Creamy Tomato Potato Basil Soup

If you want dinner on the table in 30-minutes and you happen to want it nutritious and hearty and scrumptious, you may want to consider whipping up a steaming batch of this creamy tomato potato basil soup. A very simple combination of ingredients simmers and then blends (ok, you have to blend it; it won’t magically do that on its own) resulting in a thick, delicious soup that is a unique spin on classic tomato soup.

Creamy Tomato Potato Basil Soup

I switched out half the russet potatoes for sweet potatoes and loved the smooth texture and flavor it adds to the soup. We served this soupย the first time with these fluffy whole wheat dinner rolls and since there was enough for a second meal, I froze the leftover soup. A few weeks later, the soup was reheated and accompanied by grilled cheese sandwiches and it was equally as glorious (even more so because it was nearly a hands-off dinner and I can’t help but love those).

One Year Ago: Creamy Confetti Corn with Bacon
Two Years Ago: Cheesy Chicken Quesadilla Pie
Three Years Ago: Loaded Baked Potato Soup

Creamy Tomato-Potato Basil Soup

Yield: Serves 8

Creamy Tomato-Potato Basil Soup

You could definitely try using milk instead of cream; I haven't tried it so can't vouch for how it might affect the consistency. Also, this soup freezes great!


  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 6 cups low-sodium chicken broth
  • 2 cups water
  • 28-ounces diced tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 pounds sweet potatoes (about 2 large), peeled and chopped
  • 2 pounds russet potatoes (3-4 medium), peeled and chopped
  • 1 cup cream


  1. In a 5-quart (or so) saucepan, heat the olive oil and add the onion. Cook, stirring often, until the onion has softened a bit, 4-5 minutes.
  2. Add the broth, water, tomatoes, basil, salt, pepper and sweet potatoes. Bring the soup to a simmer and cook for 10 minutes.
  3. Add the russet potatoes and cook 15 minutes more or until all the potatoes are tender.
  4. Mash the potatoes into the soup or blend for a smoother consistency (with a handheld immersion blender or in batches, transfer the soup to a blender, filling it only halfway full with the hot soup).
  5. Stir in the cream and season with additional salt and pepper to taste before ladling into bowls. Garnish with fresh basil and/or drizzle in a bit more cream, if desired.

Recipe Source: adapted a little from a recipe a reader, Annie W, sent me (used part sweet potatoes instead of all russet, increased the basil a bit, a few other changes)

46 Responses to Creamy Tomato-Potato Basil Soup

  1. Anna C says:

    Hi Mel! I make this soup almost weekly and my darling children who will not eat potatoes, sweet potatoes or tomatoes gobble it up. I recently jumped on the Instant Pot train thanks to you and many others, so I’ve been experimenting with making this in that. Have you tried it? Today, I sauteed the onions in the pot and then added all the ingredients (except cream) and set it to Manual High Pressure for 20 min, then released the pressure and immersion blended it. It tastes great, of course, but I’m wondering if it even needs that much time.

    • Mel says:

      Hey Anna – I’ve made this one in the instant pot but it’s been a while. I think I did Manual, High Pressure for 12-15, if I remember right.

  2. Kate says:

    This soup is so yummy! And it does freeze great. Thanks for the tip!

  3. joanna says:

    Everyone is saying they will be freezing it. Can I just leave it in the fridge? How long will it last refrigerated? I’ve never made homemade soup before so I’m not sure how to store the leftovers. It was delicious by the way! I have sooo much leftover. Didn’t realize it made so much. I will definitely be making this again.

  4. Angela says:

    This is going to in to my personal cookbook! My family loved this. Husband said it was the best tomato soup he has ever had and one of my sons said it was a five star recipe!

  5. Suzanne says:

    Can you use yams instead of sweet potatoes?

  6. stephanie jensen says:

    I’ve made this twice now.. first time followed the exact recipe.. loved it! Second time I used all sweet potatoes, becuase that’s all I had and milk, instead of cream, because that’s what I had.. it was still just as good. Next time I will try using fresh tomatoes. My whole family licked their bowls clean, even my picky 8 year old son! Thanks Mel for another great recipe. I just love your website!!

  7. Jessica says:

    Made this on Sunday and it was a huge hit. I added shredded chicken. Loved the flavor and texture and it made a ton!

  8. Rebecca says:

    Yum yum yum Iโ€™ll take please. They look SO good. Pinned!

  9. Margaret says:

    I used half and half and only had 1 lb of sweet potatoes, but otherwise followed the recipe… it was thinner and less flavorful than I would have liked (I didn’t think it tasted super tomato-y, either – almost more chicken-y). Maybe the tomatoes I used weren’t so great? I’m wondering if I can blend in a few more sweet potatoes and if there is anything else I could do to “fix” the rest of the pot? I love almost every recipe of yours that I try, Mel! Your name is a household name here…grateful for any advice you have!

  10. Heidy A says:

    A pot of this soup is simmering on my stove right now…..Mmmmmm! Thanks!

