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Creamy and bursting with garden fresh flavor, this Tomato Basil Soup is pure comfort in every bite! Featuring juicy ripe tomatoes or canned tomatoes if you’re in a pinch, fragrant basil, punchy garlic, sweet carrots, Italian seasonings, and a touch of rich cream, this tomatoes and basil soup recipe is the perfect blend of simplicity and vibrant flavors. Best of all, you’ll need just 15 minutes to prep it.

“Wow, yummy! Just smelling the soup made my stomach growl something fierce. And I wasn’t disappointed. I’ll be making this again for sure. Thank you!”

– Danielle
Overhead photo of a bowl of basil tomato soup garnished with a swirl of cream.

Update: This recipe for tomato soup with basil was originally published in December 2014. I made updates to the post below to include more information about making the best soup at home! 

Hi, friends! If you’re craving a bowl of soup that’s as vibrant as summertime and as comforting as a cozy winter evening at home, say hello to what’s sure to become your new favorite tomato soup recipe – this tomatoes and basil soup.

Table of Contents

About this tomatoes and basil soup recipe

Honestly, this tomato soup with basil tastes like a warm hug in a steamy bowl.

Imagine: mildly acidic, tender tomatoes dancing with bright basil, sweet carrots, aromatic garlic, savory sun-dried tomatoes, potent tomato paste, robust Italian seasonings, and a touch of soothing cream—all blended into one irresistibly smooth, creamy bite. If you’re a fan of classic tomato soup, you’re going to fall head-over-heels in love with this deliciously upgrade on the beloved favorite. 

Ideal as a crowd-pleasing starter, alongside crispy grilled cheese for quick weeknight dinners, and elegant enough for special celebrations, this soup recipe feels sophisticated and tastes perfectly rich, yet it’s totally approachable and fuss-free to prepare. I have a feeling you’ll be making this deliciously simple, perfectly warming, and beautifully cozy tomato basil soup on repeat.

Bonus points, you don’t have to wait until a specific season to enjoy this comforting tomato soup recipe! You can make this delectable red beauty in the summer with fresh tomatoes and during the other seasons (fall, winter and spring) with canned or tinned tomatoes. It’s an all-around soup win!

Why you will love this recipe

TL;DR? Get the gist here:

  • Bold, Yet Robust Flavor. Using a combination of oil and butter lends the soup plenty of rich flavor with a hint of nutty depth, while the earthy, naturally sweet carrots balance the acidic tomatoes, and a touch of cream lends body and richness. And using a trifecta of tomatoes—fresh or canned, sun-dried, and paste—ensures plenty of beautiful tomato flavor.
  • Easy to Follow and Fuss-Free to Prepare. Simple, chef-written steps—sautéing, simmering, and blending—makes this recipe for tomato basil soup beginner friendly, yet refined enough for serious home cooks.
  • Highly Customizable. Use fresh or canned tomatoes, make it dairy-free or vegan, use the stove-top, slow cooker, or Instant Pot, adjust with alternative spices, make it super-smooth or leave it chunky—there’s plenty of ways to make this soup recipe uniquely yours.
  • Feeds a Crowd. Just double the recipe and you’ll have enough for a team of people.
  • Unique, Original Recipe. This was actually one of the very first recipes I ever published back in 2014. And there weren’t ANY tomato and basil soup recipes that looked remotely similar. Unfortunately, there’s now countless rip-off variations with zero credit given. By making THIS tomato soup recipe with basil you’ll be supporting the original creator and also telling others that stealing without proper attribution just isn’t okay.

And, if you’re looking for more thick and creamy homemade soup recipes, check out these fan-favorites next: Soup with Apple, Butternut Squash and Apple Soup, Easy Sweet Potatoes Soup, Creamy Cauliflower Soup, Soup with Parsnip, and Carrot Soup with Ginger.

Overhead photo Roma tomatoes, a yellow onion, carrots, tomato pate, oil, and seasonings neatly arranged on a kitchen counter.

