Creamy Tomato Basil Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Velvety smooth tomato soup with fresh basil — perfect with grilled cheese. This american-inspired soups (vegetarian option) ready in about 40 minutes pairs 2 cans canned whole tomatoes, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 28 oz, 2 cans canned whole tomatoes
• 1 large, diced onion
• 4 cloves, minced garlic
• 3 tbsp butter
• 1/2 cup heavy cream
• 1/2 cup, packed fresh basil
• 2 cups chicken broth
• 1 tsp sugar
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat a large pot over medium heat, then add 3 tbsp butter. Melt the butter until it just begins to shimmer and bubble around the edges, but not browned. Tip: Use a heavy-bottomed pot for even heat distribution.
2. Step 2: Add 1 large, diced onion (cut into 1/2-inch cubes) to the pot. Sauté over medium heat, stirring occasionally, for 5 minutes until the onion becomes translucent and fragrant, with a soft, golden hue. Tip: Avoid overcrowding the pot to ensure even cooking.
3. Step 3: Add 4 cloves, minced garlic (finely chopped), to the pot. Cook, stirring constantly, for 1 minute until the garlic releases its aroma and turns a light golden color. Tip: Remove the pot from heat if the garlic starts to brown.
4. Step 4: Add 28 oz canned whole tomatoes (with their juice), 2 cups chicken broth, and 1 tsp sugar to the pot. Stir thoroughly to combine, ensuring the tomatoes are broken apart slightly with a spoon. Tip: Use the juice from the can to add depth of flavor.
5. Step 5: Bring the mixture to a rolling boil, then reduce the heat to low. Simmer, partially covered, for 20 minutes until the tomatoes are fully softened and the liquid has reduced by about half, leaving a rich, thick base. Tip: Check the pot occasionally to prevent boiling over.
6. Step 6: Add 1/2 cup packed fresh basil (leaves roughly chopped) to the pot. Use an immersion blender to puree the soup until completely smooth and free of chunks, blending directly in the pot for even texture. Tip: If using a regular blender, let the soup cool slightly before blending.
7. Step 7: Stir in 1/2 cup heavy cream until fully incorporated, creating a velvety consistency. Tip: Add the cream off the heat to avoid curdling.
8. Step 8: Season the soup with salt and black pepper to taste, tasting and adjusting as needed. Tip: Start with 1/2 tsp salt and 1/4 tsp pepper, then add more gradually.
9. Step 9: Serve the soup hot, ladled into bowls, and garnished with additional fresh basil if desired. Pair with crusty bread or grilled cheese for a complete meal. Tip: For a smoother texture, strain the soup through a fine mesh sieve before serving.