Tomato Basil Soup is a wonderful comfort food anytime of year. This recipe for chunky tomato basil soup will quickly become a favorite.

Chunky Tomato Basil Soup Recipe | Add a Pinch

Tomato soup is well-known as a comfort food. It’s rich creaminess just soothes me from the minute I take a bite and this chunky tomato basil soup takes that comforting classic to a whole new level.

My obsession with this soup began sort of innocently. My mother and I visited a restaurant in Atlanta one day for lunch and enjoyed their delicious tomato basil soup. It was pureed to perfection. I recreated their tomato basil soup at home over and over and then one time, I didn’t puree it nearly as much as I should have. And I loved it even more! Now, you can certainly puree it as much as you like just to make sure that it fits your preference perfectly.

Now that I have created it just like I like it, it’s hard for me to imagine going back to any other tomato soup recipe. This one is just right!

Here’s how I make it.

Chunky Tomato Basil Soup Recipe

5 from 2 votes
Chunky tomato basil soup makes a favorite soup recipe. Made of tomatoes, chicken stock, and basil, this homemade tomato soup recipe is a must-make.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8


  • 6 cups peeled, chopped tomatoes
  • 4 cups chicken stock or broth, or broth
  • 2 cups fresh basil
  • 1 1/2 cups heavy cream
  • 4 tablespoons butter
  • pinch kosher salt


  • Place tomatoes and chicken stock in stockpot.
  • Add in basil leaves and simmer over medium heat for approximately 10 minutes.
  • Use a hand-held blender in your stockpot and blend for a few minutes, leaving chunks in the soup.
  • Add in cream, butter and pinch of salt and allow to simmer on low for 10 minutes.
  • Remove from heat and serve.


Calories: 281kcal | Carbohydrates: 13g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 248mg | Potassium: 599mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2629IU | Vitamin C: 26mg | Calcium: 63mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I adore homemade soups. And tomato basil is near the top of my list of favorites. Can’t wait to try your recipe.

  2. I have all of these ingredients, so I definitely need to try this. This soup will go perfectly with the grilled cheese sandwiches I’ve been eating every day!

  3. Basic beginner question…do I take the seeds out of the tomatoEs first?
    AND…I cannot wait to try this…LOVE TOMATO SOUP!!

  4. 5 stars
    Robyn! I feel like we are food soulmates. I have been looking for this soup for years. There is a local cafe that makes a tasty tomato soup, but the cafe is a good drive from me and also a bit pricey, so I am always searching for a duplicate. Well, I have found it. I am also avoiding flour, pasta, and rice and decided to eat soup for lunch. I made a batch of this and fried up some ham. Delish — just like your other recipes I have tried. (Making your shredded beef recipe as we speak. It is always a favorite, and I am frequently asked for the recipe.) Thank you for posting this. I can’t wait until summer when homegrown tomatoes are ripe. This will be another staple!

    1. This is one of my favorite soups, too, Jennifer. It is absolutely delicious with fresh homegrown tomatoes. So glad you love the recipes. xo