It’s soup season, which means it’s time to whip out those pots and make a big bowl of rich, warm soup! This rich and creamy tomato basil soup is just the thing you need on a cold autumn or winter day. Plus, it’s perfect for dunking a melty cheese sandwich in!
Rich and Creamy Tomato Basil Soup
This is easily the best tomato basil soup we’ve ever had. It’s rich, creamy, and perfect when paired with a grilled cheese. It’s so good you’ll be tempted to lick the bowl clean! Plus, it only takes about half an hour to make, which is great for when you need something quick to warm your belly! It’s made it one pot using an immersion blender, which makes it 10x easier than using a blender. It also makes things velvety smooth! If you’re looking to elevate your soup meal, we highly recommend topping it with homemade croutons, a swirl of cream, and fresh basil. We hope you love this recipe as much as we do!
- Olive Oil: You’ll need 2 tbsp of olive oil to cook your vegetables in.
- Yellow Onion: Use a heaping ¾ a cup of diced onions.
- Shallots: We like to use a blend of onions and shallots for this recipe. You’ll need about ½ a cup.
- Garlic: Always go with freshly minced garlic!
- Salted Butter: We like to use Kerrygold.
- Crushed Tomatoes: You’ll need one (28 oz) can of crushed tomatoes.
- Tomato Purée: Be sure to get purée and not juice. Tomato purée has a thicker consistency which is needed for a nice, thick soup.
- Vegetable Broth: This is part of the base of the soup and adds a bit more flavor.
- Heavy Cream: This is how you get luscious, creamy soup!
- Fresh Basil: ½ a cup of packed, fresh basil is what you need for this recipe.
- Herbes de Provence: We like to use a blend with lavender in it. Some brands don’t have it in the ingredients list, so be sure to keep in eye out for it.
- White Cooking Wine: This gives the soup that extra bit of oomph. 1 tbsp is enough to do the trick.
- Salt & Pepper: You’ll need 1 ½ tsp of each. We use fine sea salt in our recipes so if you’re using regular table salt, you may need to lower the amount.
How to Make This Creamy Tomato Basil Soup
- Sauté: Sauté your onions and shallots with the olive oil in a large pot over medium-high heat.
- Add: Then add the butter and garlic, stirring everything for about 1 minute. Then add the liquid ingredients (except the tomato purée) along with the salt and pepper. Next, stir in the fresh basil, herbs, and cooking wine.
- Blend: Use an immersion blender to purée the soup until smooth and creamy. There should be no lumps once you’ve finished blending. Lastly, stir in the tomato purée and cook through for a few minutes. If you feel like the soup is too thin, don’t worry. As the soup cools, it will thicken up into a nice creamy consistency!
Store the soup in an airtight container for 3-4 days in the fridge.
Yes, if you store it in the freezer, cook it without the cream. Once you’re ready to eat it, add the cream after reheating. Otherwise, it could curdle. Just note that doing it this way may not yield the same results. This is because we add the tomato purée last. Find out why in our tips section below!
If you have a high-speed blender with a soup option, then no. Otherwise, you may not get the same texture with a standard blender. If you don’t have an immersion blender, we highly recommend getting one since you don’t have to transfer anything to a blender. Plus, it makes the soup velvety smooth!
More Savory Recipes You’ll Love
If you love this recipe, be sure to check out our bucatini with spicy vodka sauce!
A Few Tips
- Add the tomato purée last. To get the same pretty color as pictured, add the tomato puree last. We found that adding it early to the soup gives it more of a pinky orange tint rather than the nice rich orange you see here.
- Use an Herbes de Provence blend with lavender in it. Using a high quality herb blend is key for getting the best flavor. We’ve tried other blends without lavender, and the taste just wasn’t the same.
- Eat it with a grilled cheese! No tomato basil soup would be complete without a melty grilled cheese. Give it a good dunk in the soup and you have yourself the ultimate comfort meal! Pro tip: use croissant bread for your cheese sandwich. It’s the best!
- 2 tbsp olive oil
- ¾ cup (115 g) yellow onion, chopped
- ½ cup (70 g) shallots, chopped
- 3 cloves garlic (1 tsp), freshly minced
- 1 ½ tbsp (21 g) salted butter
- 1 (28 oz) can (794 g) crushed tomatoes
- 1 cup (250 ml) vegetable broth
- 1 ½ cups (375 ml) heavy cream
- 1 ½ tsp black pepper
- 1 ½ tsp salt
- ½ cup basil (25 g), packed
- 2 tsp herbes de provence*
- 1 tbsp white cooking wine
- ½ cup (125 ml) tomato purée
- Heat the olive oil in a large pot over medium-high heat. Add the onions and shallots and sauté them until translucent.
- Add the butter and garlic, stirring around until fragrant (about 1 minute).
- Add the crushed tomatoes, vegetable broth, heavy cream, and salt and pepper. Stir until everything is fully combined.
- Stir in the basil, herbes de provence, and cooking wine. Simmer and cook through for about 5 minutes.
- Reduce the heat to low and use an immersion blender to purée the soup until smooth. Stir in the tomato purée and cook through for about 2 minutes.
- Serve warm.
Herbes de Provence: use a high-quality herbes de provence with lavender in it.
As the soup begins to cool slightly, it will thicken up into a nice creamy consistency.
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