Tomato Basil Soup is a classic comfort food that feels like a warm hug in a bowl. It’s made with ripe tomatoes, fresh basil leaves, and a touch of cream or broth to make it smooth and soothing. The flavors are simple but so fresh and tasty—the sweet acidity of the tomatoes pairs perfectly with the fragrant basil.
I love making this soup on chilly days when I want something quick but satisfying. One of my favorite tricks is to roast the tomatoes first to bring out their sweetness—it really makes a difference and gives the soup a deeper flavor. I also like to stir in a little cream or serve it with a drizzle of olive oil to make it extra cozy. It’s easy to make, and everyone seems to enjoy it, which is always a win in my kitchen.
Tomato Basil Soup is great on its own, but for me, it’s even better when I serve it with a grilled cheese sandwich. The crispy, melty sandwich is perfect for dunking, and it turns a simple meal into a fun, nostalgic treat. Whenever I make this soup, it reminds me of quiet lunches at home and feeling completely content and comforted. It’s the kind of recipe I always keep in my rotation for a good reason!
Key Ingredients & Substitutions
Tomatoes: Fresh ripe tomatoes are perfect for a bright taste, but canned whole peeled tomatoes work great year-round and save time. If you like a smoky note, try fire-roasted canned tomatoes.
Basil: Fresh basil adds a lovely fragrant flavor. If fresh isn’t available, dried basil can be used, but add it earlier in cooking so it softens and releases flavor.
Broth: Vegetable broth keeps it light and vegetarian, while chicken broth adds more depth. For a dairy-free option, use water or broth and coconut milk instead of cream.
Cream or Coconut Milk: This is optional but makes the soup silky and smooth. Coconut milk is a nice dairy-free swap with a slight sweetness that pairs well with tomatoes.
Tomato Paste & Sugar: Tomato paste deepens the flavor, but if unavailable, you can skip it or add a pinch of smoked paprika for richness. A little sugar balances acidity but can be left out if your tomatoes are already sweet.
How Do You Get a Smooth, Creamy Texture Without Losing Flavor?
Pureeing the soup properly is key. You want a silky texture without turning it gluey or dulling the fresh tomato taste. Here’s how:
- Use an immersion blender right in the pot for easy control and even blending.
- If using a regular blender, blend in small batches and avoid over-processing; pulsing is better than a long blend.
- After blending, taste before adding cream — adjust salt, pepper, and sugar to balance the flavors.
- Stir in cream or coconut milk last, off the heat, to keep the soup vibrant and velvety.
- If the soup is too thick, loosen it with a little more broth or water to your preferred consistency.
These steps help keep your Tomato Basil Soup smooth, fresh-tasting, and perfectly creamy every time.
Equipment You’ll Need
- Large heavy-bottomed pot – I recommend it because it heats evenly and prevents burning when simmering the soup.
- Immersion blender or regular blender – makes blending the soup smooth and easy. An immersion blender is quick and convenient.
- Measuring spoons and cups – helpful for getting the right amounts of ingredients for balance.
- Cutting board and knife – for chopping onions, garlic, and tomatoes quickly and safely.
- Wooden spoon or spatula – for stirring the soup as it cooks.
- Serving bowls and spoons – to enjoy the soup comfortably and attractively.
Flavor Variations & Add-Ins
- Swap fresh basil for dried basil or add other herbs like oregano or thyme for different flavor profiles.
- Stir in cooked pasta, grilled chicken, or shrimp for a heartier meal.
- Add a splash of balsamic vinegar or a pinch of red pepper flakes to give it a tangy or spicy kick.
- Top with shredded cheese, croutons, or a drizzle of good olive oil for extra richness and texture.
How to Make Tomato Basil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (28 ounces each) cans whole peeled tomatoes or 5-6 large fresh ripe tomatoes, chopped
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk (optional for creaminess)
- 1/4 cup fresh basil leaves, chopped, plus extra for garnish
- 1 tablespoon tomato paste (optional, for depth of flavor)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Crusty bread or garlic toast, for serving
How Much Time Will You Need?
This Tomato Basil Soup takes about 10 minutes to prepare and 25-30 minutes to cook, for a total of roughly 35-40 minutes. It’s quick and easy enough for a weeknight meal, but delicious enough to make feel special anytime!
Step-by-Step Instructions:
1. Cook the Onions and Garlic:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, until it’s soft and translucent — about 5 to 7 minutes. Next, add the minced garlic and cook for 1 to 2 more minutes, until it’s fragrant but not burnt.
2. Add Tomatoes and Broth:
Pour in the canned tomatoes with their juices, or fresh chopped tomatoes. Stir in the tomato paste if you’re using it. Then, add the broth. Bring everything to a gentle boil, reduce the heat to a low simmer, cover the pot, and let it cook for 20 to 25 minutes. This helps all the flavors come together nicely.
3. Blend the Soup:
Use an immersion blender directly in the pot to puree the soup until smooth. If you don’t have one, carefully transfer the soup in batches to a blender and blend until smooth, then pour it back into the pot.
4. Finish with Basil and Cream:
Stir in the chopped fresh basil leaves and sugar if you want to balance out the acidity. Let the soup simmer for another 5 minutes. Remove the pot from heat, then stir in the cream or coconut milk if you want it creamy.
5. Season and Serve:
Add salt and freshly ground pepper to taste. Ladle the soup into bowls, garnish with extra basil leaves and a little drizzle of cream or olive oil if you wish. Serve warm alongside crusty bread or garlic toast for dipping.
Can I Use Canned Tomatoes Instead of Fresh?
Yes! Canned whole peeled tomatoes are a great option and work perfectly in this soup, especially when fresh tomatoes aren’t in season. Just be sure to include their juices for full flavor.
How Can I Make This Soup Dairy-Free?
Simply substitute the heavy cream with coconut milk or omit the cream entirely. Coconut milk adds a nice creaminess while keeping the soup dairy-free.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance, cool it completely, and store it in an airtight container in the fridge. Reheat gently on the stove before serving.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave with a splash of broth or water to thin it out if needed.