Ingredients for tomato Basil soup

The best versions of tomato soup will include more than just pureed tomatoes. For the fullest and freshest flavors, use whole ingredients as close to fresh as you can get:

  • Olive Oil and Unsalted Butter: Provides richness for sautéing the aromatics and veggies.
  • Onion: Pungent and slightly sweet yellow onions lend a savory base. Swap: White onion if you prefer a sharper, milder flavor.
  • Carrots: Lend natural sweetness to the soup and a little body to the soup.
  • Kosher Salt and Ground Black Pepper: To enhance the flavors.
  • Garlic: Use fresh garlic cloves for the fullest flavor and aroma.
  • Dried Herbs: A combination of dried oregano, Italian spice, and red pepper flakes lend earthy, robust, and spicy flavor.
  • Tomato Paste: For deeply concentrated, borderline umami flavor.
    • Pro Tip: Get the kind in a tube – it lasts for several weeks!
  • Sun-Dried Tomatoes: These add a rich and concentrated tomato flavor. It’s one of the secrets to the best tomato soup!
  • Vegetable Bouillon Cube: Bouillon cubes lend more flavor than broths in a box. To keep the sodium lower, use low-sodium bouillon. Swap: Chicken stock, vegetable stock, or chicken broth will all work if that’s what you’ve got.
  • Tomatoes: Fresh tomatoes will give you the sweetest and fullest flavored tomato basil soup. However you can also use a 28-ounce can of San Marzano tomatoes—but, don’t drain them.
  • Sugar: Optional, but sometimes tomatoes can be very acidic. Use either granulated sugar or light brown sugar to taste.
  • Basil Leaves: I typically use 15 large basil leaves in my tomato soup, but you can definitely use more or less to taste
  • Heavy Cream: Just a touch of cream gives the soup a richer texture and enhances the overall mouth-feel of the soup. Swap: Use half and half for a lighter option.

Recipe variations

  • Roasted Tomato and Basil Soup: If it’s cooler out, consider swapping the raw garlic for roasted garlic. And then also fire roasting tomatoes and yellow onion before blending for deeper flavor.
  • Spicy Basil Tomato Soup: Stir in more red pepper flakes or add dash of hot sauce.
  • Vegan Tomato Soup with Basil: Omit the butter, swap the cream for coconut milk, cashew cream, or even oat milk, and skip the parmesan cheese.
  • Chunky Style: If you’re looking for a rustic texture, puree only part or half of the tender veggies and tomatoes. 

If you have fresh basil leaves leftover, make sure to store fresh herbs properly and then put them to good use in these recipes: salmon basil, basil appetizer, and these basil cocktails.

Overhead photo of a large soup pot filled with tomatoes, broth, garlic, and basil leaves.

Chef expert tips for perfect results every time

  • Use quality tomatoes. The better your tomatoes, the more flavorful your soup. If using fresh, grab firm Roma tomatoes, and if using canned, grab D.O.P certified San Marzano tomatoes for the best flavor.
  • Sauté aromatics until tender. The aromatics—onions, carrots, and garlic—create a base layer of flavor, so don’t rush the sautéing step.
  • Simmer for flavor. Be sure to let the soup simmer, covered, for at least 25 minutes so the flavors have an opportunity to marry and meld.
  • Blend carefully. Turn the heat off under the pot and use an immersion blender for easy, mess-free blending right in the pot. Alternatively, use a vitamix for a super-smooth tomato soup.
  • Balance acidity. The final taste of your soup will depend greatly upon the tomatoes, so be sure to give the soup a taste after cooking. Sometimes you just need a pinch of sugar to balance to tartness, a little balsamic vinegar for sweet-tart richness, cream for thickness and richness, and a pinch of salt to enhance the flavors.
  • Add basil at the end. Don’t add the fresh basil leaved until after cooking and before blending—cooking the basil leaves will dull their flavor.
  • Garnish it. Remember, you eat with your eyes first. So consider a swirl of cream, dollop or pesto, sprinkle of parmesan, or drizzle of balsamic vinegar for flavorful and photogenic finishing touch.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What are the best canned tomatoes for soup?

