This easy, healthy tomato basil soup recipe is so simple and so satisfying. Creamy and delicious, and perfect for dipping grilled cheese sandwiches!
A friend convinced me to try tomato basil soup, raving that every single member of her five-person household loved it. Her recipe sounded delicious, but I was skeptical that my tomato-hating husband would even try it, expecting him to take one whiff and turn up his nose.
As it turns out, he did turn up his nose, but he also willingly took a bite…and then another, and then another. Halfway through his first bowl, he raved about the soup too, claiming to prefer it even over his beloved Hearty Minestrone Soup. I was doubtful, thinking he was just being kind.
And then he served himself a second bowl.
Tomato basil soup was obviously a winner the first night, and it has quickly become a family favorite, popping up on our meal plan quite regularly!
HOMEMADE TOMATO BASIL SOUP
Not only does the whole family love this soup, but it’s also amazing because:
- I always have the ingredients on hand!
- The base is homemade chicken stock, FILLED with awesome minerals and nutrients.
- It’s ready in only 30 minutes and no one ever complains when I make it. Ever.
- It’s an easy meatless meal to have in the rotation.
- Fresh off the stove, this is a perfect winter soup. But when temperatures start to rise, cook only the onions and garlic, and let the blender take over from there (in a few batches, of course).
TOMATO & BASIL SOUP INGREDIENTS
Tomato & basil soup is made mostly with pantry staples.
- Butter. For sautéing the veggies. Butter gives the soup a richer flavor overall, but you can use extra-virgin olive oil if you prefer.
- Yellow onions + garlic cloves. For flavor.
- Cento Italian tomatoes. See notes below for more tomato options.
- Homemade chicken broth. Or use vegetable broth if you prefer.
- Fresh basil leaves. Substitute 1 Tablespoon of dried basil if you don’t have fresh (and don’t forget to freeze any extra fresh basil for later!).
- Half & half. Some people like to use heavy cream, but I prefer to use half & half, which makes a perfectly creamy tomato soup! Full-fat coconut milk works as a dairy-free substitute.
- Salt and pepper. You don’t need much more than simple seasonings for this recipe for tomato and basil soup.
- Grated Parmesan cheese (optional)
Note: If you want to spice it up, garnish your finished roasted tomato soup with red pepper flakes.
Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
TOMATOES FOR TOMATO.BASIL SOUP RECIPE
Cento tomatoes (AKA Roma tomatoes or plum tomatoes) are naturally sweet because of the soil in Italy. They’re absolutely divine! You can probably find them locally, but I’ve found them to be MUCH more affordable when purchased in bulk on Amazon. In fact, the prices are up to 50% less!
These are the same tomatoes we use to make our Homemade Pizza Sauce and using them in marinara would be delicious too!
If buying these specific tomatoes isn’t in the budget, homegrown fresh tomatoes would likely be delicious in tomato.basil soup too. Or simply use whatever brand of canned diced tomatoes you have on hand.
HOW TO MAKE THIS RECIPE FOR TOMATO AND BASIL SOUP
Step 1: In a large pot over medium heat, melt the butter and add the chopped onions. Cook until translucent, approximately 3-5 minutes.
Step 2: Add the chopped garlic and cook until aromatic, 3-4 minutes.
Step 3: Add the cans of tomatoes and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes.
Step 4: Add the basil, tearing the leaves and stems (if using) as you go. Puree with an immersion blender and blend until smooth. Turn off the heat and add the cream while stirring. Season with salt, pepper, and Parmesan cheese to taste.
Refrigerate leftover tomato basil soup in an airtight container for up to 5 days in the fridge or in the freezer for up to 4 months.
SERVE WITH TOMATO BASIL SOUP
This tomato soup recipe is delicious on its own with freshly grated Parmesan (the real kind, not the Kraft kind), salt, and pepper.
You could also top the soup with a drizzle of balsamic vinegar for a tangy finish. Add Croutons for a crunchy texture. Or sprinkle your favorite shredded cheese on top.
Don’t forget the Rosemary Olive Oil Bread! You can place a few tablespoons of olive oil in a small dish on the side with some fresh cracked pepper and herbs, and dip the bread, or dip the bread in the soup itself.
Roasted tomato basil soup is absolutely delicious with a Grilled Cheese Sandwich – a classic combination!
Psst! This meal is also featured in my FREE Vegetarian Meal Plan!
TOMATO AND BASIL SOUP RECIPE FAQS
What is the difference between tomato soup and tomato bisque?
This tomato and basil soup recipe uses chicken stock for the base, versus tomato bisque, which is traditionally seafood-based.
What is the difference between homemade tomato soup and tomato basil soup?
Basil – it’s right in the name!
How to spice up tomato basil soup?
Add red pepper flakes for roasted tomato soup with a kick.
Why is my tomato basil soup bitter?
Herbs like basil, oregano, and sage can release a bitter flavor if they’re cooked for too long. Stir the fresh basil into the soup at the end of cooking to avoid the bitter flavor.
