One-Pot Tomato Basil Soup
This one-pot tomato basil soup is smooth, cozy, and bright with fresh basil. It comes together on the stovetop with pantry ingredients and finishes with a touch of cream for extra richness.
Reviewed by Savory Trail Test Kitchen · Published August 19, 2026
A simple stovetop tomato soup should stay at a gentle simmer so the bottom of the pot doesn’t scorch and the flavor stays clean. Use an immersion blender right in the pot for the smoothest texture and the least cleanup.
About this dish
One-pot tomato basil soup is a classic creamy soup built on onions, garlic, tomatoes, and basil. It tastes brightest when the tomatoes simmer long enough to mellow their acidity and the basil is added near the end so it stays fresh and aromatic.
This stovetop method works well because the vegetables soften in the same pot that builds the soup’s base, and the immersion blender turns everything silky without extra transfers. Expect a smooth, comforting bowl with a clean tomato flavor, a little richness from cream, and enough body to pair well with bread or a sandwich.
Ingredients
- 2 tablespoons unsalted butter (for sautéing)
- 1 tablespoon olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes (1 large can)
- 3 cups vegetable broth (or chicken broth)
- 1 teaspoon granulated sugar (optional, to balance acidity)
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper (freshly ground)
- 0.25 teaspoon red pepper flakes (optional)
- 1 cup fresh basil leaves (loosely packed, plus more for serving)
- 0.5 cup heavy cream (stir in at the end)
- 1 teaspoon salt (start with less and adjust to taste)
Instructions
- Set a large pot over medium heat. Add the butter and olive oil, then cook the onion with a pinch of salt for 5 to 7 minutes, stirring occasionally, until softened and translucent.
- Add the garlic and tomato paste. Cook for 1 minute, stirring constantly, until fragrant and the paste darkens slightly.
- Pour in the crushed tomatoes and broth, then stir in the sugar, dried oregano, black pepper, and red pepper flakes if using. Bring to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring now and then.
- Add the basil leaves and simmer for 2 more minutes to wilt them.
- Use an immersion blender to blend the soup until smooth, or leave it a little textured if you prefer. If using a countertop blender, blend in batches and return the soup to the pot.
- Stir in the heavy cream and taste for salt. Warm the soup gently for 2 to 3 minutes without boiling.
- Ladle into bowls and serve hot with extra basil, black pepper, or a drizzle of cream if desired.
Tips
Please verify simmer time, seasoning balance, and final texture after blending; adjust broth or cream as needed for the site standard.
Variations & substitutions
- Swap the heavy cream for half-and-half if you want a lighter finish, or use coconut milk for a dairy-free version.
- Stir in a handful of roasted red peppers with the tomatoes for a sweeter, smokier soup.
- Add 1/2 teaspoon crushed red pepper flakes for a gently spicy tomato basil soup.
- Use fresh oregano or thyme along with the basil for a more herb-forward flavor.
- For a heartier bowl, stir in cooked white beans after blending and warm them through before serving.
What to serve with
- Grilled cheese sandwiches are the classic pairing and make the soup a full meal.
- Crusty bread or sourdough is perfect for dipping into the creamy tomato base.
- A simple green salad adds freshness and keeps the meal light.
- Garlic bread makes the bowl feel extra cozy and works well for soaking up every drop.
- Crispy croutons add crunch and are easy to sprinkle over each serving.
Frequently asked questions
Can I make tomato basil soup ahead of time?
Yes. The flavor often improves after a day in the fridge. Make it up to 3 days ahead, cool it completely, and reheat gently on the stovetop.
Can I freeze this soup?
You can freeze it, but soups with cream may separate slightly when thawed. For the best texture, freeze the soup before adding the cream, then stir the cream in after reheating.
Can I use fresh tomatoes instead of canned?
Yes, but the soup will take longer and the flavor will be a little lighter. Use about 3 pounds of ripe tomatoes, cook them until very soft, and blend well for the smoothest result.
How do I thicken tomato soup?
Simmer it uncovered a little longer to reduce and concentrate the soup. You can also add a small piece of bread while it simmers, then blend it in for extra body.
Can I leave out the cream?
Absolutely. The soup will be a little brighter and less rich, but still delicious. For a creamy feel without dairy, blend in a small splash of coconut milk or a spoonful of cashew cream.
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