Creamy Tomato Basil Soup

This creamy Tomato Basil Soup is loaded with sneaky veggies and tastes just like your favorite restaurant! Plus, you can whip it up on the stove, in the slow cooker, or the Instant Pot—so easy and flexible!

Soup night is my go-to because it’s simple to throw together, packed with hidden veggies, and pairs perfectly with fun sides like an Italian Grilled Cheese Sandwich. If you love soup too, you should check out my other favorites: Broccoli Cheese Soup, Creamy Chicken and Wild Rice Soup, and Spicy Chicken Soup—they’re so comforting and family-approved.

I’ve been head over heels for this tomato basil soup recipe for almost ten years now! While I have a few tomato soup versions on the site, this one remains my favorite because it sneaks in extra veggies without sacrificing flavor. It’s more nutritious than your typical creamy tomato soup and honestly tastes even better the next day—which is a win if you love making meals ahead or grabbing leftovers.

What Makes It Special

This creamy tomato basil soup tastes like it belongs in a restaurant, but it’s surprisingly simple to make. If you love tomato-based soups, you might also enjoy Warm Chicken Orzo Tomato Soup for another cozy, weeknight-friendly option. It’s loaded with sneaky veggies for extra nutrition so it feels indulgent without overdoing it. You can make it a bunch of ways—on the stove, in the slow cooker, or Instant Pot—plus it makes enough to feed a crowd. Leftovers reheat beautifully and it goes perfectly with grilled cheese, bread bowls, or this 2-ingredient cottage cheese flatbread!

• Carrots, celery, and onion are finely diced and add natural sweetness and nutrients hidden in every bite.
• The silky texture comes from a golden roux and just a little cream, keeping it rich but light.
• You can make it ahead of time—the flavors only get better after resting.

• Freeze it easily by leaving out the cream before freezing and adding it fresh when reheated.

Ingredient Checklist

• 1 Tablespoon olive oil
• 2 (14.5 ounce) cans diced tomatoes, with juice
• 2 carrots, finely diced (about 1 cup)
• 1 small onion, finely diced (about 1 cup)
• 3 ribs celery, finely diced (about 1 cup)
• 2 Tablespoons tomato paste
• 4 cups low-sodium chicken broth
• 1 teaspoon dried oregano
• 1½ teaspoons dried basil
• ½ cup (1 stick) butter
• ½ cup all-purpose flour
• 1 cup freshly grated Parmesan cheese
• 1½ cups half and half (or whole milk)
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh basil

Step-by-Step Preparation

1. Warm olive oil in a large soup pot over medium-high heat.
2. Add finely diced carrots, onion, and celery and sauté until softened and aromatic.
3. Pour in diced tomatoes with their juice, tomato paste, chicken broth, dried oregano, and dried basil; bring to a gentle boil and simmer until the vegetables are tender (about 10 minutes).
4. Blend the soup with an immersion blender or in batches in a standard blender until smooth; return to the pot.
5. In a separate saucepan, melt butter over medium-low heat, whisk in the flour, and stir constantly until the roux turns golden brown (about 10 minutes).

6. Add a large ladle of warm soup to the roux and stir to form a paste, then slowly whisk in 2–3 more cups of soup until smooth.

   

7. Pour the roux mixture back into the main soup pot and stir to combine.
8. Stir in freshly grated Parmesan, half-and-half (or milk), salt, freshly ground black pepper, and chopped fresh basil; warm gently for a few minutes until heated through.
9. For the slow cooker method: add diced tomatoes, carrots, onions, celery, tomato paste, chicken broth, oregano, and basil to the slow cooker.
10. Cover and cook on low for 5–6 hours until the vegetables are tender.
11. About 30 minutes before the slow cooker is done, melt butter over medium-low heat in a skillet and whisk in flour, stirring until the roux is golden brown (about 10 minutes).
12. Add 1 cup of hot soup from the slow cooker to the roux and whisk until it forms a paste, then slowly whisk in another 3 cups of hot soup until smooth; pour the mixture back into the slow cooker and stir to combine.
13. Carefully transfer the soup to a blender in batches and puree until smooth, then return to the slow cooker.
14. Stir in Parmesan, half-and-half (or milk), and season with salt, pepper, and additional herbs; cover and cook on low another 20–30 minutes until heated through.

