What makes this tomato soup creamy?

The creaminess comes from stirring in heavy cream after blending the cooked vegetables and tomatoes, giving the soup a smooth, velvety texture.

Can I use fresh tomatoes instead of canned?

Yes, fresh ripe tomatoes can be substituted; just cook them down slightly longer to achieve a rich, concentrated flavor.

Sautéing the onions and carrots before adding tomatoes and using fresh basil at the end brings depth and brightness to the soup.

Replace the heavy cream with coconut cream or another plant-based alternative to maintain the creamy texture without dairy.

A velvety, comforting tomato soup with fresh basil and a swirl of cream—perfect for busy weeknights yet full of flavor.

I love making this soup on weeknights because it feels indulgent yet is so easy to prepare and always pleases the whole family.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Heat oil and sauté vegetables:: Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and a pinch of salt. Sauté for 5 minutes until softened.
Cook garlic:: Stir in garlic and cook for 1 minute until fragrant.
Add tomatoes and seasonings:: Add diced tomatoes with their juice, tomato paste, vegetable broth, sugar, oregano, red pepper flakes (if using), and season with salt and pepper.
Simmer:: Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until the vegetables are very soft.
Finish basil:: Remove from heat. Stir in fresh basil.
Puree soup:: Use an immersion blender or transfer in batches to a blender to puree the soup until smooth and creamy.
Reheat and add cream:: Return soup to low heat, stir in heavy cream, and warm through without boiling.
Adjust seasoning:: Taste and adjust seasoning if needed.
Serve:: Ladle into bowls, swirl with extra cream, and garnish with basil.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

Collect vegetable peels, food scraps, and trimmings while cooking to keep your kitchen clean and organized.

My family gathers around the dinner table eagerly awaiting this warm and comforting soup on chilly evenings.

For a vegan option, substitute the heavy cream with coconut cream or another plant-based alternative.

Pair this soup with crusty bread or grilled cheese sandwiches for a satisfying meal.

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Make crepes, pancakes, tortillas, and omelets evenly with quick heating and precise temperature control.

This creamy tomato and basil soup is the perfect quick meal that feels luxurious yet is simple to prepare.

→ What makes this tomato soup creamy?: The creaminess comes from stirring in heavy cream after blending the cooked vegetables and tomatoes, giving the soup a smooth, velvety texture.
→ Can I use fresh tomatoes instead of canned?: Yes, fresh ripe tomatoes can be substituted; just cook them down slightly longer to achieve a rich, concentrated flavor.
→ How do I enhance the soup’s flavor?: Sautéing the onions and carrots before adding tomatoes and using fresh basil at the end brings depth and brightness to the soup.
→ Is there a way to make this soup vegan?: Replace the heavy cream with coconut cream or another plant-based alternative to maintain the creamy texture without dairy.
→ What are good accompaniments for this soup?: It pairs wonderfully with crusty bread or grilled cheese sandwiches for a heartier meal experience.