The best canned tomatoes to use for soup varies depending upon your personal preference, taste buds and the flavors in the soup recipe. However, the best brands of tomatoes in a can use fresh, excellent-quality, D.O.P certified San Marzano tomatoes from the San Marzano region in Italy. Below are a few of the best canned tomatoes for tomato soup:

  • Bianco DiNapoli organic whole peeled tomatoes
  • San Merican (SMT) whole peeled tomatoes
  • Cento San Marzano organic peeled tomatoes
  • Rega San Marzano whole peeled plum tomatoes

What is the difference between tomato bisque and tomato soup?

You could honestly call my recipe a bisque if you were being technical. This is because a bisque describes any kind of soup that is thickened with heavy cream; and my soup definitely is! Soup usually has a broth made with chicken or vegetable stock.

How do you thicken my soup if it’s too thin?

This tomato basil soup recipe as written is bisque-like in viscosity. However, you can easily thicken it up a few ways:

  • Add More Cream. If you’re looking for just a slightly thicker texture, simply add a little more heavy cream.
  • Simmer Uncovered. And, if you’re wanting to a thicker texture without adding more cream, simply simmer the basil and tomato soup, uncovered, until it’s reduced to your liking.
  • Use a Starch Slurry. Or, if you’re after a super thick soup, make a starch slurry by whisking together 1 part cornstarch to 2 parts cold water in a small bowl. Then slowly whisk the slurry into the simmer tomato soup. Note: you can use another starch, such as potato, arrowroot, etc. if you prefer.

Can I make it in an instant pot or slow cooker?

Sure; however, you’ll need to make adjustments to the recipe. For the slow cooker, I recommend sautéing the veggies on the stovetop, then finishing the soup in the crockpot or slow cooker. And, for the instant pot, use the sauté function to cook the veggies and then finish according to the appliances instructions.

How do I make this soup vegan?

Easily—simply use non-dairy cream and ensure any optional parmesan is replaced with nutritional yeast or omitted. 

Is this soup gluten-free?

Sure is, as long as your bouillon or broth and add-ins are gluten-free.

How long does it take to make?

The total time is about 50 minutes, start to finish. There’s approximately 15 minutes of preparation and 35 minutes of cooking and blending. 

Can I freeze tomato basil soup?

Yes, you can. However, you’ll need to make a simple adjustment. Freeze the tomatoes and basil soup without and heavy cream or cheese for the best results. Then simply add them after reheating to maintain the best taste and texture. 

Overhead photo of a homemade tomato soup with basil and cream in a large white pot.

Serving basil Tomato soup

  • Garnished to the Nines. A swirl of rich cream, a sprinkle of umami parmesan cheese, extra cracked black pepper, a few sweet fresh basil leaves, a dollop of basil pesto or pesto sun dried tomato, and a scattering of homemade croutons are the perfect finishing touches on a bowl of tomato basil soup.
  • Classic Pairing. An ooey-gooey grilled cheese sandwich is arguably THE classic addition to tomato soup.
  • With Bread. But, some sort of crusty bread works just fine for sopping, think: pesto garlic bread or parker style house rolls.
  • Alongside Salad. Soup and salad are another classic combo. This Italian sub salad recipe or white bean and arugula salad get my vote here.

Unique serving ideas

  • Bread Bowl Presentation. Ladle the tomatoes and basil soup into a bread boule for cozy, edible flare. 
  • DIY Soup Bar. Set up mugs, spoons, and napkins alongside a pot of homemade soup and little bowls with garnishes. Serve with zucchini fries oven baked on the side and then let guests help themselves.
  • Pair with More Tomatoes. Lean into the tomato angle and serve your soup alongside this 30-minute sun dried tomatoes chicken breast.
  •  Alongside Pasta or Pizza. If you’re looking for a cozy, super-flavorful Italian dinner, pair your soup with short ribs bolognese with pappardelle pasta or pizza with squash.

