How to make creamy tomato and basil soup?

Making creamy tomato and basil soup is easier than most people think. Start by sautéing onions and garlic, then add ripe tomatoes, broth, and a touch of sugar. Once it’s simmered and the flavors have deepened, blend everything until smooth. Stir in cream and fresh basil at the end for that signature silky texture. You can use the stovetop, Instant Pot, or slow cooker — whichever fits your day best.

2. How do you get tomato soup creamy?

The secret to a perfectly creamy tomato soup is balance — a little fat, a little blending, and a lot of care. I use heavy cream for richness, but you can also use coconut milk or cashew cream for a dairy-free version. Blending the soup (with an immersion blender or standard blender) gives it that velvety consistency. And don’t forget to simmer it gently — boiling can cause the cream to separate.

How to make homemade soup more creamy?

If your homemade soup feels too thin, try one or more of these tricks: Stir in a few tablespoons of cream or milk toward the end. Blend a handful of cooked vegetables (like carrots or potatoes) into the soup. Add a pat of butter for smoothness and depth. Simmer uncovered for a few minutes to thicken naturally. These little adjustments make any soup taste restaurant-worthy in minutes.

How to turn tomato soup into cream of tomato soup?

Transforming regular tomato soup into a creamy version is simple. Warm your soup gently, then whisk in a splash of heavy cream or half-and-half until fully incorporated. Stir in fresh basil or oregano , taste for salt, and finish with a drizzle of olive oil. In just a few minutes, your soup becomes rich, luxurious, and full of body.

How to Make Creamy Tomato Basil Soup – 5 Secrets to the Ultimate Cozy Comfort

Description

A cozy and creamy tomato basil soup made with fresh tomatoes, garlic, and basil. Perfect for chilly nights or a simple weeknight dinner.

Ingredients

Scale

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

4 large ripe tomatoes, diced (or one 28 oz can crushed tomatoes)

1 tablespoon tomato paste

1 cup vegetable broth

½ cup heavy cream (or coconut milk for dairy-free)

½ cup fresh basil leaves

1 teaspoon sugar (balances acidity)

Salt and black pepper to taste

Optional: 1 chopped carrot or red bell pepper for sweetness

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Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 4–5 minutes.

2. Stir in garlic and cook for another 30 seconds, just until fragrant.

3. Add diced tomatoes, tomato paste, sugar, salt, and pepper. Stir and let cook for 5 minutes.

4. Pour in vegetable broth and bring to a simmer. Cover and cook for 15–20 minutes until the flavors deepen.

5. Use an immersion blender to puree until creamy and smooth.

6. Stir in heavy cream and fresh basil. Heat gently for 2–3 minutes — do not boil.

7. Taste and adjust seasoning. Serve warm with crusty bread or grilled cheese.

Notes

For a vegan version, use coconut milk instead of heavy cream.

Add roasted tomatoes for deeper flavor.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

Reheat gently on low heat to maintain the creamy texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American, Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 210
Sugar: 10g
Sodium: 340mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 4g
Cholesterol: 25mg