Tomato Basil Soup

Creamy Tomato Basil Soup with Parmesan is 1000X better than any canned/carton variety, is bursting with flavor and requires no roasting and hardly any chopping! 

I first posted this Tomato Basil Soup recipe way back in February 2014 – my first MONTH of blogging!  This tomato soup continues to be a family favorite and deserved a photo makeover because everyone deserves this deliciousness in their lives!  This easy Tomato Basil Soup is creamy comfort food loaded with pureed tomatoes, carrots, celery, onions, garlic and basil for multi-dimensional flavor and layers of YUM!  You can never go wrong at dinner time with this easy, make ahead friendly, satisfying Tomato Basil Soup!

TOMATO BASIL SOUP RECIPE VIDEO

top view of Tomato Basil Soup recipe in a white pot with a ladle full of soup

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Tomato Basil Soup Recipe

While I love the summer months of sandals, and jacket-free bike rides, I love the winter because SOUP!  Soup season is my favorite because soups are my favorite.  I love how you don’t have to create any extra sides but instead get to curl up with your meal-in-one bowl of warm slurpilicoius comfort food like my One Pot Lasagna SoupZuppa Toscana, Italian Vegetable Soup and Minestrone Soup.

If someone is intimidated by cooking, I always tell them to start with my Soups recipes and YOU should start with this Creamy Tomato Basil Soup recipe!

The first time I made this Tomato Basil Soup, I shared it with a friend after she had a baby and shortly after received the following text, “That food blew all our minds!!  That soup was incredible.  Seriously my dad can’t stop talking about it….”  And more recently when I served this easy Tomato Soup to company, they couldn’t start raving about it.  I see a pattern here.

Because this Creamy Tomato Basil Soup leaves you licking your lips with its layered flavors of minced celery, carrots, garlic and onions, 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.

What is the difference between cream of tomato soup and tomato bisque?

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!

WHAT TYPES OF TOMATOES SHOULD I USE FOR TOMATO SOUP?

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!

a ladle of Creamy Tomato Basil Soup raised above a big soup pot.

Ingredients for Tomato Basil Soup

  • 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.

How to make tomato basil soup

  • 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.

How do I Make Tomato Soup Creamy?

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!

showing how to make tomato basil soup by adding cream to a large pot of tomato soup

How do I Thicken Tomato 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.

CAN YOU MAKE TOMATO BASIL SOUP 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.

HOW DO I REHEAT CREAMY TOMATO 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.

HOW LONG CAN YOU KEEP TOMATO BASIL SOUP IN THE FRIDGE?

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 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.

FUN GARNISHES FOR TOMATO SOUP!

  • Dab of your favorite pesto sauce
  • Sun-dried tomatoes
  • Parmesan cheese
  • Sour cream
  • Fresh basil
  • Bread croutons
  • Crackers

WHAT DO YOU EAT WITH TOMATO BASIL SOUP?

showing how to make Tomato Basil Soup recipe by whisking in Parmesan

Tomato Soup 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:

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Cut tomatoes in half.
  2. 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.
  3. 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.
  4. Reduce heat to medium and cook onions, stirring occasionally, scraping the bottom and sides of the pan, until they are deeply caramelized.
  5. Add the chopped veggies and continue with the recipe as outlined.

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serving creamy tomato basil soup with a silver ladle.

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©Carlsbad Cravings by CarlsbadCravings.com

This Parmesan Tomato Basil Soup recipe is our family favorite!  Its super easy without any chopping! bursting with flavor and I love the addition of Parmesan!  

Parmesan Tomato Basil Soup

This wonderfully easy, creamy Tomato Basil Soup with Parmesan is 1000X better than any canned/carton variety, is bursting with flavor and requires no roasting or chopping!  This Tomato Soup continues to be a family favorite and deserved a photo makeover because everyone deserves this deliciousness in their lives!
Servings: 6 -8
Prep Time: 8 minutes
Cook Time: 40 minutes

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 large Dutch oven/soup pot over medium heat. Turn heat to medium high, add minced vegetables and saute 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/milk 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

Don’t miss the “how to make” recipe video at the top of the post!
*I actually prefer dried basil in this recipe as it delivers a more concentrated flavor.
***The higher the fat content, the creamier the soup.
**** I leave a corner of the blender lid open and cover the opening with a paper towel.

