Creamy Tomato Basil Soup


Use fresh or canned tomatoes for this creamy tomato soup recipe with basil, cream, and lots of flavor.

finished soup with bowl.

❤️ Why you’ll love this recipe

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients for soup on white counter.

You’ll need the following for this homemade soup:

  • canned whole tomatoes
  • brown sugar
  • unsalted butter
  • onion
  • tomato paste
  • chicken broth
  • water or reserved tomato juice
  • heavy cream
  • cooking sherry
  • salt
  • nutmeg
  • dried basil
  • pepper
  • cayenne pepper 
  • fresh chopped basil


Step One

tomatoes on baking sheet before and after roasting.

We begin by preparing our tomatoes and roasting them. Preheat the oven to 425 and set the tomatoes on a foil-lined baking sheet. If you’re using fresh, just cut them in half and scoop out the center with all the seeds. Don’t worry about the skins.  To bring out the sweetness of the tomatoes, sprinkle 2 tablespoons of brown sugar on top. Then bake them for 30 minutes. They will have just started to turn color. When they are done, remove them from the foil and set aside.

Step Two

saucepan with onions and tomato paste.

 Meanwhile, in a large saucepan, heat ½  a stick of butter and add the onion.    Cook them on low until they have softened, about 7 minutes. Then add 1 (8 ounce) can of tomato paste and stir until everything is combined and heated through.

Step three

saucepan with immersion blender blending soup.

Next, we add the liquid.  Slowly add in 2 cups of chicken broth, stirring as you pour.  Add the 3 cups of water, still stirring. And now the roasted tomatoes.  Bring to a boil, and then reduce heat, cover the pot and simmer on low for about 10 minutes, stirring occasionally.

Step Four

cream being added.

To blend the tomatoes into a smooth soup, use either an immersion blender right in the pot, or if you don’t have one, carefully transfer into a food processor and blend.

Once the soup is smooth, add the cream, sherry, salt, pepper, and cayenne and heat again, about 15 minutes on low, until it is piping hot. Taste for seasoning, divide into four bowls and top with fresh basil.

🥫 Storage instructions

Leftover soup will keep well, tightly covered in the fridge for 3-4 days.

Once you add cream to something, don’t freeze it. But you could make this soup through step 5, then freeze it. The best way to freeze soup is to fill gallon-sized freezer bags, lay them flat on a baking sheet, and once they have formed a flat frozen block, stack them up in the freezer. Make sure you add a note to the container to add the cream and seasonings before serving.

This doesn’t make a huge batch, so if I want some to freeze, I double the recipe and freeze half. You will need an extra baking sheet for the extra tomatoes.

🔍 FAQs

Can I make this dairy-free?

Yes! Substitute oil for the butter and coconut cream for the heavy cream. It’s still delicious.

What other things can I put on top?

Parmesan, croutons, whatever!

👩🏻‍🍳 Expert tips

  • An immersion blender is so, so helpful! Totally worth it just for making soups.
  • I’ve made this with fresh tomatoes, and it honestly isn’t any better! Canned is a great choice here, and much easier.

📘 Related Recipes

🍽 Serve it with

bowl of soup with cream and basil leaf.

📖 Here’s the recipe

finished soup in bowl.

Creamy Tomato Basil Soup

A classic, creamy tomato soup for either fresh or canned tomatoes.
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Serving Size 4 servings


  • 2 28 ounce cans whole tomatoes (or 20 small fresh tomatoes) cut in half, seeds mostly removed
  • 2 tablespoons brown sugar
  • 4 tablespoons unsalted butter
  • 1 small onion finely
  • 1 8 ounce can tomato paste
  • 4 cups chicken broth
  • 1 cup water or reserved tomato juice
  • ½ cup heavy cream
  • 3 tablespoons cooking sherry
  • 1 teaspoon salt
  • ¼ teaspoon nutmeg
  • ½ tablespoon dried basil
  • ½ teaspoon pepper
  • pinch cayenne pepper optional
  • 1 tablespoon fresh chopped basil


  • Preheat the oven to 425 and prepare a baking sheet by lining it with aluminum foil.  Place tomatoes on the baking sheet, sprinkle the brown sugar on top, and roast for 30 minutes, until they look shriveled and the edges are starting to brown.  When they are done, allow them to cool slightly and then remove from the foil and set aside.  
  • Heat the butter in a large saucepan over medium heat until it foams, then add the onion and cook until softened, about 5 minutes.  Add the tomato paste and stir to combine.  
  • Pour in the chicken broth and water slowly, whisking to combine.  Add the roasted tomatoes back into the soup.  Bring to a boil, then reduce heat and simmer, covered, for 10 minutes.
  • Puree the soup right in the pot using an immersion blender, or puree in batches in the food processor (b.e careful not to splash yourself)
  • Add the cream, sherry, salt, pepper, nutmeg, and cayenne (if using), and heat for 15 minutes more.  Serve in bowls, topped with fresh basil.


Be very careful if you are pureeing in the food processor.  Don’t overload the bowl’s capacity, and make sure hot soup does not splash in your face.
If you are using canned tomatoes in tomato juice, you can save some of the tomato juice and substitute it for the water.
Creamy Tomato Basil SoupCreamy Tomato Basil Soup

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One Comment

  1. Hi! I want to try this recipe for creamy tomato soup, but couldn’t find the ingredients list showing the amounts to use. The section indicating where a printable version is located, is blank when I view it via my Samsung Tablet using the Brave browser. Do you have it listed anywhere?


    P.S. I made the one-goal sourdough chocolate cake today. Yum! Yum! It is soooooooo good! ????