This creamy tomato basil soup delivers silky texture, rich tomato flavor, and the freshness of real basil. Quick to make, deliciously comforting, and perfect for weeknight meals.

TYPE SOUPS & STOCKS
SERVES 6
DIFFICULTY EASY
PREP TIME 10 MINUTES
COOK TIME 35 MINUTES
Ingredients on a marble surface include canned tomatoes, broth, olive oil, garlic, onions, cream, basil, butter, Parmesan, salt, pepper, and chili flakes.Ingredients on a marble surface include canned tomatoes, broth, olive oil, garlic, onions, cream, basil, butter, Parmesan, salt, pepper, and chili flakes.

Ingredients

  • 2 tbsp olive oil or butter

  • 1 medium onion, diced

  • 3–4 garlic cloves, minced

  • 1 can (28 oz) crushed tomatoes

  • 1 cup chicken or vegetable broth

  • 1 cup heavy cream (or half-and-half)

  • 1 tbsp sugar (optional, to balance acidity)

  • ½ tsp salt

  • ¼ tsp black pepper

  • ½ tsp dried oregano (optional)

  • ½–1 cup fresh basil leaves, chopped

  • Parmesan cheese for serving (optional)

Directions

  1. Heat All-Clad D3 Stainless Everyday 3Qt Sauce Pan over medium heat. Add butter and olive oil. When butter melts, add diced onion and sauté until soft and translucent, about 5 minutes.
  2. Pour in the crushed tomatoes and broth. Stir in sugar (if using), salt, pepper, and oregano. Bring to a gentle simmer and cook for 10–15 minutes to blend the flavors.
  3. Use an immersion blender to puree the soup until smooth.(Or carefully transfer to a regular blender in batches.)
  4. Return the soup to low heat and stir in the heavy cream. Add the fresh basil and simmer for 2–3 minutes more.
  5. Ladle into bowls and top with extra basil, cracked pepper, or a sprinkle of Parmesan.

Pro Tip

For richer, more concentrated flavor, try roasting your fresh or canned tomatoes on a sheet pan before adding them to the pot. The heat caramelizes their natural sugars, giving the soup a deeper, more complex taste.

Serving Suggestions & Notes

This creamy tomato basil soup pairs perfectly with a classic grilled cheese—especially on sourdough or a crisp baguette. It’s a beloved comfort dish in many American homes, ideal for chilly days, nostalgic lunches, or easy family dinners. You can also serve it in small cups as a warm, inviting appetizer during gatherings or parties.

Slow Cooker Tomato Basil Soup

Turn this recipe into a set-it-and-forget-it version using your All-Clad Slow Cooker. Add the sautéed onions, garlic, tomatoes, broth, and seasonings to the slow cooker insert. Cook on low for 6–8 hours or high for 3–4 hours until the flavors have melded into a rich, aromatic base. During the last 30 minutes, stir in the cream and fresh basil.
The long, gentle simmer enhances the depth of flavor while requiring almost no hands-on effort—perfect for busy nights or weekend meal prep when you want a restaurant-level soup without tending the stove.

Chef’s Tip: Don’t skip sautéing the onions and garlic beforehand; that quick step builds a flavorful foundation that truly elevates the final dish.

Frequently Asked Questions

How can I boost the flavor of tomato basil soup?

Roast the tomatoes and garlic before blending, add a splash of balsamic vinegar, or finish with freshly grated Parmesan. For extra depth, warm dried herbs in butter before adding the remaining ingredients.

How do I thicken tomato basil soup?

Make a simple roux with butter and flour, blend some of the softened vegetables for body, or simmer uncovered to reduce. For a dairy-free option, puree a can of cannellini beans into the broth for natural creaminess.

What pairs well with tomato basil soup?

Sourdough grilled cheese, garlic bread, or a crusty baguette are classic pairings. For lighter sides, try a fresh green salad with balsamic dressing or top the soup with roasted chickpeas for extra crunch.

Can I freeze tomato basil soup?

Yes! Tomato basil soup freezes very well. Let it cool completely, then store it in airtight containers for up to 3 months. If your soup contains cream, add it after thawing and reheating for the best texture.

How do I make this soup dairy-free?

Swap heavy cream for coconut milk or a splash of oat or cashew cream. The soup still turns out silky and rich without any dairy.

Can I use fresh tomatoes instead of canned?

Absolutely. For best flavor, use ripe Roma or vine tomatoes. Roast them first or simmer them longer to deepen the flavor.

Should I peel fresh tomatoes for the soup?

Peeling is optional. If you prefer a very smooth texture, blanch and peel the tomatoes—or simply blend well with an immersion blender.

Can I make this soup vegetarian or vegan?

Yes. Use vegetable broth instead of chicken broth, and replace the cream with a plant-based alternative for a fully vegan version.

How can I reduce the acidity of tomato soup?

Stir in a small amount of sugar, honey, or a splash of cream. A pinch of baking soda also neutralizes acidity without affecting flavor.

 

RECIPE BY THE ALL-CLAD KITCHEN