This homemade tomato basil soup is the perfect comfort food made with pantry staples. The bold flavors are great any time of year, but especially during soup season. This version has a touch of cream and is sure to impress the entire family.
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Homemade soups are one of our favorite things. Not only are they great for a busy weeknight, you can also cook up a big batch ahead of time to help you meal prep your lunch or dinner for the week.
This easy tomato basil soup is great on its own, with a salad or your favorite sandwich. Grilled cheese sandwiches keeps it classic, but something with turkey or chicken can add tons of protein. The great thing is that the possibilities are endless.
Next time you want a hot soup on a chilly day, be sure to give this tomato basil soup a try. It's better than what you can get in a restaurant and is sure to become a family favorite.
Try my Beef Tortellini Soup next!
Ingredients needed
This is an overview of the recipe. Please see the bottom of the post for exact amounts and printable recipe card.
Olive oil
Garlic cloves
Onion
Carrots
Pesto - store bought or homemade.
Chicken broth - vegetable broth can also be used. Use store bought or homemade stock.
Crushed tomatoes - I like to use Italian tomatoes because they offer the best flavor.
Canned whole tomatoes - San Marzano tomatoes here too, but use what is available at your grocery store.
Dried oregano
Fresh basil
Heavy cream - this is what gives the soup its creamy texture. If you want to reduce fat and calories, you can use half and half or whole milk. You can also leave it out.
Salt and black pepper
Fresh parmesan cheese
Step by Step instructions
1) Heat a large pot or dutch oven over medium heat. Add olive oil and butter. Once the butter has melted, add the onions and carrots and cook for about 5 minutes.
2) Add the whole tomatoes to the pot, reserving the sauce that's left in the can for the next step. Use a wooden spoon or potato masher to mash the tomatoes. Add the pesto and the garlic and cook the tomato mixture over medium heat for about 5 minutes. Season with salt and pepper to taste.
3) Add the reserved juice from the canned tomatoes, the chicken broth, the crushed tomatoes, and the dried oregano to the pot. Stir to combine and bring to a boil. Reduce heat to medium and cook for at least 30 minutes, uncovered. Stir occasionally.
4) Turn the heat off and add the fresh basil. Blend tomato basil soup with an immersion blender until desired consistency. If using a regular blender, blend in batches being sure to leave plenty of room at the top.
5) Add the heavy cream and parmesan cheese, stirring to combine. Heat through on low heat. Season with salt and pepper, fresh basil and shredded or grated parmesan cheese.
Expert Tips
If using a stand or high speed blender to puree, do not fill the container more than half full. You must leave some room for the steam to build and escape or you will have an explosion of hot liquid. Not only will that be a mess to clean, it could burn you. Just remove the cap from the blender lid and cover with a towel and blend the soup in batches. Or you can let the soup cool before adding to the blender.
Adjust the amount of heavy cream according to your liking. I think ½ cup is the perfect amount, but you may want to add one cup for extra richness. It's totally up to you. You can also substitute whipping cream or half and half, or even whole milk. Adjust salt and pepper after adding cream.
Use fresh basil. Using dried basil will not give you the same restaurant flavor as fresh. But if it's all you have, use about one tablespoon, or more to taste.
Serve with shaved parmesan cheese and a hunk of crusty sourdough bread, and some fresh basil leaves. It would also be amazing with a grilled cheese sandwich, tuna fish sandwiches, or a nice crisp salad.
Drizzle with olive oil for a restaurant touch. If you have a nice extra virgin olive oil on hand, drizzle a bit over the soup right before serving. The velvety texture and fruity flavor compliments the soup to a tee!
How to store
Let your creamy tomato basil soup cool to room temperature before storing in an airtight container. Reheat in the microwave on reduced power until hot or on the stove top over medium heat.
Freeze small batches in freezer safe containers for up to one month for longer storage. Thaw frozen soup overnight in the refrigerator and reheat.
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📖 Recipe
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Homemade Tomato Basil Soup
Ingredients
- 2 tablespoon extra virgin olive oil extra virgin
- 2 tablespoon butter
- ½ cup onion chopped
- ½ cup carrots chopped
- 28 oz San Marzano whole tomatoes undrained
- 2 tablespoon pesto homemade or store bought
- 2 cloves garlic cloves finely diced or grated
- 4 cups chicken broth or vegetable broth
- 14 oz crushed tomatoes preferably San Marzano or Italian
- 1 teaspoon dried oregano
- ½ cup fresh basil leaves loosely packed
- ½ cup heavy cream up to 1 cup or more to taste
- 1 cup parmesan cheese shredded or grated
- salt and pepper to taste
- fresh basil leaves for garnish optional
Instructions
- Heat a large pot or dutch oven over medium heat. Add olive oil and butter. Once the butter has melted, add the onions and carrots and cook for about 5 minutes.
- Add the whole tomatoes to the pot, reserving the sauce that's left in the can for the next step. Use a wooden spoon or potato masher to mash the tomatoes. Add the pesto and the garlic and cook the tomato mixture over medium heat for about 5 minutes. Season with salt and pepper to taste.
- Add the reserved juice from the canned tomatoes, the chicken broth, the crushed tomatoes, and the dried oregano to the pot. Stir to combine and bring to a boil. Reduce heat to medium and cook for at least 30 minutes, uncovered. Stir occasionally.
- Turn the heat off and add the fresh basil. Blend tomato basil soup with an immersion blender until desired consistency. If using a regular blender, blend in batches being sure to leave plenty of room at the top.
- Add the heavy cream and parmesan cheese, stirring to combine. Heat through on low heat. Season with salt and pepper. Add more fresh basil and parmesan cheese if desired.
The Taste Tester
What a classic! We all loved this easy-to-make tomato basil soup. This recipe is so much better than others I’ve tried.
Amanda Wren-Grimwood
I love the fact that I can make your soup with store cupboard ingredients and it's delicious!
Amanda
Yum! Tomato soup is one of my favs! This looks delish.
Jeannette (Jay Joy)
I won't tell your kids if you won't tell mine, LOL! I love soups filled with good-for-you-vegetables for my kiddos. This seems amazing with grilled cheese, YUM!
Nikole
Yes! Grilled cheese all the way!!
Corina Blum
This tomato soup is such a vibrant red colour! It sounds so tasty and I would love to enjoy it with as grilled cheese sandwich - perfect!
Nikole
Hi Corina! Grilled cheese is the best sammie with tomato soup!
Lesli Schwartz
I love tomato basil soup, such a classic! Can't wait to try your warming recipe!
Nikole
I hope you enjoy it!