Easy Creamy Tomato Basil Soup with Canned Tomatoes
A smooth, creamy tomato basil soup made with canned whole tomatoes, fresh basil and a splash of cream.
Creator: Leslie Stokes
Easy Creamy Tomato Basil Soup
I have to be honest: I thought homemade tomato soup would be a lot more work than this. I also assumed I’d need fresh tomatoes for it to taste really good. I was wrong on both counts.
This creamy tomato basil soup starts with canned whole tomatoes, which means there’s no peeling or roasting involved. You cook down an onion, garlic and tomato paste, let everything simmer, then blend it with fresh basil and finish with a little cream. That’s it. The flavor is so good that you would never guess the tomatoes came from a can.
It became one of my favorite soups I’ve made. I served it with warm French onion Gruyère focaccia, and dipping that cheesy bread into the soup made the whole meal even better. It’s exactly the kind of dinner I want when I’m ready for something cozy but don’t want to spend all evening cooking.
Why You’ll Love This Tomato Basil Soup
- It uses canned tomatoes, so you can make it whenever a soup craving hits.
- The tomato paste adds depth without a long cooking time.
- Fresh basil makes it taste bright and homemade.
- You can make it ahead and reheat it for dinner or lunch.
- It’s especially good with grilled cheese or homemade focaccia.
Why Use Canned Whole Tomatoes?
Canned whole peeled tomatoes are convenient, consistent and full of tomato flavor. Since the soup gets simmered and blended, you don’t need the texture of fresh tomatoes. Use the tomatoes and all the juices in the cans.
The short simmer gives the onion, garlic, tomato paste and tomatoes time to come together. After blending, the soup is smooth and rich. The cream softens the acidity, while a little balsamic vinegar at the end brings the tomato flavor back into focus.
What to Serve with Tomato Basil Soup
My favorite pairing is French onion Gruyère focaccia The caramelized onions and melted cheese make it feel like a full dinner, and the bread is perfect for dipping.
You could also serve the soup with a grilled cheese sandwich, garlic bread, a simple green salad or a piece of toasted sourdough.
Make-Ahead and Storage
The soup can be made up to three days ahead. Let it cool, then refrigerate it in an airtight container. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid a hard boil once the cream has been added.
For freezing, I recommend setting aside the portion you want to freeze before stirring in the cream. Freeze it for up to three months, thaw it overnight in the refrigerator, then reheat and add the cream.
Frequently Asked Questions
Can I use crushed tomatoes?
Yes. The flavor will still be good, though whole peeled tomatoes are my preference. Since the soup is blended, either will work.
Do I need a countertop blender?
No. An immersion blender lets you blend the soup right in the pot. A countertop blender also works; blend in batches and leave room for steam to escape.
Can I make it vegetarian?
Yes. Use vegetable broth instead of chicken broth.
Is the sugar necessary?
No. It’s optional and depends on the tomatoes you use. Taste the finished soup first.
Tips for the best tomato basil soup
Cook the tomato paste with the garlic for a minute or two before adding the tomatoes. It should darken slightly and smell fragrant. That small step gives the soup a deeper flavor.
Taste the soup before adding sugar or honey. Depending on your tomatoes, you may not need either one. If the soup tastes sharper than you’d like after the cream goes in, add a teaspoon, stir and taste again.
Fresh basil is best added near the end so its flavor stays noticeable. If you’re using an immersion blender, blend carefully with the pot off the heat to avoid splashes.
I hope this recipe helps you! Don’t forget to follow along on social media for more Meal Prep + healthy recipes!
Easy Creamy Tomato Basil Soup with Canned Tomatoes
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cans 28 ounces each whole peeled tomatoes, with their juices
- 2½ cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- Pinch of red pepper flakes optional
- ½ cup heavy cream
- ½ cup loosely packed fresh basil
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar or honey optional, only if needed
Let's Make It
- Heat the olive oil and butter in a Dutch oven or large pot over medium heat. Add the onion and cook for 5–7 minutes, stirring occasionally, until softened.
- Add the garlic and tomato paste. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste darkens slightly.
- Add the whole peeled tomatoes and their juices, broth, Italian seasoning, salt, pepper and red pepper flakes, if using. Break up the tomatoes with a wooden spoon.
- Bring to a simmer. Reduce the heat and cook uncovered for 20–25 minutes, stirring occasionally.
- Remove the pot from the heat and add the basil. Carefully blend with an immersion blender until smooth. If using a countertop blender, work in batches and return the soup to the pot.
- Stir in the cream and balsamic vinegar. Taste and add more salt or pepper as needed. If the tomatoes taste especially acidic, stir in the optional sugar or honey. Warm gently before serving.
Recipe Notes
- Use plain canned whole tomatoes and include all their juices.
- For a thicker soup, begin with 2 cups of broth and add more after blending until it reaches the consistency you like.
- Serve with French onion Gruyère focaccia for dipping.
Meal Prep in 1 Hour
You can use any two of the meals in this series to get your meal prep done in just about and hour, give or take!
Having your breakfast and lunch ready for the week helps you stay on track with your nutriton, saves you time and money! I truly beleive that meal prep does not need to be over complicated, take too much time or be boring!
I always get asked- “do you ever get tired of eating the same thing all week?” and the answer is, no! Not when the food taste good! I give plenty of variety in these preps and keep it simple!
As always, thanks for being here and remember, don’t over complicate the process! Take a deep breath, you got this!
