Creamy Sundried Tomato Basil Soup

Creamy Sun-Dried Tomato Basil Soup: A Rich, Flavorful Delight

Indulge in the velvety richness of Creamy Sun-Dried Tomato Basil Soup—a luxurious blend of tangy sun-dried tomatoes, fresh basil, and a creamy broth that warms the soul. This soup is perfect for cozy evenings, romantic dinners, or impressing guests at your next gathering. With its vibrant red hue and aromatic herbal notes, it’s not just a dish—it’s an experience. Whether you’re a seasoned home cook or trying your hand at gourmet soups for the first time, this recipe delivers restaurant-quality results with minimal effort.

The History of Sun-Dried Tomato Soup

Sun-dried tomatoes have been a staple in Mediterranean cuisine for centuries, particularly in Southern Italy, Greece, and Spain. Ancient civilizations discovered that drying tomatoes in the hot sun preserved their intense flavor and extended shelf life long before refrigeration existed. These concentrated morsels were often rehydrated and used in sauces, stews, and breads.

The concept of tomato-based soups emerged more formally in the 18th century after tomatoes were widely accepted as edible (they were once thought to be poisonous). By the 20th century, canned tomato soup became a household staple, popularized by brands like Campbell’s. However, gourmet variations began gaining traction in the 1980s and 1990s, as chefs experimented with ingredients like sun-dried tomatoes, cream, and fresh herbs.

Creamy Sun-Dried Tomato Basil Soup evolved from this culinary trend—marrying rustic Italian preservation techniques with modern American comfort food sensibilities. The addition of fresh basil pays homage to traditional pesto flavors, while heavy cream or alternative milks provide a silky texture that elevates the soup beyond the ordinary. Today, it’s a favorite on café menus and dinner tables across North America and Europe.

Ingredients Breakdown: What Makes This Soup So Special?

The magic of Creamy Sun-Dried Tomato Basil Soup lies in its carefully selected ingredients, each contributing depth, aroma, and balance:

Sun-Dried Tomatoes: Packed in oil or dry-packed, these are the star ingredient. They offer a sweet-tart umami punch far more intense than regular tomatoes. Oil-packed ones tend to be softer and more flavorful.
Fresh Basil: Adds a bright, slightly peppery note that cuts through the richness. Basil is essential for that authentic Italian flair.
Onion and Garlic: The aromatic base that builds flavor depth. Yellow onion provides sweetness when sautéed, while garlic adds pungency.
Vegetable or Chicken Stock: Forms the liquid foundation. Use low-sodium versions to control salt levels.
Heavy Cream: Gives the soup its signature silkiness. For a lighter version, half-and-half or full-fat coconut milk work well.
Olive Oil: Used for sautéing; enhances richness and carries fat-soluble flavors.
Flour (Optional): Acts as a thickener if you prefer a heartier consistency.
Dry White Wine (Optional): Deglazes the pan and adds complexity—use a crisp variety like Sauvignon Blanc.
Nutritional Yeast or Parmesan (Optional): Boosts savory umami, especially in vegan versions.
Red Pepper Flakes: A pinch adds subtle heat without overpowering.

