Our go-to creamy tomato soup recipe. Adding parmesan and heavy cream makes it so satisfying and balances the acidity. It’s also a quick and easy 30-minute soup that keeps well in the fridge. We love this Tomato Basil Soup paired with Grilled Cheese Sandwiches.
Prep time: PT5M
Cook time: PT25M
Total time: PT30M
Rating
4.98 stars (1101 reviews)
Keywords
creamy tomato soup, tomato soup
Ingredients
4 Tbsp unsalted butter
2 yellow onions ((3 cups finely chopped) )
3 garlic cloves ((1 Tbsp minced))
56 oz crushed tomatoes ((2, 28-oz cans) with their juice, preferably San Marzano)
2 cups chicken stock
1/4 cup chopped fresh basil (plus more to serve)
1 Tbsp sugar (or added to taste)
1/2 tsp black pepper (or to taste)
1/2 cup heavy whipping cream (or to taste to combat acidity)
1/3 cup parmesan cheese (freshly grated, plus more to serve)
Categories
Soup
Cuisine
American
Steps
Heat a nonreactive pot or enameled dutch oven over medium heat. Add butter then add chopped onions. Sauté 10-12 minutes, stirring occasionally, until softened and golden. Add minced garlic and sauté 1 minute until fragrant.
Add crushed tomatoes with their juice, chicken stock, chopped basil, sugar (or add sugar to taste), and black pepper. Stir together and bring to a boil then reduce heat, partially cover with lid and simmer for 10 minutes.
You can leave your soup with a chunky consistency, but if you like a blended/creamy soup, use an immersion blender to blend the soup in the pot to desired consistency or transfer to a blender in batches and blend until smooth (being careful not to over-fill the blender with hot liquid and pulse a few times initially to get it started), then return blended soup to the pot over medium heat.
Add 1/2 cup heavy cream, 1/3 cup freshly grated parmesan cheese and return to a simmer. Season to taste with salt and pepper if needed and turn off the heat.*
Ladle into warm bowls and top with more parmesan and chopped fresh basil.
Nutitrion
Serving Size: 344 g
Calories: 222 kcal
Carbohydrates: 22 g
Protein: 7 g
Fat: 14 g
Saturated Fat: 8 g
Trans Fat: 1 g
Cholesterol: 40 mg
Sodium: 422 mg
Sugar: 12 g
Unsaturated Fat: 5 g
Reviews
Molly J Franks on 2026-06-15 (5 stars): Just made this soup for a friend who is recovering from a lengthy hospital stay. I managed to eat a bowl to 'sample' the end product. It is just unbelievably delicious, hearty and simple. I did add a little roasted red pepper. Regardless, I hope she will find it very nourishing. Thanks you for a keeper.
Bob Boblow on 2026-05-20 (5 stars): Sooo good! but can we substitute chicken broth instead of stock and milk instead of cream?
Allison on 2026-04-24 (5 stars): First, thank you for this recipe! This was Amazing! Subbed fire roasted diced tomatoes, because that's what I had on hand. My grandchildren loved it. And my daughter, (thier Mom) said it reminded her of the tomato basil she buys in the box, but 100 times better!
Jesus on 2026-04-21 (5 stars): This soup was awesome. I banged it out in about 45 minutes. I prefer smooth so I took the blender approach.
Lisa on 2026-04-02 (5 stars): second time making it and it's been a hit! could not be any more easy! made with grilled cheese sandwiches on a cold rainy night so perfect ! thank you !
Betsy on 2026-03-18 (5 stars): This is such a delicious soup! And easy! I did add a tsp. of Italian seasoning and some chili flakes and extra Parmesan cheese- fabulous with a Muenster & mozzarella grilled cheese sandwich!! ❤️
Maya Malas on 2026-03-16 (5 stars): I make this almost every week!! Delicious.
