This homemade tomato basil soup is a go-to comfort food. A blend of fresh tomatoes, carrots, onions, garlic, and fresh basil, the soup is creamy, flavorful, and so satisfying. Pair the soup with a grilled cheese sandwich for a complete meal. You must dip a homemade grilled cheese into this heartwarming soup.

This soup is among our favorite hearty soup recipes, along with chicken and gnocchi and this cream mushroom soup!

Tomato basil soup with a serving napkin.

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Tomato Basil Soup recipe

Whether you’re sick or just want some warm soup, tomato basil soup will become your new go-to soup recipe. Fresh veggies are blended and combined with hearty broth and rich heavy whipping cream. Packed with fresh, nutritious flavor, the soup is a creamy, cozy dish that will warm you from the inside out.

Why You’ll Love This Recipe

  • Better than canned. You’ll never go back to canned soup after trying this easy, yet filling soup recipe.
  • Use up fresh tomatoes. If your summer-time garden is thriving, this soup is the best way to prevent your tomatoes from going to waste.
  • Freezer friendly. Make a double batch of the soup to enjoy some fresh off the stove and freeze some for busy weeknights.
  • Comforting. The soup is the perfect meal for a sick day, a cold winter day, or just for a cozy, rainy day dinner any time of year.
Close up of finished tomato soup in a dutch oven.

Tomato Basil Soup Ingredients

With just a handful of fresh ingredients, you can make the perfect basil tomato soup!

  • Tomatoes- for the most concentrated and strong flavor, use a variety like Roma tomatoes or your favorite ripe tomatoes.
  • Vegetables- celery, carrots, onion, and garlic add depth of garden-fresh flavor.
  • Seasonings- simply seasoning with salt and pepper
  • Basil- fresh basil balances the tomato flavor and adds
  • Broth- chicken broth is the rich base of the soup. You can easily substitute for vegetable broth.
  • Heavy whipping cream- helps to achieve the perfect creamy texture and adds thickness.

For a full list of ingredients and quantities, see the recipe card below.

Step-by-step collage image of how to make tomato soup.

How to make tomato basil soup

Making homemade tomato soup with basil is easier than you’d expect, and the result is restaurant quality!

  • Slice and cook veggies: Slice the onion, carrot, and celery into small chunks and quarter the cloves of garlic. Add the vegetables into a heavy bottom pot such as a Dutch oven with butter and olive oil. Cook the veggies on medium-low heat for 8 to 10 minutes, or until they are tender.
  • Add tomatoes: Chop the fresh tomatoes and add them to the pot. Add the canned tomatoes and season the veggies with salt and pepper. Continue cooking for five minutes, stirring often to prevent burning from the bottom.
  • Blend: In two batches, blend the mixture until pureed and transfer back to the pot. Or, use an immersion blender and skip the transfer.
  • Add broth: Add the chicken broth, heavy cream, basil, and season with additional salt and pepper as desired.
  • Simmer: Bring the soup to a soft boil and allow it to cook for another five minutes.
  • Serve: Chop up fresh basil leaves when serving and enjoy!
Rich tomato soup plated with a side of frsh bread.

Substitutions and Variations

Need to swap something out? Here are some ideas.

  • Add spice: For just a hint of spice, add a quarter of a teaspoon of red pepper flakes to the soup.
  • Roasted tomatoes: For a deeper, fiery flavor, use fire-roasted, diced tomatoes, or roast your fresh tomatoes before using them in the recipe.
  • Milk or half and half: Make the soup lighter by using milk or half and half in place of heavy cream. Coconut milk may be used as a substitute for a lighter soup.

Serving Suggestions

Serve the soup with your favorite entrees or enjoy with a side of crusty bread! Here are our favorite ways to serve the soup.

Finished tomato soup topped with basil.

REcipe FAQs

Can I use an immersion blender?

If you have one, you can use an immersion blender and forgo transferring the soup into a blender. However, this method may result in a less creamy soup with more chunks, as the immersion blender often misses pieces of veggies during the blending process.

Should I peel the tomatoes?

There’s no need to peel the tomatoes as the skins will blend into a smooth puree.

What is the difference between tomato soup and tomato bisque?

Tomato bisque is typically creamier and thicker as it’s made with heavy cream, while tomato soup is based on vegetable stock, resulting in a thinner consistency. This recipe has both stock and cream and because the terms are often used interchangeably, you can refer to it however you’d like!

Tomato soup drizzled with heavy cream in a bowl with a spoon on the side.

Store & Freeze

  • Storage. The soup can be stored in the refrigerator for up to 5 days.
  • Freeze. Cool the soup completely to room temperature. Once cooled completely, add the soup to freezer-safe containers and freeze for up to 2 months. Thaw and reheat before serving.
  • Reheat. To reheat the soup, warm over low heat until reheated, stirring frequently.

More Soup Recipes

If you’re looking for another comforting soup recipe, here are a few more favorite soup recipes you can try:

Creamy Tomato Basil Soup Recipe

Author: Valentina
5 from 10 votes
Tomato basil soup is a classic, hearty soup that is surprisingly filling and easy to make. A combination of vegetables is sauteed and pureed, then combined with broth and heavy cream for a warm, comforting meal with minimal cleanup.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings


  • 1 large onion sliced
  • 1 large carrot cubed
  • 2 celery ribs sliced
  • 4 garlic cloves chopped
  • 4 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 2 lbs fresh ripe tomatoes
  • 29 oz diced tomatoes 2 cans
  • 1 tsp salt or to taste
  • ¼ tsp ground black pepper or to taste
  • 2 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/4 cup fresh basil finely chopped
  • ¼ tsp dried basil


  • Add the chopped vegetables to a Dutch oven with the butter and oil.
  • Cook the vegetables over medium heat for 8 to 10 minutes, or until vegetables are tender. Be sure to stir frequently to prevent them from sticking to the bottom or burning.
  • Chop the fresh tomatoes and add to the rest of the vegetables in the Dutch oven. Add the canned diced tomatoes with their juices to the pot. Season the mixture with salt and pepper. Continue cooking for 5 minutes, stirring frequently.
  • In two batches, transfer the vegetable mixture to a blender, blend until pureed.
  • Return the blended mixture to the Dutch oven.
  • To the pot, add the chicken broth, heavy whipping cream, and the fresh and dried basil. Add additional salt and pepper to taste, if desired.
  • Bring the soup to a soft boil, turn the heat down to low and simmer for another 5 minutes.
  • Serve and enjoy, friends!


Freeze: The tomato basil soup is very freezer friendly! Add the soup to freezer safe containers once completely cooled to room temperature. Freeze for 2 months, thaw, and reheat to serve.
Serve: Serve the soup with grilled cheese, or your preferred sandwich, or with a salad on the side.
Blend: Blend the soup with a high-powered blender or with an immersion blender for a slightly less creamy soup.
Top: Garnish the basil soup with parmesan, croutons, or chopped, fresh basil.


185kcal Calories7g Carbs2g Protein17g Fat10g Saturated Fat56mg Cholesterol315mg Sodium341mg Potassium1g Fiber4g Sugar2875IU Vitamin A17.8mg Vitamin C42mg Calcium0.4mg Iron
Nutrition Facts
Creamy Tomato Basil Soup Recipe
Amount Per Serving
Calories 185 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 56mg19%
Sodium 315mg14%
Potassium 341mg10%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 4g4%
Protein 2g4%
Vitamin A 2875IU58%
Vitamin C 17.8mg22%
Calcium 42mg4%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)