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This soup blends ripe tomatoes with onions, garlic, fresh basil, and cream for a rich, comforting dish you can have ready in under 50 minutes, perfect for lunch or dinner.
Serve this comforting soup with grilled cheese or cheesy garlic bread for a restaurant-quality meal.
Table of Contents
Why You’ll Love This Recipe
- It’s packed with flavor and it all comes together in one pot.
- Makes the best leftovers.
- It’s creamy, sweet, savory, and absolutely delicious!
- Super easy to make.
Ingredient Notes
- Tomatoes – A combination of cherry tomatoes and Roma tomatoes.
- Chicken Stock – If you don’t have chicken stock on hand, use water.
- Fresh Basil – I highly recommend using fresh basil for this recipe, avoid using dried basil.
- Red Crushed Pepper -It adds some heat! Simply omit it if you don’t like it.
- Heavy Cream – Optional but makes it extra creamy and rich. If you don’t have heavy cream, you can swap in coconut milk, half-and-half, whole milk, cream cheese, or mascarpone instead.
- Sugar – Adds a sweet touch and helps to balance the acidity of the tomatoes. I used granulated sugar but brown sugar works too.
Top Tips And Flavor Variations
- You can add carrots and potatoes for extra flavor and texture.
- If you prefer a runny and perfectly smooth tomato bisque, use a sieve after you blend it.
- Want to make it vegan? Omit the parmesan cheese, heavy cream, and use vegetable stock instead of chicken stock.
- I like to make grilled cheese croutons and place it on top of the soup right before serving it. All you have to do is make a regular grilled cheese and cut it into cubes.
Storage
This creamy tomato basil soup stays fresh in the refrigerator for up to 3 days. Make sure to let it cool completely and then place it in an air-tight container before refrigerating. It can also be frozen for up to 2 months. Thaw the soup overnight in the refrigerator, then reheat it on the stovetop.
More Soup Recipes
- Instant Pot Chicken Noodle Soup
- Roasted Butternut Squash Soup
- Cabbage Roll Soup
- Lemon Chicken Orzo Soup
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Creamy Tomato Basil Soup
Equipment
- Blender
Ingredients
- 4 roma or plum tomatoes , halved
- 2 cups cherry tomatoes , canned
- 1 red bell pepper
- 1 onion , roughly chopped
- 4-6 garlic cloves
- 4 fresh basil leaves
- 1 ½ cups chicken stock
- 1/4 tsp red crushed pepper , optional
- 1 tsp sugar , optional
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 tbsp tomato paste
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F. and line a baking sheet with parchment paper.
- Add the tomatoes, garlic, onion, and red bell pepper to the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
- Once it comes out of the oven, place it in a blender along with its juices and fresh basil. Blend until smooth.
- Add olive oil, tomato paste, and red pepper flakes (if using) to a large pot and cook for 1 minute.
- Pour the tomato mixture into the pot along with the chicken stock and heavy cream and let it come to a simmer. Once it comes to a simmer, add the sugar and season with salt and pepper.
- Serve while hot and enjoy!
Notes
- If you prefer a runny and perfectly smooth tomato bisque, use a sieve after you blend it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
