Creamy Tomato Basil Soup with Parmesan is make ahead friendly, bursting with flavor and 1000X better than any canned/carton variety! Easy shortcuts such as mincing the veggies/aromatics in the food processor and using canned fire roasted tomatoes translate to quick and easy AND huge flavor! Variations also included for zero dairy, gluten free and vegan tomato soup – so everyone can be calling this recipe “the best tomato soup I’ve ever had.”
TOMATO BASIL SOUP RECIPE VIDEO
THIS IS MY FAVORITE TOMATO BASIL SOUP RECIPE
EVERYONE RAVES ABOUT IT. The first time I shared this tomato soup with a friend, I received the following text, “That food blew all our minds!! That soup was incredible. Seriously my dad can’t stop talking about it….” And now this recipe has over 100 glowing reviews – I see a pattern here.
ELEVATED. This Creamy Tomato Basil Soup leaves you licking your lips with its layered flavors of veggies and aromatics simmered with fire roasted tomatoes, oregano, and basil and then made ridiculously more delicious with the addition of Parmesan cheese and cream (or milk). Drool.
DIMENSION. The ingredients add complex, multi-dimensional flavor, and ensure the soup isn’t too acidic like many recipes.
Creamy Tomato Basil Soup Ingredients
Let’s take a closer look at what you’ll need for this tomato soup recipe (measurements in the printable recipe card at the bottom of the post):
- Carrots, Celery, Onions Garlic: These veggies are finely chopped in the food processor to create a Mirepoix (pronounced “meer-pwah”). Mirepoix is a fancy French term for the combination of diced carrots, onions and celery sautéed in butter/olive oil – mmmm. Every chef will tell you that every great soup or stew should begin with a mirepoix – and I heartily agree. The dimension of flavor from the vegetables adds a richness to the Tomato Basil Soup that can’t be achieved any other way.
- butter: use unsalted butter so you can control the salt level. I love the added butter flavor but you can substitute with olive oil for an even healthier soup.
- olive oil: use extra virgin olive oil for more flavor. You can substitute with your preferred cooking oil if you wish.
- flour: you can substitute gluten-free flour to make gluten free Tomato Basil Soup.
- chicken broth: use low sodium chicken broth so you can control the salt level. You can substitute vegetable broth for vegetarian Tomato Basil Soup, otherwise, I recommend chicken broth because it has more flavor.
- fire roasted diced tomatoes: can be found in the canned section next to traditional diced tomatoes. Some people think “fire roasted” means they are spicy – this is not the case. Fire roasted simply means roasted to enhance the flavor.
- basil: you can use either 1 tablespoon dried basil or ¼ cup fresh basil, chopped.
- oregano: you can use 1 teaspoon dried oregano or 1 tablespoon fresh oregano.
- seasonings: you can adjust to taste, but this is my favorite combination.
- milk, half and half or heavy cream: you can use whichever dairy product you prefer depending on what you have on hand and if you are trying to save calories. Keep in mind that the higher the fat content, the creamier the soup. So, for the creamiest soup, use heavy cream.
- Parmesan cheese: use only FRESHLY grated Parmesan cheese so it will melt easily. Pre-shredded cheeses are coated in anti-clumping chemicals which also prevents them from melting easily.
WHAT TOMATOES SHOULD I USE FOR THIS TOMATO BASIL BISQUE?
My favorite tomatoes to use for shortcut, easy Tomato Basil Soup are two cans of fire roasted diced tomatoes.
These tomatoes offer a huge shortcut from roasting your own tomatoes (although I’ve included instructions below to make your own Roasted Tomato Soup). Fire roasted tomatoes are gently roasted over an open fire for a great smoky flavor which enhances the sweetness and mellows the acidity – no acid reflux tomato soup here!
How to make Tomato Basil Soup
Let’s take a closer look at how to make this Tomato Basil Soup with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):
- Step 1- Chop Veggies: First, mince the vegetables in a food processor so you don’t have to spend any time/effort chopping. The generous amount of carrots and celery add an untraceable sweetness which balance the acidity of the tomatoes and when combined with the onions and garlic infuse this Tomato soup with irresistible multi-dimensional rich flavors.
