Tomato Basil Soup with Cream Recipe
Quick Answer
Sauté diced onion and garlic in butter, add two 28-oz cans of crushed San Marzano tomatoes, 2 cups chicken broth, salt, pepper, and a pinch of sugar. Simmer 20 minutes, blend until smooth, stir in 1/2 cup heavy cream and a handful of fresh basil. Ready in 30 minutes, serves 6.
Silky smooth and herb-fragrant
By Sarah Mitchell • June 14, 2026
This creamy tomato basil soup is the ultimate comfort food — velvety smooth, rich with roasted tomato flavor, and brightened with fresh basil. Unlike canned tomato soup, this homemade version uses real tomatoes (canned San Marzano or fresh garden tomatoes) simmered with aromatics and finished with a swirl of heavy cream.
The secret to depth of flavor is sautéing the onions and garlic low and slow before adding the tomatoes, then letting everything simmer until the tomatoes break down completely. An immersion blender purées it to silky perfection right in the pot.
## Serving Suggestions
Pair with a grilled cheese sandwich for the classic American combination. For a lighter option, serve with crusty sourdough bread for dipping. Top with a drizzle of good olive oil, cracked black pepper, and torn fresh basil leaves.
About This Recipe
"Tomato Basil Soup with Cream" is a Soups & Stews recipe that brings ripe tomatoes, halved, onion, quartered, garlic, fresh basil and vegetable broth together into a flavorful, well-balanced dish. Rated Easy and ready in about 45 minutes, this recipe fits easily into a busy schedule. It serves 4 and works equally well for a weeknight dinner or a relaxed weekend meal. The German inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 lb ripe tomatoes, halved
- 1 onion, quartered
- 4 cloves garlic
- 1 bunch fresh basil
- 2 cups vegetable broth
- 1/3 cup cream
Instructions
- 1
Roast tomatoes, onion, and garlic at 200°C for 25 minutes.
- 2
Transfer to pot with broth and basil. Simmer 10 minutes.
- 3
Blend until silky. Stir in cream.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. Ripe tomatoes, halved is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Blender work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Tomato Basil Soup with Cream" is a versatile Soups & Stews dish that pairs beautifully with a simple side salad, buttered green beans, roasted potatoes and classic German sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Tomato Basil Soup with Cream stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes — use about 3 lbs of ripe tomatoes. Blanch, peel, and roughly chop them. You may need to simmer 10 minutes longer to break them down. Roma or San Marzano varieties work best.
How do I make this soup vegan?
Replace butter with olive oil, use vegetable broth instead of chicken broth, and substitute coconut cream or cashew cream for the heavy cream. The flavor will still be excellent.
Can I freeze tomato basil soup?
Yes, but freeze it before adding the cream. Cool completely, transfer to freezer-safe containers leaving 1 inch of headspace, and freeze up to 3 months. After thawing and reheating, stir in the cream.
Why is my tomato soup bitter?
Bitterness usually comes from under-ripe tomatoes or cooking at too high a temperature. Add a pinch of sugar or a grated carrot to balance acidity. San Marzano tomatoes are naturally sweeter and less acidic.
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