A bright yet comforting bowl for all seasons
Tomato soup is a classic for a reason, but when enriched with cream and laced with fresh basil it becomes something altogether more indulgent. The acidity of tomatoes is mellowed into silkiness, the basil adds fragrance, and crunchy garlic croutons provide the perfect finishing touch. It’s the kind of soup that’s just as welcome in September when tomatoes are still clinging to summer sweetness as it is in January when all you want is a warming bowl.
I’ve been making this soup since my student days, when tinned tomatoes were a reliable pantry staple. Over time, I’ve refined it with better stock, a splash of cream, and the essential basil. Compared with something rustic like my beef and barley soup, this one is lighter and fresher, but still hearty enough for supper with bread.
It’s also a recipe I often turn to when cooking for friends, because it feels familiar yet elevated. Served in small bowls, it makes an elegant starter, while in big mugs it’s pure comfort food. It’s firmly planted in my collection of comforting soups for autumn and winter, where it happily sits alongside the creamier potato leek soup and the spiced red lentil soup.
If you’re fond of tomato-based dishes, you might also enjoy trying it next to a gooey grilled cheese sandwich. It’s not Italian, but the combination is hard to resist.
Ingredients for tomato basil soup
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 x 400 g tins chopped tomatoes
- 500 ml vegetable stock
- 1 tbsp tomato purée
- 150 ml double cream
- 1 large handful fresh basil leaves, torn
- Sea salt and black pepper to taste
For the garlic croutons:
- ½ baguette, cut into cubes
- 2 tbsp olive oil
- 2 cloves garlic, minced
Ingredient notes
Good-quality tinned tomatoes are key, as they provide consistent flavour year-round. If you’re making this at the height of summer, fresh ripe tomatoes can be substituted, though they’ll need longer cooking to break down fully.
Basil should be added at the end to preserve its freshness. If cooked for too long it can turn black and bitter, so stir it in just before serving.
Instructions
Heat olive oil in a large pot and sauté onion and carrots for 10 minutes until softened. Stir in garlic, cook briefly, then add tomatoes, stock, and tomato purée. Bring to a simmer and cook for 25 minutes, stirring occasionally.
Remove from heat, blend until smooth, then stir in cream and basil. Season generously with salt and pepper. Keep warm while you prepare the croutons. For croutons, toss baguette cubes with olive oil and garlic, spread on a baking tray, and bake at 180°C for 10–12 minutes until golden and crisp. Serve soup topped with croutons and extra basil.
Cooking techniques explained
Blending the soup after simmering transforms it from chunky to velvety smooth. A hand blender is easiest, though a jug blender gives the most refined finish. Always let hot soup cool slightly before blending in a jug to avoid accidents. Garlic croutons add crunch and flavour. The trick is to toss bread cubes evenly in oil and garlic so they crisp without burning. Stir them halfway through baking for even colouring.
What to serve with tomato basil soup
A classic pairing is grilled cheese sandwiches — crisp bread and melted cheese dipped into creamy tomato soup is unbeatable. For a more elegant meal, serve with a salad of mozzarella, tomatoes, and rocket. It keeps with the Italian theme and balances the richness of the soup.
Wine and beer pairings
A Chianti is a natural choice, its acidity harmonising with the tomatoes while complementing the basil. Alternatively, a Sauvignon Blanc with herbal notes works well to lift the freshness. For beer, a wheat beer provides a citrusy counterpoint, while a pale ale adds enough bite to balance the cream.
Frequently asked questions
Can I make this soup without cream?
Yes, leave it out for a lighter version. You can also replace it with oat cream for a dairy-free alternative. For another dairy-free idea, try my Tuscan white bean soup.
Can I freeze tomato basil soup?
Yes, though it’s best to add the cream after reheating. Freeze the blended soup in portions for up to 3 months.
What if I don’t have fresh basil?
Dried basil can be used, but add it while simmering so the flavour has time to infuse. Fresh herbs really do make the difference, though.
How do I keep the soup from being too acidic?
A small pinch of sugar or an extra splash of cream balances acidity without altering the flavour too much.
Tips for success with tomato basil soup
Taste for seasoning at each stage. Tomatoes vary in acidity and sweetness, so you may need to adjust with salt, pepper, or even sugar at the end. Don’t skip the croutons. They add crunch and texture that elevate the soup beyond something plain.
Recipe variations
Stir in a spoonful of pesto before serving for an extra hit of basil and garlic. It deepens the flavour and gives the soup a more robust finish. Add roasted red peppers when blending for a sweeter, smokier variation that pairs beautifully with basil.
Storage and reheating tomato basil soup
Keep in the fridge for up to 4 days. Reheat gently on the hob, adding a splash of stock if needed. Freeze for up to 3 months, but add cream after reheating for the best texture.
Creamy Tomato Basil Soup with Garlic Croutons and Cream
Ingredients
- 2 tbsp Olive oil
- 1 Onion finely chopped
- 2 Carrots diced
- 3 cloves Garlic minced
- 800 g Tomatoes chopped
- 500 ml Vegetable stock
- 1 tbsp Tomato Puree
- 150 g Double cream
- 1 handful Fresh basil leaves
- Sea salt to taste
- Black pepper to taste, freshly ground
For the garlic croutons
- ½ baguette cut into cubes
- 2 tbsp olive oil extra virgin
- 2 cloves garlic minced
Instructions
- Heat olive oil in a large pot and sauté onion and carrots for 10 minutes until softened. Stir in garlic, cook briefly, then add tomatoes, stock, and tomato purée. Bring to a simmer and cook for 25 minutes, stirring occasionally.
- Remove from heat, blend until smooth, then stir in cream and basil. Season generously with salt and pepper. Keep warm while you prepare the croutons. For croutons, toss baguette cubes with olive oil and garlic, spread on a baking tray, and bake at 180°C for 10–12 minutes until golden and crisp. Serve soup topped with croutons and extra basil.