- Step 2 – Saute Veggies: Next, saute the minced vegetables for a few minutes to soften then sprinkle in flour and cook for another minute to get rid of the raw flour smell. The mixture will be thick, which is okay. We are essentially creating a roux with vegetables which will thicken our Tomato Basil Soup.
- Step 3 – Add Broth: Whisk in chicken broth, fire roasted tomatoes and our dynamic cast of basil, oregano, parsley, salt, pepper and a bay leaf.
- Step 4 – Simmer: Simmer for 15 minutes or until the carrots are tender. This not only tenderizes the veggies but melds all the flavors together.
- Step 5 – Get Creamy: Whisk in our generous amount of Parmesan and either milk, half and half or heavy cream. It is entirely up to you which of these three you want to use just remember that the higher the fat content, the creamier the soup.
- Step 6 – Simmer Again: Finally, simmer the Parmesan Tomato Basil Soup for an additional 15-20 minutes for the flavors to develop more fully into robust deliciousness.
- Step 7: Puree Soup: At this point you can devour the soup as is if you want texture OR you can proceed to puree with an immersion blender or your blender.
Making Tomato Basil Bisque in advance
Tomato Basil Soup reheats beautifully because it is a pureed soup, so it is perfect to make in advance. You can even meal prep by adding serving size portions into separate containers for the week (or up to 5 days).
You can reheat individual servings in the microwave or heat larger quantities on the stove until warmed through.
TOMATO BASIL SOUP RECIPE TIPS FOR SUCCESS
How to make extra Creamy Tomato Basil Soup
The best part of Tomato Basil Soup is its luscious, velvety creaminess. To achieve the CREAMIEST tomato soup, I HIGHLY recommend using your blender over an immersion blender. I find an immersion blender can’t blend everything, so you’re left with bits and pieces here and there.
I use a blender in my Cauliflower Soup recipe, Broccoli Soup Recipe, Sweet Potato Soup and Curried Butternut Squash Soup recipes and the texture can’t be beat!
If you’re using your blender, just take care to let smoke escape or it will explode. I do this by leaving a corner of the blender lid open and covering the opening with a paper towel. No casualties yet!
How to thicken Homemade Tomato Basil Soup
This Tomato Basil Soup should already be thick and creamy due to the flour, half and half/heavy cream and Parmesan, but if you would still like a thicker soup you can use any of these methods:
- Cornstarch: Remove some of the pureed soup and whisk in 1-2 tablespoons cornstarch with a fork until smooth then whisk it back into the soup. Simmer for 5 minutes or so until thickened.
- Flour and butter: Mix equal parts flour and softened butter together with a fork so it becomes a thick paste and almost forms a ball. You will want 2-4 tablespoons each, depending on how thick you want the soup. Add it to the soup stir, and simmer for 5 minutes or so until thickened.
Tomato Basil Bisque Variations
By substituting a few ingredients, you can make this Tomato Basil Soup Dairy free, Gluten free and Vegan, giving this simple and wonderful soup a place at everyone’s table, or bedside.
NO CREAM TOMATO SOUP
Maybe it is January 1st ,and we are starting the year off with a weight loss goal or you plum ran out of cream, no worries! You can still enjoy a bowl of fabulous Tomato Basil Soup to warm you!
You can substitute the cream for milk, almond milk, coconut milk or even chicken broth. The tomato soup won’t be quite as creamy but it will still boast all the tantalizing flavors. If you go this route, then you might want to whisk in 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.
NO DAIRY TOMATO SOUP
You can omit the dairy completely in this Tomato Basil Soup and substitute with coconut, almond or cashew milk. I have heard great things about coconut milk in this recipe although I cannot personally vouch for the variation. As mentioned above, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.
Once you omit the Parmesan, you are losing some of the nutty, saltiness, so you may need to add additional salt to taste.
GLUTEN FREE TOMATO SOUP
This Tomato Basil Soup is very simple to make gluten free! Simply replace the flour with gluten free flour or whisk 2 tablespoons cornstarch into part of the chicken broth until smooth to create a slurry. The general rule of thumb is you need half the amount of cornstarch as flour.
VEGAN TOMATO SOUP
To make Vegan Tomato Basil Soup, use vegetable broth instead of chicken broth, omit the Parmesan and replace the milk/heavy cream with coconut, almond or cashew milk. Again, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.
