This Creamy Tomato Basil Soup recipe is an elevated version of a classic comfort food that’s so easy to make. Rich and velvety, the deep tomato flavor is balanced by fresh basil and cream, creating the kind of soup that tastes like it’s been simmering all day but comes together in just an hour. I’ve made a lot of tomato soups over the years, but this one hits the sweet spot between homemade and totally doable on a weeknight.

I’ve been making tomato soups based on tips found in old issues of America’s Test Kitchen since 2010. One version of a cream-less creamy tomato soup even lived on this website for a few years. The soups are always a little different, but the starting point is the same. 

For the best flavor, you start with whole canned tomatoes. Separate the tomatoes from their liquid, but reserve the liquid. This recipe really gets the flavor up a notch, sprinkling the whole tomatoes with brown sugar and roasting them to bring out their natural sweetness and concentrate their flavor. 

Then, blend them up with seasonings and heavy cream for a rich, silky soup just begging to be scooped. You’ll never go back to canned options again!

Looking for more cozy soup recipes? Try Butternut Squash and Carrot Soup, Easy Miso Ramen, or Slow Cooker Black Bean Soup, too.

Ingredients

• Tomatoes – The star of the show! Whole tomatoes are best for roasting. Just make sure to use tomatoes stored in juice, not tomato puree. 
• Light Brown Sugar – This enhances the natural sugars in the tomatoes, creating an incredible caramelized effect that adds lots of depth and balances the acidity in the soup. 
• Butter – I always recommend unsalted butter. 
• Shallots – These add a subtle sweetness to the soup. 
• Tomato Paste – Thickens the soup and enhances the tomato flavor. 
• Herbs – Dried oregano and fresh basil add a savory, pungent taste that takes this recipe to a whole new level of delicious. 
• Broth – I almost always have homemade vegetable broth on hand, but store-bought also works. Look for low-sodium varieties to have better control over the flavor of your soup. Chicken broth will also work if that’s what you have on hand. 
• Red Wine Vinegar – The acidity brightens the soup and adds a subtle, sweet, tangy taste.  
• Heavy Cream – This is what transforms this recipe from roasted tomato soup to creamy tomato soup, adding rich flavor and creating a luxurious texture. 
• Parmesan Cheese – For the best results, buy a block of Parmesan and grate it yourself.

How to Make It

Roast the tomatoes – Gently press down on the back of the drained, canned tomatoes, releasing as much liquid as possible. Then, spread them on a lined and greased baking sheet, top with brown sugar, and roast until they’re completely dry. 

Sauté – While the tomatoes roast, melt the butter in a large saucepan over medium heat. Sauté the shallots, tomato paste, and oregano until the shallots are tender. 

Combine – Next, add the reserved tomato juice, cooled roasted tomatoes, broth, basil, and vinegar, and bring the liquid to a simmer. Then, reduce the heat to low, and continue to simmer to meld the flavors, stirring occasionally. 

Blend – Add the cream and Parmesan cheese, and blend the soup. I like to use an immersion blender, but a standing blender also works. Serve warm with your favorite toppings, and enjoy!

My favorite way to serve my creamy tomato basil soup is topped with extra Parmesan, basil leaves, and homemade or store-bought croutons. It’s great on its own or with a crisp Butter Lettuce Salad or Shredded Brussels Sprouts Salad. 

If you’re in need of a heartier meal, it makes for a great soup and sandwich situation. Or, enjoy this recipe as a side dish or appetizer with main courses such as Easy Broccoli Pasta, Simple Beef Ragu, or Instant Pot Garlic Herb Chicken Thighs. Don’t forget to add a side of Crispy Baked Breadsticks or Garlic Bread Hawaiian Rolls, too!  

More Cozy Soup Recipes

Chicken and Butternut Squash Soup

Italian Sausage Soup with Tortellini and Kale

Instant Pot Baked Potato Soup

Slow Cooker Beef and Barley Soup