The Best Creamy Tomato Basil Soup is velvety rich, comforting, and bursting with fresh basil flavor. It’s vastly superior to anything from a can, yet it comes together in one pot in under 30 minutes.
Using high-quality canned whole tomatoes and fresh basil leaves creates a depth of flavor that feels gourmet but is incredibly simple to achieve.
This soup is the ultimate partner for a crispy Grilled Cheese Sandwich (stay tuned for that recipe!).
Why You’ll Love This Recipe
Velvety Texture: Blending butter, olive oil, and cream creates a luxurious, smooth consistency.
Fresh Flavor: Using fresh basil at the end adds a bright, aromatic punch that dried herbs can’t match.
Quick & Easy: It’s a one-pot meal that requires minimal chopping and is ready fast.
Better Than Canned: No metallic taste or excessive sodium—just pure tomato goodness.
The Science of Creamy Soup (Emulsion)
- Why do we add heavy cream at the end, not the beginning?
- Preventing Curdling: Tomatoes are highly acidic. If you boil dairy (like heavy cream) with acid for a long time, the proteins will denature and clump together, causing the soup to “break” or curdle. Adding the cream at the very end, off the heat, ensures a smooth, stable Emulsion.
- The Immersion Blender: Using a stick blender incorporates air and breaks down the tomato fibers creates a smoother suspension than a regular countertop blender.
Ingredients You Need
- Canned Whole Tomatoes: San Marzano are best. Do not drain the juice!
- Fresh Basil: Plenty of fresh leaves.
- Aromatics: Yellow onion and fresh garlic cloves.
- Fat: A mix of Butter (for richness) and Olive Oil (for flavor).
- Heavy Cream: To make it creamy at the end.
- Seasoning: Salt, black pepper, and a pinch of Red Pepper Flakes for gentle heat.
- Broth (Optional): You can add a splash of chicken or vegetable broth if you prefer a thinner soup, but the tomato juice is usually enough.
How to Make It (Step-by-Step)
Step 1: Sauté Aromatics
In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add chopped onion and red pepper flakes. Cook until soft (5 mins). Add minced garlic and cook for 1 minute until fragrant.
Step 2: Simmer
Pour in the canned tomatoes (with their juice). Crush them slightly with a wooden spoon. Add salt, pepper, and handfuls of fresh basil leaves. Bring to a simmer, reduce heat, and cook covered for 15-20 minutes to meld flavors.
Step 3: Blend
Remove from heat. Use an immersion blender directly in the pot to puree the soup until completely smooth and velvety. (Be careful, it’s hot!).
Step 4: Make it Creamy
Stir in the heavy cream. Taste and adjust salt and pepper if needed. Serve hot, garnished with more fresh basil.
3 Mistakes That Ruin Tomato Soup
- Using Crushed/Diced Tomatoes: These often have firming agents (calcium chloride) added so they keep their shape. They won’t break down into a smooth soup as well as whole peeled tomatoes.
- Boiling the Cream: As mentioned in the science section, never boil the soup after adding the cream, or it might curdle.
- Using Dried Basil: This recipe relies on the fresh, sweet flavor of basil leaves. Dried basil has a different, more savory profile and won’t taste right.
What to Serve with Tomato Soup
The Classic Pair: The only correct answer is a gooey Grilled Cheese Sandwich for dipping.
Toppings: Homemade croutons, a drizzle of pesto, or extra parmesan cheese.
The Best Creamy Tomato Basil Soup
Equipment
Method
- Step 1: Sauté AromaticsIn a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add chopped onion and red pepper flakes. Cook until soft (5 mins). Add minced garlic and cook for 1 minute until fragrant.
- Step 2: SimmerPour in the canned tomatoes (with their juice). Crush them slightly with a wooden spoon. Add salt, pepper, and handfuls of fresh basil leaves. Bring to a simmer, reduce heat, and cook covered for 15-20 minutes to meld flavors.
- Step 3: BlendRemove from heat. Use an immersion blender directly in the pot to puree the soup until completely smooth and velvety. (Be careful, it’s hot!).
- Step 4: Make it CreamyStir in the heavy cream. Taste and adjust salt and pepper if needed. Serve hot, garnished with more fresh basil.
Notes
