This Easy 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
I love 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 easy tomato soup recipe.
This recipe is barely adapted from the famous Nordstrom tomato basil soup that people go WILD for. The chef 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 | Stir 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 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: Stir 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: Stir 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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Easy Tomato Soup Recipe
Video
Equipment
Ingredients
- 1/3 cup olive oil extra-virgin
- 5 large carrots peeled and coarsely chopped
- 1 large yellow onion coarsely chopped
- 1 tablespoon dried basil
- 3 (28-ounce) cans whole Italian-style tomatoes in purée
- 1-3/4 cup chicken broth
- 2 cups heavy cream
- Salt and pepper
- 2 tablespoons fresh basil leaves cut into fine ribbons
- 8 tablespoons unsalted butter softened to room temperature
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 1/8 teaspoons salt
- 3/4 teaspoons granulated garlic
- 1 tablespoon finely chopped fresh parsley
- 1 baguette cut on a sharp diagonal into 3/8-inch-thick slices
Instructions
Make the Soup
- In a 6–8 quart saucepan over medium heat, warm the oil and swirl to coat the bottom. Add carrots, onion, and dried basil. Sauté, stirring occasionally, until softened, 10–12 minutes.
- Add the tomatoes (with purée) and broth. Bring just to a boil. Reduce heat to low and simmer, uncovered, for 20 minutes.
- Remove from heat. Purée soup with an immersion blender in the pot, or in batches using a blender or food processor.
- Return soup to the pan. Stir in cream and place over medium heat until heated through. Season to taste with salt and pepper.
Make the Crostini
- Preheat oven to 350°F. Place a rack in the top third of the oven.
- In a medium bowl, mash together butter, cheese, salt, and granulated garlic until combined. Stir in parsley.
- Spread each slice of bread generously with the butter mixture. Make sure the surface is fully covered.
- Place crostini on a baking sheet, close together but not touching. Bake uncovered for 10–15 minutes, until golden brown. Serve warm.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage
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 low heat until hot, or reheat in the microwave with a cover to prevent splatters.
Tomato Soup Recipe FAQs
Nothing beats a great grilled cheese sandwich!
Some other ideas:
-A Parmesan crisp or two on top tastes amazing.
-The crostini with melted Parmesan that is included in the recipe card
–Crusty bread or rolls (like thin sourdough baguettes) are classic choices.
–Crackers or Goldfish (my kids love these!) add a fun, salty crunch.
I thicken Tomato Soup with heavy cream at the end.
-Mix in a bit of vinegar—balsamic or red wine vinegar works well.
-Add a spoonful (or two) of fresh basil pesto.
-Stir in fresh herbs like flat-leaf Italian parsley or basil.
-Dunk a gooey, hot grilled cheese sandwich in the soup.
-Top with croutons.
-Sprinkle chopped bacon and chives on top.
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 perfect match.
I love your cooking videos!
Thank you so much Mari! 🙂