This creamy tomato basil soup starts with canned whole tomatoes, which beat most fresh ones for half the year. Onion and a grated carrot soften in butter, the tomatoes simmer for 25 minutes, and basil goes in twice: once in the pot and once raw in the blender. Half a cup of cream finishes it. It's ready in about 50 minutes.
When does the basil go in, and why twice?
Basil loses its sweet, peppery smell quickly with heat. After 20 minutes of simmering, it tastes more like a dried herb, which is fine as a background note but not what you want in the finished bowl.
That's why this recipe splits it. Stems and half the leaves go in for the last 10 minutes of simmering, where they give the soup a rounded herbal base. The rest of the leaves go into the blender raw, right before you purée, so the fresh flavor comes through clearly. A few torn leaves on top at serving time finish it off.
Dried basil can stand in for the simmered half. Use 1 teaspoon for every 1/2 cup of fresh leaves and add it with the tomatoes so it has time to soften. It can't replace the fresh basil blended in at the end, though. If you're short on fresh, a spoonful of pesto stirred into each bowl gets you close.
Canned whole vs fresh tomatoes for a creamy tomato basil soup
Canned whole tomatoes are picked ripe and packed within hours, so a good can in January beats a pale supermarket tomato every time. Whole tomatoes are usually better quality than diced or crushed, since the best fruit goes into the whole pack. Diced tomatoes often contain calcium chloride, which keeps the pieces firm and makes them harder to blend smooth.
| Tomato type | Amount | Best season | Notes |
|---|---|---|---|
| Canned whole peeled | 2 cans (28 oz / 794 g each) | All year | Most reliable flavor, blends silky |
| Fresh ripe tomatoes | 4 lb (1.8 kg), cored and quartered | Late summer | Roast at 425°F for 35 to 40 minutes first |
| Fire-roasted canned | 2 cans (28 oz each) | All year | Smoky, a little less sweet |
If you use fresh tomatoes, roasting concentrates them and drives off extra water. Raw fresh tomatoes make a thin, pinkish soup.
Why does cream curdle in tomato soup?
Tomatoes are acidic, and acid plus heat can make dairy separate into small grainy flecks. The fix comes down to what you add and when.
- Use heavy cream. With around 36% fat, it's far more stable than milk or half-and-half and rarely curdles.
- Add it after blending, off the heat. Stir the cream into the hot soup, then warm it gently without letting it boil.
- Temper lighter dairy. If you'd rather use half-and-half or whole milk, whisk a ladle of hot soup into it first, then pour the mixture back into the pot.
For a dairy-free version, full-fat coconut milk works well, though you'll taste it a little. Soaked and blended cashews are more neutral. Use 1/2 cup (70 g) raw cashews soaked in hot water for 15 minutes, and blend them in with the tomatoes. Either way, the soup stays smooth and doesn't split when you reheat it.
How to blend hot soup silky without a blowout
A countertop blender gives the smoothest result, but hot soup needs care. Steam expands fast, and a sealed lid can blow off. Fill the jar no more than halfway, remove the center cap from the lid, and cover the opening with a folded kitchen towel. Start on low, then work up to high for about 1 minute per batch.
An immersion blender is easier and dirties fewer dishes. Keep the head fully submerged and tilt the pot slightly so the soup pools deeper. It takes 2 to 3 minutes of steady blending to get close to countertop smoothness.
If you want restaurant-level texture, push the blended soup through a fine-mesh strainer with the back of a ladle. It removes the last seeds and bits of skin. Most home cooks skip this, and the soup is still velvety without it. Taste after blending: if it's sharp, add a pinch of sugar or another tablespoon of butter.
Grilled cheese, leftovers and the freezer
A grilled cheese is the classic partner, and it's classic for a reason. Use sturdy bread like homemade sourdough, a sharp cheddar and a thin layer of butter on the outside, cooked slowly over medium-low heat so the cheese melts before the bread burns. For something lighter, serve the soup with a grilled Caesar salad and let the charred romaine play off the sweet tomato.
The soup keeps well for leftovers. Cool it, then refrigerate it in covered containers; the USDA advises getting leftovers into the fridge within 2 hours and eating them within 3 to 4 days. Reheat over medium-low heat, stirring often, and don't let it boil once the cream is in. For freezing, it's best to freeze the soup before adding cream, then stir the cream in as you reheat.
The recipe
Creamy Tomato Basil Soup with Canned Tomatoes
Ingredients
- 3 tablespoons (42 g) unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 1 medium carrot, peeled and grated
- 4 garlic cloves, smashed
- 2 tablespoons tomato paste
- 2 cans (28 oz / 794 g each) whole peeled tomatoes, with their juices
- 2 cups (480 ml) vegetable or chicken broth
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 cup (30 g) loosely packed fresh basil leaves, plus the stems and extra leaves for serving
- 1/2 cup (120 ml) heavy cream
- 1/2 to 1 teaspoon sugar, only if needed
Instructions
- Soften the vegetables. Melt the butter with the olive oil in a large pot over medium heat. Add the onion, carrot and a pinch of salt and cook, stirring often, for 8 to 10 minutes, until the onion is soft and golden at the edges.
- Cook the paste. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for 2 minutes, until it darkens and starts to stick to the pot.
- Simmer the tomatoes. Add the tomatoes with their juices, crushing them with a spoon, then the broth, salt and pepper. Bring to a boil, lower the heat and simmer, partly covered, for 25 minutes.
- Add half the basil. For the last 10 minutes of simmering, add the basil stems and half the leaves.
- Blend until smooth. Take the pot off the heat. Add the remaining basil leaves and blend until completely smooth, in batches in a countertop blender with the lid vented or with an immersion blender for 2 to 3 minutes.
- Finish with cream. Return the soup to low heat and stir in the cream. Warm it through without boiling, taste, and add salt or a little sugar if it tastes sharp. Serve topped with torn basil.
Cook's notes
- Freeze the soup before adding the cream for up to 3 months, then stir in the cream while reheating.
- For a dairy-free soup, swap the butter for olive oil and the cream for 1/2 cup full-fat coconut milk.
- Fresh tomatoes work in late summer: roast 4 lb (1.8 kg) at 425°F (220°C) for 35 to 40 minutes, then use them in place of the canned.
Creamy Tomato Basil Soup questions
Can I make tomato basil soup without cream?
Yes. Leave the cream out for a lighter, brighter soup, or blend in 1/2 cup of soaked raw cashews for body with no dairy. Full-fat coconut milk also works, though it adds a faint coconut flavor. Another option is a slice of stale bread torn into the pot before blending, which thickens the soup the way Tuscan cooks do.
Why does my tomato soup taste sharp or sour?
Canned tomatoes vary a lot in acidity from brand to brand. Start by adding a tablespoon of butter, which softens sharpness without adding sweetness. If it still tastes harsh, add sugar a half teaspoon at a time and taste after each addition. Cooking the tomato paste well and using a sweet grated carrot helps prevent the problem in the first place.
Does tomato soup with cream freeze well?
Not perfectly. Cream sometimes separates a little after thawing, leaving a slightly grainy texture. Whisking the soup well or giving it a quick blend while reheating usually brings it back together. For the best result, freeze the soup before adding the cream, then stir the cream in as you reheat it. The base keeps for about 3 months.
How long does tomato basil soup keep once the cream is in?
Homemade tomato soup keeps for 3 to 4 days in a covered container in the refrigerator. Cool it and refrigerate it within 2 hours of cooking. Reheat it gently over medium-low heat, stirring often, and don't let it boil if it contains cream. Add a splash of broth if it has thickened too much while chilling.
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