Easy Creamy Tomato Basil Soup Recipe

This Creamy Tomato Basil Soup is made with canned tomatoes, fresh basil, cream and Parmesan cheese. It cooks in one pot and blends into a smooth, creamy soup with plenty of tomato flavor.

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This is one of my favorite soups because it has plenty of tomato flavor and is so easy to make. It also keeps well for several days, which means I can reheat a bowl whenever I want a quick, comforting lunch. If tomato soup has always been a favorite at your house, this homemade version is well worth trying.

Canned crushed tomatoes make this soup affordable and easy to prepare any time of year. A small amount of balsamic vinegar balances the acidity, while cream and Parmesan give the soup a smooth, rich finish.

For another cozy soup, try my Creamy Mexican Corn and Bean Soup, made with corn, beans, and a creamy broth. My Chicken and Corn Soup is another easy choice when you want something hearty, while the Slow Cooker Ham and Potato Soup is perfect for a filling, hands-off meal.

Recipe Highlights

Ingredient Notes

• Butter: Used to cook the onion and add richness to the soup.
• Onion: A yellow onion softens as it cooks, adding a mild, savory flavor.
• Garlic: Use freshly minced garlic and cook it briefly so it does not burn.
• Crushed Tomatoes: Since tomatoes are the main ingredient, use a brand of crushed tomatoes you like.
• Broth: I used chicken stock, but you can opt for chicken broth or vegetable broth for a vegetarian twist.
• Fresh Basil: I prefer fresh basil because it gives the soup its best flavor. When I do not have fresh basil, I substitute about 1 1/2 tablespoons of dried basil.
• Sugar: A small amount takes the sharp edge off acidic tomatoes. It should not make the soup taste sweet.
• Black Pepper: Season to taste.
• Balsamic Vinegar:  A small splash adds depth and balances the acidity. The finished soup will not taste like vinegar. I use this balsamic vinegar.
• Cream: Stir it in after blending the soup. Keep the heat low after adding cream so it does not boil or separate.
• Parmesan Cheese: Stirring shredded Parmesan into the soup adds saltiness and a richer finish.

How to Make Tomato Soup:

Tomato basil soup is made by simmering tomatoes with onion, garlic, broth, basil and seasonings. The soup is then blended until smooth and finished with cream and Parmesan cheese.

Step 1. Cook the onions: Melt the butter in a large nonreactive pot over medium heat. Add the sliced onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent. Do not let it brown.

Step 2. Add the garlic: Add the garlic and cook for about 30 seconds, stirring constantly, just until fragrant.

Step 3. Combine the ingredients: Add the tomatoes, broth, most of the fresh basil, balsamic vinegar, black pepper and sugar. If using fresh basil, reserve a little to stir in after blending or use as a garnish. Stir well and bring the mixture to a gentle boil.

Step 4. Simmer: Reduce the heat to medium-low heat and let the tomato mixture simmer for about 20 minutes, stirring occasionally. You can leave the soup slightly chunky or continue to the next step for a smooth, creamy texture.

Step 5. Blend the soup: Let the soup cool for a few minutes, then carefully transfer it to a blender in batches. Do not fill the blender more than halfway. Remove the center cap from the lid and cover the opening loosely with a folded kitchen towel so steam can escape. Blend until smooth, then return the soup to the pot.

Immersion blender option: You can also blend the soup directly in the pot with an immersion blender. The texture may be slightly less smooth, but cleanup is easier.

Step 6. Add the cream and Parmesan, then return the soup to the pot and place it over low heat. Stir in the cream and Parmesan and cook for about five minutes, just until heated through and the cheese has melted. Do not let the soup boil.

Step 7. Serve warm: Ladle the soup into bowls and top with a drizzle of cream, chopped basil and grated Parmesan cheese.

Tips for the Best Tomato Basil Soup

Easy Recipe Variations

I usually make the soup as written, but these are a few changes that also work well.

• For a vegetarian soup, use vegetable broth.
• For a less rich soup, replace the heavy cream with half-and-half. Whole milk can be used, but the soup will be thinner.
• Add crushed red pepper flakes for a little heat.
• Leave out the Parmesan for a lighter soup with more tomato flavor.
• Substitute one tablespoon of dry sherry for the balsamic vinegar.
• For a dairy-free version, use unsweetened oat milk or a dairy-free cream alternative.

How to Make Ahead and Store Tomato Basil Soup

• Make ahead: Prepare the soup one or two days before serving and store it covered in the refrigerator. Reheat gently over low heat and do not let it boil after the cream has been added.
• Refrigerator: Let leftover soup cool, then store it in an airtight container for up to four days. Reheat it on the stovetop or in the microwave, stirring occasionally.
• Freezer: For the best texture, freeze the soup before adding the cream and Parmesan. Store it in a freezer-safe container for up to three months. Thaw it overnight in the refrigerator, reheat and then stir in the cream and cheese.
• Freezing finished soup: Soup that already contains cream can be frozen, but it may look slightly grainy after thawing. Reheat it over low heat, whisking well.

Serving Suggestions

Tomato soup and salad make an easy meal, and this Bacon Ranch Wedge Salad is simple to prepare. Cheddar Cheese Crackers add a crisp, savory contrast to the smooth soup, while warm homemade biscuits are a favorite at my house.

Recipe

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First published: Oct. 24, 2023. Last updated: July 13, 2026, for better readability.

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About Jere’                             

From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending.  Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.