There’s just something magical about a bowl of Creamy Tomato Basil Soup simmering on the stove: the aroma of sweet tomatoes and fresh basil fills the kitchen, promising comfort with every spoonful. This recipe transforms pantry staples and a handful of fresh veggies into a luxuriously smooth, velvety soup you’ll crave year-round. Whether you’re dishing it up as a cozy lunch or as the star of a dinner party, Creamy Tomato Basil Soup brings out the best in the classic combination of tangy tomatoes and fragrant basil — all topped off with a creamy richness that makes each bite downright irresistible.

Creamy Tomato Basil Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Creamy Tomato Basil Soup lies in its wholesome, straightforward ingredient list. Each component brings something truly special to the table: vibrant color, creamy texture, or robust flavor. Here’s what you need and a quick tip for each one.

Olive oil: Adds rich, peppery undertones and kickstarts the sauté for veggies.
Canned diced tomatoes: The base of the soup, choose a high-quality brand for the best flavor.
Carrots: Lend natural sweetness and a pop of color, balancing tomato acidity.
Onion: Gives a subtle sweetness and depth—don’t skip it for a fully developed flavor.
Celery: Adds earthiness and a light crunch to the soup’s foundation.
Tomato paste: Intensifies the rich, tomato-forward taste, making everything more robust.
Low-sodium chicken broth: Provides a savory backbone without overpowering the delicate flavors.
Dried oregano: Brings a gentle, herbaceous note reminiscent of classic Italian soups.
Dried basil leaves: Enhances the soup’s aromatic quality; if you have extra fresh basil, save some for finishing!
Butter: Gives a luscious, creamy mouthfeel and helps build the roux.
All-purpose flour: Thickens the soup to the ideal silky-smooth consistency.
Freshly grated parmesan cheese: Adds umami and a salty kick; grating it fresh makes all the difference.
Half and half (or whole milk): This is where the creaminess comes from—choose what fits your texture preference.
Salt and freshly ground black pepper: Tune the flavors perfectly to your taste.
Chopped fresh basil: Brings bright color and garden freshness to every bite.

How to Make Creamy Tomato Basil Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large soup pot over medium-high heat. Once it’s shimmering, toss in the carrots, onions, and celery. Stir and sauté for a few minutes until everything is lightly softened and the kitchen smells fantastic — this is the flavorful foundation that lets Creamy Tomato Basil Soup really shine.

Step 2: Build the Tomato Base

Add the canned diced tomatoes (juice and all), tomato paste, chicken broth, oregano, and dried basil. Give everything a great stir, then bring the mixture to a gentle boil. Let it cook for several minutes to allow the vegetables to tenderize and the flavors to meld together beautifully. Your soup is starting to look (and smell) irresistibly inviting!

Step 3: Puree for Creaminess

If you love a silky-smooth soup, this is your moment—use an immersion blender to puree everything right in the pot, or transfer batches to a stand blender. Process until smooth, then return to the soup pot. If you like a bit of rustic texture, you can skip this step or blend just half the soup. That’s the beauty of homemade Creamy Tomato Basil Soup: tailor it to your preference.

Step 4: Make the Roux

While your tomato base is bubbling away, grab a separate pot. Melt the butter over medium-low heat, add the flour, and start whisking. Continue for about 10 minutes or until you’ve got a golden brown roux that smells nutty and inviting. This step brings a signature velvety richness to the soup, so don’t rush it!

Step 5: Thicken the Soup

Here’s where the magic happens: take a ladle of the hot soup and whisk it into the roux, forming a thick, smooth paste. Gradually add a few more ladles of soup, stirring well, before pouring the roux mixture back into the pot. Stir everything together and notice how your Creamy Tomato Basil Soup becomes dreamily thick and glossy.

Step 6: Add Dairy and Finish

Stir in the parmesan cheese, half and half (or whole milk), salt, black pepper, and fresh basil. Keep cooking for a few more minutes until everything is warmed through and perfectly combined. Taste and adjust the seasoning, adding a bit more oregano or basil if desired. The soup should now be ultra creamy, aromatic, and ready to be ladled into bowls.

How to Serve Creamy Tomato Basil Soup

Garnishes

Take your Creamy Tomato Basil Soup to the next level with simple garnishes: an extra sprinkle of fresh basil, a dusting of freshly grated parmesan, or a swirl of cream right on top. A few crunchy croutons or a drizzle of olive oil add a restaurant-worthy finishing touch and a little extra texture.

Side Dishes

This soup is a natural partner for crusty bread or a classic grilled cheese sandwich—both perfect for dunking into that creamy goodness. For something lighter, try pairing with a crisp green salad or roasted vegetables. Bread bowls make a whimsical (and delicious) presentation that everyone loves!

Creative Ways to Present

Serving Creamy Tomato Basil Soup in small mugs or shooter glasses makes an elegant appetizer at parties and gatherings. For family dinners, ladle the soup into deep bowls and encourage folks to customize with toppings. You could even “decorate” with a basil leaf or use a toothpick to swirl cream into fun designs for extra flair.

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Tomato Basil Soup in an airtight container in the refrigerator. It keeps beautifully for up to a week and the flavors deepen over time, making each reheated serving taste even better.

Freezing

If you’d like to freeze your soup for later, let it cool completely first. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to three months. For the best texture, freeze before adding the dairy, then stir it in after reheating.

Reheating

To reheat, transfer the soup to a pot and warm it gently over low heat, stirring often. If the soup is too thick, add a splash of broth or milk to loosen it up. For single servings, the microwave works well too—just be sure to stir halfway through to heat evenly.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If tomatoes are in season, roast about 2 pounds of ripe tomatoes and use them in place of the canned variety. The roasted flavor will make your Creamy Tomato Basil Soup taste extra rich and naturally sweet.

What’s the best way to make it vegetarian?

Simply swap the chicken broth for a good-quality vegetable broth. All the flavors will still blend beautifully and the soup stays just as creamy and irresistible.

Can I make Creamy Tomato Basil Soup dairy-free?

Yes, you can! Substitute butter with olive oil, the half and half with a plain, unsweetened plant-based milk, and use a dairy-free parmesan alternative. The soup will stay wonderfully creamy.

How can I make the soup extra creamy?

For ultimate richness, use heavy cream instead of half and half and be generous with the parmesan cheese. Blending the soup thoroughly also helps create an ultra-smooth, velvety texture.

Is it okay to add protein to this soup?

Definitely! Stirring in cooked shredded chicken or adding white beans can transform Creamy Tomato Basil Soup into a hearty main dish without overpowering the classic flavors.

Final Thoughts

This Creamy Tomato Basil Soup is one of those recipes that everyone should have in their back pocket. It’s easy, satisfying, and—best of all—completely customizable. I hope you give it a try, make it your own, and watch it become the soup everyone requests again and again!