I make this Tomato Basil Soup when I want creamy, rich flavor with simple ingredients and a few hidden veggies no one ever guesses are inside. It is the kind of weeknight dinner that makes grilled cheese feel absolutely necessary.

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I’m obsessed with this creamy tomato basil soup because it tastes rich, bright, and ridiculously satisfying without feeling fussy. I love how the crushed tomatoes bring that deep, tangy flavor, while fresh basil keeps every spoonful sharp and fresh.

It’s the kind of dinner I crave when I want something simple but still bold enough to hold its own next to a grilled cheese. But the real win?

That silky, creamy texture with a little veggie-packed depth hiding underneath. No bland canned soup vibes here.

Just a bowl of tomato soup that tastes homemade, balanced, and hard to stop eating.

Ingredients

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Olive oil or butter gives the soup that cozy, rich start.
Onion adds sweetness and makes the kitchen smell like dinner’s happening.
Carrots bring a gentle sweetness, plus they sneak in some veggies.
Red bell pepper adds color and a soft, mellow bite.
Garlic makes it taste homemade, not like sad canned soup.
Tomato paste brings deep tomato flavor without making things complicated.
Crushed tomatoes are the main deal, thick, bright, and super comforting.
Broth loosens everything up and adds savory flavor.
Sugar or honey helps calm down sharp tomato acidity.
Cream makes it silky, cozy, and honestly a little addictive.
Fresh basil keeps it bright, herby, and not too heavy.
Plus, Parmesan and grilled cheese make this feel like a full meal.

Ingredient Quantities

2 tablespoons olive oil or unsalted butter

1 medium yellow onion, chopped (about 1 cup)

2 medium carrots, peeled and chopped

1 red bell pepper, seeded and chopped

3 cloves garlic, minced

1 tablespoon tomato paste

2 (28-ounce) cans crushed tomatoes or whole peeled tomatoes with juices

3 cups low sodium vegetable broth or chicken broth

1 teaspoon sugar or honey (optional, to balance acidity)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1 bay leaf

1/4 teaspoon red pepper flakes (optional, for a touch of heat)

1/2 cup heavy cream, half and half, or full fat coconut milk for dairy free

1/4 cup fresh basil leaves, plus extra for garnish

Grated Parmesan cheese for serving (optional)

Crusty bread or sandwich bread for grilled cheese, if serving together

How to Make this

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1. Heat 2 tablespoons olive oil or butter in a large pot over medium heat until shimmering; add 1 cup chopped yellow onion, 2 chopped carrots, and 1 chopped red bell pepper and cook, stirring occasionally, until softened, about 8 to 10 minutes.

2. Add 3 minced garlic cloves and 1 tablespoon tomato paste, cook 1 to 2 minutes until fragrant and the tomato paste darkens slightly.

3. Pour in two 28-ounce cans crushed tomatoes with their juices and 3 cups low sodium vegetable or chicken broth; stir to combine.

4. Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 bay leaf, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon sugar or honey if the tomatoes taste too acidic.

5. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 25 to 30 minutes to meld flavors; for slow cooker, transfer mixture and cook on low 4 to 6 hours; for Instant Pot, cook on high pressure for 10 minutes with natural release.

6. Remove and discard the bay leaf, then stir in 1/4 cup fresh basil leaves. Use an immersion blender to puree until very smooth; alternatively carefully transfer in batches to a blender and puree, then return to pot.

7. Stir in 1/2 cup heavy cream, half and half, or full fat coconut milk for dairy free, and warm through over low heat without boiling; adjust seasoning with more salt and pepper to taste.

8. Serve topped with additional torn basil leaves and grated Parmesan cheese if desired.

9. Pair with crusty bread or use sandwich bread to make grilled cheese for dunking. Enjoy hot.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Can opener
7. Immersion blender or countertop blender (for pureeing)
8. Skillet and spatula for grilled cheese or crusty bread toasting

FAQ

Can I use fresh tomatoes instead of canned? Yes. Use about 3 pounds ripe tomatoes, blanch, peel, core and chop. Simmer a bit longer until they break down and reach similar volume to two 28-ounce cans.

How can I make this dairy free? Substitute full fat coconut milk for the cream or use unsweetened oat or cashew cream. Add it at the end and warm gently without boiling.

Can I make this on the stovetop and in a blender? Yes. After simmering and removing the bay leaf, puree in a blender in batches or use an immersion blender until smooth. Return to the pot, stir in the cream and finish seasoning.

