This velvety homemade creamy tomato basil soup hits the spot every time. It’s thick, creamy, and loaded with 3 kinds of tomatoes for an extra comforting weeknight dinner.
Homemade Tomato Basil Soup
Served with freshly cracked pepper on top, this simple tomato basil soup is extra rich and creamy thanks to lots of tangy cream cheese. That’s not where the flavor-base comes from, though. Lots of sweet onions and fragrant garlic are sauteéd before adding in homemade roasted tomatoes, crushed tomatoes, and sun-dried tomatoes. Blended right in the pot for easy clean-up, don’t forget a sprinkle of red pepper flakes for heat. Once everything has made friends on the stove, dip your favorite grilled cheese into it or toasty bread for a comforting weeknight dinner.
Why You’ll Love This Creamy Tomato Soup Recipe
You’re never going back to canned soup after you get a taste of this recipe.
- Better than store-bought. You can make it creamier, spicier, add more garlic, and overall make it more your own.
- Wholesome. There are loads of fresh tomatoes, onions, fresh basil, and chicken broth in every spoonful.
- Fresh. You know exactly what’s in it and when you made it.
- Freezer-friendly. Throw it into the pot when you need a last-minute dinner for a crazy weeknight.
What You’ll Need
Sun-dried tomatoes are my secret ingredient. They make a world of difference. Scroll to the recipe card at the bottom of the post for exact amounts.
- Roma tomatoes – Remove all the seeds so they can roast properly.
- Olive oil – You can use vegetable, corn, or canola oil.
- Avocado oil – Feel free to use olive oil.
- Onion – White or yellow onion are okay.
- Red pepper – Cayenne pepper is a great swap.
- Garlic cloves – Feel free to use garlic powder.
- Crushed tomatoes – Any canned crushed tomatoes are great.
- Sun-dried tomatoes – These are often sold in jars and add lots of umami.
- Low-sodium chicken broth – Veggie stock works too.
- Fresh basil – Don’t use dried because it’s too potent.
- Cream cheese – Use full-fat or low-fat cream cheese.
What Tomatoes Are Best For Homemade Tomato Soup?
Plum varieties like Roma and San Marzano tomatoes are best for tomato soup because they’re much sweeter. They’re also meatier. Cherry tomatoes work too but they’ll take forever to remove the seeds from and aren’t as practical.
How to Make Tomato Basil Soup
Roast the tomatoes, simmer, and blend. That’s it! Check the recipe card for more detailed instructions.
- Roast the tomatoes. Preheat the oven to 350F. Place the tomatoes on a tray. Sprinkle some olive oil and a little salt on them. Mix them until well combined. Bake them for 40 minutes.
- Cook the onions. Add the avocado oil, onions, and red pepper flakes to a large pot over medium-high heat. Cook the onions for 5-7 minutes or until softened. Add the garlic and sauteé for 30 seconds.
- Add the tomatoes. Stir the crushed tomatoes, sun-dried tomatoes, and chicken broth into the pot. Bring it to a boil and add the roasted tomatoes. Cook everything for another 10 minutes.
- Make it creamy. Add the basil and cream cheese to the pot. Stir until the cream cheese melts and mixes in completely.
- Blend it. Use a blender to process the soup in batches until completely smooth. You can also use an immersion blender. Serve immediately and enjoy.
Tips for Success
If you roast your tomatoes, your homemade tomato soup will always be bomb.
- Wait a day. This soup tastes way better a day after it’s made. If you can resist eating it all in one go, reheat it the next day for an explosion of flavors.
- Don’t skip the roasting. Not roasting the tomatoes will add a very raw taste to your soup, so don’t forget to roast them even if it takes a little bit more time.
- Swap the dairy. Use 1/2 cup of heavy cream or half-and-half instead of cream cheese in this recipe.
- Add toppings. Roasted almonds, croutons, and shaved parmesan are great toppings.
- Make it spicy. Stir in more red pepper flakes or 1/2 teaspoon of chili oil at a time until it’s spicy to taste.
- Avoid stainless steel. Non-stick pots and even Dutch ovens are wonderful pot options that’ll help you reduce the risk of the soup sticking and burning.
What to Serve with Homemade Tomato Soup
This creamy tomato basil soup is the best thing in the whole world when you dip a grilled cheese sandwich into it. If you want something heartier, dip my Grilled Chicken Fajita Panini into it instead. Dunking in my Air Fryer Chicken Tenders is also a family-favorite. You can even turn this soup into a side for a simple Grilled Ribeye Steak dinner with an Arugula Salad.
How to Store & Reheat Leftovers
Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. To reheat it, pop it into the microwave for 30 seconds, stir, and heat another 30 seconds. To reheat larger portions, place it in a pot over medium-high heat for 7-8 minutes.
Can I Freeze Tomato Basil Soup?
Absolutely! Don’t freeze it for more than 3 months, though, to keep it from separating. Let it thaw overnight in the fridge before reheating as usual and serving. If you’re in a hurry, you can also throw it into the pot straight from the freezer. If the soup has separated a little, blend it until smooth again.
More Homemade Soup Recipes
This thick and creamy tomato basil soup with hints of garlic is the perfect weeknight dinner and great for dipping with grilled cheese.
- Preheat oven to 350°F.
- Add prepared tomatoes to a baking sheet. Sprinkle tomatoes with olive oil and season with salt. Toss to coat everything evenly.
- Roast tomatoes for 40 minutes.
- In a 6-quart stockpot over medium-high heat, add avocado oil, onions and crushed red pepper.
- Sauté onions until translucent, approximately 5-7 minutes.
- Add garlic, stir for 30 seconds, and add crushed tomatoes, sun-dried tomatoes and chicken broth.
- Bring to a boil, then add oven-roasted tomatoes and let simmer for 10 minutes.
- Next, add basil and cream cheese to the pot and stir until the cream cheese is completely melted.
- Blend soup until smooth. (I used my immersion blender but you could also take the soup out in portions and put it in a blender.)
- Serving Size: 1 cup
- Calories: 137
- Sugar: 6 g
- Sodium: 183 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 7 mg
Keywords: tomato basil soup, homemade tomato soup, tomato basil soup recipe