Soups
30-Minute Creamy Tomato Basil Soup
A cozy, restaurant-style tomato soup made with pantry tomatoes and finished with fresh basil.
Prep
10 min
Cook
20 min
Total
30 min
Serves
4
By Aisha Khan · Published February 1, 2025
This is the tomato soup I make on grey afternoons when I want something that tastes like it simmered all day but actually took thirty minutes. Roasting tomato paste in the pan and finishing the soup with a small pour of cream gives it a depth you usually only get from much longer recipes.
Why you'll love this recipe
- ✦Made with canned tomatoes, so it works year-round.
- ✦Naturally thick — no flour or cornstarch needed.
- ✦Tastes even better the next day for easy lunches.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 3 tbsp tomato paste
- 1/2 tsp red pepper flakes
- 2 x 400 g cans whole peeled tomatoes
- 2 cups vegetable or chicken stock
- 1 tsp sugar
- 1/2 cup heavy cream
- 1 cup fresh basil leaves, plus more to serve
- Salt and black pepper
Instructions
- 1
Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of salt and cook until soft and translucent, about 6 minutes.
- 2
Add the garlic, tomato paste, and red pepper flakes. Cook, stirring constantly, for 2 minutes until the paste turns brick red and smells caramelized — this is where the deep flavor comes from.
- 3
Pour in the tomatoes (crush them with your hands as you add them) and the stock. Add the sugar and a generous pinch of salt. Simmer uncovered for 15 minutes.
- 4
Stir in the basil leaves, then blend the soup until silky using an immersion blender or a regular blender (work in batches and vent the lid).
- 5
Return the soup to the pot, stir in the cream, and warm through. Taste and adjust salt and pepper.
- 6
Ladle into bowls and finish with torn basil, a drizzle of olive oil, and a grilled cheese on the side if you are doing it right.
Recipe tips from my kitchen
- ✓Whole peeled tomatoes (especially San Marzano) make a noticeably better soup than diced or crushed.
- ✓Cooking the tomato paste until it deepens in color is the single best flavor trick in this recipe.
- ✓For a dairy-free version, swap the cream for full-fat coconut milk — it works beautifully.
Nutrition (per serving)
Calories
260
Protein
5 g
Carbs
22 g
Fat
17 g
Nutrition is an estimate and may vary based on brands and substitutions.
