Creamy Tomato Soup Basil

There was a rainy Tuesday last autumn when I came home absolutely soaked and chilled to the bone. I stood in my kitchen debating whether to order takeout when I remembered I had canned tomatoes and cream in the pantry. Something about that gray, damp afternoon just demanded this soup. Within an hour, my entire apartment smelled like warmth and comfort.

My sister called right as I was puréeing the soup, and I had to hold the phone with one shoulder while I blended with the other. She was going through a breakup and needed to talk, so I just let the immersion blender hum in the background while she cried. When she came over two hours later with a baguette, she took one sip and said this was exactly what she needed.

Ingredients

• Olive oil: The foundation that carries all the aromatics, dont skip this
• Onion: Goes translucent and sweet, building the soups backbone
• Garlic: Minced fine so it melts into the background without harsh bits
• Canned whole peeled tomatoes: Better than fresh most of the year, keep those juices
• Vegetable broth: Homemade adds depth but store bought works perfectly
• Heavy cream: The magic that makes everything velvety and luxurious
• Sugar: Just enough to balance the tomatoes natural acidity
• Salt and pepper: Taste and adjust, the cream mutes seasoning slightly
• Fresh basil: Add it at the end so it stays bright and aromatic

Instructions

Sauté the aromatics:

Heat your olive oil in a large pot over medium heat, then add chopped onion and cook until it turns translucent and soft, about 5 minutes. Add minced garlic for just 60 seconds until fragrant.

Build the soup base:

Pour in the tomatoes with their juices, vegetable broth, sugar, salt, and pepper. Bring everything to a boil, then lower the heat and let it simmer uncovered for 20 minutes.

Purée until smooth:

Remove from heat and toss in fresh basil leaves. Use an immersion blender right in the pot, or carefully transfer to a blender in batches, until completely smooth.

Add the cream:

Stir in heavy cream and gently reheat over low heat without bringing it to a boil. Taste and adjust seasoning if needed before ladling into bowls and garnishing with extra basil.

Save

Last winter I made this for six people after a day of skiing, and there was literally silence at the table for five solid minutes. Someone finally said they could feel it thawing them from the inside out.

Making It Your Own

Coconut cream works beautifully instead of heavy cream if you want dairy-free, though it adds a subtle tropical note. A pinch of red pepper flakes gives gentle warmth that cuts through the richness.

Perfect Pairings

Grilled cheese is non-negotiable here, the kind where butter soaks into the bread. A crusty baguette for dunking works just as well.

Make Ahead Magic

This soup actually tastes better the next day as flavors deepen and meld. Store it in the fridge for up to 4 days, though it rarely lasts that long in my house.

• Freeze without the cream and add it when reheating
• Reheat gently over low heat, stirring frequently
• Thin with a splash of broth if it thickens too much

Save

Some recipes are just good food, but this one feels like a hug in a bowl.

Recipe FAQs

→ What type of tomatoes work best?

Both canned whole peeled tomatoes and ripe fresh tomatoes provide a flavorful base. Fresh tomatoes offer a bright taste, while canned ensure consistency year-round.

→ Can I substitute heavy cream?

Yes, coconut cream or cashew cream are excellent non-dairy alternatives, keeping the soup creamy without dairy.

→ How do I keep the basil flavor vibrant?

Add fresh basil towards the end of cooking and as garnish to preserve its bright, herbal notes.

→ What’s the best way to blend the soup?

Use an immersion blender directly in the pot or carefully blend in batches using a countertop blender for a smooth texture.

→ How can I add a little heat?

Sprinkle in a pinch of red pepper flakes while simmering or as a garnish to introduce a gentle spicy kick.