If you’re looking for a soup that’s cozy, flavorful, and just a little bit fancy, this Creamy Tomato Basil Soup Recipe is exactly what you need. I absolutely love how this turns out every single time — it’s smooth, rich, and packed with fresh basil and hidden veggies that make it feel like a complete meal. Once you try this, I swear it’ll become your go-to soup for chilly evenings or whenever you’re craving something comforting but vibrant.

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Why You’ll Love This Recipe

Rich yet Light Texture: The creamy base with half and half makes it indulgent without being too heavy.
Hidden Veggie Boost: Finely diced carrots, onions, and celery sneak in extra nutrition and natural sweetness.
Fresh Basil Flavor: The fresh basil added at the end brightens the whole soup beautifully.
Versatile & Family-Friendly: My family goes crazy for this soup, and it’s easy enough to make weeknight-worthy.

A white bowl filled with smooth, creamy orange soup sits on a white marbled surface. The soup has a thick texture and is topped with a small pile of golden brown croutons in the center. Around the croutons, there are small flecks of black pepper and some light green herb pieces scattered on the soup's surface. A single green herb leaf rests beside the croutons as a fresh garnish. In the background, there is another white bowl of the same soup, slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create a well-rounded, creamy texture with bright tomato flavor and just the right herby note from basil and oregano. Buying quality canned tomatoes is key here — it totally elevates the flavor.

Olive oil: Use extra virgin for that subtle fruity flavor when sautéing veggies.
Diced tomatoes: I prefer San Marzano or another good-quality brand with juice for natural sweetness.
Carrots: Finely diced — they add a pleasant sweetness and sneak in nutrition without overpowering.
Onion: Adds depth and balances acidity, finely diced for even cooking.
Celery: Gives a subtle earthiness; don’t skip it even if you’re not usually a celery fan!
Tomato paste: Concentrates the tomato flavor and enriches the color.
Low-sodium chicken broth: Keeps salt under control and infuses savory warmth.
Dried oregano and basil leaves: Boost the Italian garden flavor — dried works perfectly here.
Butter: Essential for that silky roux that thickens the soup luxuriously.
All-purpose flour: To make the roux; it gives body without heaviness.
Parmesan cheese: Freshly grated for salty, nutty complexity that melts right in.
Half and half (or whole milk): Adds creaminess; I usually go for half and half for richness.
Salt and fresh ground black pepper: To season perfectly.
Fresh basil: Chopped right at the end to keep that vibrant fresh flavor alive.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Creamy Tomato Basil Soup Recipe is super flexible — you can tweak it to your taste or depending on what you have on hand. Feel free to get creative!

Vegan Variation: Try swapping the chicken broth for vegetable broth, use plant-based butter or olive oil, and ditch the parmesan or use a vegan cheese alternative — still delicious and comforting!
Spicy Kick: I sometimes add a pinch of red pepper flakes when sautéing the veggies for a subtle heat that’s unexpected and tasty.
Chunky Style: Skip pureeing the soup for a rustic, chunky texture that’s great if you like all the vegetable pieces in every bite.
Seasonal Twist: Adding roasted red peppers or fresh tomatoes in summer can add a seasonal flair that feels extra fresh and bright.

How to Make Creamy Tomato Basil Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Start by warming olive oil in your large soup pot over medium-high heat. When the oil is nice and hot, toss in your finely diced carrots, onions, and celery. Sauté them until they soften and develop that wonderful aroma — about 5 to 7 minutes. This step is crucial because it builds the flavor base of your soup. Don’t rush this; gently sweat the veggies, stirring occasionally, until they’re tender but not browned.

Step 2: Add Tomatoes, Broth, and Herbs

Pour in the diced tomatoes with their juice, add the tomato paste, chicken broth, dried oregano, and dried basil. Give everything a good stir and bring it to a gentle boil. Once boiling, lower the heat and let it simmer for around 10 minutes until the veggies are really tender and all those flavors meld together beautifully.

Step 3: Blend Until Silky Smooth (Optional Step)

This is where your kitchen smells amazing! Using an immersion blender right in the pot, puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender, but be cautious of the heat. You can skip this if you like a chunkier texture — I love both versions!

Step 4: Make the Roux for Creamy Perfection

In a separate pot over medium-low heat, melt the butter completely. Whisk in the flour and keep stirring constantly for about 10 minutes. This slow cooking develops a beautiful golden brown roux, which is what thickens your soup and adds a nutty depth. Don’t rush this step, or you might end up with a raw flour taste.

