There’s something incredibly comforting about a bowl of tomato soup — the rich, velvety texture, the tantalizing aroma wafting through your kitchen, and the delightful balance of sweetness and acidity. This Creamy Tomato Basil Soup takes the classic flavors you know and elevates them to something truly special. The combination of sautéed onions and leeks gives this soup a depth of flavor that you simply can’t replicate with a can. Plus, it’s beautifully creamy yet surprisingly light, making it perfect for a cozy dinner or a quick afternoon indulgence.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe
Storing & Reheating
Chef’s Helpful Tips
Tomato Soup | Easy Creamy Tomato Soup

I still remember the first time I came across a similar recipe while flipping through an old family cookbook. What drew me in was the straightforwardness of it all. No fancy techniques or intricate ingredients — just humble pantry staples coming together to create something warm and satisfying. With a mere five minutes of prep time and thirty minutes of cooking, you’ll find this dish as delightful to make as it is to enjoy. Give it a try, and you’ll likely find yourself turning to this recipe again and again.

Why You’ll Love This Recipe

Simple & Quick: Ready to savor in just 35 minutes, this tomato soup is perfect for a weeknight dinner.
Irresistible Flavor: The combination of leeks, fresh herbs, and the richness of half and half creates a velvety, indulgent taste.
Eye-Catching Appeal: This soup is vibrant and inviting, making it a lovely addition to any meal.
Flexible Serving: Perfect as a starter, main dish, or even a light lunch paired with your favorite bread.
Diet-Friendly Options: It can easily be adapted to be vegan by using coconut milk instead of half and half!

Ingredients You’ll Need

2 tablespoons unsalted butter: This adds a rich flavor to the soup; you can also use olive oil for a dairy-free option.
1 onion, about 1 cup, minced: Sweet onions offer a lovely base flavor, but yellow or even red onions work too.
1 cup leek, chopped: Leeks bring a mild onion flavor; if leeks aren’t available, substitute with additional onion.
1 can peeled plum tomatoes (14-ounce/400 milliliters): Look for high-quality tomatoes for an authentic taste; San Marzano are an excellent choice.
2 cups vegetable stock: Provides a flavorful base; homemade stock elevates the taste, though store-bought works well too.
2 tablespoons double-concentrated tomato paste: This enhances the tomato flavor, deepening the overall taste; regular tomato paste is a fine substitute.
¼ teaspoon black pepper: Freshly cracked pepper gives a nice kick; adjust to taste if you prefer it milder.
½ teaspoon salt: Essential for balancing flavors; don’t hesitate to taste and adjust as needed.
1 tablespoon brown sugar: This rounds out the acidity of the tomatoes; granulated sugar can be used in a pinch.
2 teaspoons dried basil: Opt for fresh basil if you have it; just chop it finely and add it at the end for a vibrant taste.
½ cup half and half: This gives the soup its creaminess; for a lighter version, use milk or a dairy-free alternative like coconut cream.
Fresh basil for garnish, optional: A sprinkle of fresh basil adds a lovely touch and a burst of flavor.
Croutons for garnish, optional: Crunchy croutons can elevate the texture and make for a delightful finishing touch.

How to Make Tomato Soup | Easy Creamy Tomato Soup Recipe

Melt Butter: In a medium pot (2 quart/2 liter), melt 2 tablespoons of unsalted butter over medium heat until it starts to foam slightly.

Sauté Onions and Leeks: Add 1 cup of minced onion and 1 cup of chopped leek to the pot. Sauté for about 3 minutes, stirring occasionally until they soften and become fragrant.

Add Tomatoes and Stock: Next, stir in 1 can of peeled plum tomatoes, 2 cups of vegetable stock, 2 tablespoons of double-concentrated tomato paste, ¼ teaspoon black pepper, ½ teaspoon salt, 1 tablespoon brown sugar, and 2 teaspoons dried basil. Make sure to crush the tomatoes gently with a spatula.

Simmer the Mixture: Cover the pot with a lid and bring it to a boil. Once boiling, reduce the heat to low and let the soup simmer for 20 minutes. This allows all the wonderful flavors to meld together beautifully.

