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Creamy tomato basil soup in a white ceramic bowl, swirl of cream on top with fresh basil leaves, grilled cheese sandwich alongside, rustic wooden table, warm cozy lighting
Sarah Mitchell

Creamy Tomato Basil Soup (Better Than Restaurant)

I spent years ordering tomato soup at restaurants and wondering why mine never tasted the same. Then I figured out the secret: roasting the tomatoes first.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 2 cans (28 oz each) whole San Marzano tomatoes
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1/2 cup fresh basil leaves, plus extra for garnish
  • 1 cup chicken or vegetable broth
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • Grilled cheese sandwiches for serving

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add the diced onion and cook for 5-6 minutes until soft and translucent.
  3. Add the garlic and cook for 30 seconds until fragrant.
  4. Pour in both cans of tomatoes with their juices. Add the broth and sugar.
  5. Bring to a simmer and cook for 20 minutes, stirring occasionally.
  6. Remove from heat and add the fresh basil leaves.
  7. Use an immersion blender to puree the soup until completely smooth. Alternatively, transfer in batches to a regular blender.
  8. Stir in the heavy cream and season with salt and pepper to taste.
  9. Serve hot, garnished with a swirl of cream and fresh basil leaves.

Notes

San Marzano tomatoes make a real difference here — they're sweeter and less acidic than regular canned tomatoes. If the soup is too thick, add more broth. Too thin, let it simmer uncovered for a few extra minutes. This soup freezes beautifully for up to 3 months — just add the cream after thawing.