Step-by-Step Recipe: How to Make Creamy Sun-Dried Tomato Basil Soup

Makes 4–6 servings | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes

Prepare Ingredients: Chop 1 medium yellow onion finely. Mince 3 cloves of garlic. Drain and slice 1 cup of oil-packed sun-dried tomatoes (reserve 2 tablespoons of the oil). Measure 1/2 cup fresh basil leaves, loosely packed.
Sauté Aromatics: In a large pot or Dutch oven, heat the reserved sun-dried tomato oil over medium heat. Add the chopped onion and a pinch of salt. Sauté for 5–7 minutes until translucent and soft, stirring occasionally to prevent browning.
Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant—do not let it burn.
Incorporate Sun-Dried Tomatoes: Add the sliced sun-dried tomatoes and stir to combine. Cook for 2 minutes to deepen their flavor.
Optional Deglaze: Pour in 1/4 cup dry white wine. Simmer for 2–3 minutes until reduced by half, scraping up any browned bits from the bottom of the pot.
Thicken (Optional): Sprinkle in 1 tablespoon all-purpose flour and stir constantly for 1 minute to create a roux, which will help thicken the soup.
Pour in Broth: Gradually add 4 cups of vegetable or chicken broth, stirring continuously to avoid lumps. Increase heat to bring to a gentle boil.
Simmer: Reduce heat to low, cover, and simmer for 20 minutes to allow flavors to meld. Stir occasionally.
Blend Until Smooth: Carefully transfer the mixture to a high-speed blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. (Caution: Hot liquids expand—never fill blender more than halfway and hold lid firmly with a towel.)
Add Cream and Basil: Return the blended soup to the pot (if using a countertop blender). Stir in 1/2 cup heavy cream (or coconut milk) and most of the chopped basil. Heat gently over low for 3–5 minutes—do not boil after adding cream.
Season to Taste: Add salt and freshly ground black pepper. A small pinch of red pepper flakes can enhance warmth. Taste and adjust: add a teaspoon of balsamic vinegar for brightness if needed.
Serve Warm: Ladle into bowls. Garnish with remaining basil, a swirl of cream, grated Parmesan, croutons, or toasted pine nuts.

Tips for the Perfect Soup Every Time

Use Oil-Packed Tomatoes: They’re softer and more flavorful. If using dry-packed, soak them in warm water for 20 minutes first.
Reserve That Oil: The oil from sun-dried tomatoes is infused with flavor—don’t discard it! Use it to sauté onions for an extra layer of taste.
Don’t Rush the Sauté: Cooking onions slowly brings out natural sweetness and prevents bitterness.
Blend While Hot: For the smoothest texture, blend immediately after cooking while the soup is hot (but safely).
Balance Acidity: If the soup tastes too tart, add a pinch of sugar or a splash of cream. Too bland? Try a dash of lemon juice or balsamic vinegar.
Refrigerate Before Blending (If Needed): If you’re nervous about blending hot liquids, cool slightly—but this may affect emulsification.
Freeze for Later: This soup freezes well (without dairy). Add cream when reheating.

Variations and Customizations

This recipe is highly adaptable to dietary needs and flavor preferences:

Vegan Version: Substitute heavy cream with full-fat coconut milk or cashew cream. Skip Parmesan or use nutritional yeast for cheesy flavor.
Dairy-Free: Use oat milk or almond milk (though they’re thinner), or blend in cooked cauliflower for creaminess.
Gluten-Free: Omit the flour or replace with cornstarch (mix 1 tbsp with 2 tbsp cold water and stir in at the end).
Protein Boost: Add white beans (cannellini or Great Northern), shredded rotisserie chicken, or chickpeas before blending or as a topping.
Roasted Garlic Twist: Replace raw garlic with 1 whole roasted garlic bulb for a sweeter, deeper flavor.
Smoky Version: Add 1/4 teaspoon smoked paprika or a small chipotle pepper in adobo sauce.
Herb Variations: Swap or supplement basil with oregano, thyme, or marjoram for different profiles.
Spicy Kick: Increase red pepper flakes or add a dash of hot sauce like Sriracha.
Cheesy Finish: Stir in cream cheese, goat cheese, or mascarpone for extra richness.
Grilled Cheese Pairing: Serve with a classic grilled cheese sandwich for the ultimate comfort combo.

Health Considerations and Nutritional Value

Creamy Sun-Dried Tomato Basil Soup can be both indulgent and nutritious, depending on how it’s prepared. Here’s a breakdown of key health aspects:

Nutritional Highlights (Per Serving, Approximate – 1.5 cups, made with heavy cream):

Calories: ~220–280
Fat: 15–20g (mostly from healthy olive oil and cream)
Saturated Fat: 7–10g
Carbohydrates: 12–18g
Fiber: 2–4g (from tomatoes and onions)
Protein: 3–5g
Vitamin C: High – from tomatoes and basil
Vitamin A: Good source – supports vision and immunity
Lycopene: A powerful antioxidant found in tomatoes, especially concentrated in sun-dried form.
Iron & Potassium: Present in moderate amounts.

