This creamy tomato basil soup is the ultimate comfort food and full of incredible flavor in every bite! Made with roasted tomatoes and fresh basil, it's easy to make and a great choice for any lunch or dinner!
This is the best creamy tomato basil soup I've ever made. Velvety and delicious, you're going to love every single bite! There are so many different tomato based soups, like my creamy white bean tomato soup, this chicken tortilla soup, and this hamburger soup recipe.
When it comes to tomato based soups, the combinations are truly endless. This tomato basil soup is comfort food in a bowl! It's out-of-this-world delicious with its rich and creamy tomato based broth that is derived from simmered roasted fresh tomatoes and fresh basil. It's colorful, bright, and full of fresh flavors!
Try pairing this tomato basil soup with sourdough rolls, a piece of cheesy bread, and a fresh garden vegetable salad. And I love making a good grilled cheese sandwich and dipping in this soup! So good!!!
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ℹ️ Why This Recipe Works
1. This tomato basil soup recipe is made with fresh tomatoes. They are seasoned with olive oil, salt, and pepper and then roasted in the oven. From there, they are slow simmered on the stove top with fresh thyme and basil.
2. Roasting the tomatoes is key! This cooking method enhances the sweetness and when you pair it with fresh basil and a hint of garlic, you get the most amazingly delicious layers of flavor in every bite!
3. If you're a fan of Ina Garten, this version is very similar to her tomato basil soup, but I made some modifications.
🛒 Ingredients You'll Need
- Fresh Tomatoes - on the vine taste the best because they are juicy and perfect for roasting.
- Olive Oil - used to sauté the onions and garlic. Use a good quality olive oil since it has a higher smoke point than extra-virgin olive oil does.
- Onions and Garlic - a flavor enhancer. Use fresh garlic cloves, not jarred minced garlic.
- Butter - unsalted butter is best and it helps contribute to the creaminess of this soup. Using unsalted butter instead of salted butter in this creamy tomato basil soup lets you control the saltiness.
- Can of Whole Tomatoes - adds a bold flavor that complements the light, bright notes of the roasted fresh tomatoes.
- Fresh Herbs - basil and thyme are used and are key ingredients that deliver a distinct taste. Both pair extremely well with tomatoes. Fresh thyme also provides a bit of warmth and a hint of peppery undertones.
- Chicken Stock - provides a fuller, more rich based flavor.
- Heavy Cream - essential for creating a rich and creamy consistency in the soup.
- Salt and Pepper - enhances the overall flavor by balancing the sweetness of the tomatoes and adding depth to the taste.
Be sure to see the recipe card below for the full ingredients list & instructions!
📋 Variations
- Oils - use a flavor infused olive oil, like garlic or rosemary to add more depth to the flavor. Grapeseed oil is another good option.
- Tomatoes - Plum tomatoes are also a good choice because they are known for making the best sauces.
- Broth - if you don't have chicken stock, you can use chicken broth or vegetable broth. Just note that it won't be as flavorful as stock.
- Coarse Salt & Pepper - for even more flavor use sea salt of Himalayan salt. Coarse ground black pepper also works well. The larger particles has an impact on the overall flavor profile of this creamy tomato basil soup.
🔪 Step-by-Step Recipe Instructions
Step 1: Preheat the oven to 400°F. Line a large cookie sheet with aluminum foil or parchment paper.
Step 2: Cut the tomatoes in half lengthwise and place them on the cookie sheet. Sprinkle generously with salt and pepper.
Step 3: Baste the tomatoes evenly with a ¼ cup of olive oil.
Step 4: Roast the tomatoes in the oven for 45 minutes. When done, remove the cookie sheet from the oven and set aside.
Step 5: In a dutch oven, heat the remaining 2 Tablespoons of olive oil and 1 Tablespoon of butter over medium heat. Add the chopped onions and garlic and sauté until the onions are translucent and start to caramelize, about 10 minutes.
Step 6: Pour the can of whole tomatoes with the juice, basil, thyme, roasted tomatoes, and chicken stock into the dutch oven. Stir in 1 teaspoon of salt and ½ teaspoon of pepper and bring the soup to a boil. Reduce the heat and cook for 40 minutes, uncovered.
Step 7: In small batches, transfer the contents of the soup to a blender or food processor and puree until smooth.
Step 8: From there, add the pureed soup mixture back to the dutch oven and add in the heavy cream and additional 1 Tablespoon of butter. Set the heat to medium and bring to a low boil.
Step 9: Lower the heat to medium low and simmer for 10 more minutes, stirring occasionally. Taste and add salt and pepper, as needed. Once done, ladle the soup into bowls and top with Parmesan cheese, pumpkin seeds, fresh basil, or sour cream.
🙋🏼 Recipe FAQs
In general, tomato soup is really good for you. This recipe calls for heavy cream, which adds more fat. If you want to make a healthier and a no dairy version of tomato basil soup, just leave out the heavy cream and butter.
Another way to make this more healthy is to saute the onions and garlic in olive oil instead of adding in 1 Tablespoon of butter. I've made these substitutions multiple times and left out the heavy cream and it's still delicious.
Speaking of being good for you, roasted fresh tomatoes have a lot of nutritional benefit. The Journal of Agriculture and Food Chemistry advises that the heating process is able to enhance the nutritional value of tomatoes by increasing antioxidant activity, as well as the absorption of lycopene by the body. So eat up those cooked tomatoes!