  11. Jane says:

    I have made this several times now and it is soooo tasty! Thank you, Mel. Had a really busy day so just pulled it out of the freezer this morning (I love how I always have enough to freeze more two more meals!), and come lunchtime, my 15 months old girl was super-hungry so I remembered the comment above and made her some pasta with it to make it even more filling and she loved it ๐Ÿ™‚

  12. Nelly says:

    Made this over the weekend, it made so much I had to bring it to work, and I’m sure my coworkers won’t mind one bit! instead of heavy cream I used half and half (that’s what I had) it still turned out so delicious, I can just drink this soup! Thanks Melโ™ฅ

  13. Erika says:

    Sorry but this was not as good as I was hoping. I think it was the potato addition. Gave it a texture i didn’t care for. More like a pasta sauce or something? I much prefer your classic tomato soup Mel! Will stick with that one.

  14. I’ve been looking for a good homemade tomato soup. The added potatoes are just a bonus here. Will have to eat with grilled cheese! Is there any other way?! Yum!

  15. Allison says:

    Yummmm! I had to buy the sweet potatoes to make this ASAP and it was worth the trip to the market with five kids in tow! LOL. At one point it might have looked like bubbling lava (since I was using my phone for the recipe, and monitoring HW at the table and might have forgotten 6 cups of water…HA HA HA) but it wasn’t too late too add it and rescue it. My house smelled heavenly and the boys loved their “smoothie soup!” You are the best!

  16. Melanie says:

    I made this last night for dinner and it was delicious! We had toasted cheese sandwiches with it. Using fresh basil really makes it tasty. ๐Ÿ™‚ I froze half of it for another meal and will be enjoying the leftovers for lunch this week.

  17. JessicaG says:

    Made this today with all russet potatoes. Was delicious! Added a little extra salt and used half and half. Sprinkled with garlic cheese croutons and made paninis with it. Soooo good and plenty leftover to freeze. Very simple recipe and great results! Thank u:)

  18. Shannon CM says:

    Made this tonight and it was a Huge Whole Family Hit! Didn’t realize it made so much. Score! Leftovers tomorrow

  19. Amy says:

    can’t wait to try you think yukon gold potatoes would work as well as russets in this recipe?

  20. Nels says:

    Wow… that soup is awesome,delicious…. #yummyyyy

  21. Michelle says:

    What brand/type of chicken broth do you like to use? Thanks for all the GREAT recipes!

  22. joan says:

    Have it simmering right now. I weighed the potatoes and the pot is full. I used 3 sweet potatoes and 9 russets to get 3.5 lbs. I sure hope it freezes well ๐Ÿ™‚ Can’t wait to taste it.

  23. This is a great vegan soup! I just switched the broth to vegetable and used soy or almond milk instead of cream. It is definitely going to be a keeper. Thanks again, Mel.

  24. Adrienne K says:

    I made this for dinner last night right after I saw your post! I only had one sweet potato so I just subbed an extra Russet potato and I used half and half instead of heavy cream. I left some of the veggies whole and processed like 3/4 of the soup so it would have some texture. I topped it with grilled cheese croutons and my family gobbled it up. You know they love it when the dinner table is silent and you could hear a pin drop in my kitchen! Very tasty and very simple! Thank you!

  25. I love tomato soup, will buy what i need and make tomorrow,

  26. Jocy says:

    I woke up this morning wondering if you were gonna post a tomato soup and to my surprise you did! So I made it for dinner and everyone loved it! Thank you!

  27. Hilary says:

    This looks soo good! I’m putting this on the menu for tomorrow night and will let you know how it goes! BTW, I made your whole wheat tortillas tonight and they were phenomenal!!!! Never will I use store bought again!!! ๐Ÿ™‚ thank you, thank you, thank you!!!!!

  28. Sarah says:

    I made this tonight for dinner. It was so yummy! Thanks for sharing.

  29. Teresa says:

    I made this soup tonight for dinner as I had all the ingredients (I love when that happens!). I made it exactly as you did with the sweet potatoes and heavy cream. It is fantastic, and it does make a lot! Definitely going to freeze, as you did, for another meal. I served it with toasted cheese sandwiches and some fresh fruit. Delicious!!!

  30. I like the idea of using potatoes in this soup. And the sweetness of the sweet potatoes must be wonderful with the tomatoes! Yum!

  31. jenny says:

    Are we using fresh or canned tomatoes? I am assuming canned, but I tend to assume the wrong thing usually. Thank you!

  32. Laurel says:

    Looks amazing!! I am so making this asap. It’s snowing right now so that always means it’s soup time!
    I thought when you froze soup with cream it breaks and separates upon reheating? My mother has told me a falsehood all my life! Does this mean that I can start freezing all my favorite soups??

    • Mel says:

      Hey Laurel – I’ve seen that happen in cream-based soups that are mostly cream (instead of broth or tomatoes) but this one reheats really well after frozen.

  33. Elizabeth says:

    Do you think I could use fresh chopped tomatoes instead of the canned?

  34. Teresa R. says:

    Can’t wait to try this recipe. I would never have thought to add potatoes, so I’m excited to give this a try. Thanks again!

  35. Ohhhh soup season! come to mama! ๐Ÿ™‚

  36. Kim in MD says:

    How did you know I was craving tomato soup this weekend, Mel? I love the addition of the sweet potatoes. I know I will love this!

  37. Maureen says:

    I’ve made a lot of tomato soup with basil but I’ve never popped potatoes in there. Clever. ๐Ÿ™‚

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