This creamy tomato basil soup combines San Marzano tomatoes, fresh basil, bell pepper, onion, shallot, garlic, and chicken stock for a rich, velvety bowl. Served with a golden, melty cheddar grilled cheese, it makes a comforting lunch or dinner.
I love this recipe because it’s creamy and full-flavored. Unlike many canned varieties, this soup has a substantial body and fresh-tasting ingredients that make it feel homemade.
For a quicker version: use canned tomatoes, butter, cream, garlic, fresh basil, and broth. Adjust the liquid to reach your preferred texture. It’s surprisingly simple and delicious.
Ingredient Notes and Substitutions
- Canned tomatoes: San Marzano tomatoes (or San Marzano style) are my go-to for their depth of flavor. A high-quality jarred tomato sauce can also work. If you prefer fresh, roast about 4 lbs of Roma or plum tomatoes instead of using canned.
- Butter and heavy cream: these add richness and silkiness. Omit them for a lighter soup, or substitute cashew cream for a dairy-free alternative.
- Veggies and aromatics: garlic, bell pepper, shallot, and onion build complexity. Use all for the fullest flavor, or omit one if needed; adding a carrot is also a good option.
Full ingredient amounts and the recipe card follow below.
Expert Tips
- Tenderize the vegetables well so the soup blends smoothly. An immersion blender is ideal; otherwise use a standard blender in batches.
- To deepen flavor, roast the garlic, onion, shallot, and pepper at 400°F for 45 minutes with salt and olive oil instead of softening them in a pan. If roasting fresh tomatoes, use the same temperature and timing and arrange everything on one baking sheet.
- Add the basil at the end, just before blending, to preserve its bright, fresh aroma. Prolonged cooking mellows basil’s flavor.
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Creamy Tomato Basil Soup
Ingredients
- 2 28 ounce cans San Marzano tomatoes (with juices)
- 1 cup chicken broth
- 2/3 cup heavy cream plus more for serving
- 1 yellow onion, thinly sliced
- 1 shallot, thinly sliced
- 1 bell pepper, chopped
- 4 garlic cloves, crushed
- 4 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil plus more for serving
- 3 fresh thyme sprigs, stems removed
- Small bunch fresh basil
- Pinch crushed red pepper flakes
Instructions
- In a large Dutch oven, heat the butter and olive oil over medium heat. Add the onion, shallot, bell pepper, garlic, thyme, and red pepper flakes. Season with salt and cook until very tender and lightly golden, about 10 minutes.
- Dissolve your preferred chicken bouillon or stock concentrate into hot water. Add the broth and canned tomatoes to the pot. Cover and simmer for 45 minutes to develop flavor.
- Stir in the fresh basil and heavy cream. Use an immersion blender to blend until the soup is smooth and creamy.
- Meanwhile, heat a large skillet over medium heat. Butter slices of sourdough bread, assemble with cheddar, and cook until the bread is golden and the cheese is melted, about 3–4 minutes per side.
- Ladle the soup into bowls and finish with a drizzle of olive oil and a splash of cream. Garnish with basil and serve with sliced grilled cheese.
Notes
Make sure the vegetables are softened for easy blending and a silky texture. If you don’t have an immersion blender, blend in batches using a standard blender.
You can roast the garlic, onion, shallot, and pepper at 400°F for 45 minutes with salt and olive oil instead of cooking them in a pan. Roasting is especially good if you’re using fresh tomatoes—roast them alongside the vegetables on a single baking sheet.
San Marzano canned tomatoes are recommended for their flavor, but you can substitute a high-quality jarred tomato sauce or roast about 4 lbs of fresh Roma or plum tomatoes, halved, as an alternative.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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