Easy Creamy Tomato Basil Soup - 40-Minute Comfort

This creamy tomato basil soup is the kind of dinner you crave on a cold day. It is thick, velvety, and tastes like it simmered for hours, but it comes together in about 40 minutes. You probably have most of the ingredients already.

I make this with canned tomatoes and a little cream, so it is forgiving and easy. You do not need to peel fresh tomatoes or babysit a pot. Just chop an onion, open a can, and let it bubble. The blender does the hard work.

Serve it with a grilled cheese sandwich and you have a meal that feels like a hug. It is also great on its own with a sprinkle of parmesan.

About the Ingredients

2 tablespoons (30ml) olive oil

For sautéing the vegetables. You can swap in butter for a richer flavor.

1 medium yellow onion, diced

About 1 cup (150g). Sweet onion works too.

3 cloves garlic, minced

Fresh is best, but 1 teaspoon garlic powder works in a pinch.

2 cans (28 ounces / 800g each) whole peeled tomatoes

San Marzano are great, but any canned whole tomatoes work. Crushed tomatoes are fine too, just skip the blending step a bit.

2 cups (480ml) vegetable broth

Chicken broth works too. Low-sodium is better so you control the salt.

1 teaspoon dried basil

If you have fresh basil, use a handful (about 1/4 cup chopped) added at the end.

1/2 cup (120ml) heavy cream

Half-and-half or coconut milk for a lighter version.

1 teaspoon sugar

Balances the acidity of the tomatoes. You can skip it if your tomatoes are sweet.

Salt and black pepper, to taste

Start with 1 teaspoon salt and go from there.

Step-by-Step Instructions

1. Sauté the onion

Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Stir occasionally so it doesn't brown too much.

2. Add garlic and tomatoes

Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the canned tomatoes with their juices, breaking them up with a spoon. Add the dried basil and sugar.

3. Simmer the soup

Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer, uncovered, for 20 minutes. This lets the flavors meld.

4. Blend the soup

Remove the pot from the heat. Use an immersion blender to puree until smooth. Or carefully transfer to a regular blender in batches. Blend until velvety, about 30 seconds per batch.

5. Add cream and season

Return the soup to low heat if you used a regular blender. Stir in the heavy cream. Taste and add salt and pepper. Start with 1 teaspoon salt and adjust. Simmer gently for 5 more minutes, but do not boil.

6. Serve

Ladle into bowls. Top with a swirl of cream and fresh basil if you have it. Serve hot with grilled cheese or crusty bread.

Tips & Tricks

Blend in batches

Fill the blender no more than halfway with hot soup. Hold the lid with a towel and start on low to avoid splatters.

Make it vegan

Use olive oil instead of butter, skip the cream, and use full-fat coconut milk for the same richness.

Don't skip the sugar

Just a teaspoon cuts the sharpness of canned tomatoes. Taste before adding, but you'll likely want it.

For a chunky version

Skip blending and just mash the tomatoes with a potato masher.

Delicious Variations

Roasted red pepper

Add one roasted red pepper (from a jar) before blending for a smoky sweetness.

Spicy kick

Stir in 1/4 teaspoon red pepper flakes with the garlic.

Protein boost

Add a can of drained white beans when you add the tomatoes, then blend. It thickens and adds protein.

How to Store Easy Comfort Food design inspiration

Frequently Asked Questions

This soup is the kind of meal that makes a weekday feel special. Try it tonight, and if you love it, save the recipe for those days when you need a little comfort. Mum-approved, Chloe

Easy Creamy Tomato Basil Soup – 40-Minute Comfort

This easy creamy tomato basil soup is pure comfort in a bowl, ready in 40 minutes with simple pantry staples.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 tablespoons (30ml) olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cans (28 ounces / 800g each) whole peeled tomatoes
• 2 cups (480ml) vegetable broth
• 1 teaspoon dried basil
• 1/2 cup (120ml) heavy cream
• 1 teaspoon sugar
• Salt and black pepper, to taste

📋 Instructions

1. 1Sauté the onion — Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes until soft and translucent. Stir occasionally so it doesn't brown too much.
2. 2Add garlic and tomatoes — Stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the canned tomatoes with their juices, breaking them up with a spoon. Add the dried basil and sugar.
3. 3Simmer the soup — Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let it simmer, uncovered, for 20 minutes. This lets the flavors meld.
4. 4Blend the soup — Remove the pot from the heat. Use an immersion blender to puree until smooth. Or carefully transfer to a regular blender in batches. Blend until velvety, about 30 seconds per batch.
5. 5Add cream and season — Return the soup to low heat if you used a regular blender. Stir in the heavy cream. Taste and add salt and pepper. Start with 1 teaspoon salt and adjust. Simmer gently for 5 more minutes, but do not boil.
6. 6Serve — Ladle into bowls. Top with a swirl of cream and fresh basil if you have it. Serve hot with grilled cheese or crusty bread.

👨🍳 Chef's Note: The soup thickens as it sits, so add a splash of broth when reheating leftovers. It freezes well, so make a double batch and thank yourself later.

Servings: 6

Cuisine: American

Course: Soup

Simple RecipesCooker15 minutes35 minutes50 minutes

Nutrition (per serving): 285 kcal · 5g protein · 22g carbs · 20g fat