Appetizers and Sides/ Main Course/ Recipes

Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

This Creamy Tomato Basil Soup is easy and I’m going to show you how I made it tonight (in the slow cooker) and I’ll let you know how you can make it over the stove too if you want to speed it up a little bit.

So I make mine in the slow cooker so I can leave it alone for a while and not think about it. In the notes down below, I’ll let you know how I’ve made it on the stove top as well. 

In the slow cooker, add in your tomatoes (liquid and all), chicken broth, chopped yellow onion, chopped garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours.

When the 4 hours is up, add your basil leaves. Now it’s time to blend the soup. I use an immersion blender. If you don’t have one, HERE’S the one that I use. It’s an amazing little tool! You’ll appreciate it if you have to pour the hot soup into the blender. Stay safe! (see my notes below on how to stay safe with the regular stand blender). So either use your immersion blender or pour the soup into the blender and blend until smooth.

creamy tomato basil soup

After the soup is blended (add it back to the slow cooker if you used a blender), add your cream and and stir to combine. (By the way, So sorry that the photos in this post aren’t great! My camera is taking a visit to the repair shop in the morning so say a little prayer!) After adding in your cream, cover the soup and cook for 30 more minutes. And you’re done!

creamy tomato basil soup



Creamy Tomato Basil Soup

Creamy Tomato Basil Soup

Servings 8


  • 3 - 14.5 ounce cans of diced fire-roasted tomatoes (I use Hunts)
  • 2 cups of chicken broth
  • 6 cloves of garlic roughly chopped
  • 1 yellow onion chopped
  • 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tsp sugar
  • 1 cup heavy cream
  • 1/4 cup chopped basil
  • Bread or croutons for dipping optional
  • 1/2 cup parmesan cheese for topping


  • Add tomatoes, chicken broth, onions, garlic, salt, pepper, and sugar to the slow cooker and cook on high for 4 hours.
  • After the 4 hours, add in the chopped basil leaves.
  • Using either an immersion blender or a stand blender, blend soup until smooth.
  • (If you used a regular stand blender return the soup to the slow cooker)
  • After blended, add in the cream.
  • Stir to combine.
  • Cook for 30 more minutes.
  • Top with the parmesan cheese and enjoy!! (I like to serve mine with croutons and a little extra basil on top)


If you use a regular stand very careful! The hot soup creates steam in the blender and can blow the top off. Most blenders have a little cap in the middle of the lid that you can leave open. Leave that open and just cover with a towel so the steam doesn't build in the blender.
If you would like to speed this up and cook over the stove: Add 2 tablespoons of olive oil to a large sauce pan and saute the onions over medium heat until they are translucent. Add in the garlic and cook for 2 additional minutes. Add in the tomatoes and chicken broth to the pot and cook for 20 minutes. Add in the basil and then blend the soup. Add in the  cream and stir to combine. Cook for an additional 5 minutes over medium heat. Top with parmesan cheese and enjoy!
Tried this recipe?Leave a comment!

creamy tomato basil soup

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  • Reply
    October 20, 2016 at 1:07 pm

    Would love to try your recipe, but….how much of the basil leaves does it require? ‘1/4 (cup?) chopped basil leaves’

    • Reply
      Coco and Ash
      October 20, 2016 at 2:27 pm

      Oops! I fixed it. Thanks for letting me know 🙂 It’s 1/4 cup

  • Reply
    October 20, 2016 at 3:28 pm

    Tomato bail soup is one of my favorite soups ever! This looks delicious! Thanks for the recipe.

  • Reply
    October 20, 2016 at 3:54 pm

    This sounds delicious!

  • Reply
    lisa | Garlic and Zest
    October 20, 2016 at 3:55 pm

    Truly one of the most warm and cozy bowls of soup ever! I love the parmesan cheese in your recipe!

  • Reply
    Bintu - Recipes From A Pantry
    October 20, 2016 at 4:40 pm

    What a lovely soup. Can you yogurt instead of cream?

  • Reply
    October 20, 2016 at 5:44 pm

    Yum! One of my all-time favorite soups!!! And thank goodness for immersion blenders!

  • Reply
    October 20, 2016 at 5:57 pm

    This looks so warm and comforting. Perfect for dunking your favorite grilled cheese sandwich!

  • Reply
    Luisa Fernanda Rubio Morales
    December 1, 2016 at 6:43 pm

    Hello! How many people does the soup serve?

    • Reply
      Coco and Ash
      December 3, 2016 at 8:33 am

      At least 6-8 depending on if you’re serving it as a side or a meal. 🙂

  • Reply
    November 17, 2019 at 9:39 pm

    This was delicious! And so easy to make. After reading some of the reviews, I decided to use only one can of fire roasted tomatoes and two cans regular – I’m glad I did because I think it would have been too spicy for me otherwise. I also cooked it on the stove because I didn’t feel like waiting lol. And I stirred the parmesan directly into the pot all at once vs. using it as a topping. My husband (who never seems to get excited about food) said it was “restaurant good!” Thanks for a great recipe – this is a keeper!

  • Reply
    August 4, 2020 at 11:43 am

    I’m curious how I’d be able to do this in the ninja foodi. This is my go to tomato soup recipe. It’s always a hit!

    • Reply
      Coco and Ash
      August 4, 2020 at 2:43 pm

      I don’t have one of those but I’d love to hear how it turns out if you try it!

  • Reply
    January 25, 2021 at 1:51 pm

    Do you have a calorie count on this minus the toppings?

  • Reply
    February 1, 2022 at 4:26 pm

    I love to double this recipe so I have leftovers, but I was thinking about freezing some to pull out later for a quick lunch. Have you ever tried to freeze this? I’m curious if it would be the same consistency when thawed.

  • Reply
    October 9, 2022 at 7:16 pm

    One of my FAVORITE soups and, in my opinion, it tops La Madeline’s Tomato Basil! So so yummy!!

  • Reply
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