Creamy Tomato Basil Soup

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This creamy tomato basil soup  requires just a few simple ingredients to make. Soups are by far my favorite thing to prepare. While some might think reaching for a can is easy and saves time, I think one can whip up a variety of tasty and healthy soups in less than 30 minutes. This is one of those recipes!

Tomato basil soup

What makes tomato soup creamy?

I found this recipe for Tomato Basil Soup many years ago in Cooking Light. I changed it up a bit, and I substituted goat cheese for the cream cheese. My family prefers the goat’s cheese version to the cream cheese, but cream cheese is delicious if you’re not a fan of goat’s cheese. (This post was originally published on September 3rd, 2019 and has been updated to contain nutritional information. As an Amazon Affiliate I receive commission on qualifying purchases.)

What kind of canned tomatoes are best?

For a recipe like this, where tomatoes are the star, I choose imported Italian tomatoes. So many canned tomatoes are of an inferior quality and often the consumer is led to assume that the fancy “Italian” sounding label means that the tomatoes are grown and packaged in Italy. For more information on which tomatoes are authentic, read more on the Greatest Tomatoes from Europe website.

types of tomatoes

How do you make homemade tomato soup?

With just five ingredients, no including salt and pepper, t’s one of the fastest and easiest recipes ever. Heat up tomatoes and basil, whisk in cream cheese or goat cheese, puree, add milk…done!

ingredients for tomato soup

Although the original recipe calls for canned, fire-roasted tomatoes, which gives it a bit of a kick, you can certainly use regular tomatoes.  We all love the slightly spicier version! The Parmesan Crisps take just minutes to make, and go perfectly with a bowl of this soup. It replaces the need for croutons, making the whole thing completely gluten free.


  • Canned tomatoes
  • Onion
  • Garlic
  • cream cheese or goat’s cheese
  • milk
  • salt and pepper
  • olive oil

Once you’ve assembled the ingredients, saute the onions and garlic, add the tomatoes and basil.

Bring to a boil then whisk in cream cheese or goat’s cheese. Using an immersion or regular blender, puree the soup until smooth. Use milk to thin to desired consistency. Return to heat on low until warm.

closeup of tomato soup.

Can you serve tomato soup chilled?

If you have access to fresh tomatoes during the summer, this soup is also excellent served cold. If it thickens up a bit the second day, but can be thinned down with water or chicken broth.

parmesan crisp

Tomato Basil Soup With Goat Cheese

Creamy tomato basil soup with goat cheese and parmesan thyme crisps.
5 from 9 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Soup
Cuisine Vegetarian
Servings 6 people
Calories 186 kcal


  • 1 Tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1/2 cup basil chopped chiffonade
  • 28 ounce can diced tomatoes with juice
  • 4 ounces cream cheese or goat's cheese crumbled
  • 2 cups milk
  • Kosher salt and pepper to taste


  • Heat olive oil in saucepan over medium high high heat. Add onion and saute onion until translucent, about 3-4 minutes.
  • Add garlic and sauté another minute, do not burn.
  • Add tomatoes and basil, bring to boil.
  • Add cream cheese, stirring until smooth and melted.
  • Remove from heat. Using an immersion blender or regular blender, blend until smooth.
  • Return mixture to saucepan and add milk. Bring to simmer and heat until warm
  • Season to taste with salt and pepper.


Serving: 1cupCalories: 186kcalCarbohydrates: 16gProtein: 6gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 271mgPotassium: 558mgFiber: 3gSugar: 11gVitamin A: 776IUVitamin C: 14mgCalcium: 165mgIron: 2mg
Tried this recipe?Let us know how it was!

Tomato basil soup with goat cheese is fast and easy.

Serve with parmesan crisps

To make Parmesan-Thyme Crisps, heat oven to 325 degrees F. Grate some good quality parmesan cheese, about 1 cup. Mix in about 1 Tablespoon, fresh chopped thyme. Place a small mound of cheese on a greased cookie sheet. (or use a slipat) Flatten. Bake for about 10-12 minutes, or until the crisps are golden. Remove from cookie sheet and cool. Makes about 6-8, depending on the size. To see a demonstration on how to chiffonade basil, click here.

parmesan crisp

Parmesan Crisps

These easy cheesy parmesan crisps are the perfect accompaniment to creamy tomato soup.
5 from 6 votes
Course Appetizer
Cuisine American
Servings 6 crisps
Calories 67 kcal


  • 1 cup parmesan cheese grated
  • 1 Tablespoon Fresh thyme chopped


  • Mix the grated cheese and chopped thyme together
  • Preheat oven to 350 degrees F.
  • Place 6 mounds of cheese mixture on a sheet-pan lined with silpat or parchment.
  • Bake at 350 degrees F. for about 10 minutes or until golden. Allow to cool then remove from cookie sheet and finish cooling on a rack.


Serving: 1gCalories: 67kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 267mgPotassium: 22mgFiber: 1gSugar: 1gVitamin A: 186IUVitamin C: 2mgCalcium: 202mgIron: 1mg
Tried this recipe?Let us know how it was!

Looking for more fast, and easy soup recipes? (They’re all healthy too!)

Mediterranean Sausage Soup with Pistou (Keto, Whole30 and Gluten free)   

Mediterranean Soup Sausage Pistou Whole30

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  1. Can you make this soup a day before. I am going to use the goat cheese.
    Having a Halloween party trying to do as much as i can ahead of time.

  2. 5 stars
    This tomato soup really looks special! Love that it’s got all these traditional mediterranean flavors. I’d rather make it with fresh tomatoes whenever I could but canned tomatoes work just fine too. Great recipe! thank you!

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