ROASTED TOMATO SOUP
If you have more time, you can roast your own tomatoes and garlic for ROASTED Tomato Basil soup!
- Roasted tomatoes: Roasting the tomatoes helps them to sweeten and slightly caramelize which, in turn, leads to a sweet, rich soup flavor. You can use either Roma or plum tomatoes. I recommend using garden fresh or organic to keep the soup as flavorful as possible!
- Roasted garlic: Roasted Garlic is never a bad idea and it is easy to do right alongside the tomatoes. You can also buy roasted garlic if needed.
- Caramelized onions: Have you tried my French Onion Soup? Well caramelizing onions is a brainchild from that. The sweet onions are caramelized, and then blended into the soup. AMAZING!
To make Roasted Tomato Basil Soup:
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Cut tomatoes in half.
- Place halved tomatoes and whole garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. I always shake around the pan to mix around the oil. Generously season with salt and pepper. Place in middle rack and roast in the oven for 40-45 minutes.
- Optional: During the roasting time, you can make the caramelized onions: Melt 1 tablespoon olive oil with 1 tablespoon butter in a large Dutch oven over medium-high heat. Add the onion slices and stir to coat the onions with olive oil and cook for five minutes, stirring occasionally.
- Reduce heat to medium and cook onions, stirring occasionally, scraping the bottom and sides of the pan, until they are deeply caramelized.
- Add the chopped veggies and continue with the recipe as outlined.
WHAT TO EAT WITH TOMATO BASIL SOUP
- crusty bread or garlic bread
- grilled cheese or Cheesy Pesto Pull Apart Bread
- green salad, Wedge Salad, Cobb Salad or Tomato Cucumber Salad
- Perfect Fruit Salad or Winter Fruit Salad
- Italian Pasta Salad or Creamy Bacon, Pea Pasta Salad
- Lemon Basil Chicken
- Avocado, Caprese Chicken Wraps or Caprese Chicken Salad
Tomato Basil Garnishing suggestions
- Dab of your favorite pesto sauce
- Sun-dried tomatoes
- Parmesan cheese
- Sour cream
- Fresh basil
- Bread croutons
- Crackers
HOW TO STORE THIS TOMATO BASIL SOUP RECIPE
Tomato Basil Soup should be stored in aright containers in the refrigerator. When stored correctly, Tomato Basil Soup will last about 4-5 days.
CAN YOU FREEZE TOMATO BASIL SOUP?
YES! Many soups with dairy do not freeze well but this Tomato Basil Soup freezes great because it is all pureed together.
How to freeze Creamy Tomato Basil Soup
1. Cool. Cool Tomato Basil Soup completely before freezing.
2. Package: Transfer soup to a freezer safe container. You can use sandwich size plastic bags for individual soup portions, quart size bags or freezer bags. To easy fill these bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in your Tomato Basil Soup. Squeeze out any excess air then seal and label.
3. Freeze. Freeze Tomato Basil Soup for up to three months.
4. Defrost/Reheat. The easiest way to thaw your soup is in your refrigerator overnight then reheat on the stovetop or in the microwave.
How to reheat Homemade Tomato Basil Soup
-Crockpot: transfer your Tomato Basil Soup to the slow cooker and heat on low for 1-2 hours, or until heated through (time will depend on the quantity of soup and size of your crockpot).
-Stove: reheat large batches on the stove over medium low heat, stirring occasionally until heated through, taking care not to let the soup boil.
-Microwave: For smaller batches or individual servings, transfer Tomato Soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.
Creamy Tomato Basil Soup FAQs
There are many different names of Tomato Soup – Tomato Bisque, Tomato Cream Soup, Cream of Tomato Soup etc., so how do you know if you’re eating tomato soup or tomato bisque?
You know you are eating a bisque if the broth is from a shellfish, like lobster or crab. Bisque is a French term used for creamy (added milk or cream) soups based on “coulis” (crustaceans) broth. Today, however, the modern use of bisque is any soup that’s been pureed or is extra creamy. So, this creamy Tomato Basil Soup can easily be called a soup or a bisque because it’s made of pureed vegetables and cream.
So, whether you’ve been looking for the best Tomato Soup recipe OR the best Tomato Bisque recipe, your search stops here with this Tomato Basil Soup, Bon appetit!