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

  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.

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

  1. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
  2. Cut three pounds tomatoes in half.
  3. Toss halved tomatoes with 3-4 tablespoons of olive oil.
  4. Place in middle rack and roast in the oven for 40-45 minutes.
  5. Broil at the end to get a little more char on the tomatoes.
  6. Continue with recipe as outlined, using fresh tomatoes instead of canned.

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135 Comments

  1. Kim says

    I made this last night and it was delicious-my new favorite tomato soup! I loved how many veggies were in it and the different texture. The fresh basil was delicious and the veggies tone down the tomato taste which is sometimes strong for kids, but it still shines through enough for me. My husband and five kids I loved it too!

    • Jen says

      So happy everyone loved it!!!

  2. marcia says

    Tears are streaming down my face as I just watched the video again. I wrote down what you said, “There is every reason to hope and every reason to be happy. I”m happy every day because I’m grateful every day for the beautiful gifts I’ve been given. I choose hope.”

    Thank you for your message.

    You are “souper” .

    • Jen says

      Thanks Marcia!!! You are “souper” too :)! I can’t wait to see you Saturday!

  3. Margaret says

    I just made this. Excellent soup. I did change it a bit. I omitted the butter and flour and cheese. Added a can of fat free tin milk and puréed the soup to make it thick. Served it just as is with no cheese. Watching my weight.

    • Jen says

      I am so happy you liked the soup and were creative enough to adapt it to your taste/needs! Thanks for stopping by!

  4. Michele says

    I made this last evening and it was absolutely delicious!!! I’ve been trying to find a great tomato soup (most end up tasting like pasta sauce) and this is definitely my new go-to recipe! My whole family loved it, including my 3 year old who asked to have more for breakfast! Happy to have found this recipe and your blog.

    • Jen says

      I am so happy you found this recipe too! There is nothing like finding “the one” when it comes to a good recipe :)! Thank you so much for letting me know how much you loved it, that makes my day! And thank you for visiting my site!

  5. Paula Parker says

    My mom loves soup so I might make some and put it in a mason jar with the recipe attached for Mother’s Day, if I get to it! Thanks for the recipe.

    • Jen says

      That is the cutest idea EVER Paula! She would love it!!!

  6. Kungphoo says

    Tomato soup is one of my favorites soups.. What a great recipe and it seems easy

    • Jen says

      Yes, very easy! Can’t wait for you to try it!

  7. Jodie says

    This sounds so yummy – I am ready for my mind to be blown!

  8. Risa says

    This sounds great! It looks tasty too! I am not usually one for tomato soups, but I think I could go for this one!

    • Jen says

      Thanks Risa, you should try it! It is WAY better than your traditional tomato soup!

  9. Barbara says

    I think I would never have enough of this delicious soup and cheese, of course. I can’t live without cheese 🙂

    • Jen says

      Cheese truly makes the world go round! Thanks Barbara – enjoy – especially the cheese :)!

  10. agatapokutycka says

    It really looks amazing! I like the fact that you can see a bit different texture in it and it is not all smooth

    • Jen says

      Thanks, me too! I like to taste the texture of what I’m eating most of the time :)!

    • Jen says

      I am excited for you to try it too! Thanks Jennifer!

  11. Mary Ellen says

    This looks so good! I bet it tastes as good as it looks…. your photos are amazing….

    • Jen says

      You are so sweet, thanks Mary Ellen! I hope you can try it soon!

  12. Meredith Elizabeth says

    This recipe made me think of the Olive Garden. It looks delicious. I love soup but I need to eat a lot of it to feel like I ate a whole meal. What would you eat with this soup?

    • Jen says

      Mmmm, love Olive Garden! If you serve this soup with some hearty bread/breadsticks and a salad – you should be set!

    • Jen says

      Thanks Marion – I am excited for you to try it!

