This Tomato Basil Soup is made with simple ingredients and comes together quickly, yet it tastes like it simmered all day. It’s creamy without needing heavy cream, naturally vegetarian, and can be easily adjusted for different dietary needs. You’ll love the fresh, clean flavors and how well it pairs with so many meals. It’s also freezer-friendly, making it ideal for meal prep or batch cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Yellow onion, chopped
Garlic cloves, minced
Canned whole or crushed tomatoes
Tomato paste (optional, for depth)
Vegetable or chicken broth
Fresh basil leaves
Salt and pepper
Sugar (optional, to balance acidity)
Heavy cream or milk (optional, for creaminess)
Directions
Heat olive oil in a large pot over medium heat.
Add chopped onions and sauté until soft and translucent, about 5–6 minutes.
Stir in garlic and cook for another 1–2 minutes until fragrant.
Add the tomatoes (with juices), tomato paste (if using), and broth. Stir to combine.
Bring the mixture to a simmer and let cook for 20–25 minutes to blend the flavors.
Add fresh basil and use an immersion blender to blend the soup until smooth. (Or carefully transfer to a blender in batches.)
Season with salt, pepper, and a pinch of sugar if needed.
If desired, stir in a splash of cream or milk for a smoother texture.
Roasted Tomato Version: Roast fresh tomatoes, garlic, and onions before blending for deeper flavor.
Spicy Kick: Add red pepper flakes or a dash of hot sauce for some heat.
Dairy-Free: Use coconut milk or skip the cream entirely for a vegan version.
Herb Boost: Add oregano or thyme for an herby twist.
Chunky Style: Blend only half of the soup for a textured variation.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm over medium heat on the stovetop, stirring occasionally. You can also microwave in a heat-safe container in 1-minute intervals, stirring between each.
To freeze, let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat as above.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, use about 2 pounds of fresh tomatoes. Blanch, peel, and chop them before cooking. Roasting them first will enhance their flavor.
Do I need to add cream?
No, cream is optional. The soup is still delicious and smooth without it, especially if blended well.
What type of canned tomatoes are best?
Whole peeled tomatoes or crushed tomatoes work great. San Marzano tomatoes offer excellent flavor.
Can I use dried basil instead of fresh?
Fresh basil provides the best flavor, but in a pinch, you can use 1–2 teaspoons of dried basil. Add it earlier in the cooking process.
How do I make it thicker?
Simmer the soup uncovered longer to reduce liquid, or add a bit of tomato paste to thicken.
Can I make this soup vegan?
Yes, use vegetable broth and skip the cream or replace it with plant-based milk or cream.
What goes well with tomato basil soup?
Grilled cheese sandwiches, crusty bread, or a fresh green salad are perfect pairings.
Can I blend the soup in a regular blender?
Yes, just blend in small batches and allow the soup to cool slightly before blending to avoid pressure build-up.
Is this soup gluten-free?
Yes, it’s naturally gluten-free. Just ensure any broth or add-ins you use are certified gluten-free.
Can I add protein to this soup?
Absolutely. Try adding cooked white beans, lentils, or shredded chicken for a heartier version.
Conclusion
Tomato Basil Soup is a simple yet deeply satisfying dish that brings comfort and flavor to your table. With its smooth texture, vibrant taste, and easy preparation, it’s the perfect go-to for any time of year. Whether served as a cozy main or a flavorful side, this soup is sure to become a beloved favorite in your kitchen.
Tomato Basil Soup is a smooth, flavorful, and comforting soup made with ripe tomatoes, aromatic garlic, and fresh basil. It’s a simple yet elegant dish that’s perfect on its own or paired with a grilled cheese sandwich.
Ingredients
2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
2 cans (28 oz each) whole or crushed tomatoes
2 tablespoons tomato paste (optional)
2 cups vegetable or chicken broth
1/2 cup fresh basil leaves
Salt and pepper, to taste
1 teaspoon sugar (optional, to balance acidity)
1/4 cup heavy cream or milk (optional, for creaminess)
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5–6 minutes.
Stir in garlic and cook for 1–2 minutes until fragrant.
Add canned tomatoes (with juices), tomato paste (if using), and broth. Stir to combine.
Bring to a simmer and cook for 20–25 minutes.
Add fresh basil leaves, then use an immersion blender to puree the soup until smooth (or blend in batches using a blender).
Season with salt, pepper, and sugar if needed.
Stir in cream or milk if using, and simmer for another 5 minutes.
Serve hot, garnished with extra basil or a drizzle of cream if desired.
Notes
Use San Marzano tomatoes for richer flavor.For deeper flavor, roast fresh tomatoes, garlic, and onion before adding to the soup.Add red pepper flakes for a spicy version.For a vegan option, use coconut milk or omit cream entirely.Blend only part of the soup for a chunkier texture.