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Ingredients
- 4 stalks celery chopped into thirds to fit processor
- 4 medium carrots, peeled chopped into thirds to fit processor
- 1/2 large onion, peeled and quartered
- 3 cloves garlic, peeled
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1/4 cup flour
- 4 cups low sodium chicken broth
- 2 14 oz. cans fire roasted diced tomatoes with juice
- 1 tablespoon dried basil or ¼ cup fresh basil, chopped**
- 1 teaspoon dried oregano or 1 tablespoon fresh oregano
- 1 teaspoon salt
- 1/2 tsp EACH dried parsley, black pepper
- pinch red pepper flakes optional
- 1 bay leaf
- 1-2 cups milk, half and half OR heavy cream***
- 1 cup freshly grated Parmesan cheese
Garnish
- freshly grated Parmesan cheese (optional)
Instructions
- Add celery, carrots, onion and garlic to a food processor and pulse until finely minced (or mince by hand).
- Melt butter in oil in a large Dutch oven/soup pot over medium heat. Turn heat to medium high, add minced vegetables and sauté for 4 minutes. Sprinkle in flour and continue to cook 1 minute, stirring constantly.
- Gradually whisk in chicken broth followed by tomatoes and all seasonings. Add bay leaf. Bring to a boil then reduce heat and simmer for 15 minutes or until carrots are tender.
- Add Parmesan cheese and whisk to blend. Stir in milk/half and half/cream and gently simmer an additional 15-20 minutes on low, stirring occasionally. Stir in additional chicken broth or cream to reach desired consistency. Remove bay leaf. Season with salt and pepper to taste.
- You can serve the soup as is if you like the texture or proceed to puree with an immersion blender or working in batches, transfer soup to blender and puree until smooth, being careful to let smoke escape or it will explode. ***Using a blender will give you a MUCH smoother, creamier soup.*** Garnish with freshly grated Parmesan cheese (optional).
Video
Notes
CAN YOU FREEZE TOMATO BASIL SOUP?
YES! Many soups with dairy do not freeze well but this Tomato Basil Soup freezes great because it is all pureed together.HOW TO FREEZE
- Cool. Cool Tomato Basil Soup completely before freezing.
- Package: Transfer soup to a freezer safe container. You can use sandwich size plastic bags for individual soup portions, quart size bags or freezer bags. To easy fill these bags, place them in a container that you can wrap the top around the edge of – for example, place a sandwich size bag in a mug then cuff the edges around the mug. This keeps the bag open and prevents it from collapsing when you are pouring in your Tomato Basil Soup. Squeeze out any excess air then seal and label.
- Freeze. Freeze Tomato Basil Soup for up to three months.
- Defrost/Reheat. The easiest way to thaw your soup is in your refrigerator overnight then reheat on the stovetop or in the microwave.
NO CREAM TOMATO BASIL SOUP
You can substitute the cream for milk, almond milk, coconut milk or even chicken broth. The tomato soup won’t be quite as creamy but it will still boast all the tantalizing flavors. If you go this route, then you might want to whisk in 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.NO DAIRY TOMATO BASIL SOUP
You can omit the dairy completely in this Tomato Basil Soup and substitute with coconut, almond or cashew milk. I have heard great things about coconut milk in this recipe although I cannot personally vouch for the variation. As mentioned above, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup. Once you omit the Parmesan, you are losing some of the nutty, saltiness, so you may need to add additional salt to taste.GLUTEN FREE TOMATO BASIL SOUP
This Tomato Basil Soup is very simple to make gluten free! Simply replace the flour with gluten free flour or whisk 2 tablespoons cornstarch into part of the chicken broth until smooth to create a slurry. The general rule of thumb is you need half the amount of cornstarch as flour.VEGAN TOMATO BASIL SOUP
To make Vegan Tomato Basil Soup, use vegetable broth instead of chicken broth, omit the Parmesan and replace the milk/heavy cream with coconut, almond or cashew milk. Again, I would whisk 2 tablespoons cornstarch to whatever liquid you substitute the cream with to add more body to the soup.FRESH TOMATO SOUP
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Cut three pounds tomatoes in half.
- Toss halved tomatoes with 3-4 tablespoons of olive oil.
- Place in middle rack and roast in the oven for 40-45 minutes.
- Broil at the end to get a little more char on the tomatoes.
