Tomato Basil Soup Recipe

This soul-warming Tomato Basil Soup combines garden-fresh tomatoes and aromatic basil in a velvety-smooth, creamy base. Ready in just 50 minutes, this classic comfort food is perfect year-round, whether served as a cozy main dish with crusty bread or an elegant starter. It's easily adaptable for vegan diets and can be made with either fresh or canned tomatoes, making it both convenient and delicious.

5 from 1 vote

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Course: Main Course

Cuisine: Italian

Keyword: Tomato Basil Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 245kcal

Cost: $15

Equipment

Large soup pot or Dutch oven
Immersion blender or regular blender
Sharp knife and cutting board
Fine-mesh strainer (optional)
Wooden spoon or spatula

Ingredients

For the Base Soup:

2 tablespoons olive oil
1 large onion diced
4 garlic cloves minced
2 pounds ripe tomatoes or 2 28-oz cans whole peeled tomatoes
4 cups vegetable broth or chicken broth for non-vegan version
1 cup fresh basil leaves plus extra for garnish
1 teaspoon sugar optional, to balance acidity
1 cup heavy cream or coconut cream for vegan option
Salt and freshly ground black pepper to taste

Optional Garnishes:

Croutons
Extra virgin olive oil
Fresh basil leaves
Grated Parmesan cheese omit for vegan version

Instructions

Preparing the Base

Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5-7 minutes until translucent and softened.
Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to brown it.
If using fresh tomatoes, core and roughly chop them. For canned tomatoes, crush them by hand or with a wooden spoon.

Building the Soup

Add tomatoes to the pot and stir to combine with onions and garlic.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 20-25 minutes until tomatoes are very soft.
Add fresh basil leaves and optional sugar. Simmer for an additional 5 minutes.

Finishing Touches

Remove the pot from heat and let it cool slightly.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches.
Return the soup to low heat and stir in the cream.
Season with salt and pepper to taste.
Simmer for an additional 5 minutes to heat through.

Notes

For vegan option: substitute heavy cream with coconut cream
Store in refrigerator for up to 5 days
Freezer-friendly for up to 3 months (without cream)
Strain through fine-mesh sieve for extra smoothness

Nutrition