Entrees | Entrees | Soups | Vegetables
Creamy Tomato Soup with Fresh Basil (Restaurant-Style, 30–40 Minutes)
A silky, comforting creamy tomato soup that tastes like a bistro classic yet cooks fast for busy weeknights and cozy Canadian or U.S. winters. This updated version is based on my video. The base is simple—2 L tomatoes + 1 L vegetable broth, onions, carrots for natural sweetness (so no added sugar), a touch of cream, Parmesan for umami, and fresh basil blended in for a vibrant finish. Optional pro touches (listed as optional in the steps): a bay leaf + thyme + tomato paste simmer for depth, and a final drizzle of olive oil or balsamic for lift.
Why You’ll Love This Tomato Soup
- Balanced & naturally sweet: carrots mellow tomato acidity—no sugar needed.
- Ultra-smooth: immersion-blended with a little Parmesan for body and sheen.
- Flexible: dairy or dairy-light; stovetop friendly; pantry-first.
- Meal-prep ready: reheats beautifully for lunches and easy dinners.
- Pairing superstar: serve with homemade garlic croutons, a classic French onion soup course split, or a crisp Greek salad.
Ingredients (Serves 6–8)
Measurements list the weight/volume first (metric), then imperial.
- 2 L tomatoes, crushed or passata — ~8 cups
- 1 L vegetable broth — ~4 cups
- 250 ml heavy cream (35%) — 1 cup
- 60 g unsalted butter — 4 tbsp
- 350 g red onions, thinly sliced — 12 oz (≈2 medium)
- 250 g carrots, grated — 9 oz (≈2 medium)
- 12 g garlic, finely chopped — 2–3 tsp (3–4 cloves)
- 30 g Parmesan, finely grated — ¼ cup (packed), plus more to serve
- 15 g fresh basil — ~1 cup loosely packed leaves, plus extra to garnish
- 6–8 g fine sea salt, to taste — 1–1½ tsp
- 2–3 g freshly ground black pepper, to taste — ½–1 tsp
Optional (for extra depth & lift) — keep strictly optional
- 1 tbsp tomato paste (add during simmer)
- 1 bay leaf + 1 thyme sprig (simmer, then remove)
- 1–2 tsp extra-virgin olive oil or 1–2 tsp balsamic vinegar (finish)
Step-by-Step Instructions
- Prep the aromatics
Slice the onions, grate the carrots, and chop the garlic. Pick the basil leaves.
- Build the base
Set a large pot over medium-high heat. Melt 60 g (4 tbsp) butter. Add onions + carrots and cook, stirring, 5–7 minutes until soft and lightly compoted (their moisture keeps the butter from browning). Add garlic for the last 60–90 seconds.
- Liquids in
Stir in 1 L (4 cups) vegetable broth and a small pinch of salt and pepper. Add 2 L (8 cups) tomatoes. Bring to a lively simmer.
- Optional depth (do this only if you want a richer profile)
Add 1 tbsp tomato paste, 1 bay leaf, and 1 thyme sprig. Simmer 35 minutes, uncovered, stirring occasionally, until slightly reduced and glossy. (Remove bay/thyme at the end.)
- Blend with basil
Pull the pot off the heat. Add fresh basil (reserve a few leaves to garnish). Blend until perfectly smooth with an immersion blender (or transfer carefully to a high-speed blender for an extra-silky result). Return to low heat.
- Finish & season
Stir in 30 g (¼ cup) Parmesan until melted, then 250 ml (1 cup) cream. Taste; add salt/pepper as needed.
Optional lift: off the heat, swirl in olive oil or balsamic.
- Serve
Ladle into warm bowls. Don’t overfill—leave a clean rim. Garnish with basil and a light dusting of Parmesan. Great with homemade garlic croutons or a grilled cheese.
Pro Tips
- Sweetness without sugar: If tomatoes are very acidic, the carrots plus a longer simmer usually fix it. If still sharp, add another 1–2 tbsp cream or a pinch of baking soda (⅛ tsp), or finish with balsamic (optional step).
- Ultra-smooth texture: Blend longer than you think—2–3 minutes. For a luxe mouthfeel, pass through a fine chinois.
- Color & sheen: Parmesan + cream add gloss; avoid boiling after cream is added.
- Freezer-friendly: Freeze before cream for best texture; whisk in cream after reheating.
Substitutions & Variations
- Dairy-lighter: Replace half the cream with evaporated milk or whole milk.
- Vegan: Use olive oil instead of butter, plant cream (oat, cashew), and nutritional yeast for umami in place of Parmesan.
- Spice it: Add a pinch of red pepper flakes or smoked paprika during simmer.
- Herb swap: Try oregano or tarragon if basil isn’t available.
- Roasted vibe: Roast onions/carrots (and even canned whole tomatoes) at 220°C/425°F for 20–25 minutes, then simmer as written.