  13. Stacy Myers says

    This was so good! Even though it took more effort than most soups I make, it was worth the time! I used a whisk to stir in my cheese and got it totally covered with melted cheese that didn’t want to wash off – and didn’t even mind the cleanup because I knew I had a bunch of leftovers for lunch. Ha! 🙂 I pinned to my Tried and Loved board. Thanks!

    • Jen says

      I can just picture your whisk covered in cheese – ah! I am so happy you loved it to not care about your ruined whisk or I would be feeling very guilty 🙂 Thank you so much for letting me know it made it to your “Tried and Loved Board” – that is such an honor and makes me so happy! Thanks Stacy!

  14. Layne says

    satisfying and comforting- loved it!

    • Jen says

      Thanks Layne – one of my favorite soups of all time, so happy you enjoyed it!

  15. Sarah Bestler says

    This was DELISH!! Have you ever frozen this soup?

    • Jen says

      Hi Sarah, I am so happy you loved this soup, thank you! I just made it again last week again and can’t get enough of it! I haven’t ever frozen this soup and I’m afraid the pasta would get mushy if you did. Sorry!

      • Allie says

        No pasta in the Tomato, Basil Soup. Should freeze fine, right?

        • Jen says

          Yes, should freeze well! Enjoy!

  16. Allie says

    What a great recipe! Made this soup last night with some adjusting only because I didn’t have any cream on hand. I used Cream Cheese Powder, mixed with some chicken broth. Added real bacon (bits). Used food processor for carrots, celery and onion as you suggested. What a robust “Warm the Soul” soup! ………..just wanted you to know, you are appreciated again for a wonderful recipe! Thank you.

    • Jen says

      You are so welcome Allie, I am so happy you loved it! I have never heard of cream cheese powder – I am completely intrigued – I’m going to have to check that out! Thank you for taking the time to comment!

  17. Karen says

    Hi Jen! This recipe looks amazing! The next few days here in Los Angeles are ‘supposed’ to be cool and this would be the perfect soup to celebrate winter! Can you tell me how to make this a bit spicy? Just add the red pepper flakes you suggested in the recipe? I’ve tasted some tomato soups that have a kick and would like this soup to also be a bit ‘warm’ going down.

    • Jen says

      Hi Karen, we have to take advantage of the “cool” weather in here in southern California while we can! I would suggest 1/4 teaspoon red pepper flakes if you want a little kick. If you want more of a kick you can add more red pepper later on. I hope that helps! Enjoy!

      • Karen says

        Thanks for the advice as I added additional red pepper flakes and the soup was terrific. Hubby must have commented 3x on how much he enjoyed it! I modified the recipe slightly and added a zucchini (sad in the fridge!) and the soup was just delicious! Last night, hubby asked if there was anymore soup. Is there a better compliment than that?

        Thanks for the great recipe. Looking forward to making your slow cooker potato soup this weekend!

        • Jen says

          YAY! I’m so happy both you and your husband loved the Tomato Soup and your addition of zucchini sounds delicious! I am excited you are making the Potato soup this weekend, I hope you love it as much as us!

  18. Lisa M in Indy says

    Hi, Jenn. The soup looks decadent. I love tomato basil soup. I have’t seen my question, so here goes: What are all the black flacks on the soup – black pepper? I think I’ll make it with white pepper for a less dramatic look. Thank you for sharing.

    • Jen says

      Hi Lisa! I believe they are the dried basil and just look extra dark in the photo 🙂 Enjoy!

  19. Katie says

    I opened my email this morning and found this newest post from you and since it’s only about 10 degrees Fahrenheit outside today I thought today was the perfect day to give it a try and I was definitely NOT disappointed! I made it as written with half and half (because I had it to use in the fridge) and then pureed it in my Vitamix blender because I prefer a smooth tomato soup and it was absolutely delicious! Perfect for a cold winter day. I also used the optional red pepper flake because for me, everything is better with a little heat and I just love the ever so subtle heat that the red pepper flake adds to this soup at the end of the bite. This is definitely my go-to tomato soup recipe from now on and one I will be sharing with my friends and family. Thanks so much for posting it again and for all of your other fun, delicious recipes as well.

