This cozy, comforting soup is rich, velvety, and made with simple ingredients — all in just one pot!
When you’re craving something cozy, soothing, and flavorful, nothing beats a bowl of creamy tomato basil soup. It’s a timeless comfort food, loved in kitchens around the world — and this one-pot version makes it easy, fast, and totally satisfying.
Made with everyday pantry staples, this creamy tomato basil soup is smooth, rich, and ready in just 30 minutes. Whether you’re curled up on the couch on a rainy day or need a quick but comforting dinner, this recipe is your go-to.
Rich, creamy tomato soup made in just one pot
Why You’ll Love This Creamy Tomato Basil Soup
Ready in 30 minutes with minimal cleanup
Made in just one pot
Super creamy, but not too heavy
Uses basic, affordable ingredients
Perfect for lunch, dinner, or meal prep
Easily made vegan or dairy-free
A hit with adults and kids alike
This creamy tomato basil soup is one of those recipes that feels luxurious and homemade at the same time. It’s also a great way to use canned tomatoes and fresh basil — turning them into something restaurant-worthy.
What You’ll Need
Olive oil
Onion & garlic
Crushed tomatoes
Tomato paste
Vegetable broth
Cream or coconut cream
Fresh basil
Salt, pepper, sugar (optional for balance)
These simple ingredients create the rich, velvety base that makes creamy tomato basil soup so special. No weird additives, no pre-made sauces — just real food.
Ingredients
2 tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
½ cup heavy cream or coconut cream
1 tsp sugar (optional)
Salt and pepper to taste
¼ cup chopped fresh basil (+ extra for garnish)
How to Make Creamy Tomato Basil Soup
Step 1: Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until soft. Stir in garlic and tomato paste. Cook for 1 minute to bring out the flavor.
Step 2: Simmer the base
Add crushed tomatoes, broth, sugar (if using), salt, and pepper. Stir and bring to a boil. Lower the heat and let the soup simmer uncovered for 15–20 minutes. This helps build the deep flavor of creamy tomato basil soup.
Step 3: Blend
Use an immersion blender to blend the soup until smooth. Or transfer it in batches to a regular blender, then return it to the pot.
Step 4: Make it creamy
Stir in the cream and chopped fresh basil. Let it simmer for 5 more minutes. Your creamy tomato basil soup is almost ready.
Step 5: Serve and enjoy
Ladle into bowls and garnish with basil, a swirl of cream, or a sprinkle of parmesan. Enjoy with toast, grilled cheese, or on its own.
Variations & Add-ins
Want to take your creamy tomato basil soup to the next level? Try these ideas:
Add roasted red pepper for a smoky twist
Use coconut cream for a dairy-free version
Stir in white beans or lentils for protein
Add spinach or kale just before serving
Swap basil for pesto if you’re out
Pairing Ideas
This creamy tomato basil soup pairs perfectly with:
Grilled cheese (classic and unbeatable)
Garlic bread or sourdough toast
Roasted vegetables
Caesar salad or arugula with lemon vinaigrette
A glass of white wine or iced tea
👉 Need more inspiration? Check out this soup & sandwich guide from Bon Appétit
Storage & Reheating
This soup is perfect for meal prep!
Store: Up to 4 days in the fridge
Freeze: Up to 2 months (freeze before adding cream for best texture)
Reheat: On the stove or microwave until hot, stirring occasionally
👩🍳 Tip: Freeze in single-serving containers for easy grab-and-heat lunches.
Nutrition Boost
Tomatoes are rich in lycopene, a powerful antioxidant. Basil offers anti-inflammatory benefits, and using a dairy-free cream like coconut makes this great for plant-based diets. Add chickpeas or lentils to make it more filling and fiber-rich.
Ingredient Swaps
No tomato paste? Add a spoonful of crushed tomatoes + sugar
No fresh basil? Use dried basil or 1 tsp pesto
Want it extra thick? Simmer longer before blending
No immersion blender? A potato masher works in a pinch!
FAQs
Is this creamy tomato basil soup vegan?
It can be! Use coconut cream or oat cream instead of dairy cream.
Can I use fresh tomatoes instead of canned?
Yes. Roast 2 lbs of tomatoes at 400°F (200°C) for 30 minutes with olive oil. Then blend and use in place of crushed tomatoes. Here’s a simple roasting guide (The Kitchn)
What’s the best cream to use?
Heavy cream gives the richest result. Half-and-half works too. For dairy-free, coconut cream is ideal.
Can I serve it cold like gazpacho?
Not really — this soup is meant to be warm and comforting. But it still tastes great at room temp.
Can I double the recipe?
Absolutely. Just use a larger pot!
Chef Aiden’s Tip
To really elevate your creamy tomato basil soup, drizzle olive oil over the top, add a pinch of flaky salt, and serve with toasted sourdough rubbed with garlic. For a silky finish, stir in a tablespoon of cream cheese while blending — it makes the texture velvety and luxurious.
