This straightforward Tomato Soup Recipe is creamy, flavorful, and simple to make with tomatoes, basil, and cream, served with buttery Parmesan-garlic crostini.
author’s note
Inspired by Nordstrom’s Classic
It is satisfying to my traditional tomato basil soup made with fresh roasted garden tomatoes, but sometimes I don’t have the time for it. When that happens, nothing saves the day like canned tomatoes. Not just any canned tomatoes, though, you really do need good ones. I’m obsessed with Cento’s Italian-style tomatoes, and they’re the star of this straightforward tomato soup recipe.
This recipe is barely adapted from the famous Nordstrom tomato basil soup that people go WILD for. Chef Keith shared it on a social media post a few years back, and ever since then, it has been a favorite of mine. I keep coming back to it because it is thick, creamy, hearty, and completely satisfying.
Plus, it is SO simple to make with canned tomatoes. And don’t skip the crostini topping because it’s totally the best part!
Tomato Soup Recipe Ingredients
| Ingredients | Helpful Notes |
|---|---|
| Olive oil, carrots, onion, dried basil | Sauté together first to build flavor for the soup base. |
| Canned whole Italian-style tomatoes, chicken broth | Use high-quality canned tomatoes packed with Italian seasonings for the best flavor. |
| Heavy cream | mix in after blending for a rich, creamy texture. |
| Fresh basil | Slice into ribbons and add at the end for freshness. |
| Baguette, butter, Parmesan, garlic, parsley | Mix the crostini topping and bake on the bread until the edges turn golden brown. |
How To Make This Tomato Soup Recipe
- Sauté veggies: Heat oil in a large pot, add carrots, onion, and dried basil.
- Add tomatoes and broth: mix in canned tomatoes and chicken broth. Bring to a boil.
- Simmer: Lower the heat and simmer uncovered for 20 minutes.
- Blend: Purée with an immersion blender or in batches in a blender.
- Add cream: mix in heavy cream and warm through.
- Finish and serve: Top with fresh basil, and serve with crostini.
Quick Tip
Make sure the lid is secure and start on low to avoid spills. Open carefully since steam escapes. If your blender has no hot setting, cover with a towel to control steam.
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Storing and Reheating
Leftovers keep really well, and I think this tomato soup recipe’s flavor gets even better as it sits.
Storage: Keep in an airtight container in the fridge for 4–6 days. Freeze for up to 3 months. Thaw overnight in the fridge or set the container in a bowl of warm water before reheating.
How to reheat: Warm in a small pot over a low burner until hot, or reheat in the microwave with a cover to prevent splatters.
What To Serve On The Side
- Salad: A fresh garden salad or Caesar salad balances the richness.
- Roasted veggies: Try roasted broccoli, Brussels sprouts, or carrots.
- Pasta salad: Light and refreshing on the side of this creamy tomato soup recipe.
- Sandwiches: Turkey, ham, or a simple BLT goes great on the side.
- Baked potatoes: Crispy outside and fluffy inside; the reliable match.
