Name: Creamy tomato basil soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 3 tbsp unsalted butter; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 (28-oz) can canned whole peeled tomatoes with their juices; 1½ cups low-sodium vegetable broth; ½ tsp fine salt; ¼ tsp ground black pepper; ¼ cup heavy cream; ¼ cup fresh basil leaves, washed, plus a few for serving

Gather your ingredients

A little prep first.

Check ingredients as you gather them.

3 tbsp unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
1 (28-oz) can canned whole peeled tomatoes with their juices
1½ cups low-sodium vegetable broth
½ tsp fine salt
¼ tsp ground black pepper
¼ cup heavy cream
¼ cup fresh basil leaves, washed, plus a few for serving

Equipment

Large saucepan
Immersion blender rated for hot liquids

Let’s get cooking

One step at a time.

0 of 4 steps complete

01Soften the onionMelt butter over medium heat. Cook onion for 6–8 minutes, stirring, until softened. Stir in garlic for 30 seconds.
02Give the tomatoes timeAdd tomatoes and juices, broth, salt and pepper. Break the tomatoes with a spoon, bring to a simmer and cook uncovered for 30–35 minutes, stirring occasionally, until the onion is very tender.
03Blend off the heatRemove the pan from the heat and add basil. Keep the immersion blender head submerged and blend carefully until smooth, avoiding splashes.
04Add the cream lastStir in most of the cream, reserving a little for the bowls. Return to low heat until hot. Taste before adjusting seasoning, then divide into four bowls and finish with the reserved cream and basil leaves.

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A few useful notes

This is the canned-tomato stovetop version. Fresh roasted tomato methods need different timing and liquid adjustments.

Serve as four light portions; a sandwich can make it a fuller lunch and is prepared separately.

Metric cup and spoon amounts are rounded volumes, not gram weights. Can sizes refer to unopened contents; drain and rinse where directed.

Researched, with credit.

This recipe draws on the published methods below, with instructions written for The Cook’s Brief. We have not cooked or kitchen-tested this version. Our image is an AI-generated illustration of the dish.

Sources checked 2026-10-06. How we work.