Rich & Creamy Tomato Basil Soup

Ingredients

• 30 ml (2 tablespoons)olive oil
• 1 mediumonion, chopped
• 2 clovesgarlic, minced
• 794 g (1 can, 28 ounces)crushed tomatoes
• 240 ml (1 cup)vegetable broth
• 12.5 g (1 tablespoon)sugar
• 1 teaspoondried basil
• 1 teaspoonsalt
• ½ teaspoonblack pepper
• 240 ml (1 cup)double cream
• for garnishfresh basil leaves
• for servinggrated Parmesan cheese

Instructions

1. 1

   Cook the aromatics

   Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until translucent. Stir in the minced garlic and cook for 1 more minute, until fragrant.

2. 2

   Simmer the soup

   Add the crushed tomatoes and vegetable broth, then stir in the sugar, dried basil, salt and black pepper. Bring to the boil, reduce the heat and simmer for about 20 minutes.

3. 3

   Blend until smooth

   Carefully blend the soup with an immersion blender until smooth. Alternatively, transfer it to a standard blender in batches, taking care around the hot liquid to avoid splashes.

4. 4

   Add the cream

   Return the blended soup to low heat and stir in the double cream. Heat through for about 5 minutes, stirring occasionally, then taste and adjust the seasoning as needed.

5. 5

   Garnish and serve

   Ladle the soup into bowls and garnish with fresh basil leaves and grated Parmesan. Serve hot, ideally with crusty bread.

What is tomato basil soup?

Tomato soup is a familiar comfort-food staple in the United States, often served as a simple lunch or alongside a toasted sandwich. This version brings tomatoes together with basil and cream for a smooth, rich finish.

Dried basil seasons the soup as it simmers, while fresh leaves added at the end give the bowls a brighter herbal note. Blending the cooked mixture makes the texture velvety without needing to strain it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 28g protein, 35g carbs, 14g fat.

The tomatoes and sugar supply most of the carbohydrate, while the olive oil, double cream and Parmesan contribute much of the fat. The cream and Parmesan also add some protein, though the soup is not built around a high-protein ingredient. Pair a bowl with a protein-rich side, such as a cheese or bean sandwich, to make a more balanced meal.

The ingredients that shape the flavour

Tomatoes: A large can of crushed tomatoes forms the main body of the soup. Their acidity is balanced with a little sugar and the richness of the cream.

Aromatics: Onion and garlic are cooked first in olive oil to build a savoury base. Let the onion turn translucent before adding the garlic so it has less chance of burning.

Herbs and finish: Dried basil infuses the soup during the simmer, while fresh basil and Parmesan are added at the table for extra aroma and savoury flavour.

Take care when blending

An immersion blender lets you purée the soup directly in the pot, but keep the blade fully submerged to limit splashes. Switch it off before lifting it from the liquid.

If using a standard blender, work in batches and follow its instructions for hot liquids. Leave room for steam to escape as directed by the blender's manufacturer.

How to judge the texture

Before blending, the tomatoes and onion should have softened during their 20-minute simmer. The mixture will still look rustic at this stage; blending gives it the smooth consistency.

After adding the cream, heat the soup gently for about 5 minutes. Keep it at low heat rather than letting it boil, and stir occasionally until it is hot throughout.

Timing and seasoning

The onion takes about 5 minutes to soften, followed by 1 minute for the garlic and about 20 minutes of simmering. Allow another 5 minutes after stirring in the cream; the listed total time is 45 minutes.

Taste after the cream has warmed through, then adjust the seasoning if needed. The Parmesan garnish adds a salty, savoury element, so bear that in mind before adding extra salt.

What to serve alongside

Crusty bread is a straightforward match for dipping into the creamy soup. Toasted bread or a simple sandwich also makes a satisfying accompaniment.

For a lighter side, serve it with a crisp green salad. Add the fresh basil and Parmesan just before eating so the garnish stays distinct.

Recipe notes & tips

• Chop the onion evenly so it softens at a similar rate throughout.
• Cook the garlic for only about a minute before adding the tomatoes to avoid scorching it.
• Keep the soup at a gentle simmer during the 20-minute cooking stage.
• Blend carefully, keeping an immersion blender's blade beneath the surface.
• Warm the cream through over low heat rather than bringing the finished soup to the boil.
• Taste before serving, as the Parmesan garnish will add extra saltiness.

Variations

• Add chilli: Stir in a pinch of chilli flakes with the dried basil for gentle heat.
• Use fresh basil: Stir chopped fresh basil into the blended soup just before the cream for a more vivid herbal flavour.
• Make it dairy-free: Replace the double cream with an unsweetened plant-based cooking cream and omit the Parmesan.
• Add roasted tomatoes: Roast some tomatoes separately until softened, then blend them into the soup for a deeper roasted flavour.
• Serve with cheese: Pair each bowl with a toasted cheese sandwich for a classic, filling combination.

Common mistakes to avoid

• Browning the onion too quickly: Keep the heat at medium and cook until translucent rather than deeply coloured.
• Burning the garlic: Add it after the onion has softened and cook for just 1 minute.
• Skipping the simmer: Give the tomato mixture about 20 minutes at a gentle simmer before blending.
• Splashing hot soup: Keep the immersion blender submerged, or blend in small batches with care.
• Boiling after adding cream: Use low heat and stir until hot through to keep the finish smooth.
• Over-seasoning early: Taste after adding the cream and consider the salty Parmesan before adding more salt.

How to store

Cool the soup and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan over low heat, stirring until hot throughout; avoid boiling. Add fresh basil and Parmesan when serving.

Frequently asked questions