Storing leftovers

  • Refrigerator Storage. Allow leftovers of this basil tomato soup recipe to cool completely to room temperature before storing in an airtight container. Store in the fridge for up to 3 to 5 days (this will depend upon the freshness of your ingredients.)
  • Freezing Instructions. If freezing, make sure you do not add any cream or cheese to the soup. Then, let the soup cool completely to room temperature and then pour it into a resealable freezer-safe storage bag. Seal the bag, lay it flat on a baking sheet, and flash freeze. Homemade tomato soup will keep in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating Instructions. Reheat the tomatoes and basil soup gently on the stovetop over medium-low heat, stirring occasionally, until warm throughout.
Action photo of a spoon being dipped into a bowl of basil and tomato soup.

This homemade tomato and basil goodness is everything you could want in a bowl of soup—creamy, cozy, flavorful, and oh-so easy to make. Ideal for every season, customizable to your needs, and perfectly nostalgic, this gourmet basil and tomato soup recipe is sure to become a staple.

If you make this recipe, don’t forget to share your creation in the comments section below. Cheers and happy cooking, friends!

Cheyanne

Craving MORE? For more tasty recipe inspiration, be sure to follow me on Instagram, Pinterest, and Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my email newsletter.

More soup recipes with tomatoes

Overhead photo of tomato basil soup with fresh basil leaves and cream in a white serving bowl.

Tomato Basil Soup

5 from 1 vote
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Creamy, comforting, and bursting with garden fresh flavor, this Tomato Basil Soup is pure comfort in every bite! Featuring juicy ripe tomatoes or canned tomatoes if you're in a pinch, fragrant basil, punchy garlic, evergreen pantry seasonings, and a touch of rich cream, this recipe is the perfect blend of simplicity and vibrant, robust flavors. Whether you're looking to warm up on a chilly night or need to impress guests with a gourmet meal, this tomatoes and basil soup is about to become your new favorite! Best of all, you'll need just 15 minutes to prep it.

Equipment

  • 1 Dutch Oven OR Heavy-Bottom Large Pot with Lid – for cooking tomato basil soup
  • 1 Immersion Blender or Stand Blender – for blending the soup

Ingredients 

  • 2 TBS EACH: Olive Oil AND Unsalted Butter (substitution: 4 TBS Oil)
  • 1 medium Yellow Onion – peeled & finely diced (about 1 ¾ cups)
  • 2 medium Carrots – peeled & small diced (about 1 cup)
  • to taste Kosher Salt & Ground Black Pepper
  • 2-4 cloves Garlic – peeled & chopped, to taste
  • ¾ tsp EACH: Dried Oregano AND Italian Seasoning
  • ¼ tsp Crushed Red Pepper Flakes (substitution: Cayenne, to taste)
  • 1 TBS Tomato Paste
  • ½ Cup Sun-Dried Tomatoes in Oil – drained & chopped, oil reserved (2.7 ounces / 75 grams for tomatoes only) (SEE NOTES)
  • 1 ½ whole Vegetable Bouillon Cubes (substitution: 1 ½ cups stock, chicken or veggie)
  • 1 ½ Cup Water (250 ml) (omit if using stock)
  • 2 pounds Fresh Tomatoes – de-stemmed & quartered (substitution: 28-ounce can San Marzano Whole Tomatoes – crushed roughly by hand; don’t drain) (SEE NOTES)
  • 10-15 whole Fresh Basil Leaves – Half left whole for soup; Half chopped (for garnish)
  • ¼ – ½ Cup Heavy Cream or Half-and-Half substitute: vegan alternative, like cashew milk
  • Optional To Taste White Balsamic OR Balsamic Vinegar, AND Sugar (granulated or light brown) (SEE NOTES)

