Creamy Tomato Basil Soup (Easy 30-Minute Recipe!)
This Creamy Tomato Basil Soup is a quick and easy 30-minute recipe made with crushed tomatoes, fresh basil, parmesan, and a splash of cream. Cozy, rich, and perfect with grilled cheese – it’s the ultimate weeknight comfort soup!
Ingredients
- 4 Tbsp unsalted butter
- 2 yellow onions about 3 cups finely chopped
- 3 garlic cloves 1 Tbsp minced
- 56 oz crushed tomatoes two 28-oz cans, with juice
- 2 cups chicken bone broth
- ¼ cup chopped fresh basil + extra to serve
- 1 Tbsp sugar
- ½ tsp black pepper
- ½ cup heavy cream
- ⅓ cup freshly grated parmesan + extra to serve
Instructions
- In a Dutch oven, melt the butter over medium heat.
- Add the chopped onions and sauté 10–12 minutes until softened and lightly golden.
- Add the garlic and cook 1 minute.
- Stir in the crushed tomatoes, chicken broth, chopped basil, sugar, and pepper.
- Bring to a boil, then lower the heat, partially cover, and simmer for 10 minutes.
- Blend with an immersion blender for a smoother texture, or keep it chunky if that’s your style.
- Add the heavy cream and parmesan.
- Return to a gentle simmer and adjust seasoning as needed.
- Serve hot with extra parmesan and basil.
Notes
Important: Use a Non-Reactive Pot:
This soup is tomato-forward, and tomatoes love to react with certain metals. Skip aluminum, cast iron, or copper - your soup could take on a metallic taste. Stick with:✔️ Stainless steel
✔️ Enamel-coated cast iron
✔️ Ceramic
✔️ Glass I love using my enamel-coated Dutch oven for this.
Adjust your Sugar or Cream:
If your tomatoes are extra acidic, add a little more sugar or cream until the soup tastes perfectly balanced.How to Serve Tomato Basil Soup:
- Grilled cheese sandwich (try dipping … seriously, just try it)
- Ham & cheese melts - I’ve made these with this soup and wow
- Shredded parmesan - a snowy finish of salty goodness
- Fresh basil - thin ribbons on top
- Croutons - crunchy and perfect
- Warm toast or crostini - for dunking