    • Jen says

      Your comment made my day Katie! I am THRILLED you already made this soup and absolutely loved it! Thank you for taking the time to comment and share this recipe with your family/friends! I hope it warms you up!

  20. Regina says

    This looks deelish , wondering nutritional info on this

  21. Annie says

    Hello, You mentioned this soup would go great served with your cheesy cheddar bread but there is no link to that recipe. I looked in recipe index and couldn’t find it. I went to your website and did a search by name and nothing came up. Please help me navigate. Thank you.

    • Jen says

      Hi Annie! I don’t have a recipe of it, it’s just a fond childhood memory of my mom melting cheddar cheese on bread in the oven and serving it with soup 🙂

      • Annie says

        Oh! Perfect….I can do that!
        Thanks….looking forward to the soup….I have a fav Tomato soup I’ve used for 5 years….but it’s with fresh tomatoes. Would like something for the winter months.
        Thanks again.

        • Jen says

          You are so welcome Annie! I hope you love this as much as your summer Tomato Soup!

  22. Crissy says

    This soup was amazing! Such a great idea to pulse the vegetables in the food processor. I used my lovely immersion blender, I love those! So much great flavor here, can’t wait to make this again! Thanks for the recipe!

    • Jen says

      You are so welcome Crissy, I’m so happy you loved it! I love any shortcut I can get so the food processor it is :)! Thanks for taking the time to comment!

  23. Krista says

    This soup was awesome. I added cheese tortellini. My family loved it.

    • Jen says

      mmmmmmm – the addition of cheese tortellini sounds fabulous! I’m so happy your family loved it! Thanks Krista!

  24. Dave says

    I made this soup last week. It was awesome! Rich and creamy, and very satisfying. Double the recipe though if you want to feed more than two people!

    • Jen says

      I’m so happy you loved it, thanks Dave!

  25. Terri says

    Great recipe, Jen. No more store/restaurant tomato soup for me. Thank you for sharing.

    • Jen says

      That is awesome Terri, I’m so pleased it exceeded store/restaurant versions! Thanks for taking the time to comment!

  26. Rani says

    I live in Spain and they don’t sell fire roasted tomatoes here. Any suggested replacements? Will plain diced tomatoes change the flavor too much? Or should I roast fresh tomatoes to use?

    • Jen says

      Hi Rani, you can use diced tomatoes and maybe add a teaspoon or so of sugar to taste. You will miss some of the smokey favor but I think it will still be great.

      • Rani says

        Just made this, finally! It didn’t come out as smooth or as thick and I’d have liked but it sure is delicious. Will add less stock next time and try to blend the crap out of it. Thanks, yet again, for an awesome recipe!

        • Jen says

          Hi Rani, if you have a good blender like Blendtec it will get super smooth. Good luck!

  27. Arlene Lueck says

    I love the flavor of the soup but the Parmasan cheese coated the sides on the pan and my immersion blender. Made an awful mess. What did I dovwring?

    • Jen says

      Hi Alrene, the immersion blender will get on the sides of the pan by nature. Make sure the Parmesan is completely melted before blending.

  28. Danielle says

    Hi! Am currently making this soup now and it smells amazing! Although I just added 1 cup of cream and the soup now looks really light in color while yours in the picture looks more red. Is it possible I did something wrong?

    • Jen says

      Hi Danielle, it will look light until you blend it all together. Enjoy!

  29. Clay Thomas Black says

    This looks amazing, just wanted to know if you thought this could be made a day before and heated up in a crockpot? I have to make food for my daughters Christmas party and was thinking this and grilled cheese sandwiches would be a big hit!

    • Jen says

      Yes, you absolutely can make this the day before and I think it will taste even better the next day in the crockpot! And it is SO good with grilled cheese too – I think you have a winning combo!

  30. PT says

    The Parmesan Basil Soup was delicious! My family members went back for seconds. Thanks for this recipe! Using fire roasted tomatoes gave it just the kick.

    • Jen says

      Thank you so much, I’m so happy was hit with the fam!