Instructions

  • Sweat Vegetables: Melt the butter and oil in a large heavy-bottom pot over medium heat.
    Add the onions and cook, stirring occasionally, until just translucent, about 2 minutes.
    Add the carrots and cook, stirring occasionally, until the vegetables are just soft, about 4-5 minutes.
  • Add Aromatics: Add the garlic, oregano, red pepper flakes, and Italian seasoning; along with 1 teaspoon of salt and ½ teaspoon pepper. Stir to combine.
    Continue to cook, stirring, until fragrant, about 1 minute.
  • Add Tomato Paste: Add the tomato paste to the pot and cook, stirring constantly, until caramelized, about 1-2 minutes.
  • Add Sun-Dried Tomatoes, Bouillon and Water: Add the sliced sun-dried tomatoes and crumble the bouillon cubes over the veggies in the pot.
    Stir in the water and bring to a simmer.
    Cook, stirring occasionally, for 2-3 minutes, or until sun-dried tomatoes are rehydrated.
  • Add Tomatoes: Add the fresh tomatoes (or canned with juices) to the pot. Stir to combine.
  • Bring to Soup to Simmer: Increase heat to medium-high and return the tomato soup to a simmer.
    Decrease heat to maintain a gentle simmer (low to medium-low heat) and cover the pot.
  • Cook Tomato Soup: Let the soup simmer, covered, for 25-30 minutes, or until the tomatoes are broken down and the veggies are ultra-soft.
  • Add the Basil Leaves: Turn off the heat under the pot (gas stove) or remove the pot from the heating element (electric stove-top).
    Stir the whole basil leaves into the soup.
  • Blend Tomatoes and Basil Soup: Use an immersion blender to puree the soup to a creamy consistency.
    Alternatively, you can carefully transfer the soup in batches, to a high powdered blender and blend until smooth. After you've blended the soup, return it to the pot.
  • Add Cream: Return the pot to low heat and stir in the cream.
    Taste the soup and adjust for seasoning/umami/sweetness/heat, by adding more salt or stir in vinegar, sugar, and/or red pepper flakes as desired.
  • Serve Tomato Basil Soup: Ladle the creamy tomato basil soup into bowls.
    Garnish with chopped basil or your favorite fresh herbs, along with freshly grated parmesan cheese, halved cherry tomatoes, and/or pesto if using. Enjoy!

Notes

  • Fresh Tomatoes: The best fresh tomatoes for soup are the ones that look best at the store. That said, I typically reach for Plum tomatoes or Roma tomatoes).
  • Chopping Tomatoes: If your tomatoes are small, halve them; medium, quarter; large, rough chop. Don’t forget to reserve all the tomato juices and add those to the soup pot!
  • Sun-dried Tomatoes: If you can only find whole sun-dried tomatoes, just slice, or chop them yourself. A pair of sharp kitchen shears makes easy work of this!
  • Vinegar: While entirely optional, finishing this soup with a splash – or more! – of white balsamic or regular balsamic vinegar is AMAZING! I always feel like the soup is missing that special something until I add touch of this ingredient. (Tip: Use balsamic sparingly and to taste and it can be over-powering.)
  • Sugar: The sugar is completely optional. If my tomatoes are on the abnormally tart side, I will typically add a pinch of brown sugar, just to balance it out. However, with the carrots and sweet sun-dried tomatoes, you shouldn’t need to add any – UNLESS you prefer your tomato soup on the sweet side. Tip: Before you add sugar, try adding white or regular balsamic vinegar for sweetness!
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Recipe Yield: approximately 5-6 cups
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings (1 cup per serving). Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 123kcal    Carbohydrates: 14g    Protein: 4g    Fat: 7g    Saturated Fat: 3g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.2g    Cholesterol: 14mg    Sodium: 123mg    Potassium: 759mg    Fiber: 4g    Sugar: 7g    Vitamin A: 7102IU    Vitamin C: 41mg    Calcium: 118mg    Iron: 2mg
Course: Appetizer, entree, Main Course
Cuisine: American

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Close-up photo of a bowl of tomatoes and basil soup drizzled with heavy cream and topped with two fresh basil leaves.