Tomato Basil Soup Recipe: Classic Creamy Version From Canned Tomatoes

By Aquarium Guides Editorial Team · Updated November 9, 2026

Last Updated: November 9, 2026

Tomato basil soup is a pantry-friendly classic. This version starts with canned whole tomatoes, which are consistent in flavor year-round, and builds on them with onion, garlic, a pinch of sugar, and plenty of fresh basil. The soup simmers for 25 minutes, then blends smooth and finishes with cream. It makes six cups and pairs perfectly with a grilled cheese sandwich.

Canned or Fresh Tomatoes?

Outside of peak summer, canned tomatoes usually give a more reliable soup than pale supermarket fresh ones. They are packed ripe and already cooked down. Whole peeled tomatoes in juice give the cleanest flavor; crushed or diced canned tomatoes work too, though diced types sometimes contain firming agents that keep pieces slightly textured. During summer, use 3 pounds of ripe plum tomatoes instead, as explained in the variations below.

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, finely chopped (about 1 1/2 cups)
• 1 medium carrot, finely grated (optional, adds sweetness)
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 cans (28 ounces each) whole peeled tomatoes, with juices
• 2 cups (480 ml) low-sodium chicken or vegetable broth
• 1 teaspoon granulated sugar, or to taste
• 1 1/4 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 1 cup (about 20 g) loosely packed fresh basil leaves, plus extra for serving
• 1/2 cup (120 ml) heavy cream

Instructions

1. Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onion and carrot with a pinch of salt. Cook, stirring, for 7 to 8 minutes until very soft and just beginning to turn golden.
3. Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens to brick red.
4. Pour in the tomatoes with their juices and the broth. Crush the tomatoes against the side of the pot with a wooden spoon. Add the sugar, salt, and pepper.
5. Bring to a simmer, then reduce the heat to medium-low. Cook partly covered for 25 minutes, stirring now and then.
6. Remove from the heat. Stir in the basil and let it wilt for 1 minute.
7. Blend with an immersion blender until completely smooth, 1 to 2 minutes. For a standing blender, work in batches, fill it only halfway, and hold the lid down with a towel.
8. Return the pot to low heat and stir in the cream. Warm for 3 minutes without boiling. Taste and adjust salt, sugar, or pepper.
9. Serve hot, topped with torn basil, a drizzle of olive oil, and black pepper.

Tips

• Cook the tomato paste. Browning it for two minutes removes any raw, tinny taste and deepens the flavor.
• Adjust acidity gradually. Canned tomatoes vary. Add sugar a 1/4 teaspoon at a time, or a pinch of baking soda (1/8 teaspoon) to mellow sharpness, but taste between additions.
• Temper cold cream. Whisk a ladle of hot soup into the cream before adding it to the pot to avoid curdling.
• Add basil at the end. Long cooking mutes basil. Adding it off heat keeps the flavor bright.
• Strain for silkier soup. Pour through a fine-mesh sieve if you want to remove seeds.
• Blend carefully. Hot liquid expands in a closed blender. Never fill past the halfway mark.

Variations

What to Serve With It

Grilled cheese is the obvious partner, but there are other options. Try cheesy garlic toast, a pesto-and-mozzarella panini, or oven-baked croutons made from cubed baguette tossed in olive oil and baked at 400°F (200°C) for 10 minutes. A simple green salad with a sharp vinaigrette balances the creamy soup.

Storage and Reheating

Let the soup cool slightly, then refrigerate in an airtight container for up to five days. The flavor often improves overnight. Reheat gently on the stove over medium-low heat for 8 to 10 minutes, stirring now and then. Add a splash of broth or water if it thickened in the fridge.

For freezing, make the soup through the blending step without adding cream. Freeze in freezer-safe containers, leaving 1 inch of headspace, for up to three months. Thaw overnight in the refrigerator, reheat, and stir in the cream when hot. This keeps the texture smooth and prevents separation.

FAQ

Why does my tomato soup taste too acidic?

Canned tomatoes can be sharp. Cook the onion and carrot until sweet, add a little sugar, and finish with the cream. A small pinch of baking soda neutralizes acid, but use it sparingly because too much gives a soapy taste.

Can I use dried basil?

Fresh basil is better here. If you only have dried, use 2 teaspoons added while simmering, and finish with a little chopped fresh parsley.

Can I make this soup without cream?

Yes. Leave it out, or use whole milk, half-and-half, or evaporated milk. Without any dairy it will be thinner but still full of tomato flavor.

What size can of tomatoes is needed?

Two 28-ounce cans, which equals about 56 ounces total. Two 24-ounce jars of canned tomatoes also work with slight adjustments in broth.

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