Quick Facts
Time: 30 minutes • Yield: 4 servings • Skill: Easy • Method: One-pot (stovetop, immersion blend) • Diet: Vegetarian, GF; DF option
Introduction
Tomato Soup is the answer when dinner needs to be warm, fast, and soul-soothing. This classic creamy tomato basil soup brings a silky texture, tangy-sweet tomato flavor, and a gentle herbal finish from fresh basil—without fussy steps or specialty ingredients. In 30 minutes, you’ll ladle up a smooth, restaurant-level bowl that’s weeknight-friendly, budget-smart, and perfect for pairing with anything from a crisp salad to a golden grilled-cheese. The texture is velvety, the flavor is balanced (acidity mellowed with a touch of cream or coconut milk), and the aroma hits with cozy, fall-kitchen energy. If you cook for picky eaters, meal-prep for yourself, or you’re just craving a comforting bowl on a busy evening, this recipe fits your life.
Craving more cozy bowls? Browse our tomato soup recipes for every mood.
Why You’ll Love It
- Weeknight-easy: Clear timing, minimal prep, blender optional.
- Flexible: Use cream or coconut milk; canned or fresh tomatoes.
- Balanced flavor: Sweet/tangy tomatoes, basil, and gentle heat.
- Great leftovers: Thickens slightly and reheats beautifully.
Tomato Soup — Cozy, Reliable, Weeknight-Ready
- Total Time: 30 minutes
- Yield: 4 servings
Description
Creamy tomato-basil soup that’s silky, balanced, and weeknight-fast. Made in one pot with canned tomatoes, onion, garlic, a touch of cream (or coconut milk), and fresh basil. Ready in ~30 minutes; reheats beautifully.
Ingredients
2 tbsp olive oil
1 medium yellow onion, chopped (about 1½ cups)
3 cloves garlic, minced
2 tbsp tomato paste
1 tsp dried oregano (optional)
2 cans (28 oz total) crushed or whole peeled tomatoes with juices (preferably San Marzano)
1 cup low-sodium vegetable broth (plus more to thin)
½–¾ tsp sugar or maple syrup, to taste
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
½ cup heavy cream or ¾ cup light coconut milk (DF)
½ cup loosely packed fresh basil leaves, thinly sliced, divided (reserve some for garnish)
Instructions
1) Sauté aromatics (5–6 min): Heat olive oil in a heavy pot over medium. Add onion + pinch of salt; cook until translucent and sweet. Stir in garlic for 30–60 sec.
2) Tomato base (1–2 min): Stir in tomato paste and oregano; cook until the paste darkens slightly.
3) Simmer (12–15 min): Add tomatoes with juices, broth, sugar, ½ tsp salt, and pepper. Bring to a brisk simmer, then reduce heat.
4) Blend (1–2 min): Off heat, use an immersion blender until perfectly smooth.
5) Finish creamy (2–3 min): Return to low heat; stir in cream (or coconut milk) and half the basil. Do not boil after adding dairy.
6) Season to taste (1–2 min): Adjust salt, a pinch more sugar, and broth to thin if needed. Garnish with remaining basil; rest 2 min before serving.
Notes
What it does: Oil blooms aromatics; onion adds sweetness/body; garlic = savory backbone; tomato paste = umami; oregano = warm note; broth = sipping texture; sugar = balances acidity; cream/coconut = silkiness; basil = fresh finish.
Substitutions: Add a chopped carrot/celery for sweetness; white beans or tiny turkey meatballs for protein; spinach at the end; swap cream for half-and-half or full-fat coconut milk.
Diet swaps: DF/vegan—use coconut milk and finish with olive oil. GF—ensure broth/add-ins are certified GF.
Make-ahead: Cook through the simmer, cool, and refrigerate up to 2 days. Blend/finish with dairy and basil just before serving. Leftovers keep 3–4 days; freeze up to 3 months without dairy.
Equipment: 4–6 qt pot or Dutch oven; immersion blender is safest/quickest. For ultra-smooth, strain through fine-mesh.
Toppings: Garlic croutons, basil chiffonade, chili oil, lemon zest. Pair with grilled cheese, focaccia, or a simple green salad.
Scaling: Double in a larger pot; simmer a few extra minutes to reduce. To halve, follow same technique and season at the end.
Troubleshooting: Too salty—broth/water + a little cream; finish with lemon. Too tart—more cream/coconut or a pinch of sugar. Too thin—simmer to reduce or blend in a piece of stale bread. Flat—fresh basil, lemon zest, good olive oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot (stovetop, immersion blend)
- Cuisine: American-Italian
Ingredients
- 2 tbsp olive oil
- 1 medium yellow onion, chopped (about 1½ cups)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano (optional)
- 2 cans (28 oz total) crushed or whole peeled tomatoes with juices (preferably San Marzano)
- 1 cup low-sodium vegetable broth (plus more to thin)
- ½–¾ tsp sugar or maple syrup, to taste (balances acidity)
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ½ cup heavy cream or ¾ cup light coconut milk (DF)
- ½ cup loosely packed fresh basil leaves, thinly sliced, divided (reserve some for garnish)
What each ingredient does:
Olive oil: blooms aromatics • Onion: sweetness/body • Garlic: savory backbone • Tomato paste: deepens tomato umami • Oregano: warm Italian note • Tomatoes: main body/tang • Veg broth: thins to sipping texture • Sugar/maple: acidity balance • Salt/pepper: overall lift • Cream/coconut milk: silkiness • Basil: fresh, peppery finish.
Must-have vs. flexible: Must-haves are tomatoes, onion/garlic, and some fat plus basil. Flexible: broth type, sweetener, and dairy vs. coconut milk.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Add a chopped carrot or celery rib with the onion for natural sweetness.
