Creamy Tomato Basil Soup Recipe

Guido Pedrelli
Guido Pedrelli
Italian Cuisine Expert and Food Blogger
Guido Pedrelli
Guido Pedrelli, the mastermind behind Nonna Box, has honed his culinary expertise for decades, inspired by family feasts in Emilia-Romagna. Mentored by his restaurateur nonna, he mastered Italian classics and furthered his skills with professional culinary studies in desserts and gelato making from Mec3. Today, he shares this rich legacy and authentic recipes through Nonna Box.
Expertise: Italian cuisine, Pasta, Pizza, Pastry, Dessert

Tangy, creamy, and nostalgic. Heirloom tomatoes kick this tomato basil soup recipe up a notch by adding layers of amazing flavor.

The cream and balsamic vinegar add even more layers of flavor and a few basil leaves add a sweet, fresh twist.

As far back as I can remember, tomato soup has found itself poured into one bowl after the other, never far from me when I really needed it.

There was always a bowl when I had a cold, and always a mug of it on cold winter days. When I was feeling down that I wasn’t put in the soccer game – again – my mom could bring me a few ladle-fulls of the sweet, warm soup.

On summer days, even as I lay drenched in sweat, I begged for a big bowl of tomato soup and a plate stacked high with grilled cheese sandwiches. And if I was really sick, and couldn’t keep even sprite, bread, or rice down, I’d convince myself that tomato soup was the trick. It never was. But it was worth a try.

This isn’t that heated up can of tomato soup. This is tomato soup kicked up a notch – a really big notch.

tomato basil soup

Cream, Lemon, and Balsamic in this recipe are used as seasonings of sorts. Just enough cream is used to smooth out the flavors and add a creamy back to the tangy tomatoes.

Lemon juice helps cut the sharp flavors in the soup and round everything out. And balsamic vinegar adds a savory, salty, and sweet bite.

tomato basil soup recipe

Creamy Tomato Basil Soup

This creamy soup is absolutely delicious. Perfect for a cold winter day, easy and simple with a hint of lemon.
4.34 from 6 votes
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Course: Soup
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2 servings
Calories: 440kcal


  • 2 tablespoons butter
  • 1 large onion diced
  • 2 stalks celery diced
  • 1 tablespoon flour
  • 4 cups chicken broth
  • 4 cups heirloom tomato puree
  • 3 tablespoons balsamic vinegar plus more for drizzle
  • ½ cup cream
  • 2-5 drops lemon juice
  • Salt & pepper to taste
  • Basil leaves


  • Heat the butter in a large pot over medium heat, until melted. Add the onion and celery. Cook, stirring occasionally, until the onion and celery are soft, about 10 minutes.
  • Add the flour and cook, stirring constantly for about 2 minutes.
  • Add the chicken broth and tomato puree and mix together well. Bring the mixture to a slow simmer and cook for 30 minutes, stirring occasionally.
  • Add the 3 tablespoons balsamic vinegar and cream. Season with the lemon juice, and salt and pepper to your liking.
  • Before serving, toss a few basil leaves on top. Serve with a grilled cheese sandwich, skewered over the bowl as well if desired.
Calories: 440kcal | Carbohydrates: 28g | Protein: 7g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 112mg | Sodium: 1869mg | Potassium: 1234mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3707IU | Vitamin C: 78mg | Calcium: 116mg | Iron: 2mg
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