Tips for Silky, Lump-Free Soup

• Take your time browning the roux over medium-low heat, whisking constantly for about 10 minutes until golden brown. This deepens the flavor and gets rid of any raw flour taste.
• When adding soup to the roux, do it one ladle at a time and whisk well to avoid lumps. Using warm soup helps the roux blend smoothly.
• If you’re pureeing with a regular blender, vent the lid slightly and work in small batches to prevent hot splashes. For a step-by-step example of safe pureeing, see our Crab Bisque.
• Add half-and-half last, warming gently to avoid dairy separation or curdling—the same gentle finish used in Creamy Parmesan Italian Sausage Ditalini Soup.
• Choose low-sodium broth so you can control salt levels more easily; always taste and adjust seasoning at the end.
• For gluten-free, replace all-purpose flour with your favorite gluten-free blend for making the roux.

Substitutions and Add-Ins

• Vegetarian? Use vegetable broth instead of chicken broth for a meat-free bowl of cozy soup, and pair it with a bright Lemon Orzo Chickpea Salad.
• Dairy-free or vegan? Skip butter and half-and-half. Use olive oil for the roux or a cornstarch slurry, then stir in full-fat coconut milk or a creamy cashew sauce at the end.
• Want a smoky touch? Try fire-roasted or oven-roasted tomatoes instead of plain canned—adds great depth.
• Love red peppers? Blend in a jar of roasted red peppers or two fresh ones for a delicious tomato–red pepper twist.
• Prefer chunky? Blend only half or not at all so you get a heartier texture everyone can enjoy. Craving another hearty, tomato-forward option? Try our Easy Lasagna Soup.
• Need some heat? Red pepper flakes or a drop of hot sauce bring a nice kick.
• Extra basil flavor? Stir in a spoonful of basil pesto just before serving for a fresh herbal upgrade.

Storing, Freezing, and Reheating

Refrigerate cooled tomato basil soup in an airtight container for 4–5 days.

Freeze the base soup (tomatoes, veggies, broth, tomato paste, and seasonings) in freezer-safe containers for up to 3 months. Leave out the cream and cheese until reheating to keep the texture perfect. For a dairy-free soup that freezes beautifully as-is, try Japanese Clear Soup. Thaw overnight in the fridge, heat gently, then add dairy just before serving.

Reheat gently over low to medium-low heat, stirring often. If the soup thickens too much after chilling, thin it out with a bit of broth. Add cream slowly, warming just until heated through—don’t let it boil.

You can make the entire soup including dairy a day ahead—flavors meld beautifully overnight. If freezing, just hold off on the dairy until reheating.

Common Questions

• Can I freeze this soup? Absolutely! Just freeze the tomato and veggie base without the cream and Parmesan. Add those fresh after thawing and reheating to keep it silky.
• Can I make it with fresh tomatoes instead of canned? Yes! Use about 3 pounds of fresh, ripe tomatoes. Core and chop, then simmer a bit longer until tender. You might need to tweak the seasoning and cooking time a little.
• How to make this dairy-free? Swap butter for olive oil, skip the roux or use a cornstarch slurry to thicken, and use coconut milk or a nut-based cream instead of dairy.
• Is there a gluten-free option? Yes! Just swap the flour for gluten-free all-purpose flour or use cornstarch as a thickener.
• Do I have to make a roux? The roux gives you that rich, velvety texture and flavor we all love, but if you’re short on time, thickening with cornstarch or reducing the soup longer works too.
• Can I use the slow cooker or Instant Pot? Definitely! You’ll find instructions here for slow cooker and Instant Pot methods. Both are great for busy days!