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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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!!!
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!
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!
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!
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!!!
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!
Jodie says
This sounds so yummy – I am ready for my mind to be blown!
Jen says
LOL! Thanks Jodie!
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!
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 :)!
Crystal @ Simply Playful Fare says
This looks AMAZING! I love tomato soup. 🙂 I have a question for you: What editing software do you use for your pictures?
Jen says
Hi Crystal! I emailed you back but didn’t realize it was your site I had just visited yesterday and was admiring the photography! Beautiful!
Crystal @ Simply Playful Fare says
Thanks Jen! 🙂
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 :)!
Jennifer Johnson says
I love tomato soup. I can’t wait to try this one.
Jen says
I am excited for you to try it too! Thanks Jennifer!
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!
Sarah @ the magical slow cooker says
Oh what a pretty and yummy soup! One of my favorites!
Jen says
Thank you Sarah!
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!
Marion@Life Tastes Good says
Tomato Basil soup is my favorite! I love you added Parmesan!!
Jen says
Thanks Marion – I am excited for you to try it!
Fabulous Perks says
That looks really good, I would lov eto try making this.
Fabulous Perks says
That looks really good, I would love to try making this.
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!
Layne says
satisfying and comforting- loved it!
Jen says
Thanks Layne – one of my favorite soups of all time, so happy you enjoyed it!
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!
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!
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!
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!
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!
Regina says
This looks deelish , wondering nutritional info on this
Jen says
Thank you Regina! You can calculate info at http://www.myfitnesspal.com/recipe/calculator Enjoy!
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!
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!
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!
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!
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!
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!
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.
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!
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!
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!
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!
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!
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.
Robert Sumner says
Satisfyingly succulent and substantial, we each enjoyed this hearty tomato soup.
Jen says
Thank you so much Robert!
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!
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!
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!
Missy says
Do you have the nutritional info for this? My husband is on a very strict carb diet, (4-5) per meal.
Jen says
Hi Missy, you can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator enjoy!
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!
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.
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!
Greg says
How many tomato’s?
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.
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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!
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.
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!
Julie says
Excellent ! I’ve made it several times . A family favorite.
Jen says
Happy to hear it, thanks Julie!
Angie says
Hi, do you have the nutritional value… specifically carbs, fiber, sugar xontent? Thank you.
Jen says
Hi Angie, you can calculate info at: https://www.myfitnesspal.com/recipe/calculator
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!
Cathy says
I added 16 oz of ground tomatoes, all fresh herbs and parmigiano rinds, along with just 1 c half and half. It is really tasty, did not taste like tomatoe sauce but yet a delicious soup!!! Very good!!!
Jen says
Thanks so much Cathy, your additions sound superb!
Mary says
Awesome hearty soup!
I added 8 ounces of tomato paste and 2 tablespoons of sugar( to cut the salt).
This is a definite soup I will make over and over. Thank you for sharing
Jen says
You’re so welcome, I’m so pleased it will be on repeat!
Maggie says
Hi! I’m so excited to make this BUT I want to roast my own tomatoes! How many tomatoes should I buy to roast?
Jen says
I think you will need about 3 pounds. Good luck, sounds delicious!
Susan says
Made this last night with grilled cheese sandwiches and it was a huge hit. We’ve always had the canned tomato soup but I don’t think we shall be going back to that. It was super easy and very delicious and my family loved it. It is definitely going into the rotation. Your recipes are all good and 90% of what we have at our house is from your website, so thanks a lot! Keep them coming!
Jen says
Mmmmm, tomato soup and grilled cheese sounds like perfection! I’m so pleased everyone else thought so too 😉 More importantly, thank YOU for making my recipes! I’m honored you make them so often! xo
Barbara says
I just discovered this blog and made the Tomato Basil Parmesan soup and it is absolutely TOP SHELF! It was very easy to make, I will surely serve this again.