What to Serve with Tomato Soup
- Homemade garlic croutons
- Caesar salad dressing without mayonnaise (for a crisp side salad)
- Homemade pesto pasta
- Creamy mozzarella parmesan pasta
- Spaghetti with meat sauce
- Traditional gratin dauphinois
- Parisian potatoes
- Creamy butternut squash soup
- Homemade tomato sauce with fresh tomatoes
- San Sebastian Basque cheesecake
(Sprinkled inline above and gathered here for easy internal linking.)
FAQ (Canada/USA Focus)
Can I use canned tomatoes?
Yes—canned crushed tomatoes or passata work great. If using whole canned, crush by hand and include juices.
Will low-sodium broth change the taste?
It’s ideal. You control salt at the end, especially with Parmesan’s salinity.
How can I thicken without cream?
Blend thoroughly and simmer a little longer; or add ½ small boiled potato before blending.
Is it freezer-friendly with cream?
Freeze before cream for best texture. Add cream after reheating and blending smooth again.
Can I add protein?
Stir in cooked white beans, shredded chicken, or top with a grilled cheese cut into croutons.
Storage & Reheating
- Fridge: Airtight, up to 4 days.
- Freezer: Up to 3 months (preferably before cream).
- Reheat: Low heat, do not boil after cream—just steam hot.
Creamy Tomato Soup with Fresh Basil (Restaurant-Style, 30–40 Minutes)
A silky, comforting creamy tomato soup that tastes like a bistro classic yet cooks fast for busy weeknights and cozy Canadian or U.S. winters. This updated version is based on my video. The base is simple—2 L tomatoes + 1 L vegetable broth, onions, carrots for natural sweetness (so no added sugar), a touch of cream, Parmesan for umami, and fresh basil blended in for a vibrant finish. Optional pro touches (listed as optional in the steps): a bay leaf + thyme + tomato paste simmer for depth, and a final drizzle of olive oil or balsamic for lift.
Ingredients
- 2 L tomatoes crushed or passata — ~8 cups
- 1 L vegetable broth — ~4 cups
- 250 ml heavy cream 35% — 1 cup
- 60 g unsalted butter — 4 tbsp
- 350 g red onions thinly sliced — 12 oz (≈2 medium)
- 250 g carrots grated — 9 oz (≈2 medium)
- 12 g garlic finely chopped — 2–3 tsp (3–4 cloves)
- 30 g Parmesan finely grated — ¼ cup (packed), plus more to serve
- 15 g fresh basil — ~1 cup loosely packed leaves plus extra to garnish
- 6 –8 g fine sea salt to taste — 1–1½ tsp
- 2 –3 g freshly ground black pepper to taste — ½–1 tsp
Optional (for extra depth & lift) — keep strictly optional
- 1 tbsp tomato paste add during simmer
- 1 bay leaf + 1 thyme sprig simmer, then remove
- 1 –2 tsp extra-virgin olive oil or 1–2 tsp balsamic vinegar finish
Instructions
- Slice the onions, grate the carrots, and chop the garlic. Pick the basil leaves.
- Set a large pot over medium-high heat. Melt 60 g (4 tbsp) butter. Add onions + carrots and cook, stirring, 5–7 minutes until soft and lightly compoted (their moisture keeps the butter from browning). Add garlic for the last 60–90 seconds.
- Stir in 1 L (4 cups) vegetable broth and a small pinch of salt and pepper. Add 2 L (8 cups) tomatoes. Bring to a lively simmer.
- Add 1 tbsp tomato paste, 1 bay leaf, and 1 thyme sprig. Simmer 35 minutes, uncovered, stirring occasionally, until slightly reduced and glossy. (Remove bay/thyme at the end.)
- Pull the pot off the heat. Add fresh basil (reserve a few leaves to garnish). Blend until perfectly smooth with an immersion blender (or transfer carefully to a high-speed blender for an extra-silky result). Return to low heat.
- Stir in 30 g (¼ cup) Parmesan until melted, then 250 ml (1 cup) cream. Taste; add salt/pepper as needed.
- Optional lift: off the heat, swirl in olive oil or balsamic.
- Ladle into warm bowls. Don’t overfill—leave a clean rim. Garnish with basil and a light dusting of Parmesan. Great with homemade garlic croutons or a grilled cheese.
Notes
FAQ
Can I use canned tomatoes?Yes—canned crushed tomatoes or passata work great. If using whole canned, crush by hand and include juices. Will low-sodium broth change the taste?
It’s ideal. You control salt at the end, especially with Parmesan’s salinity. How can I thicken without cream?
Blend thoroughly and simmer a little longer; or add ½ small boiled potato before blending. Is it freezer-friendly with cream?
Freeze before cream for best texture. Add cream after reheating and blending smooth again. Can I add protein?
Stir in cooked white beans, shredded chicken, or top with a grilled cheese cut into croutons.
Storage & Reheating
- Fridge: Airtight, up to 4 days.
- Freezer: Up to 3 months (preferably before cream).
- Reheat: Low heat, do not boil after cream—just steam hot.
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