With fragrant seasonings and a velvety finish, this creamy tomato basil soup delivers bold, comforting flavor you’ll want again and again.
Tomato soup is a timeless comfort—simple, warming, and perfect alongside sandwiches like grilled cheese or a fresh salad.
We Love a Classic
This tomato basil soup is one of the best versions you’ll try—rich, creamy, and packed with basil-forward flavor. It’s easy to make and great for weeknights or a cozy weekend meal.
Why this recipe works:
- Simple. Minimal prep and straightforward steps make this a quick and reliable soup.
- Full of flavor. Garlic, basil, and aromatic seasonings give the soup depth and a bold tomato taste.
- Versatile. It’s perfect on chilly days but equally satisfying any time you want comfort food.
Simple Ingredients
- 4 teaspoons minced garlic
- 1 (28-ounce) can diced tomatoes, drained (reserve the liquid)
- 2 tablespoons basil puree or 2 tablespoons chopped fresh basil
- 1/2 teaspoon dried thyme
- 2 cups full-sodium chicken broth (or vegetable broth)
- Garlic salt with parsley flakes, to taste
- Black pepper, to taste
- 1/2 cup heavy cream (room temperature) — or use full-fat coconut milk for a dairy-free option
- Toppings: croutons, grated Parmesan, chopped fresh basil, red pepper flakes (optional)
How to make tomato basil soup
- Cook aromatics and tomatoes. In a large saucepan over medium heat, sauté the garlic until fragrant. Add the drained diced tomatoes, basil, sugar, and thyme. Cook, stirring occasionally, for about 10 minutes.
- Add liquids and simmer. Pour in the reserved tomato liquid and the chicken broth. Reduce heat to medium-low and simmer uncovered for 35–40 minutes, stirring occasionally.
- Puree. Season with garlic salt and pepper. Working in small batches, puree the soup in a blender to your desired texture, or use an immersion blender directly in the pot.
- Finish with cream and serve. Return the soup to low heat, stir in room-temperature heavy cream until incorporated, adjust seasonings, and garnish with croutons, fresh basil, and Parmesan.
Slow Cooker Version
Sauté the garlic, tomatoes, basil, and thyme for 10 minutes as above, then transfer everything (except heavy cream and final seasonings) to a slow cooker. Cook on low for 6–7 hours or high for 2–3 hours. Puree to your preferred consistency, stir in the cream, season to taste, and serve.
Recipe Tips
- Use fresh tomatoes: When in season, fresh Roma or plum tomatoes add bright flavor. If substituting fresh for canned, peel and chop them and reserve some cooking liquid if possible.
- Prevent curdling: Bring heavy cream to room temperature before adding it to the hot soup and avoid boiling after the cream is added.
- Immersion blender: For easier handling, blend the soup directly in the pot with an immersion blender rather than using a countertop blender.
- Boost aromatics: Add a splash of olive oil to the pan when sautéing the garlic to deepen the flavor.
- Serve with: A grilled cheese sandwich, roasted vegetables, or crusty bread make excellent companions.
Storing Tips
- Freeze: Omit the heavy cream before freezing. Cool the soup, transfer to an airtight, freezer-safe container, and freeze for 4–6 months. Thaw in the refrigerator, reheat gently on the stovetop, then stir in cream just before serving.
- Refrigerate: Store leftovers in an airtight container for 4–5 days. Reheat slowly on the stove, stirring frequently; microwaving in short intervals also works for single servings.
For More Soup Recipes
Cheeseburger Soup
4 hrs 5 mins
Chicken Pot Pie Soup
45 mins
Ham and Potato Soup
30 mins
Chili’s Chicken Enchilada Soup
40 mins
Creamy Tomato Basil Soup Recipe
Ingredients
- 4 teaspoons minced garlic
- 1 (28-ounce) can diced tomatoes, drained and liquid reserved
- 2 tablespoons basil puree or chopped fresh basil
- 1/2 teaspoon dried thyme
- 2 cups full-sodium chicken broth (or vegetable broth)
- Garlic salt with parsley flakes, to taste
- Pepper, to taste
- 1/2 cup heavy cream, room temperature
Toppings
- Croutons, grated Parmesan, chopped fresh basil
Instructions
- Place garlic in a large pot over medium heat and cook, stirring, until fragrant.
- Add tomatoes, basil, sugar, and thyme; cook, stirring occasionally, for 10 minutes.
- Add broth and 1 cup of the reserved tomato liquid. Stir, reduce heat to medium-low, and simmer uncovered for 35–40 minutes.
- Season with garlic salt and pepper to taste.
- Puree the soup in batches until it reaches your preferred consistency.
- Return the soup to the pot over low heat, stir in the room-temperature heavy cream, and mix well.
- Adjust seasonings if needed and garnish with croutons, basil, and Parmesan.
Notes
Slow Cooker Directions: Sauté garlic, tomatoes, basil, and thyme for 10 minutes. Transfer to a slow cooker and add broth and reserved tomato liquid. Cook on low for 6–7 hours or high for 2–3 hours. Puree in batches, return to the cooker, stir in heavy cream, season, and serve.
Grilled Cheese: Butter one side of two bread slices (or spread mayo). Place butter side down in a skillet over medium heat, add cheddar and provolone, top with the other slice, and cook about 2 minutes per side until golden and the cheese is melted.
Nutrition
Nutrition information is an approximation and should be used as a guideline.