Health Notes:

Heart Health: Olive oil and lycopene support cardiovascular wellness.
Antioxidant-Rich: Basil contains flavonoids and volatile oils with anti-inflammatory properties.
Low in Sodium (When Controlled): Use low-sodium broth and limit added salt.
Calorie Control: To reduce calories, substitute cream with evaporated skim milk or Greek yogurt.
Digestive Benefits: Fiber from vegetables aids digestion.
Allergens: Contains dairy (unless modified); gluten-free if no flour or certified GF broth is used.

Full Ingredient List

1 cup oil-packed sun-dried tomatoes (plus 2 Tbsp reserved oil)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/2 cup fresh basil leaves, chopped (plus extra for garnish)
4 cups low-sodium vegetable or chicken broth
1/2 cup heavy cream (or coconut milk for dairy-free)
1/4 cup dry white wine (optional)
1 Tbsp all-purpose flour (optional, omit for gluten-free)
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper to taste
1 tsp balsamic vinegar (optional, for brightness)

Detailed Directions

Drain sun-dried tomatoes, reserving 2 tablespoons of oil. Slice tomatoes into thin strips.
In a large pot, heat reserved oil over medium heat. Add chopped onion and a pinch of salt. Cook for 6–7 minutes, stirring occasionally, until soft and golden.
Add minced garlic and cook for 1 minute until aromatic.
Stir in sun-dried tomatoes and cook for 2 minutes.
If using wine, pour it in now and simmer for 2–3 minutes until reduced.
If thickening with flour, sprinkle it over the mixture and stir for 1 minute to cook off raw taste.
Gradually whisk in broth, ensuring no lumps form. Bring to a boil, then reduce to a simmer.
Cover and cook for 20 minutes, allowing flavors to develop.
Remove from heat. Using an immersion blender, puree until completely smooth. Alternatively, carefully transfer in batches to a countertop blender.
Return soup to low heat. Stir in heavy cream and 3/4 of the chopped basil. Warm gently for 4 minutes—do not boil.
Season with salt, pepper, red pepper flakes, and balsamic vinegar if desired.
Taste and adjust seasoning. For a thinner soup, add more broth. For richer flavor, simmer uncovered for 5 more minutes.
Serve hot, garnished with remaining basil, a swirl of cream, grated Parmesan, croutons, or pine nuts.

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day as flavors deepen. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if needed.

Can I freeze Creamy Sun-Dried Tomato Basil Soup?
Absolutely—but omit the cream before freezing. Freeze the base for up to 3 months. Thaw overnight in the fridge, reheat, and stir in cream just before serving.

Why is my soup too acidic?
Sun-dried tomatoes can be naturally tart. Balance acidity with a pinch of sugar, a splash of cream, or 1/2 tsp balsamic vinegar. Adjust gradually until balanced.

Can I use fresh tomatoes instead?
Not recommended. Fresh tomatoes lack the concentrated flavor and texture. You’d need to roast and reduce them significantly to mimic sun-dried intensity.

Is this soup gluten-free?
Yes, if you skip the flour or use a gluten-free thickener like cornstarch or arrowroot.

How can I make it lower in fat?
Replace cream with evaporated skim milk, blended silken tofu, or pureed white beans. Avoid boiling after adding substitutes to prevent curdling.

What can I serve with this soup?
Excellent with crusty bread, garlic knots, a side salad, or a grilled cheese sandwich. Also pairs well with roasted vegetables or quinoa.

Can I use dried basil?
Fresh basil is strongly preferred for its vibrant flavor and aroma. If necessary, use 1 teaspoon dried basil during cooking—but still garnish with fresh if possible.

Can I make this in a slow cooker?
Yes. Sauté onions, garlic, and tomatoes first, then transfer to a slow cooker with broth. Cook on low for 6 hours. Blend, then stir in cream and basil during the last 30 minutes.

Summary

Creamy Sun-Dried Tomato Basil Soup combines the rich, tangy depth of sun-dried tomatoes with the freshness of basil and luxurious cream for a comforting, gourmet meal. Easy to customize and packed with flavor, it’s a timeless dish that delights year-round.