Tomato Basil Soup is a classic comfort food that warms you up with every spoonful. This simple soup highlights the fresh flavors of ripe tomatoes and fragrant basil, blended into a smooth, cozy broth. It’s light, tasty, and perfect on a chilly day or whenever you need a little extra comfort.
I love making this soup when I want something quick but satisfying. The fresh basil really makes a difference—it adds a bright, herbal note that balances the natural sweetness of the tomatoes. When I’m short on time, I sometimes use canned tomatoes, and it still turns out delicious. It’s one of those easy recipes where you can adjust the thickness and seasoning to fit exactly what you’re craving.
My favorite way to enjoy tomato basil soup is with a grilled cheese sandwich on the side. The crispy, melty sandwich pairs so well with the smooth soup, making it a perfect lunch or light dinner. It’s also great just on its own with a little crusty bread for dipping. No matter how you serve it, this soup brings a little homemade warmth to any table.
Key Ingredients & Substitutions
Tomatoes: Fresh tomatoes give a bright, garden-fresh flavor, but good-quality canned whole peeled tomatoes are a great year-round option. Choose San Marzano if you can for rich, sweet taste.
Basil: Fresh basil is key for that true aromatic flavor. Dried basil won’t deliver the same freshness, so try to use fresh or add a little fresh basil at the end for garnish.
Broth: Vegetable broth keeps the soup light, while chicken broth gives it a bit more depth. Use low-sodium broth so you can control salt levels easier.
Heavy Cream or Coconut Milk: Adding cream makes the soup silky and smooth. For a dairy-free or vegan option, coconut milk works well and adds a subtle sweetness.
How Do You Get a Smooth, Creamy Texture Without a Blender?
While a blender works great for pureeing the soup, you can achieve smooth texture without one by:
- Cooking the soup a bit longer to soften the tomatoes well.
- Using a potato masher or fork to break down tomatoes as much as possible in the pot.
- Passing the soup through a fine mesh sieve or strainer to remove chunks.
For best results, let the soup cool slightly before straining, then press with a spoon to get as much liquid and flavor through as possible. This takes a little time but delivers velvety smoothness without special equipment!
Equipment You’ll Need
- Large pot – I like using it because it holds all the ingredients and heats evenly.
- Immersion blender or regular blender – makes blending the soup smooth and easy.
- Knife and cutting board – for chopping the onion and basil leaves.
- Measuring cups and spoons – helps keep everything precise.
- Soup ladle – for serving hot soup easily.
Flavor Variations & Add-Ins
- Try adding a pinch of red pepper flakes for a little kick of spice.
- Mix in chopped roasted red peppers for smoky sweetness.
- Stir in cooked, crumbled sausage or small cooked shrimp for added protein.
- Use fresh oregano or thyme instead of basil for a different herbal note.
How to Make Tomato Basil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes or about 6 cups fresh, peeled and chopped tomatoes
- 2 cups vegetable broth or chicken broth
- 1 cup fresh basil leaves, chopped (plus extra for garnish)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 1/2 cup heavy cream or coconut milk (optional, for creaminess)
- Crusty bread or grilled bread slices for serving
How Much Time Will You Need?
This Tomato Basil Soup takes about 10 minutes to prepare and 25 minutes to cook, for a total of about 35 minutes. It’s a quick, comforting soup you can easily make any day of the week.
Step-by-Step Instructions:
1. Cook Onions and Garlic:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until the onions are soft and translucent—about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add Tomatoes, Broth, and Basil:
Stir in the canned tomatoes with their juices (crush whole tomatoes gently with a spoon or potato masher) or add fresh tomatoes. Pour in the broth and add the chopped basil. Mix everything together.
3. Simmer and Blend:
Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20 minutes so the flavors can meld. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, blend in batches in a regular blender and return the soup to the pot.
4. Final Seasoning and Serving:
Stir in the sugar if you want to balance the acidity, and season with salt and black pepper to taste. If you like a creamy soup, stir in the heavy cream or coconut milk and warm gently for a couple of minutes without boiling. Ladle the soup into bowls, garnish with fresh basil leaves and a little drizzle of olive oil. Serve hot with toasted or grilled bread on the side.
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! Fresh tomatoes work great, especially in season. Just peel and chop about 6 cups of ripe tomatoes to use in place of canned. You may need to simmer a little longer to develop the flavors.
How Should I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or in the microwave and stir occasionally to heat evenly.
Can I Make This Soup Dairy-Free?
Yes! Simply substitute the heavy cream with coconut milk or omit the cream altogether for a lighter version. Coconut milk adds a subtle sweetness and creamy texture.
Can I Prepare This Soup Ahead of Time?
Definitely! The soup tastes even better the next day once the flavors meld. Make it a day ahead, refrigerate, and reheat gently before serving.
