This rich and velvety TOMATO SOUP uses browned butter and sweet carrots to create a deeply comforting tomato base. Finished with heavy cream and fresh basil, it is the perfect easy meal to pair with a grilled cheese sandwich on a cold day.
There is nothing quite like a steaming bowl of creamy tomato soup when the temperature drops and you are looking for pure comfort. This recipe is designed to be the ultimate cold-weather meal, offering a depth of flavor that far surpasses anything you can find in a can. It is rich, velvety, and has just the right balance of sweetness and acidity to warm you up from the inside out.
What makes this version special is the slow development of flavors, starting with browned butter and sautéed vegetables. Whether you are coming in from a snowy afternoon or just need a satisfying weeknight dinner, this soup feels like a warm hug in a bowl. It is simple enough for a casual lunch but decadent enough to serve as the centerpiece of a cozy family dinner.
IN THIS RECIPE...
What to know about the ingredients
PROTEIN & VEGETABLES:
- UNSALTED BUTTER: This is the fat base of the soup. By browning it, you add a nutty, toasted dimension that olive oil simply cannot provide.
- CARROTS: These provide natural sweetness to balance the acidity of the tomatoes and help create a thicker, creamier texture once puréed.
- YELLOW OR SWEET ONIONS: These aromatics melt into the butter, creating a savory foundation.
- FRESH BASIL LEAVES: Added at the very end, fresh basil provides a bright, peppery finish that cuts through the richness of the cream.
SEASONING & THICKENERS:
- KOSHER SALT & BLACK PEPPER: Essential for layering flavors. We season the vegetables early to help them release moisture and then adjust again at the end.
- CAYENNE PEPPER: An optional addition that provides a subtle, back-of-the-throat warmth without making the soup “spicy.”
HEAVY CREAM: This transforms the tomato base into a luxurious, velvety soup. It rounds out the flavors and provides a beautiful, silky mouthfeel.
LIQUIDS & MAINS:
- CRUSHED TOMATOES: Using three large cans ensures a deep tomato presence. Since they are already crushed, they break down quickly during the simmering process.
CHICKEN OR VEGETABLE BROTH: This thins the tomato concentrate to a soup consistency. Use vegetable broth if you want to keep the dish vegetarian.
How to Make Tomato Soup
1. Brown the Butter and Sauté:
Melt the butter in a large pot or Dutch oven over medium heat. Watch for it to foam, then stir in your diced onions and carrots with a teaspoon of salt. Continue cooking for about 15 minutes. You are looking for the butter bits at the bottom to turn a golden brown; this “brown butter” stage is where the magic happens.
2. Simmer for Depth:
Pour in the crushed tomatoes and the broth. Bring the pot to a simmer, then drop the heat to low. Let it cook uncovered for at least 30 minutes. This time allows the carrots to become completely tender and the flavors of the tomatoes and browned butter to meld.
3. Purée Until Smooth:
Use an immersion blender directly in the pot for the easiest cleanup. If you are using a standard blender, work in batches and be extremely careful with the hot liquid; remove the center cap of the lid and cover it with a kitchen towel to let steam escape, preventing the lid from popping off.
4. Finish and Season:
Return the smooth soup to the pot. Stir in the heavy cream, the remaining salt, black pepper, and cayenne. Give it a final taste—this is the time to add a pinch more salt if the tomato flavor isn’t “popping” yet.
5. Garnish and Serve:
Stir in the chopped fresh basil right before you ladle the soup into bowls. The residual heat will wilt the basil and release its oils without losing its bright green color.
Frequently Asked Questions
Can I make this soup vegan? Yes. You can swap the butter for a high-quality vegan butter alternative or olive oil, and replace the heavy cream with full-fat canned coconut milk. The flavor will be slightly different, but it will still be incredibly creamy.
My soup tastes too acidic. How do I fix it? Tomato acidity can vary by brand. If the soup tastes too sharp, stir in a teaspoon of sugar or a tiny pinch of baking soda. The sugar balances the acid, while the baking soda physically neutralizes it.
How do I store and reheat leftovers? This soup stores beautifully. Keep it in an airtight container in the fridge for up to 4 days. When reheating, do so over low heat on the stove. If the soup has thickened too much in the fridge, just add a splash of broth or water to loosen it up.
Can I freeze this soup? You can, but it is best to freeze it before adding the heavy cream and fresh basil. Dairy can sometimes separate or change texture when thawed. When you’re ready to eat, thaw the soup, bring it to a simmer, and then stir in the cream and basil fresh.
Related Recipes
Creamy Tomato Basil Soup
Equipment
- 1 large pot or Dutch oven
- 1 blender or immersion blender
Ingredients
- 4 ounces unsalted butter
- 4 large carrots diced
- 2 yellow or sweet onions diced
- 3 28-ounce cans crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional
- 1 cup heavy cream
- 1 cup fresh basil leaves roughly chopped
Instructions
- Melt butter in a large pot over medium heat until it begins to foam. Stir in the diced onions and carrots and season with 1 teaspoon of kosher salt. Cook, stirring occasionally, until the butter begins to brown on the bottom of the pot, about 15 minutes.4 ounces unsalted butter, 4 large carrots, 2 yellow or sweet onions
- Pour in the cans of crushed tomatoes, followed by the broth. Bring the entire mixture to a simmer then lower the heat to low. Continue cooking, stirring occasionally, for about 30 minutes to allow the flavors to develop and the soup to thicken. (see note)3 28-ounce cans crushed tomatoes, 4 cups chicken or vegetable broth
- Purée the soup with an immersion blender or in a traditional blender until smooth. If using a traditional blender, be sure to leave a hole in the lid for the steam to escape while blending or wait until the soup has cooled until no longer steaming.
- Return the soup to the pot, season with the remaining salt, black pepper, and cayenne. Stir in the heavy cream, taste for seasoning, and adjust if necessary.2 ½ teaspoons kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon cayenne pepper, 1 cup heavy cream
- Stir in the fresh basil, serve with a grilled cheese or crusty bread, and enjoy!1 cup fresh basil leaves
Notes
- Feel free to allow the soup to simmer for longer than 30 minutes if you want a thicker soup.
