This Creamy Tomato Basil Soup is rich, cozy and full of fresh tomato flavor! Made with San Marzano tomatoes, fresh basil and a touch of creaminess, this easy one-pot soup is the ultimate comfort food. Serve it with crusty bread or a classic grilled cheese for the perfect cozy meal.
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This Creamy Tomato Basil Soup recipe is rich, comforting and full of delicious tomato flavor! Made with sweet San Marzano tomatoes, fresh basil, tender vegetables and just enough cream cheese and half-and-half to make it silky smooth, this easy soup is the ultimate cozy meal. Serve it with crusty bread or warm grilled cheese sandwiches for a simple lunch or dinner the whole family will love.
There is just something so comforting about a warm bowl of homemade tomato soup, especially once the weather starts to cool down. This version has everything you want in a classic creamy tomato basil soup, but it is made without a ton of heavy cream. A small amount of cream cheese, half-and-half and freshly grated Parmesan gives the soup its rich, velvety texture while still allowing the tomato and basil flavors to shine.
Everything comes together in one pot using simple pantry ingredients, and the soup tastes even better the next day. It is perfect for an easy weeknight dinner, a cozy weekend lunch or meal prep for the week.
Why You’ll Love This
Rich and creamy – cream cheese, half-and-half and Parmesan create a silky, creamy texture without needing a large amount of heavy cream.
Made in one pot – everything cooks and blends right in the same pot for easy preparation and cleanup.
Full of vegetables – onion, carrots, garlic and tomatoes add flavor, nutrients and natural sweetness.
Easy to make – this homemade tomato basil soup requires minimal prep and is ready in under an hour.
Perfect for meal prep – the flavors become even better after the soup has had time to sit in the refrigerator.
Freezer-friendly – make a double batch of this fresh tomato basil soup and freeze some for an easy meal later.
Ingredients You’ll Need
olive oil – used to sauté the onion and carrots and create a flavorful base for the creamy soup. You could also use butter in place of the olive oil.
yellow onion – adds savory flavor and a touch of natural sweetness. One medium onion should give you approximately 1½ cups once chopped.
carrots – help balance the acidity of the tomatoes while adding natural sweetness and extra vegetables.
garlic – freshly minced garlic adds so much flavor to this soup. Three cloves are perfect, but you can add another if you really love garlic.
tomato paste – deepens the tomato flavor and gives the soup a richer taste. Cooking the tomato paste briefly before adding the liquid helps caramelize it and remove its raw flavor.
San Marzano tomatoes – whole peeled San Marzano tomatoes have a naturally sweet, rich flavor and lower acidity than many other canned tomatoes. You will need two 28-ounce cans, including all the juices.
vegetable broth – thins the soup to the perfect consistency while adding extra flavor. I recommend using low-sodium broth so you can control the amount of salt. Chicken broth may also be used if the soup does not need to be vegetarian.
honey – just one teaspoon helps balance the acidity of the tomatoes without making the soup taste sweet. You could also do a pinch of sugar or maple syrup.
Italian seasoning – a simple blend of dried herbs complements the tomatoes and fresh basil.
salt and black pepper – start with the suggested amounts, then taste and adjust after blending the soup.
fresh basil – fresh basil gives this tomato soup its signature flavor. Be sure to pack the basil leaves lightly when measuring.
cream cheese – softened cream cheese makes the soup extra smooth and creamy. Cutting it into small cubes helps it blend into the soup more easily.
half-and-half -adds richness and creates that classic creamy tomato soup texture without using heavy cream.
parmesan cheese – freshly grated Parmesan melts more smoothly than pre-shredded cheese and adds a delicious savory flavor.
How to Make Creamy Tomato Basil Soup
Sauté the veggies. Heat olive oil in a large pot over medium heat on the stove. Add onion and carrots and cook for 6 to 8 minutes, until softened. Add garlic and tomato paste and cook for 1 minute, stirring frequently.
Simmer the soup. Add the San Marzano tomatoes with their juices, vegetable broth, honey, Italian seasoning, salt and pepper. Break up the tomatoes with a wooden spoon, bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes.
Blend. Remove from heat, stir in the fresh basil and blend with an immersion blender until smooth and creamy.
Make it creamy. Add the softened cream cheese and blend again until fully incorporated. Stir in the half-and-half and Parmesan and warm the tomato mixture over low heat for 2 to 3 minutes. Avoid boiling.
Season and serve. Taste and adjust with additional salt and pepper. Serve warm with fresh basil and Parmesan.
Tips for the Best Tomato Basil Soup
Use good-quality tomatoes. Tomatoes are the star of this recipe, so using high-quality canned San Marzano tomatoes makes a noticeable difference in flavor.
