Tomato Basil Soup is a rich, creamy homemade soup made with whole tomatoes, tomato juice, fresh basil, heavy cream, and butter. The tomatoes create a savory, slightly tangy base, while the basil adds fresh herbal flavor and the cream gives the soup its smooth, velvety texture. Finished with grated Parmesan and crunchy croutons, it is a comforting meal that pairs perfectly with crusty bread or a grilled cheese sandwich.
This easy Tomato Basil Soup comes together by cooking the tomatoes and basil until their flavors blend, then finishing the soup gently with cream and butter. After adding the dairy, keep the heat low and do not let the soup boil, since excessive heat can cause the cream to curdle. The result is a warm, flavorful tomato soup that is simple enough for a weeknight dinner but rich enough to serve as a cozy starter or main course.
Tomato Basil Soup is a grown-up version of the tomato soup we ate as children, and it’s magnificent!
Instead of reaching for a grilled cheese sandwich to satisfy that tomato-cheese craving, this delicious soup is topped with grated Parmesan cheese and croutons. To me, the Parmesan and croutons are basically a deconstructed grilled cheese sandwich, and they’re wonderful on top! This rich, flavorful soup is made with canned tomatoes, tomato juice, fresh basil, heavy cream, and butter. It’s guaranteed to tickle your taste buds, and you’re going to love it.
Why Does the Recipe Say Not to Let the Soup Boil?
Boiling the soup after the cream has been added can cause the cream to curdle. Curdling can also happen if a homemade milk-based soup is heated too quickly. Here are some tips for keeping milk or cream from curdling in any homemade cream-based soup.
- Choose full-fat whole milk or heavy cream; low-fat and nonfat varieties separate more easily than full-fat versions.
- Temper the cream or milk by adding about 1/2 cup of the warm soup to it before stirring it into the pot.
- You can also remove the pot from the heat, stir in the cream or milk, and then reheat over low to medium heat.
If you’re looking at the ingredient list and wondering whether you really need 14 fresh basil leaves, it’s fine to use less if you want—the recipe isn’t set in stone. Just remember that the whole tomatoes, tomato juice, cream, and butter will tame the flavor of the basil. Once you taste it, I think you’ll be surprised by how well the ingredients complement each other and make one amazing soup. Homemade Tomato Basil Soup is what’s for dinner, and it’s delicious!
PIN IT FOR LATER
Why shouldn’t Tomato Basil Soup come to a boil?
Once the heavy cream has been added, boiling can cause the cream to curdle. Heat the soup slowly over medium-low heat and avoid letting it reach a boil.
Can I use fewer than 14 fresh basil leaves?
Yes. The recipe is flexible, and you can use less basil if you prefer. The whole tomatoes, tomato juice, cream, and butter will tame the basil flavor, so the soup will still be balanced.
How can I keep the cream from curdling in homemade soup?
Use full-fat whole milk or heavy cream, temper the cream by adding about 1/2 cup of warm soup to it before mixing it into the pot, or remove the pot from the heat before adding the cream and then reheat gently over low to medium heat.
What toppings go on this soup instead of a grilled cheese sandwich?
This Tomato Basil Soup is topped with grated Parmesan cheese and croutons, which act like a deconstructed grilled cheese sandwich on top of each bowl.
Tomato Basil Soup
A delicious, flavorful homemade Tomato Basil Soup made with canned whole tomatoes. It’s a grown-up version of tomato soup you’re going to love.
- Cook Time: 50 mins
- Total Time: 50 minutes
- Yield: 4 1x
- Method: dinner
- Cuisine: American
Ingredients
- one 28 ounce can of whole tomatoes
- 2 cups tomato juice
- 1 1/2 Tablespoons white sugar
- 14 fresh basil leafs
- 1 cup heavy cream
- 1/2 cup butter
- Salt and pepper to taste
- Grated Parmesan Cheese, grated to sprinkle on top
Instructions
- Open the canned tomatoes and place them and the 2 cups of tomato juice in a large saucepan. Simmer over medium heat for 30 minutes. Remove the pan from the heat and place the tomato mixture into a blender or food processor and process until the mixture is smooth.Add the basil leaves to the blender or food processor and puree them into the tomato mixture. Place the basil- tomato mixture back into the large saucepan. Place the saucepan over medium to low heat and stir in the heavy cream and butter. Season with salt and pepper to your taste. Heat the mixture slowly while stirring to blend everything together as the butter melts. Do not let the soup come to a boil.Ladle the soup into bowls and garnish with grated Parmesan Cheese.