  31. Amy Siegfried says

    My husband was giving this the evil eye- he is Campbell’s man but I think I have made a convert out of him. His first bowl was half gone and he was on the way back for more. FOUR bowls later he admits that “this was pretty good”. I thought this was an excellent soup- intend to share with my daughter as it will only require a little tweaking to become GF. Thank you Miss Jen!

    • Jen says

      LOL – I love that your evil eye giving husband was won over in a HUGE way! Thanks for sharing Amy, and I’m so pleased its easy to make gluten free too!

  32. Penny Rice says

    I made tomato soup for women’s luncheon at my church! I didn’t know how well it went over until kept coming up to me for the recipe! They loved it and couldn’t believe it had celery, onions and carrots. Thank you for a wonderful recipe!!

    • Jen says

      You are so welcome Penny, I’m thrilled it was such a hit!

  33. Tenneil:) says

    HELLO:). This tomato basil soup looks amazing! I am looking for a dairy free version; could this be made with coconut milk as a substitute?
    Thanks:)

    • Jen says

      Hi Tennel, you can definitely try it! I know other readers have made creamy soups of mine with success.

  34. Robert Sumner says

    Satisfyingly succulent and substantial, we each enjoyed this hearty tomato soup.

    • Jen says

      Thank you so much Robert!

  35. Elizabeth says

    Just wanted to say, I have been making this soup for years and it is one of my favourites. I occasionally add in sweet potato or roasted capsicums to add extra vitamins. Thank you for this delicious recipe!

    • Jen says

      Thanks for taking the time to comment Elizabeth, I love hearing this Tomato Soup is such a favorite! Your addition of sweet potatoes and peppers sound divine! I can’t wait to try that next!

  36. Esther says

    This soup is fantastic! It’s very rich and full of flavor. To keep the calories down as an alternative you can leave out the dairy completely at the end & it’s still wonderful.
    I did not purée it as I enjoy the texture (with or without the cream)

    • Jen says

      I’m so happy you enjoyed this Tomato Basil Soup – including the texture and without the dairy! Thanks Esther!

  37. Mary Fritzen says

    If I use fresh garden tomatoes instead of canned tomatoes how many tomatoes do I use?

    Thank you. I have a garden that is bursting with tomatoes…. cherry, celebrity and a few romas.

    • Jen says

      How fun to use your own tomatoes! You will want 3 pounds tomatoes. Cut tomatoes in half and toss with 1/4 cup olive oil. Spread in an even layer on a baking sheet and roast for 45 minutes, stirring half way through. Broil at the end to get a little more char. Enjoy!

  38. Missy says

    Do you have the nutritional info for this? My husband is on a very strict carb diet, (4-5) per meal.

  39. Amber says

    I never liked tomato soup that much as a kid. It was nice to dip grilled cheese into but not really to eat by itself. Then I had a creamy tomato basil soup from a scicilian restaurant and I was hooked. I started making it from scratch using recipes I found online. This one takes the cake. This is my print and save and make again and again until the end of time and pass on to my kids recipe. Amazing!

    • Jen says

      Wahoo! Thank you so much for your awesome comment Amber and make my day! I’m thrilled this Tomato Basil Soup “takes the cake!” I hope you find many new favorites here!

  40. Michelle says

    I can’t seem to find the amounts for the main ingredients— tomato, onion, carrots, celery, milk/cream, etc.

    • Jen says

      It’s all listed in the recipe at the bottom of the post.

  41. Kristy Brink says

    With an abundance of fresh tomatoes from my garden, I was hoping to find a recipe for Tomato Basil Soup that comes close to a delicious, famous soup at a local restaurant. I tried yours, and I have to say: it’s better than the famous soup!
    I made it with vegetable broth, and will try chicken broth next time for something different. Thank you!

    • Jen says

      I LOVE hearing this Tomato Basil soup was better than the “famous soup!” Thank you so much Kristy for making my day!

    • Jen says

      If using fresh tomatoes, follow the recipe for “Fresh Tomato Soup” at the bottom section of the notes. You will need three pounds.

  42. ZandraTi says

    I made this today and it is awesome!! I roasted my tomatoes and used half and half. I also used fresh basil because I had an abundance of them. I followed the recipe and I give it 5 stars!!!

