Don’t settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with herb seasoned tomatoes and just the right amount of heavy cream. Topped with Parmesan cheese, it’s begging to be served alongside a loaf of crusty bread for soaking up every last drop.
I was definitely in the mood to make soup for dinner.
There’s something about sitting down to a big bowl of steaming hot soup that warms the soul, no matter what kind of day you’ve had.
SAVE THIS EASY TOMATO SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!
This Homemade Chicken Noodle Soup is usually my go-to for an easy comforting soup. But, give me a bowl of this Easy Creamy Broccoli Cheddar Soup and I’m one happy girl!
Now, I’m adding today’s Tomato Basil Soup into the rotation too.
Some tomato soups can be on the blander side, especially made without fresh tomatoes. And the watery stuff that comes from a can? No thank you.
THIS tomato soup, though? It’s anything but boring or bland.
Decadently creamy and full of fragrant Italian herbs, every bite of this soup is better than the last. Using fresh basil brightens up the tangy taste of crushed tomatoes, giving the soup a fresh-from-the-vine flavor. No one will suspect you didn’t use fresh tomatoes!
The first time I made this soup I served it just as is, leaving a few chunks of tomato to give it some texture. When I made it again, I used my immersion blender to puree the tomato to smooth perfection.
It’s delicious both ways, depending on which consistency you prefer. Whether or not you choose to blend is up to you!
What do I need to make Creamy Tomato Soup?
Here are the ingredients I used to make the best ever tomato basil soup.
- canned rushed tomatoes – I recommend the kind seasoned with oregano, basil and garlic
- heavy cream
- milk
- celery
- carrots
- onion
- fresh basil and rosemary
- dried oregano
- grated Parmesan cheese
- cooked bacon –optional, but amazing crumbled on top!
Can I freeze this soup?
Cream based soups tend not to freeze well. The milk will separate from the other ingredients creating a grainy, off-putting texture.
This Tomato Basil Soup is best enjoyed within 3 days. Store leftovers in the fridge and reheat them on the stove or in the microwave.
Like many soups, I actually find it tastes even better the next day!
No soup meal is complete without a side of bread. My Homemade Italian Bread Recipe pairs perfectly with tomato soup.
If biscuits are more your thing, bake up a batch of Asiago Herb Biscuits to serve with your meal. That sounds like my idea of a perfect fall or winter dinner.
Soup Recipes
Served as a starter, a side or the main event, a good bowl of soup makes the whole table happy.
Once you’ve gobbled up every last bite of your homemade Creamy Tomato Basil Soup, add this Bacon and Tortellini Zuppa Toscana to your next dinner menu. It’s made in one pot and tastes better than the restaurant versions.
For soup with a Greek twist this Avgolemono Soup is sure to impress. Or stick with the classics and make a big pot full of Chicken Noodle Soup for the family. Canned soups just can’t compete with the ones you make from scratch with love.
This recipe was slightly adapted from Dashing Dish.
Creamy Tomato Soup flavored with basil, garlic and onion is easy to make and good enough to turn even tomato skeptics into believers. Don’t forget extra bread for dipping!
FOLLOW ME
FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE
Keep an eye out for more of my easy recipes each week!
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from 365 Days of Baking and More.
Creamy Tomato Basil Soup
Equipment
- 1 large pot with lid
Ingredients
- 28 ounces crushed tomatoes with basil garlic and oregano
- 28 ounces diced tomatoes with basil garlic and oregano
- 28 ounces low sodium chicken broth
- 1 cup heavy cream
- 1 cup milk I used whole
- 1 cup finely diced celery about 4 stalks
- 1 cup finely diced carrots about 4 medium
- 1 cup diced onion
- ½ cup fresh basil chopped
- 1 teaspoon dried oregano
- 1 teaspoon fresh rosemary minced
- salt and pepper to taste
- Parmesan cheese for topping
Instructions
- In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
- Cook on medium high, covered, for 30 minutes.
- Then turn heat to low and simmer for 15 minutes more.
- Remove from heat and add basil, oregano, rosemary, salt and pepper to taste. For a smoother consistency, use an immersion blender to puree.
- Serve topped with grated Parmesan cheese.
Nutrition
This post has been updated in format and with pics on 1/6/22. It was originally published on 10/30/13.
Comments & Reviews
Can this soup be frozen?
Joyce,
that is a good question. I don’t see why it couldn’t be, but I didn’t freeze any. It was so good that I knew I’d eat it within the next couple days after I’d made it.
This looks delicious! I am pinning for later and hope to make it soon! Great light dinner! This would be great at Family Fun Friday! We go live on Thursdays at 1:00 and know our readers would really like this soup! Blessings!
Y si se hace con tomates frescos, y se la agregan las hierbas y la cebolla????
Alicia, I haven’t made it with fresh tomatoes. But I found this information on converting the amount of the canned tomatoes to fresh: A 28-oz can of tomatoes is equivalent to approximately 2 pounds of tomatoes, which is usually 10 to 12 tomatoes, so would need twice that since the original recipe calls for (2) 28 ounce cans or 56 ounces of canned tomatoes total. It would be 20-24 tomatoes and I would recommend using Roma or plum tomatoes so you’ll have less liquid than using Beefsteak tomatoes.
And then yes, you can add the additional herbs and onion to the mixture. I’m interested to see how it turns out, so please let me know!