Rich and Creamy Tomato Basil Soup

This tomato and basil soup recipe features fresh ingredients, a decadent texture, and tons of flavor. 

How to Make Tomato Basil Soup

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Tomato Basil Soup Ingredients

These are the simple ingredients you’ll need to make this fresh tomato basil soup recipe at home: 

• Tomatoes: Start with four peeled, seeded, and diced tomatoes. 
• Tomato juice: Cook the diced tomatoes in four cups of tomato juice. 
• Basil: You’ll need 14 leaves of fresh basil. 
• Cream: Heavy whipping cream creates a rich and creamy texture. 
• Butter: A stick of butter adds to the richness and lends flavor. 
• Seasonings: The tomato basil soup is simply seasoned with salt and pepper. 

How Do You Make Tomato Basil Soup? 

Here’s a brief overview of what you can expect when you make homemade tomato basil soup: 

1. Simmer the tomatoes in tomato juice. 
2. Remove from heat, stir in the basil, and puree with an immersion blender.
3. Stir in the cream and butter.
4. Season and serve hot. 

What to Serve With Tomato Basil Soup

For delicious serving inspiration, explore our collection of 18 Recipes to Eat With Tomato Soup. Here are a few of the crowd-pleasing recipes you’ll fine: 

• Grilled Cheese Sandwich
• BLT Salad 
• Fried Mozzarella Cheese Sticks 

How to Store Tomato Basil Soup

Allow the tomato basil soup to cool completely, then store the leftovers in an airtight container in the refrigerator for up to four days. Reheat thoroughly in the microwave or on the stove. 

Allrecipes Community Tips and Praise

“This was the creamiest, most flavorful tomato soup I've ever eaten,” raves grandma-diane. “I used vine-ripe tomatoes. This will be perfection come summer when tomatoes are back in season.”

“This was incredible,” according to Wendy Jackson. “I used both Roma and Kumato tomatoes, removed seeds but left skin on. Other than the skin, I followed the recipe exactly. I usually modify recipes after making them the first time, but I wouldn't change a single thing with this.”

“This soup is amazing and exactly what you’d expect from an upscale restaurant,” says Nichole Evans. “Just a note for my fellow lactose intolerant peeps; my family cannot have heavy cream so I replaced it with coconut milk (the kind you get in a can). I don’t think anyone would ever be able to tell the difference.”

Editorial contributions by Corey Williams