    • Jen says

      Thank you so much Zandra for the 5 star rating! That’s awesome you were able to use fresh tomatoes and basil from your garden – YUM!

  43. Pamela Tennyson says

    This is without question THE BEST SOUP EVER. Hubby and I cooked it together, and love that there’s plenty to freeze for later. Wish I could leave a picture—it was beautiful in the dish as well.

    • Jen says

      WAHOO! Thanks o much for taking the time to comment Pamela and make my day! I’m thrilled both you and your husband loved this Tomato Basil Soup so much!

  44. Carrie Cabrera says

    I will never buy tomato bisque from a restaurant again!!!! This recipe is “soup”erior!!! (Sorry, I couldn’t help myself!) I love this recipe!!! Thank you!

    • Jen says

      Wahoo! You’re so welcome Carrie, I’m thrilled it won you over!

  45. Tammy says

    Love this soup, especially with French bread or a grilled cheese. Picky husband even likes

    • Jen says

      mmmmm! That sounds absolutely perfect! Thanks Tammy!

  46. Tracy says

    I’ve made this a number of times, and it’s delicious! I almost always share it with family and friends, and everybody loves it! Since I’m a nut for Parmesan, I always use extra!

    • Jen says

      Thanks so much Tracy, I love hearing this Tomato Basil Soup is a favorite!

  47. Deanna Drew says

    Oh my goodness. I have been trying to find a tomato basil soup recipe that tastes just like this one. I roasted the tomatoes and garlic. This is the best. Thank you so much for sharing.

    • Jen says

      You’re so welcome Deanna! I’m so pleased your search stops here!

  48. Donna says

    Absolutely wonderful! My family asks for this every couple of weeks! Incredible recipe, thank you!

    • Jen says

      You’re so welcome Donna! I’m so please it’s a repeat family favorite!

  49. Cathy says

    My husband and I really enjoyed this recipe. My recipe didn’t turn out a red color but a more light orangey brown color. The taste was great but I wondered if I did something wrong?

    Thanks again for the tasty soup recipe.

    • Jen says

      Hi Cathy, I’m sure yours was right – the photos with lighting and editing can be deceiving at times. I’m so happy the soup was a winner!

  50. Veronica says

    Have you ever made this recipe in bulk and canned the soup? If you roast your own tomatoes, how many do you used compared to the store bought canned tomatoes?

    • Jen says

      Hi Veronica, I have never canned the soup but I’m sure it would be delicious! You will need the equivalent of fresh tomatoes – so about 2 pounds. Enjoy!

  51. Huda says

    Tried this soup yesterday and boy it was delicious! Instead of roasting my fresh tomatoes in the oven I just put them on stove fire to get little charred along with bell pepper. Turned out great Thanks for sharing this delicious recipe with us ♥️♥️

    • Jen says

      You’re so welcome! I love easy tip of roasting the tomatoes on the stove – yum!

  52. Nina says

    This was absolutely delicious. I sautéed the vegetables first to soften and then puréed.
    I will definitely make again.
    Thank you!

    • Jen says

      Thanks so much for the awesome review Nina, I’m so pleased you loved it!

  53. Jenn says

    Do you think canned diced tomatoes can be used if I don’t have the fried roasted on hand?

    • Jen says

      Absolutely! They are slightly more acdic so you may want to add pinch or more of sugar, but you may not need to.

  54. Julie Berdan says

    Made this last night, so delicious, and fast and easy to prepare. Love it.

    • Jen says

      Thanks Julie, I’m so pleased it was a winner!

  55. Julie says

    Excellent ! I’ve made it several times . A family favorite.

    • Jen says

      Happy to hear it, thanks Julie!

  56. Angie says

    Hi, do you have the nutritional value… specifically carbs, fiber, sugar xontent? Thank you.

  57. Kip says

    This one helluva soup. I’m thinking of other ways to use it, a shrimp and parm grits sauce! I originally was going to make cheesy naan bread with it but opted for just crusty bread! The soup is so damn good on its own, to me….grilled cheese would have been too rich!

    • Jen says

      Thanks so much for your awesome comment/review Kip! I love the idea of using it as a shimp and parm grits sauce – yum!