Cook the tomato paste. Letting the tomato paste cook for about a minute helps caramelize it and intensifies the tomato flavor.
Soften the cream cheese. Room-temperature cream cheese blends much more easily and is less likely to leave small lumps in the soup.
Remove the pot from the heat before blending. This makes the soup safer to blend and prevents it from splattering.
Add the dairy over low heat. Once you add the cream cheese and half-and-half, avoid boiling the soup so the dairy stays smooth.
Adjust the consistency as needed. If the soup is thicker than you prefer, stir in a splash of additional broth. If it seems too thin, let it simmer uncovered for a few extra minutes before adding the dairy.
Taste before adding more honey. The carrots and San Marzano tomatoes already provide natural sweetness. The honey is only meant to soften the tomatoes’ acidity, not make the soup sweet.
Recipe Variations
Make it vegan – use a dairy-free cream cheese, unsweetened plant-based creamer and nutritional yeast in place of the dairy ingredients.
Use chicken broth – if you do not need the soup to be vegetarian, low-sodium chicken broth works well in place of vegetable broth.
Add more vegetables – red bell pepper, celery or roasted red peppers would all be delicious additions.
Make it spicy – add a pinch of crushed red pepper flakes along with the garlic and tomato paste.
Use heavy cream – for a richer, more traditional tomato bisque-style soup, replace the half-and-half with an equal amount of heavy cream.
Use dried basil – fresh basil provides the best flavor, but in a pinch, add 1 to 2 teaspoons of dried basil along with the Italian seasoning. Dried basil is more concentrated, so you will need much less.
What to Serve with Tomato Basil Soup
This creamy tomato basil soup is hearty enough for a light meal, but it is even better with something warm and crunchy for dipping. Here are a few of my favorite ways to serve it:
A classic grilled cheese sandwich
Toasted sourdough bread or a sliced baguette
Top with homemade croutons
Garlic bread or warm dinner rolls
A simple green salad
A turkey and cheese sandwich
Roasted vegetables
A half sandwich and soup combination for lunch
Prepping and Storage
To Prep Ahead: Chop the onion and carrots and mince the garlic up to two days in advance. Store the vegetables in separate airtight containers in the refrigerator until you are ready to make the soup.
To Store: Allow the soup to cool completely, then transfer it to an airtight container. You can store tomato basil soup in the refrigerator for 4-5 days.
To Reheat: Warm the soup in a saucepan over low to medium-low heat, stirring frequently. Avoid bringing it to a rapid boil because the dairy may separate. Individual portions may also be reheated in the microwave in 30-second intervals, stirring between each interval.
To Freeze: For the smoothest texture, freeze the soup before adding the cream cheese, half-and-half and Parmesan. Store it in a freezer-safe container for up to 3 months, leaving a little room at the top for expansion. Thaw overnight in the refrigerator, reheat gently and add the dairy ingredients just before serving.
Frequently Asked Questions
Yes! You can replace the whole peeled tomatoes with the same amount of canned crushed tomatoes. The finished soup may have a slightly different texture and flavor, but it will still be delicious. Look for high-quality crushed tomatoes without added seasonings.
Yes! You can use fresh tomatoes in this soup, but canned tomatoes will give you the richest flavor and most consistent results. If using fresh tomatoes, you’ll need about 3½ to 4 pounds of ripe Roma or plum tomatoes to replace the two 28-ounce cans. For the smoothest soup, peel the tomatoes first, then roughly chop them and add them as directed. You may also need to simmer the soup a little longer since fresh tomatoes contain more water.
No. An immersion blender is the easiest option because you can blend the soup directly in the pot, but a regular blender will also work. Let the soup cool slightly, blend it in small batches and be careful to allow steam to escape.
The carrots and teaspoon of honey help naturally balance the tomatoes’ acidity. Using high-quality San Marzano tomatoes also helps because they tend to taste sweeter and less acidic. If the soup still tastes sharp after blending, add a small additional drizzle of honey or a little more cream, then taste it again.
Yes. You can leave out the cream cheese and half-and-half for a lighter, dairy-free tomato basil soup. The blended carrots and vegetables will still give it a smooth consistency. For extra creaminess without dairy, try stirring in a little unsweetened coconut milk or dairy-free creamer.
Dairy can separate when it is added to very hot or boiling soup. Remove the soup from direct heat before blending in the cream cheese, then add the half-and-half and Parmesan over low heat. Avoid boiling the soup once the dairy has been added.
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Hope you all enjoy this Creamy Tomato Basil Soup! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Creamy Tomato Basil Soup
Ingredients
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