MORE EASY SOUP RECIPES
- Homemade Cream of Chicken Soup
- Instant Pot Curried Butternut Soup
- Easy Minestrone Soup
- Garlic White Bean Soup with Kale
- Slow Cooker Mexican Potato Soup
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Tomato Basil Soup
This easy, healthy tomato basil soup recipe is so simple and so satisfying. Creamy and delicious, and perfect for dipping grilled cheese sandwiches!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 3 Tbsp butter
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 2 cans of Cento Italian Tomatoes (approx 70 ounces)**
- 2 quarts homemade chicken stock (or vegetable stock)
- ½ bunch fresh basil (approx 1 cup loosely packed leaves)
- ½ cup half & half
- salt and pepper to taste
- Parmesan cheese, to taste
Instructions
- In a large 5-6 quart capacity pot, melt 3 Tbsp butter over medium heat and add onions; cook until translucent, approximately 3-5 minutes.
- Add 6 chopped garlic cloves and cook for 3-4 minutes, until aromatic.
- Add 2 cans of tomatoes + 2 quarts homemade stock and bring to a boil. Reduce heat to a simmer, cover, and cook for 20 minutes.
- Add basil, tearing the leaves and stems (if using) as you go. Puree with an immersion blender until smooth. Turn off the heat and add cream while stirring. Serve with salt, pepper, and Parmesan cheese to taste.
Nutrition
- Serving Size: 1
- Calories: 323
Very good and healthy soup. I served it with 6 ounces of Kampatchi fish, sautéed. The soup is low in fat, low in calories. I’m planning on having a serving for lunch today.
I am confused though, I could only find 28 ounce cans of Cento tomatoes. Where do you find 35 ounce cans? Wasn’t sure if I should use 2 or 3 cans. Ended up using 2, and that seemed plenty.
It seemed bit acidic to us, so added an extra 1/2 cup of half and half.
Molly,
I suppose it depends on the supermarket for which size cans they carry. It sounds like it worked out well. Thank you for sharing!
The soup is very tasty. Next time I will half the recipe and in step 2 I will add a pound of lean ground beef, for more protein
Hi Tiffany, if we can’t have dairy, what can we substitue the half and half with?
Thanks
Hi Lisa,
If you cannot use dairy, full-fat coconut milk would work. 🙂
How do you make the Rosemary olive oil bread? Is that something you bake or something you assemble?
Thanks!!
Here’s the recipe Jill! https://dontwastethecrumbs.com/appetizer-style-christmas-eve-dinner-menu/
Two suggestions:
When basil is in season I chop up the leaves, add a little olive oil and freeze. I use it all year long. The oil keeps it from turning into a rock so I can tease it apart with a fork and use what I need.
My family doesn’t care for mushrooms no matter how I prepare them. I go to an Asian market and buy a bag of dried portobellos and throw them in my Vitamix to turn into a powder. I can add them to anything and get all that lovely umami flavor with no mushrooms to be seen.
Ooh – love that idea Sandy!
This has been our family’s fav tomato soup for years now!! Two thumbs up and thanks a ton for sharing!
You’re very welcome Tara!
Yum! I make a very similar soup with roasted tomatoes frozen from the summer. I add carrot and celery and cook until soft and then puree. The carrot helps sweeten the soup naturally. Sometimes I add cabbage sliced about 3/8 inch thick and use the ribbons like noodles.
Hey there, I recently discovered your site and I’m loving it! I love making things from scratch, believe in eating real food, have a tight budget, get my veggies from a CSA and live in Central Cal. I’m not sure how I missed this before now! LOL. Anyway, I’m going to give this soup a shot even though I’m usually not a fan of tomatoes. That’s what when you have tomatoes and basil from your csa box 🙂
Question: Do you use (2) cans of tomatoes 70 each?? I’m trying to figure out the total amount of tomatoes to add. It will probably be a combination of canned and fresh. Thanks!!
Hi Jessica! I’m so glad you found Crumbs!!! We haven’t even met and already have so much in common. 🙂
For the soup – it’s 70oz total. This will make enough for four people for dinner, plus another 64oz or so leftover. I’d recommend halving it for your first attempt, especially if you’re usually not a fan. My husband isn’t a huge tomato fan either, but this is his favorite soup. Salt and pepper to season, but just an FYI, we like it with a hefty sprinkle… or three. 😉
now that you have a blendtec – do you make this in that instead of the stove top?
Nope, I still use an immersion blender on the stove for the soup. We like the way the soup turns out when you cook the onions/tomatoes/garlic first. With fresh tomatoes coming out of the garden later this year, I’d like to try a raw soup though! 🙂
I have lots of frozen tomatoes from summer – do you think I can sub frozen tomatoes and maybe add a little less stock? We made it was canned diced tomatoes last week and it was super delicious! I also subbed 3 tsp of dried basil since we didn’t have any fresh.
I’d definitely give it a shot. Add stock last, after the tomatoes are pureed and at least room temperature. We’ve subbed dried basil too (and even dried Italian) and it’s still good. 🙂
Can this be frozen?
I haven’t tried it, but I wouldn’t hesitate to do it. 🙂
Thanks a bunch!
I made this and had some cheese sandwiches on the side. It was delicious and even the kids who don’t really like tomatoes loved the soup! I am so glad I tried it. Thank you so much!
This looks delicious! How much basil is half of a bunch?? I have a basil plant that keeps on growing and I don’t know what to do with all of it! We have literally been surviving off of pesto pasta for a while now. :)But this looks like a yummy way to use it up!
Thanks for the recipe!
~Kelly
Oh, about 1 cup packed or so? You’re welcome (and it IS delish!)