Creamy Tomato Basil Soup (with Canned Tomatoes)

This creamy tomato basil soup is rich, comforting, and ready in under 40 minutes. Made entirely with canned tomatoes, Italian herbs, and fresh basil, it’s a cozy café-style soup you can enjoy year-round.

Why You’ll Love This Soup

• Comfort in a bowl: Rich, creamy, and packed with flavor.
• Year-round ingredients: Made entirely with pantry-friendly canned tomatoes.
• Quick & easy: Ready in under 40 minutes.
• Fresh herb finish: Basil and parsley brighten the flavor just before serving.

The Character Behind this Recipe

On Galveston Island, Bella Rossi’s aunt Rosa keeps a garden out back. It’s a mesh of all the things she uses to cook those amazing Italian dishes. 

Rosa would tell you the best soups start with tomatoes you’ve grown yourself — and that might be true. . .for her.  But here’s the thing: Rosa might spend hours at the stove, stirring and tasting like it’s an art form, yet a soup like this one isn’t hard to make at all. Maybe that’s part of her magic. Everything she makes looks — and tastes — like it took all day.

Let’s Talk Canned vs. Fresh Tomatoes

If you’ve got fresh, ripe tomatoes like Aunt Rosa grows in her Galveston backyard, you can absolutely swap them in for the canned tomatoes in this recipe.

• Amount: Use about 3 ½–4 lbs fresh tomatoes (Roma, San Marzano, or any meaty variety).
• Prep: Core the tomatoes, score an X in the bottoms, and drop into boiling water for 30–60 seconds. Transfer to an ice bath, then peel and roughly chop.
• Cooking: Add them in place of the canned tomatoes and follow the recipe as written. You may need to simmer a little longer (20–25 minutes) to let them break down fully.
• Flavor tip: Fresh tomatoes are often less concentrated than canned — add an extra tablespoon of tomato paste for depth.

Rosa says the only thing better than canned tomatoes is the ones you picked yourself — as long as someone else does the peeling.

Tomato Basil Soup Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are simple ingredients and you probably have many of them in your kitchen already!

• 1 clove garlic, minced
• 50 g (about ⅓ cup) onion, finely diced
• 2 tbsp butter
• 2 tbsp olive oil
• 2 cans (28 oz each) crushed tomatoes (or 1 can crushed + 1 can diced for more texture)
• 70 g (about ¼ cup) tomato paste
• 1 tsp salt
• 1 tsp sugar (optional, to balance acidity)
• 2 tsp Italian seasoning (or Italian herb paste)
• 500 ml (2 cups) vegetable or chicken broth
• 1 vegetable or chicken stock cube (optional, for extra depth)
• 100 g (about ½ cup) cream (or half & half)
• 1 sprig fresh parsley, leaves only
• 4–6 fresh basil leaves (optional)

Note: If you don’t have dried Italian seasoning or herb paste, Aunt Rosa says you can toss in whatever Italian-style dried herbs you’ve got — “It’s not cheating if the soup still makes the house smell like Sunday.”

How to Make this Delicious Tomato Basil Soup

Prep your ingredients

Chop the onion and make sure you have your other ingredients ready to go.

Sauté aromatics

In a large saucepan or Dutch oven, heat the butter and olive oil over medium heat.

Add the onion and cook for 4–5 minutes, until softened.

Stir in the garlic and cook for 30 seconds, just until fragrant.

Build the base

Add the tomato paste and cook for 1–2 minutes, stirring constantly to caramelize it slightly.

Stir in the crushed/diced tomatoes, salt, sugar, and Italian seasoning.

Simmer

Pour in the broth and add the stock cube (if using).

Bring to a gentle boil, then reduce to a simmer. Cook uncovered for 15–20 minutes, stirring occasionally.

Blend until smooth

Remove from heat. Use an immersion blender to puree the soup until silky, or carefully blend in batches in a countertop blender. (Note: Some folks might like to skip this part because they prefer a bit of “chunk” in their tomato soup. If you’re keen on the super creamy version but don’t have a blender, start with crushed tomatoes only, not diced. And make sure you finely chop your onions.) 

Finish with cream and herbs

Return the soup to low heat. Stir in the cream, fresh basil, and parsley.

Heat gently for 2–3 minutes without boiling.

Serve

Ladle into bowls and garnish with extra basil leaves, a drizzle of olive oil, or Parmesan cheese. Serve with crusty bread or grilled cheese.

What to Expect from this Soup

Whether you start with Aunt Rosa’s sun-warmed backyard tomatoes or a couple of trusty cans from the pantry, this soup proves that a little love and a good stir can turn simple ingredients into something worth savoring.

I was so excited to share this one because I’ve been making it for ages. (I usually make it in my Thermomix, so it was fun to figure out the stovetop method for you.)

This is the kind of soup that just makes you feel warm and cozy inside. It has just the right balance of tomatoes to cream (just enough cream to keep you from calling it a health food) and the most delicious flavors from that Italian seasoning. Even though it’s summertime here in Texas, I still found this to be the perfect dinner tonight. 

How to Dress it Up: 

• Pesto Swirl: A spoonful of basil pesto drizzled over the top for extra herb flavor.
• Cheese Garnish: Shaved Asiago, Parmesan, Romano, or even a dollop of ricotta.
• Homemade Croutons: Oh, how I wish I had some of my homemade sourdough handy!
• Garlic Toast Points: Sliced baguette brushed with garlic butter and toasted until golden.
• Herbed Olive Oil Drizzle: Warm extra virgin olive oil infused with rosemary or thyme.
• Cream Ripple: A swirl of heavy cream, sour cream, or mascarpone for richness.
• Crispy Prosciutto: Thin slices baked until crisp and crumbled over the soup.

Other Italian Favorites from Author, Janice Thompson

Pizza Pinwheels: These delightful little pizzas make terrific appetizers or snacks, especially on game day!

Chicken and Gnocchi Soup: You’re going to flip over this Olive Garden copycat recipe! 

Tiramisu: Y’all, this is a quick and easy version, a bit different from the norm, but I love it!

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Thanks for stopping by! Before you go, why not pin some photos to your pinterest boards? 

About the Author

Janice is an author, baker, and storyteller who believes food tastes better when it comes with a good story. She writes from her home on Galveston Island, where the Gulf breeze carries the scent of fresh bread and simmering sauce. In her kitchen — and in her books — you’ll meet colorful characters like Aunt Rosa, whose recipes are as memorable as her one-liners. When Janice isn’t testing recipes or weaving them into her novels, she’s probably sharing a slice of cake with family, friends, or anyone who knocks on the door at the right time.