This creamy tomato basil soup tastes like the bowl you get at a good café, but it starts with two cans of tomatoes and takes about 35 minutes. Sweet golden onions, plenty of garlic and a big handful of fresh basil give it depth, and a splash of cream makes it velvety without hiding the bright tomato flavor.
Why canned tomatoes work best
For most of the year, canned whole tomatoes taste better than the fresh ones at the store. They are picked ripe and packed within hours, so they keep their sweetness and color. San Marzano or other plum tomatoes have fewer seeds and a thicker flesh, which gives the soup more body. Whole tomatoes are usually better quality than diced, because diced tomatoes contain firming agents that keep the pieces from breaking down.
Take your time with the onion
Eight minutes may feel long, but slowly softened onion is the base of the flavor. It turns sweet and mellow and balances the acidity of the tomatoes. If the bottom of the pot starts to brown too fast, lower the heat and add a tablespoon of water.
A pinch of sugar, not a spoonful
Tomatoes vary a lot in acidity. One teaspoon of sugar rounds out the sharp edges without making the soup taste sweet. Taste after simmering: if it still tastes sharp, add another pinch of sugar or a small knob of butter instead of more cream.
Blending safely
An immersion blender is the easiest tool, because you blend right in the pot. If you use a countertop blender, fill it no more than halfway, remove the small center cap from the lid and cover the hole with a folded kitchen towel. Hot liquid expands when blended and can push the lid off.
How to keep the cream from curdling
Add the cream off the heat or over very low heat, and do not let the soup boil afterward. Acidic tomatoes can split cream at high temperatures. Heavy cream is the most stable; half-and-half works too, but warm it gently.
Make it dairy-free or vegan
Replace the butter with more olive oil, use vegetable broth and stir in a cup of full-fat coconut milk or cashew cream instead of heavy cream. Skip the Parmesan and finish with a drizzle of good olive oil.
Roasted tomato version
In late summer, roast three pounds of halved fresh tomatoes with the onion and garlic at 425°F for 40 minutes, then blend with the broth. The edges caramelize and the soup tastes smoky and sweet.
What to serve with tomato soup
A crispy grilled cheese is the classic partner. Garlic croutons, a cheesy quesadilla or a simple green salad also work. For a lighter lunch, pair a cup of soup with half a sandwich. For more creamy bowls, try our broccoli cheddar soup or the sweet and nutty butternut squash soup.
Storing and freezing
Keep leftovers in a covered container in the refrigerator for up to 4 days. To freeze, make the soup without the cream and freeze for up to 3 months. Thaw overnight, reheat gently and stir in the cream just before serving.
Frequently asked questions
Can I use fresh tomatoes instead of canned?
Yes. Use about 4 pounds of ripe plum tomatoes, cored and roughly chopped, and simmer a little longer so they break down completely.
Why is my tomato soup too acidic?
Some tomatoes are sharper than others. Add a pinch of sugar or a small piece of butter and simmer for a few more minutes.
Can I make it without a blender?
Yes. Use crushed tomatoes instead of whole, chop the onion very finely and mash with a potato masher for a rustic texture.
