Tomato basil soup is the best tomato soup recipe to make from scratch, not just during the cozy winter nights but even when you feel like making some easy comfort food for a quick family dinner.
This creamy tomato basil soup is full of flavor, rich and creamy bursting with flavors. The addition of heavy cream makes it smooth and velvety in texture. This gluten free tomato soup with basil is so delicious that it will leave you wanting for more.
Ingredients to make basil tomato soup recipe homemade:
- Tomato: Wondering which are the best tomatoes to make homemade tomato soup? Use Roma tomatoes to make this simple tomato soup. You may use any other variety of tomatoes except cherry tomatoes to make this delicious soup if Roma tomatoes are not available.
- Onion and garlic: These two ingredients go hand in hand and add delicious flavor to the easy tomato soup.
- Basil: This is the star ingredient which adds unique and delicious flavors to the basil tomato soup.
- Stock: I added vegetable stock to this tomato soup. You may substitute it with chicken broth or water.
- Seasoning: Black pepper powder, oregano and salt are added as seasoning and makes the flours pop.
- Sugar: This is an optional ingredient and is added only to balance the acidity out of tomatoes.
- Heavy cream: Heavy cream does not make the soup too creamy. It just mellows the flavor. You may make it dairy-free by adding coconut milk cream.
- Oil: Olive oil adds a nice velvety texture and brings out the flavor of tomatoes after sautéing.
How to make creamy tomato and basil soup?
The following is the recipe to make tomato soup homemade:
- Heat olive oil in a large pot.
- Add onion and sauté till onion turns pinkish.
- Add garlic and stir till garlic turns aromatic.
- Next, add diced tomatoes and cook till tomatoes turn soft and mushy.
- Pour the vegetable stock, chopped basil, sugar, oregano, black pepper powder and salt and stir nicely.
- Cover and cook for 15-20 minutes till the tomato soup comes to a rolling boil.
- Switch off the heat and using an immersion blender or any blender, blend nicely to form smooth puree. If you are not using an immersion blender, then let the soup cool down slightly before blending to avoid splattering.
- Return the soup to the pot. Add heavy cream and stir well.
- Adjust salt and pepper as per taste.
- Simmer the soup for 5 minutes.
- Garnish with some freshly chopped basil leaves and extra cream if you like.
- Serve warm.
What to Serve with Tomato Basil Soup:
- Grilled cheese sandwich (classic!)
- Open toast with egg, tomato & spinach
- Crusty dinner rolls or garlic bread
- Fresh cucumber and tomato salad on the side
Can I make tomato basil soup without cream?
Absolutely! You can make tomato basil soup without cream, and it will still be delicious and flavourful.
If you are avoiding dairy or just want a lighter version, here are some great options:
Dairy-Free Substitutes for Cream:
- Coconut milk or coconut cream – Adds creaminess with a subtle tropical flavour.
- Cashew cream – Soaked and blended cashews make a rich, neutral-flavoured substitute.
- Almond milk – A lighter alternative; use unsweetened for best results.
- Oat milk – Creamy and mild, works well in Savory dishes.
Other soup recipes to try:
- Roasted cauliflower soup
- Spinach soup Indian
- Carrot celery soup
- Carrot tomato soup
- Classic chicken soup
- Pumpkin soup with coconut milk
- Beetroot, carrot and spinach soup
Or Just Skip It!
You can also skip the cream entirely. The natural texture of blended tomatoes, onions, and garlic creates a smooth, hearty soup on its own. The basil and spices will still shine through beautifully.
Tip: To keep the soup silky without cream, make sure to blend it well until smooth, and add a touch of olive oil for that velvety finish.
Tomato Basil Soup
Ingredients
- 4 medium tomatoes diced
- 1 medium onion chopped
- 2 tablespoon basil leaves chopped
- 6 garlic pods minced
- 2 cups vegetable stock
- 1/2 teaspoon black pepper powder
- 1 teaspoon oregano
- ½ teaspoon sugar
- ½ teaspoon salt
- ½ cup heavy cream
- 2 tablespoon olive oil
Instructions
- Heat olive oil in a large pot.
- Add onion and sauté till onion turns pinkish.
- Add garlic and stir till garlic turns aromatic.
- Next, add diced tomatoes and cook till tomatoes turn soft and mushy.
- Pour the vegetable stock, chopped basil, sugar, oregano, black pepper powder and salt and stir nicely.
- Cover and cook for 15-20 minutes till the tomato soup comes to a rolling boil.
- Switch off the heat and using an immersion blender or any blender, blend nicely to form smooth puree. If you are not using an immersion blender, then let the soup cool down slightly before blending to avoid splattering.
- Return the soup to the pot. Add heavy cream and stir well.
- Adjust salt and pepper as per taste.
- Simmer the soup for 5 minutes.
- Garnish with some freshly chopped basil leaves and extra cream if you like.
- Serve warm.
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