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Easy Creamy Tomato Basil Soup with Fresh Tomatoes

creamy tomato basil soup with fresh tomatoes - featured image
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This creamy tomato basil soup is made with fresh, ripe tomatoes and comes together in about 45 minutes. It’s deeply flavorful, velvety smooth, and perfect for a cozy weeknight dinner.

Ingredients

Scale
  • 3 pounds ripe Roma or San Marzano tomatoes (about 8–10 medium tomatoes)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 4 cloves garlic, smashed
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1 tablespoon tomato paste
  • 2 cups low-sodium vegetable or chicken broth
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/3 cup fresh basil leaves, packed, plus more for garnish
  • 1 tablespoon unsalted butter (optional)

Instructions

  1. Wash and core the tomatoes. Cut them in half crosswise, squeeze out most of the seeds and jelly, then roughly chop into 1-inch chunks.
  2. Heat olive oil in a large pot over medium heat. Add chopped onion and a pinch of salt. Cook until translucent and soft, about 6-8 minutes.
  3. Add smashed garlic and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Push onions and garlic to one side, add tomato paste, and cook for 1 minute, stirring constantly. Stir into the onions.
  5. Add chopped tomatoes, salt, and black pepper. Cook for 10 minutes, stirring occasionally, until tomatoes break down into a chunky sauce.
  6. Pour in broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes.
  7. Remove from heat. Blend with an immersion blender until smooth, or let cool 5 minutes and blend in batches in a countertop blender (remove center cap, cover with towel).
  8. Stir in heavy cream and fresh basil leaves. Add optional butter if desired. Taste and adjust seasoning.
  9. Ladle into bowls, garnish with basil, olive oil, and black pepper. Serve immediately with crusty bread or grilled cheese.

Notes

For best flavor, use ripe in-season tomatoes. The soup can be made ahead and stored in the fridge for up to 5 days. Freeze before adding cream and basil for up to 3 months. Reheat gently on the stovetop.

Nutrition

Keywords: creamy tomato basil soup, fresh tomato soup, easy tomato soup, homemade tomato soup, summer tomato soup

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