My husband used to work near a La Madeleine restaurant, and one of his favorite menu items was their creamy tomato basil soup. Rich, velvety, and infused with the fresh flavor of basil, it was the kind of comforting meal he looked forward to on busy afternoons.
When he changed jobs and no longer had easy access to that beloved soup, I decided to create my own version at home. After a little experimenting, this Creamy Tomato Basil Soup became a family favorite. It’s packed with the sweet, tangy flavor of tomatoes, fresh basil in every spoonful, and a smooth, creamy texture that’s pure comfort food.
One of the things I love most about this recipe is how simple it is to make. It comes together easily and can be prepared in a large batch, making it perfect for meal prep. Any leftovers freeze beautifully for a quick homemade meal later. Just allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags.
Whether you’re looking for a cozy lunch, an easy weeknight dinner, or the perfect companion to a grilled Gruyère cheese sandwich, this homemade Creamy Tomato Basil Soup is sure to satisfy. One taste and you’ll understand why it’s a recipe we come back to again and again.
Ingredients
3 Tbsp. olive oil
2 carrots, finely diced
1 red onion, finely diced
3 cloves garlic, minced
2 14-oz. cans diced tomatoes
4 cups vegetable or chicken broth
2 Tbsp. tomato paste
1 cup tomato juice
1 tsp. dried oregano
1 bunch or 14 leaves of basil, stems removed and chopped
1 tsp. salt
1/4 tsp. pepper
1-1/2 cups heavy cream
1/2 cup butter
1 cup Parmesan
Instructions
In a large pot, sauté onions, carrots and garlic in olive oil until softened.
Add the tomatoes, broth, tomato juice and tomato paste and stir until the tomato paste has melted into the other ingredients. Simmer for 30 minutes. Remove from the heat.
Stir in basil, oregano, salt and pepper.
Puree the soup mixture using an immersion blender.
Add the heavy cream and butter. Simmer about 10 more minutes until the soup is heated through.
Stir in the Parmesan cheese before serving.
The Best Homemade Creamy Tomato Basil Soup Recipe
Equipment
- 1 knife
- 1 measuring cup
- Measuring spoons
- 1 large pot
- 1 Large spoon
- Immersion blender or blender
Ingredients
- 3 Tbsp. olive oil
- 2 carrots finely diced
- 1 red onion finely diced
- 3 cloves garlic minced
- 2 14- oz. cans diced tomatoes
- 4 cups vegetable or chicken broth
- 2 Tbsp. tomato paste
- 1 cup tomato juice
- 1 tsp. dried oregano
- 1 bunch or 14 leaves of basil stems removed and chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 1-1/2 cups heavy cream
- 1/2 cup butter
- 1 cup Parmesan
Instructions
- In a large pot, sauté onions, carrots and garlic in olive oil until softened, about 3 minutes.
- Add the tomatoes, broth, tomato juice and tomato paste and stir until the tomato paste has melted into the other ingredients.
- Simmer for 30 minutes.
- Remove from the heat.
- Stir in basil, oregano, salt and pepper.
- Puree the soup mixture using an immersion blender.
- Add the heavy cream and butter.
- Simmer about 10 more minutes until the soup is heated through.
- Stir in the Parmesan cheese before serving.