Incorporate Half and Half: After simmering, stir in ½ cup of half and half and bring the mixture back to a gentle boil. This adds a creaminess that makes the soup luscious!

Purée the Soup: Turn off the heat and purée the soup until smooth using an immersion blender or a standard blender. If using a blender, be cautious and work in batches to avoid splatters.

Season to Taste: Give the soup a taste and adjust the seasoning if needed. Don’t be shy; this is your moment to make it just right for you!

Serve: Ladle the soup into bowls and garnish with fresh basil and croutons, if desired. This adds an extra layer of flavor and a nice texture contrast.

Storing & Reheating

You can keep leftover soup at room temperature for about two hours. For longer storage, transfer it to an airtight container and refrigerate for up to 3 days. If you need to freeze it, store it in a freezer-safe container for up to 3 months. When you’re ready to enjoy again, simply thaw it overnight in the refrigerator, then reheat it on the stove over low heat, stirring occasionally. Note that the texture might change slightly after freezing, so a splash of stock or half and half can help refresh it as you reheat.

Chef’s Helpful Tips

Make sure your leeks are well-rinsed. Leeks tend to hold onto grit and dirt between their layers, so wash them thoroughly.
If your soup turns out too thick, add more vegetable stock or water until you reach your desired consistency.
Letting the cooked soup cool down slightly before blending will prevent burns from hot splashes.
If you prefer a bit of zing, add a touch of red pepper flakes when sauteing your onions and leeks.
Feel free to experiment with fresh herbs other than basil! Thyme or oregano could work beautifully here too.

You’ll find that this creamy tomato soup is not just a satisfying dish but also an opportunity for creativity in your kitchen. As you whip this up, don’t hesitate to play around with the ingredients or tweak the flavors to suit your family’s tastes.

Recipe FAQs

Can I use fresh tomatoes instead of canned?

Absolutely! If you’re using fresh tomatoes, you’ll need about 4 cups, chopped. Blanch them in boiling water for a minute to easily peel off the skin, then proceed with the recipe as directed.

How can I make this soup spicier?

For a kick of heat, add red pepper flakes during the sautéing stage, or use a dash of cayenne pepper to the tomato mixture. You can also finish the soup with a drizzle of spicy chili oil for an extra dimension.

Can I make this soup vegan?

Certainly! To make this tomato soup vegan, simply substitute the half and half with coconut cream or a nut milk like almond or cashew milk, and use vegetable stock to keep it plant-based.

How can I add more veggies to the soup?

Feel free to add carrots, bell peppers, or even spinach during the sautéing step. These vegetables blend nicely and enhance the soup’s flavor profile. Just remember to adjust the cooking time as needed to ensure all vegetables are tender.

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Tomato Soup | Easy Creamy Tomato Soup

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Author: Danae
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Soups
Method: Stovetop
Cuisine: Italian

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Description

Savor this creamy tomato soup featuring rich flavors from butter, fresh basil, and savory ingredients. It’s perfect for a quick dinner or a cozy night in, making it an ideal choice for anyone searching for comforting homemade recipes.

Ingredients

Scale

2 tablespoons unsalted butter
1 onion, about 1 cup, minced
1 cup leek, chopped
1 can peeled plum tomatoes (14-ounce/400 milliliters)
2 cups vegetable stock
2 tablespoons double-concentrated tomato paste
¼ teaspoon black pepper
½ teaspoon salt
1 tablespoon brown sugar
2 teaspoons dried basil
½ cup half and half
fresh basil for garnish, optional
croutons for garnish, optional

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Instructions

Melt the butter in a medium pot over medium heat and add the minced onion and chopped leek; sauté for 3 minutes, stirring occasionally.
Add the peeled plum tomatoes, vegetable stock, tomato paste, black pepper, salt, brown sugar, and dried basil. Stir well and crush the tomatoes with a spatula. Cover and bring to a boil, then reduce the heat to low and let it simmer for 20 minutes.
Stir in the half and half and bring to a boil again. Turn off the heat and purée the soup until smooth using an immersion blender or stand blender.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh basil and croutons, if desired.

Notes

For extra flavor, use homemade vegetable stock.
The soup can be frozen for up to 3 months; reheat gently.
Adjust seasonings according to personal taste.