Name: One-Pot Tomato Basil Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 tablespoons butter or olive oil; 1 medium onion (diced); 3 cloves garlic (minced); 1 can (28 oz) crushed tomatoes; 1 can (14.5 oz) diced tomatoes; 2 cups low-sodium vegetable or chicken broth; 1 teaspoon sugar; 1 teaspoon dried basil (or ¼ cup fresh basil leaves); ½ cup heavy cream or half-and-half; Salt and black pepper (to taste)

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This tomato basil soup is smooth, creamy and made almost entirely from canned tomatoes. It simmers for 20 minutes, gets blended and is finished with a little cream.

Two cans of tomatoes, an onion and some broth make four bowls. Paired with grilled cheese, it’s one of the cheapest comfort dinners there is.

One pot and about 30 minutes.

Ingredients and Swaps

Canned tomatoes: Crushed and diced. Fire-roasted tomatoes add a smoky note.
Onion and garlic: Cooked in butter for the flavor base.
Broth: Vegetable or chicken.
Basil: Dried during cooking, or fresh stirred in at the end.
Cream: Heavy cream or half-and-half. Coconut milk makes it dairy-free.
Sugar: A teaspoon balances the acidity.

Tips for a Smooth Tomato Soup

Soften the onion fully. Raw-tasting onion carries through to the finished soup.
Blend carefully. An immersion blender is easiest. With a regular blender, work in batches, fill it no more than halfway and vent the lid, since hot soup expands.
Add the cream off the heat. Stir it in at the end and don’t boil.
Taste for balance. Too sharp? Add a pinch more sugar. Flat? Add salt.

Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.

Cost: Ingredients – $4.73 from Walmart, $4.49 from ALDI · Per Serving – $1.12 to $1.18

Creamy tomato basil soup in a bowl with fresh basil and crusty bread

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One-Pot Tomato Basil Soup

A creamy, cozy tomato soup made from canned tomatoes, garlic, and basil in one pot. Perfect for dunking a golden grilled cheese sandwich.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 4 servings

Course: Soup

Cuisine: American

Ingredients Method Notes

Ingredients

2 tablespoons butter or olive oil
1 medium onion diced
3 cloves garlic minced
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
2 cups low-sodium vegetable or chicken broth
1 teaspoon sugar
1 teaspoon dried basil or ¼ cup fresh basil leaves
½ cup heavy cream or half-and-half
Salt and black pepper to taste

Method

Melt the butter in a large pot over medium heat. Add the onion and cook 5 minutes, until soft. Add the garlic and cook 1 minute.
Add the crushed tomatoes, diced tomatoes, broth, sugar, and basil. Bring to a boil.
Reduce the heat and simmer 15–20 minutes.
Blend the soup until smooth with an immersion blender (or carefully in batches in a blender with the lid vented).
Stir in the cream and season with salt and pepper.
Serve hot with fresh basil and a grilled cheese sandwich.

Notes

For a dairy-free soup, use olive oil and coconut milk.
Add a Parmesan rind while simmering for extra depth (remove before blending).
Stir in cooked pasta or rice to make it heartier.
Top with croutons or a drizzle of pesto.

What to Serve with It

Grilled cheese is the classic. Smoky Cheddar Twists, Soft Dinner Rolls or homemade croutons are good for dunking too.

Storage and Freezing

Refrigerate for up to 5 days.
Reheat on the stove over medium-low heat.
For the best texture, freeze before adding the cream, for up to 3 months. Stir in the cream after reheating.