in the pot for less cleanup—just blend until there are no more chunks.
Step 4: Finish with Cream and Season to Taste
Return the blended soup to the pot and stir in your cream, milk, or plant milk choice. Warm it gently over medium-low heat, stirring occasionally until heated through. This is the moment to taste and adjust seasoning with salt and pepper. I always find it needs a final little pinch to make it sing.
Step 5: Serve and Enjoy!
Ladle the soup into bowls and add your favorite garnishes. Fresh cracked black pepper, extra basil leaves, or a pinch of red pepper flakes work wonders. Pair it up with crusty bread or, my personal favorite, a gooey mozzarella grilled cheese sandwich. It’s a match made in comfort food heaven.
Pro Tips for Making Creamy Tomato Soup with Fresh Basil Recipe
- Prep Veggies Ahead: I dice the onion and carrots up to 5 days ahead and store them in the fridge. It saves so much time on busy nights.
- Wine Substitute Hack: If you don’t keep white wine, a splash of dry vermouth or even a little apple cider vinegar with broth adds a nice touch.
- Blending Safety: Always vent your blender by removing the center lid and covering the hole with a towel to avoid soup splatters.
- Adjust Heat Gradually: If adding crushed red pepper, start small—you can always add more at the end.
How to Serve Creamy Tomato Soup with Fresh Basil Recipe
Garnishes
I love topping my bowls with fresh basil leaves—they give a pop of color and a hit of fresh, herbal brightness. Sometimes I add a swirl of cream or a few cracked black peppercorns for that little extra flair. If you want a bit of texture, some toasted pumpkin seeds or a sprinkle of grated Parmesan work wonders.
Side Dishes
This soup pairs beautifully with a classic grilled cheese sandwich—melty mozzarella or sharp cheddar are my top picks—or a slice of crusty sourdough bread to mop up every last drop. For something lighter, a fresh green salad with balsamic vinaigrette works perfectly as well.
Creative Ways to Present
For dinner parties or special occasions, I like to serve this creamy tomato soup in small, elegant cups as an appetizer. Garnish with a tiny basil chiffonade and a sprinkle of chili oil for a restaurant-style touch that impresses every time. Pouring it tableside into clear glass bowls really shows off that vibrant color.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers once it’s cooled completely, usually in dinner-sized portions. It keeps beautifully for up to 5 days in the fridge, and the flavors actually meld and deepen overnight—so leftovers can taste even better than fresh!
Freezing
This soup freezes really well, which is a lifesaver on hectic days. I portion it into freezer-safe containers or use silicone “Souper Cubes” for individual servings. It lasts up to 3 months frozen. Just thaw overnight in the fridge, then reheat gently on the stovetop or microwave.
Reheating
When reheating, I prefer the stovetop to maintain the creamy texture—just warm slowly over low heat, stirring occasionally. If you’re in a rush, the microwave works too, but stop and stir every minute or so to keep it from separating or scorching.
FAQs
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Can I make this Creamy Tomato Soup with Fresh Basil Recipe vegan?
Absolutely! Just swap the cream for an unsweetened plant-based milk like almond or oat milk, and use vegetable broth. The flavor will still be rich and satisfying.
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What can I use if I don’t have fresh basil?
If fresh basil isn’t available, you can use 1-2 teaspoons of dried basil, but add it earlier in the cooking process to give it time to release its flavor.
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Is white wine necessary in this soup?
No, it’s optional. It adds lovely depth and a bit of acidity, but if you skip it, just replace with extra vegetable broth and a splash of apple cider vinegar for brightness.
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How thick is this soup?
The soup is creamy and smooth but on the lighter side—not too thick—so it’s easy to sip or dip bread into. You can always add a little more broth or cream if you prefer it thinner or thicker.
Final Thoughts
I absolutely love how this Creamy Tomato Soup with Fresh Basil Recipe turns out every single time. It’s one of those meals that feels like a warm blanket—soothing and familiar—but with a freshness that makes it special. You’ll enjoy the way the flavors deepen overnight, making it a perfect make-ahead dinner or lunch. So next time you want something simple yet spectacular, give this recipe a try—I promise it’ll become a new kitchen staple for you and your family.
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Creamy Tomato Soup with Fresh Basil Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 4-6
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Middle-of-Winter Creamy Tomato Soup made with canned tomatoes is a comforting, rich, and flavorful soup perfect for chilly days. Combining fresh aromatics, herbs, and a touch of cream, this soup boasts a smooth texture and balanced taste profile enhanced by optional white wine. It’s easy to prepare on the stovetop and perfect for serving with crusty bread or grilled cheese sandwiches.
Ingredients
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, diced
- 4 cloves garlic, finely chopped or grated
Herbs and Seasonings
- Optional: up to 1 teaspoon crushed red pepper flakes
- 1 cup fresh basil leaves and tender stems
- 1 teaspoon fresh thyme leaves (or generous pinch dried thyme)
- Kosher salt and ground black pepper, to season
Main Ingredients
- 4 tablespoons tomato paste
- One 28-ounce can crushed tomatoes
- 2 cups vegetable stock or broth
- Optional: ½ cup dry, unoaked white wine (such as Pinot Grigio) or substitute
Dairy/Alternative
- 2 cups heavy cream, milk, or unsweetened plant milk of choice (almond, oat milk, etc.)
Instructions
- Cook the Aromatics: Heat the olive oil in a heavy-bottomed pot with a lid over medium heat until hot. Add the diced onion and carrots, seasoning with 1 teaspoon kosher salt and ground black pepper to taste. Cook, stirring occasionally, for 5-6 minutes until vegetables soften. Then stir in the garlic, tomato paste, and optional crushed red pepper flakes. Cook for 1-2 minutes until the tomato paste browns slightly and the garlic becomes fragrant.
- Build and Simmer: Add fresh basil, thyme, the canned crushed tomatoes, vegetable broth, and optional white wine to the pot. Stir well to combine. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Partially cover the pot and let it simmer for 15 minutes until vegetables are fully tender.
- Blend the Soup: Carefully transfer the soup in batches to a stand blender, filling no more than two-thirds full. Remove the center cap from the blender lid and cover the opening with a thick kitchen towel for safety while blending. Blend until smooth and creamy. Alternatively, use an immersion blender directly in the pot to blend until smooth. Return the blended soup to the pot if using the stand blender method.
- Finish with Cream: Stir in the heavy cream, milk, or plant-based milk. Warm over medium-low heat, stirring occasionally, until heated through. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls and garnish with cracked black pepper, extra crushed red pepper flakes, and fresh basil leaves if desired. Serve alongside crusty bread or a gooey mozzarella grilled cheese sandwich for a hearty meal. Enjoy!
Notes
- White wine adds complex flavor to the soup, best with dry, unoaked varieties like Pinot Grigio. Substitute with dry vermouth, or for a non-alcoholic option use vegetable stock with a splash of apple cider vinegar.
- For a rich, creamy texture, use heavy cream, half and half, or whole milk. For dairy-free or vegan versions, use mild unsweetened plant milk like almond or oat milk; avoid coconut milk due to strong flavor.
- Prep vegetables ahead of time by dicing the onion and carrots and storing in an airtight container in the refrigerator up to 5 days, making dinner preparation faster.
- Store cooled soup in an airtight container in the refrigerator for up to 5 days. Reheat on stovetop or microwave.
- This soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: 210
- Sugar: 7g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