How long does the soup keep and can it be frozen? Refrigerate in an airtight container for 3 to 4 days. Freeze for up to 3 months. Thaw in the fridge overnight and reheat gently, adding a splash of broth or cream if it thickened.

My soup tastes acidic. How do I fix it? Stir in 1 teaspoon of sugar or honey, taste and adjust. A small pat of butter or a splash of cream can also round out acidity.

Can I add protein or vegetables to make it heartier? Yes. Stir in cooked white beans, shredded rotisserie chicken, or cooked lentils for protein. Sautéed mushrooms or chopped spinach can be added toward the end of cooking for extra vegetables.

Easy Creamy Tomato Soup Recipe Substitutions and Variations

2 tablespoons olive oil or unsalted butter: substitute ghee or avocado oil for a higher smoke point and a neutral, buttery flavor.
1 medium yellow onion, chopped: substitute 2 shallots or 1 cup chopped leeks for a milder, slightly sweeter onion flavor.
2 (28-ounce) cans crushed tomatoes: substitute 3 pounds fresh Roma tomatoes, roasted and puréed, or 4 cups tomato passata for a fresher tomato character.
1/2 cup heavy cream, half and half, or full fat coconut milk: substitute 1/2 cup cashew cream (soak and blend cashews with water) or 1/2 cup plain Greek yogurt thinned with a little warm soup for a tangy, creamy finish.

Pro Tips

1. Roast or blister the bell pepper and carrots under the broiler or on a hot pan first for deeper, slightly smoky sweetness that lifts the whole soup.

2. Cook the tomato paste until it darkens a bit and smells caramelized; that little step adds rich umami and takes the tomato flavor from flat to layered.

3. If the soup tastes too sharp after simmering, a small spoonful of butter or a splash of cream right before serving smooths acidity without muting brightness.

4. Blend until absolutely silky, then let the soup sit a few minutes off the heat so flavors settle. It will taste more cohesive after a short rest.

5. Make it a day ahead if you can. Reheating the next day intensifies the flavors, and you can finish with fresh basil and a swirl of cream just before serving for brightness.

Easy Creamy Tomato Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

195

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Can opener
7. Immersion blender or countertop blender (for pureeing)
8. Skillet and spatula for grilled cheese or crusty bread toasting

Ingredients

2 tablespoons olive oil or unsalted butter
1 medium yellow onion, chopped (about 1 cup)
2 medium carrots, peeled and chopped
1 red bell pepper, seeded and chopped
3 cloves garlic, minced
1 tablespoon tomato paste
2 (28-ounce) cans crushed tomatoes or whole peeled tomatoes with juices
3 cups low sodium vegetable broth or chicken broth
1 teaspoon sugar or honey (optional, to balance acidity)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/4 teaspoon red pepper flakes (optional, for a touch of heat)
1/2 cup heavy cream, half and half, or full fat coconut milk for dairy free
1/4 cup fresh basil leaves, plus extra for garnish
Grated Parmesan cheese for serving (optional)
Crusty bread or sandwich bread for grilled cheese, if serving together

Directions

Heat 2 tablespoons olive oil or butter in a large pot over medium heat until shimmering; add 1 cup chopped yellow onion, 2 chopped carrots, and 1 chopped red bell pepper and cook, stirring occasionally, until softened, about 8 to 10 minutes.
Add 3 minced garlic cloves and 1 tablespoon tomato paste, cook 1 to 2 minutes until fragrant and the tomato paste darkens slightly.
Pour in two 28-ounce cans crushed tomatoes with their juices and 3 cups low sodium vegetable or chicken broth; stir to combine.
Add 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 bay leaf, 1/4 teaspoon red pepper flakes if using, and 1 teaspoon sugar or honey if the tomatoes taste too acidic.
Bring to a gentle simmer, reduce heat to low, and cook uncovered for 25 to 30 minutes to meld flavors; for slow cooker, transfer mixture and cook on low 4 to 6 hours; for Instant Pot, cook on high pressure for 10 minutes with natural release.
Remove and discard the bay leaf, then stir in 1/4 cup fresh basil leaves. Use an immersion blender to puree until very smooth; alternatively carefully transfer in batches to a blender and puree, then return to pot.
Stir in 1/2 cup heavy cream, half and half, or full fat coconut milk for dairy free, and warm through over low heat without boiling; adjust seasoning with more salt and pepper to taste.
Serve topped with additional torn basil leaves and grated Parmesan cheese if desired.
Pair with crusty bread or use sandwich bread to make grilled cheese for dunking. Enjoy hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.