- Continue with recipe as outlined, using fresh tomatoes instead of canned.
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Leave a Review, I Always Love Hearing From You!
Cathy says
It was a cold and rainy day today so we decided to try this Tomato Basil soup recipe. It was delicious and so easy to make. Will absolutely make it again. Your recipes never disappoint.
Jen says
Thank you so much, Cathy! I am so happy it’s a repeat, have a great weekend!
Tracey says
This is as delicious as your other recipes I have tried! Thanks again
Jen says
Thank you, Tracey, I am so happy you are enjoying my recipes!
Stacey says
This recipe is easy and delicious! New favorite tomato soup!! Thank you for sharing!
Jen says
Thank you so much, Stacey! I am so happy it’s a new favorite!
Sharon says
I love this soup. Most tomato soups I find acidic, this isn’t . It’s very yummy. A firm family favourite. Many thanks for a relishes recipe
Jen says
Yay! Thank you so much, Sharon, I am thrilled this is a family favorite! Thanks for your glowing review!
Leslie says
Absolutely delicious. Didn’t change a thing except how I made it smooth. Before cream and cheese I used a slotted spoon and removed most veggies to blender. Then added cheese and cream finishing off with immersion blender. Make similar tomato basil soup in summer, roasting garden plum and adding fresh basil but this is exceptional and great to make in winter months.
Jen says
Thank you so much, Leslie! I am so glad this recipe worked for you! It’s definitely a winter staple!
Rachel says
Hi Jennifer, I tried your recipe for the first time with my garden tomatoes. I roasted them as directed and did the caramelized onions as well. My spouse loved and I plan on doing it again. Thank you.
Jen says
Happy to hear this will be a repeat! Thank you so much, Rachel, I’m thrilled this was a hit! (It’s hard to beat homegrown tomatoes!) 🙂
Lynda McCormick says
Made this soup, it was a hit! I used fresh tomatoes instead of canned and roasted them with flavoured olive oil and minced garlic. It was pretty tasty.
Jen says
Hi Lynda! The fresh roasted tomatoes sound very tasty, I’m so glad you loved it!
Michelle says
This was so good!! I followed the recipe exactly except I added in some fresh chopped basil at the end just cause I have it growing and why not
Jen says
Hi Michelle! I’m so glad you enjoyed it and the fresh basil is a wonderful addition!
Judith Mickelsen says
Can you use fresh tomatoes? Should I roast the tomatoes first in the oven?
Jen says
Absolutely! I would roast them in the oven first – the flavor will be unbeatable!
Erin says
This is the best tomato soup I’ve ever had. My husband says it’s some of the best soup he’s ever had period!! So easy and delicious!! Perfect for scold autumn day.
Jen says
Thanks Erin! I am so glad that you and your husband loved it!!
Tracy Fridley says
I can’t tell you how many times I’ve made this soup, or how many jars I’ve given away! Family, friends, and even strangers!
Everybody raves about it and asks for more❣️
Jen says
Wow! I’m so happy to hear that it has been such a go-to! You’re so kind to share it with everyone!
Donna Sylvester says
I made this soup using tomatoes roasted over apple wood. Plus fried up about four slices of bacon and crumbled them into the soup. One of my most favorite soups and it is such a beautiful looking soup!
Jen says
Yum! I’m so thrilled you enjoyed it!
Dwc says
I made this tonight and I’m amazed how easy, fast and delicious this was! I followed it exactly but used regular diced tomatoes since that is what I had. I will be definitely making this again in the future. Thanks for the great recipe!
Jen says
I’m thrilled it was an easy and yummy experience! Thanks for letting me know how it went!
Lisa Lovatt says
Could this recipe be adapted for slow cooking? If so I’d appreciate the advice thanks
Jen says
Hi Lisa! Although I haven’t tried it in a slow cooker (because I usually can’t wait that long to eat it) it should cook nicely in the slow cooker. Add all the ingredients to the slow cooker except the milk/half and half/cream and the cheese. Cover then cook on low 6-8 hours or on high 3-4 hours. Follow steps 4 on in the recipe and enjoy!
Barb says
I’ve made this for the 2nd time. We like spicy, so I add a little cayenne-Yum, Yum, Yum!!!
Jen says
Hi Barb! Isn’t this soup the ultimate comfort food?? So glad you loved it!