Step 5: Temper the Roux with Soup

Here’s a trick I picked up: Add just a big ladle of your hot soup to the roux and stir well to form a paste. This tempers the roux so you don’t get lumps later. Gradually add a few more scoops, stirring until smooth. Then, pour this mixture back into your soup pot and mix it all together — it will immediately thicken up your tomato basil soup.

Step 6: Add Cheese, Cream, and Final Seasonings

Stir in the freshly grated parmesan cheese, half and half, salt, pepper, and chopped fresh basil. Give it a good stir to combine everything. Let it warm through gently for a few minutes. Taste and add more oregano or basil if you want it extra herby. That fresh basil at the end really makes the soup pop!

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Pro Tips for Making Creamy Tomato Basil Soup Recipe

Choose Quality Tomatoes: I always go for canned tomatoes with their juice and avoid anything too sweet or bland—it’s a game-changer.
Take Your Time on the Roux: Cooking it slowly lets the raw flour flavor disappear and brings out a toasty richness.
Blend Carefully: When using a regular blender, cool the soup slightly and blend in small batches to avoid splatters.
Don’t Skip Fresh Basil: Adding it at the very end gives your soup a fresh herbal kick that dried basil can’t replicate.

How to Serve Creamy Tomato Basil Soup Recipe

A white bowl filled with thick orange tomato soup, topped with several golden brown croutons arranged in the center, sprinkled with small green herbs and fine shreds of cheese. A silver spoon rests inside the bowl, leaning to the side. The bowl sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

My favorite garnishes are a swirl of extra cream or crème fraîche, a sprinkle of freshly chopped basil, and some cracked black pepper right on top. Sometimes I add crunchy homemade croutons or a light drizzle of good olive oil. It adds beautiful texture and a fresh scent that makes the experience even more inviting.

Side Dishes

Nothing beats pairing this soup with a crusty grilled cheese sandwich or a simple garlic bread. I also love serving it alongside a fresh green salad with vinaigrette for a balanced meal. If you’re feeling indulgent, a warm bread bowl works wonders and makes the meal feel extra special.

Creative Ways to Present

For holidays or dinner parties, I’ve served this creamy tomato basil soup in mini hollowed-out tomatoes for a fun, bite-sized starter. Another fun idea is a layered parfait with alternating soup and basil cream in clear glasses — impressive and delicious! It’s those little touches that surprise your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge, and it keeps beautifully for up to one week. The flavors actually deepen over a day or two, so it’s even better as leftovers. Just make sure to cool it slightly before refrigerating to keep everything fresh.

Freezing

This soup freezes wonderfully! I usually ladle it into freezer-safe containers or heavy-duty freezer bags, leaving some wiggle room for expansion. When thawed, you might notice a little separation; just whisk it well while reheating and it’s good as new.

Reheating

Reheat gently over medium-low heat on the stove, stirring frequently to avoid scorching. Add a splash of milk or broth if it gets too thick. I shy away from microwaving this soup because slow reheating ensures that luscious, silky texture stays intact.

FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you have ripe, juicy tomatoes, you can use them by peeling, seeding, and chopping them. You might need to cook them a bit longer to develop the flavor, but the soup will be just as delicious and fresh-tasting.
Is it possible to make this soup dairy-free?

Yes! Swap the butter for olive oil or a dairy-free margarine, and use coconut milk or another non-dairy milk in place of the half and half. Omit the parmesan or use a vegan cheese alternative. The soup will still be creamy and flavorful.
How can I thicken the soup if I want it extra creamy?

The roux in this recipe is the key thickener. If you want it thicker, you can simply make a slightly larger roux with extra butter and flour, or simmer the soup a bit longer to reduce it. Adding a bit more parmesan cheese also helps enhance creaminess.
Can I prepare this soup ahead of time?

Yes, you can make the soup a day ahead. Just let it cool, store it covered in the fridge, and reheat gently before serving. The flavors actually improve after resting overnight.

Final Thoughts

This Creamy Tomato Basil Soup Recipe feels like a warm hug in a bowl every time I make it. It’s the kind of dish that comforts without weighing you down and impresses without any fuss. I can honestly say it’s one of the recipes I always keep in my rotation because it’s so reliable and adaptable. I hope you give it a try and love it as much as my family does — it’s a little kitchen classic you’ll reach for again and again.