If you're a fan of comfort food that warms you from the inside out, then you're in for a treat with this Creamy Tomato Basil Soup recipe. Packed with rich flavors and velvety texture, this classic soup is the perfect dish to cozy up with on a chilly or rainy day. So grab your favorite bowl and get ready to indulge in a spoonful of pure comfort!
Imagine a rich and velvety blend of ripe tomatoes, fragrant basil, and a hint of creaminess that warms you up from the inside out. This savory tomato basil soup is perfect for days when you crave something cozy and satisfying. It pairs perfectly with a grilled cheese sandwich or crusty bread for dipping. Combining tangy tomatoes and fresh basil creates a burst of flavor in every spoonful.
Why I love Creamy Tomato Soup with Basil
- Quick and easy to make (ready in less than 30 minutes!)
- Has a hidden vegetable!
- Satisfying and comforting.
Ingredients for Creamy Tomato Basil Soup
Vegetables
- Canned peeled tomatoes. I like using San Marzano tomatoes for this recipe.
- Onion.
- Carrots. Why not add more vegetables?! Carrots are a great source of vitamin A (helps with your vision). You have to let the soup simmer a bit longer to cook the carrots, however, this helps the flavors of the blend in as well.
Aromatics
- Oregano
- Garlic
- Black pepper.
- Basil. Using fresh basil right before blending gives the perfect flavor. You can also use dried basil (1 tablespoon).
Vegetable broth. This adds flavor and nutrients to the soup. You can also use water if vegetable broth is not an option for you.
Creaminess.
- Half and Half. You can also use heavy cream or coconut milk.
- Parmesean.
Balsamic vinegar. This really brings the flavors together and enhances the soup. If you don't have balsamic vinegar, add regular vinegar, white, or red wine vinegar before adding the dairy to your soup.
How to Make Tomato Basil Bisque
- Sauté onions, carrots, and garlic, add tomatoes, vegetable broth, and oregano. Bring to a gentle boil and cook for 10-15 minutes or until the carrots are tender.
- Add the basil leaves. Then, use an immersion blender to puree the soup until smooth. Add sugar, salt black pepper, and balsamic vinegar. Simmer for about 5 more minutes to absorb flavors. If your soup thickens more than you’d prefer, add ¼ cup of broth at a time until you reach your desired consistency.
- Stir in the half and half and sprinkle with parmesan cheese. Serve warm with additional basil leaves and parmesan if desired. Enjoy!
FAQS
Can I make this vegan?
Yes! Use coconut milk instead of half and half.
Can I use fresh tomatoes?
You sure can. I'd boil them and peel the skins off to keep the soup smooth consistency. You can also transfer the soup to a powerful blender if you want it ultra smooth or your immersion blender is not powerful enough.
How can I thicken my tomato soup?
- Let it simmer a little longer.
- Another option is to add a corn starch slurry to thicken it (1 teaspoon corn starch to 1 tablespoon water).
This quick and easy creamy tomato basil soup is sure to become one of your go-to meals. So next time you're in need of some comfort food, reach for a bowl of this deliciously creamy delight!
Recipes to Love with Tomato Soup
- Vegetable Sandwich with Balsamic Glaze
- Whipped Ricotta with Roasted Pistachios
- Olive Oil Bread Dip
- Pesto Grilled Cheese with Garlic Butter
- Cherry Tomato Bruschetta Appetizer
- Asparagus Pasta Salad
More Vegetarian Soup Recipes
- Vegetarian Creamy Corn and Black Bean Soup
- Instant Pot Minestrone Soup
- Instant Pot Thai Sweet Potato and Lentil Soup
If you loved this Creamy Tomato Basil Soup recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!
📖 Recipe
Creamy Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large carrot diced, about 1 cup diced
- 4 cloves garlic
- 28 oz peeled tomatoes, with their juice, I used San Marzano
- 1.5 cups vegetable broth
- ¼ teaspoon oregano
- 15 basil leaves
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- ½ teaspoon salt, see notes
- ½ teaspoon black pepper, or to taste
- ½ cup half and half
- ½ cup parmesan
Instructions
- Add oil to a large pot over medium-high heat. Once hot, add onions, carrots, and garlic. Sauté them for a few minutes. Add tomatoes, vegetable broth, and oregano. Bring to a gentle boil and cook for 10-15 minutes or until the carrots are tender.
- Add the basil leaves. Then, use an immersion blender to puree the soup until smooth. Add sugar, salt black pepper, and balsamic vinegar. Simmer for about 5 more minutes to absorb flavors. If your soup thickens more than you’d prefer, add ¼ cup of broth at a time until you reach your desired consistency.
- Stir in the half and half and sprinkle with parmesan cheese. Serve warm with additional basil leaves and parmesan if desired. Enjoy!
Notes
- Smaller you dice the carrots, the quicker they will boil.
- The sodium in the broth and tomatoes varies so adjust the salt accordingly.
- For the sugar, I don't use finely granulated sugar so you can start with less if you prefer.
Nutrition Info
Ramji Gadhia
Very tasty!!!
Usha
So yummy I made this soup today my family love this soup
Thank you
Usha
My husband live this soup
Tania
Love this recipe!! The tomato/creamy ratio is perfect. Especially when I want it with a sandwich!
Jgohel
Delicious