Typically, I stay away from freezing soups that contain dairy, but this soup recipe is the exception. With only a small amount of heavy cream and a large amount of chicken and pureed tomato base, you can freeze this soup!
Once the soup has completely cooled, ladle it into a freezer safe container. Freeze for up to 3 months. To thaw, remove the container from the freezer and let it slowly come back to a liquid state in the refrigerator. Reheat in the microwave or in a pan on the stovetop.
💭 Expert Tips
- Large Pot or Dutch Oven: If you don't have a dutch oven, use a large stock pot.
- Blender Safety with Soups: Anytime you're making hot soup and it needs to be blended, let it cool down a bit and then blend it in small batches. Ladle the hot liquid into the blender and don't fill it more than half way full. This technique will prevent splatters, overflowing, and burns.
- Blending: Use either a food processor or blender to puree the soup mixture.
- Balancing the Acidity: If the soup turns out too acidic (too tomatoey), balance it with a pinch or two of sugar. Start with a little and add more as needed.
- Storage Instructions: Store any leftovers in a container with an air-tight lid and store in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
🥣 More Soup Recipes
If you tried this creamy tomato basil soup or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!
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Creamy Tomato Basil Soup
Ingredients
- 3 lbs fresh tomatoes, on the vine
- ¼ cup + 2 Tablespoons olive oil, divided
- 2 cups onions, chopped
- 6 garlic cloves, minced
- 2 Tablespoons butter, unsalted
- 28 ounce can whole tomatoes
- 4 cups fresh basil
- 1 teaspoon fresh thyme
- 4 cups chicken stock
- ½ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon ground pepper
Instructions
- Preheat oven to 400°F. Line a large cookie sheet with aluminum foil or parchment paper.
- Cut the tomatoes lengthwise and baste evenly with ¼ cup of olive oil. Sprinkle the tomatoes generously with salt and pepper.
- Roast the tomatoes for 45 minutes in the oven. When done, remove the cookie sheet from oven.
- In a large dutch oven, heat the remaining 2 Tablespoons of olive oil and 1 Tablespoon of butter over medium heat.
- Add the 2 cups of chopped onions and 6 cloves of minced garlic to the dutch oven and sauté until the onions are translucent and start to brown, about 10 minutes.
- Add the 28 ounce canned tomatoes with the juice, 4 cups of fresh basil, 1 teaspoon of fresh thyme, all the roasted tomatoes, and 4 cups of chicken stock to the dutch oven.
- Add in 1 teaspoon of salt and ½ teaspoon pepper. Bring the soup to a simmer and cook for 40 minutes, uncovered.
- Transfer the mixture to a blender in batches and puree until smooth.
- Add the pureed soup mixture back to the dutch oven and add in ½ cup heavy cream and 1 Tablespoon of butter.
- Set the heat to medium and bring to a low boil. Lower the heat to medium-low and simmer for 10 more minutes, stirring occasionally. Taste and add salt and pepper as needed.
- Once done, ladle the soup into bowls and top with Parmesan cheese, fresh basil, or sour cream.
Notes
- Large Pot or Dutch Oven: If you don't have a dutch oven, use a large stock pot.
- Blender Safety with Soups: Anytime you're making hot soup and it needs to be blended, let it cool down a bit and then blend it in small batches. Ladle the hot liquid into the blender and don't fill it more than half way full. This technique will prevent splatters, overflowing, and burns.
- Blending: Use either a food processor or blender to puree the soup mixture.
- Balancing the Acidity: If the soup turns out too acidic (too tomatoey), balance it with a pinch or two of sugar. Start with a little and add more as needed.
- Storage Instructions: Store any leftovers in a container with an air-tight lid and store in the refrigerator for 3-4 days. Reheat on the stovetop or in the microwave.
- Freezing and Thawing Instructions: Typically, I stay away from freezing soups that contain dairy, but this soup recipe is the exception. With only a small amount of heavy cream and a large amount of chicken and pureed tomato base, you can freeze this soup! Once the soup has completely cooled, ladle into a freezer safe container. Freeze for up to 3 months. To thaw, remove the container and let it slowly come back to a liquid state in the refrigerator. Reheat in the microwave or in a pan on the stovetop.
Carol Lynn Fletcher
Amanda, this soup sounds delicious. Do you think I good make a big batch and can it? Could add the cream when I open a jar to cook it. Should it be pressured canned.
Amanda Mason
Hi Carol Lynn! Excellent question. I have some experts in the canning world so I'm researching this with them. Safety is of the utmost importance when it comes to canning so I'll get back to you with what they say!
Carol fletcher
Hi Amanda, have you got an answer yet on canning the tomato soup?
Amanda Mason
I haven't yet - BUT my gut is telling me you can can it as long as you leave out the butter and the heavy cream. I'll confirm with you as soon as I hear back. The chicken stock should be fine to go through the canning process. When you're ready to make this soup after canning, add in the butter and cream when warming it on the stove, turn the heat to medium-high so it boils and so the soup can thicken.
Kirk Hein
This will make enough soup for 20 people
Amanda Mason
Remember, you can freeze it. And when I serve it for dinner it feeds 8-10 people.