- Protein add-ins: Stir in cooked white beans or tiny turkey meatballs for a heartier bowl.
- Veggies: Roast cherry tomatoes for deeper flavor; add a handful of spinach during the last minute.
- Starch: Serve over cooked ditalini for a “spaghetti soup” vibe or with toasted croutons.
- Dairy/Fats: Swap cream with half-and-half or full-fat coconut milk; finish with a knob of butter or olive oil drizzle.
- Diet swaps: For DF, use coconut milk; for vegan, use coconut milk and finish with olive oil instead of butter/cheese garnish. For GF, ensure broth and add-ins are certified GF.
- Budget/time savers: Use canned tomatoes; pre-minced garlic; box broth; store-bought croutons.
Equipment Notes
A heavy 4–6 qt pot or Dutch oven helps prevent scorching. An immersion blender makes puréeing safe and quick; a countertop blender works if you cool the soup slightly and vent the lid. A ladle, wooden spoon, and a sharp knife are all you really need. If you like ultra-smooth, pass through a fine-mesh strainer (nice-to-have, not required).
Step-by-Step
- Sauté aromatics (5–6 min): Heat olive oil over medium. Add onion with a pinch of salt; cook until translucent and sweet. Add garlic 30–60 seconds until fragrant. Why: Building sweetness and eliminating raw bite.
- Tomato base (1–2 min): Stir in tomato paste and oregano; let paste darken slightly. Why: Blooming concentrates umami.
- Simmer (12–15 min): Add tomatoes with juices, broth, sugar, ½ tsp salt, and pepper. Bring to a brisk simmer, then lower heat. Visual cue: small bubbles, steam, and a brighter red color.
- Blend to silky (1–2 min): Off heat, use an immersion blender until smooth. Cue: No visible bits of onion; spoon coats lightly.
- Finish creamy (2–3 min): Return to low heat; stir in cream or coconut milk and half the basil. Do not boil after adding dairy. Cue: Even color, glossy surface.
- Taste & adjust (1–2 min): Add salt, a pinch more sugar, or a splash of broth to thin. Finish with remaining basil. Rest 2 minutes before serving.
Doneness cues: Smooth, pourable but not watery; surface glossy; basil still green and aromatic.
Make-Ahead, Storage & Reheating
Make the base through Step 3 up to 2 days ahead; blend and finish with dairy and basil just before serving for the freshest color. Refrigerate leftovers 3–4 days; texture will thicken slightly. Freeze up to 3 months without dairy; add cream/coconut milk after thawing and reheating. Reheat gently over low heat; add a splash of broth or water and a squeeze of lemon to revive brightness.
How to Lighten / Make It Creamy
Lighten: Use extra broth and skip cream; add an extra carrot to build body and sweetness. Creamy: Blend in 2–3 tbsp cashew butter or add ¼–½ cup cream/coconut milk off heat. If using dairy, temper by stirring a bit of hot soup into the cream first to reduce curdling risk.
Toppings, Garnishes & Finishes
Crunch: Garlic croutons, toasted pine nuts.
Fresh: Basil chiffonade, parsley, lemon zest.
Tang/Heat: A squeeze of lemon, drizzle of chili oil or flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Grilled cheese, warm focaccia, or garlic bread; simple greens with balsamic; roasted broccoli or asparagus. To drink: sparkling water with lemon, light reds (Pinot Noir), or a crisp white (Sauvignon Blanc).
Scaling the Recipe
To double, use a larger pot and extend simmer time a few minutes to reduce properly; blend in batches. To halve, keep the same technique and watch salt—season at the end. Cool big batches quickly in shallow containers before chilling.
Nutrition & Dietary Notes
Tomatoes offer lycopene and vitamin C; basil adds antioxidants. Naturally gluten-free with GF-certified sides. For dairy-free or vegan, use coconut milk and olive oil; avoid cheese finishes.
Troubleshooting
- Too salty? Add a splash of broth or water and a little cream; finish with lemon.
- Too bland? Add salt, a pinch of sugar, and a squeeze of lemon; bloom a bit more tomato paste.
- Too tart? Increase cream/coconut milk or sugar by ¼ tsp; simmer 2 minutes.
- Too thin? Simmer uncovered to reduce or blend in a piece of stale bread.
- Overcooked/flat? Finish with fresh basil, lemon zest, and a drizzle of good olive oil.
FAQs
Can I use frozen or precut ingredients? Yes—frozen chopped onion and pre-minced garlic work; add directly to the pot.
Best protein/veg swaps? White beans, small pasta, or wilted spinach keep flavors aligned.
How do I keep it from separating? Add dairy off heat; don’t boil after adding.
DF/GF tips? Use coconut milk and GF croutons; check broth labels.
How long does it keep/freeze? 3–4 days in the fridge; up to 3 months in the freezer (add dairy after thawing).
Variations
- Lemony Herb: Finish with lemon zest/juice and chopped dill-parsley.
- Spicy Chipotle: Blend in 1–2 tsp chipotle in adobo; balance with a touch of honey/lime.
- Creamy Parmesan: Stir in ½ cup finely grated Parmesan and a splash of cream.
Chef Notes / Test Kitchen Tips
Salt in stages—especially after you add cream, which softens acidity and can mute salt perception. The magic window for simmering is about 12–15 minutes; it tastes balanced and bright, then gets silkier after blending. If using whole peeled tomatoes, crush by hand for a chunkier starting texture that blends ultra-smooth.
Conclusion
This Tomato Soup works because it respects balance: rich but not heavy, bright but not sharp, and done in 30 minutes. Serve hot with fresh basil and something crunchy, stash leftovers for lunch (3–4 days), and keep this on rotation whenever cozy comfort calls.
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