June 27, 2022

Creamy Tomato & Basil Soup – Comfort in a Bowl

There’s nothing quite as comforting as a warm bowl of creamy tomato & basil soup, especially on a chilly day. Its velvety texture, rich tomato flavor, and aromatic basil make it a timeless classic that soothes the soul and satisfies your taste buds. Whether paired with crusty bread or a grilled cheese sandwich, this soup is always a winner.

When I first moved to the UK, I missed the warm, spicy flavors from back home. During one rainy evening, I craved something cozy and comforting—but also quick. I remembered a soup I tried at a countryside café during a weekend trip: creamy, tangy, and beautifully herby. That was the inspiration behind this homemade creamy tomato and basil soup. Over time, I’ve fine-tuned the recipe to perfection, and now it’s a regular feature in my kitchen, especially when I need a hug in a bowl.

It all begins with a gentle sizzle. I drizzle a bit of olive oil into my favorite heavy-bottomed pot and let it warm over medium heat. The aroma starts building the moment I toss in chopped onions—soft, sweet, and translucent after a few minutes of gentle stirring.

Just as the onions begin to soften, I add in minced garlic. That familiar, mouth-watering smell wafts up—there’s something about garlic sizzling in olive oil that always tells me I’m on the right track. I give it just a minute or so, enough to release its fragrance without letting it brown.

Next comes a dollop of tomato paste—this is my little trick for richness. I stir it into the onions and garlic, letting it cook down for a minute or two until it deepens in color. This simple step adds a bold depth of flavor to the soup that canned tomatoes alone just can’t provide.

Now it’s time for the stars of the show—juicy canned chopped tomatoes. I pour them in and follow with a cup of warm vegetable broth. For a little balance, I sprinkle in a pinch of sugar, just enough to mellow the acidity of the tomatoes. A bit of salt, a touch of black pepper, and if I’m in the mood, a pinch of dried oregano too—it adds a subtle earthiness I really enjoy.

I let everything simmer gently for about 15 to 20 minutes. During this time, the kitchen starts to smell heavenly. The tomatoes soften, the flavors meld, and I take this chance to tidy up or maybe toast some crusty bread on the side.

Once the simmering is done, I turn off the heat and stir in a handful of fresh basil leaves—don’t skip this step, it’s where the magic happens. The heat wilts the basil just enough to release its sweet, peppery aroma.

Now comes the blending. I use my immersion blender right in the pot, pulsing gently until the soup transforms into a silky, smooth consistency. If you’re using a countertop blender, be sure to let the soup cool slightly and blend in batches.

Back on the stove it goes, and I pour in a swirl of double cream—just enough to make it luxuriously creamy without overpowering the tomato and basil flavors. I stir it gently and let it warm through for another couple of minutes.

And just like that, the soup is ready. I ladle it into bowls, garnish with a few tiny basil leaves or a drizzle of cream, and serve it with warm sourdough or grilled cheese sandwiches. Each spoonful is cozy, tangy, creamy, and pure comfort.

Table of Contents

About the Soup:

Tomato basil soup is a classic blend of ripe tomatoes, fresh basil, garlic, and onions, simmered together and finished with cream for that luxurious texture. It’s simple to make, budget-friendly, and packs a ton of flavor. Perfect for lunch or dinner and even better the next day!

Step-by-Step Recipe:

Step 1:
In a large pot, heat olive oil over medium heat. Add chopped onions and sauté for 4-5 minutes until translucent.

Step 2:
Add minced garlic and sauté for another minute, just until fragrant.

Step 3:
Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

Step 4:
Add the chopped tomatoes, vegetable broth, sugar, salt, pepper, and oregano. Let it simmer uncovered for 15–20 minutes to blend the flavors.

Step 5:
Turn off the heat and add fresh basil leaves.

Step 6:
Use an immersion blender to blend the soup until smooth. Or let it cool slightly and blend in batches in a blender.

Step 7:
Return to heat and stir in the cream. Simmer for 2 more minutes.

Step 8:
Taste and adjust seasoning. Serve hot with toasted bread or croutons.