Jen says
Welcome to my site Barbara! I’m so pleased you loved this Tomato Basil Soup and that it will be on repeat! I hope you discover many new favorites here!
Jan says
This is absolutely the best tomato soup I’ve ever had. Delicious with the veggies, cheese and cream. A great dinner for a cold, winter night. Thank you!
Jen says
Thank you so much for the glowing review Jan! I’m so pleased it was a huge hit!
Maryl Lynne Stephenson says
I have made this soup twice. It is so good. Rave reviews from my large family.
Another one of your fabulous recipes..
Jen says
Thanks so much Maryl Lynne, I smile knowing it’s being adored!
Yevette says
Hi Jen may I use my Vitamix to prepare this recipe? It has a soup setting. By the way can’t wait to try it. Looks delicious.
Jen says
Absolutely! Enjoy!
Linda Blackerby says
I made this soup today as written except I couldn’t find my bay leaves so I left that out. It was very creamy and good. The Parmesan I used added a little more saltiness to the soup than I prefer but I still managed to finish two cups. I had plenty to freeze for later if it lasts that long. I might cut back on the Parmesan a little next time. It was really very good. You were right about using the blender. It blended the soup perfectly.
Jen says
Thanks Linda, I’m so pleased you enjoyed this soup!
Melissa R says
This soup was delicious! My daughter can be a picky eater, but she loved this and I loved all the vegetables that she was happily spooning up. After her first bite, she said, “Yum! This tastes like liquid pasta.” 🙂 Parmesan Whisps made a great garnish. This will be a regular part of my dinner rotation, particularly through the fall and winter. Great recipe!
Jen says
Thank you so much for the glowing review Melissa! I’m so pleased this recipe is a new repeat favorite!
lynn says
You forgot to remove the Bayleaf very very important as i am pretty sure it is toxic
Jen says
It’s at the end of step 4 – easy to miss. Bay leaves are actually completely safe to eat – it’s a myth that they are harmful.
Joe says
Made this soup today for my family and it was a big hit. Thank you so much for this recipe.
Jen says
I’m so happy to hear that, thanks Joe!
Stacy Palm says
My family requested homemade tomato soup, so I searched it on Pinterest. Thank goodness your recipe popped up!!! All your recipes are delicious and come out perfectly following your instructions! This was absolutely delicious! We will be having it again and again again. I’m grateful for your recipes!
Jen says
Thank you so much Stacy! I’m so pleased this is a new family favorite!
Denise says
Attempting to find a recipe for a favorite restaurant tomato basil soup and this recipe succeeded! Significantly bumped up the dried herbs for a robust flavor and followed the lead for seasoning with salt and pepper to taste. Used 1c organic whole milk but will opt for heavy cream on the next make. Immersion blender worked beautifully for a slightly hearty texture. Will test with standard blender on the next make to see if we like the creamier version using the heavy cream and standard blender. Was planning a grilled cheese to go with it but opted not as this soup stands well enough on its own, especially for an evening meal. Served with baguette garlic toasts. Planning to use again when I have company as this soup is, definitely, a conversation starter. Thank you!
Jen says
I’m sorry I’m slow to respond Denise – we just moved and things have been crazy this month! I’m so pleased this soup is restaurant delicious and didn’t even need the grilled cheese – the ultimate complement!
RUTHANN says
The soup does not have enough “tomato” flavor for me…very common, so I added 2 TB of tomato paste. Really like the rest of the recipe though. Its a keeper.
Jen says
Great idea!
Carol Tufts says
This soup has always intimidated me. Not anymore! I love this recipe! Very straightforward instructions with fantastic substitution recommendations. The soup is rich in flavor, nice depth and very satisfying. I used vegetable broth instead of chicken broth and increased the celery and onion quantities. Turned out fantastic! Making it again, only one week later!
Jen says
Thanks for the awesome review, Carol! I am so happy you love this recipe and that it’s a repeat – yay! It has been great soup weather this winter!
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!