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Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is a cozy, one-pot comfort recipe with rich tomato flavor, silky creaminess, and fresh basil aroma. It’s easy to make, uses pantry staples, and delivers restaurant-style results with minimal cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter (optional)
  • 1 yellow or white onion
  • 3 garlic cloves
  • 1 can whole peeled tomatoes
  • 2 cups chicken broth or vegetable broth
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup fresh basil leaves
  • ½ cup heavy cream
  • ¼ tsp dried thyme or oregano (optional)

Equipment

  • Large soup pot or Dutch oven
  • blender
  • Cutting board
  • Chef’s knife
  • Measuring cups and spoons

Method
 

  1. Chop the onion, mince the garlic, and tear or slice the basil leaves.
  2. Heat olive oil and butter (if using) in a large pot over medium heat.
  3. Add the chopped onion and cook until soft and translucent.
  4. Stir in the garlic and cook briefly until fragrant.
  5. Add canned tomatoes, broth, salt, pepper, sugar (if using), and optional herbs.
  6. Bring to a gentle boil, then reduce heat and simmer for 15–25 minutes.
  7. Add fresh basil leaves to the pot.
  8. Blend the soup using an immersion blender until smooth.
  9. Stir in the heavy cream and adjust seasoning as needed.
  10. Serve warm.