Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is packed with vibrant tomatoes and fresh basil which adds amazing flavor that rivals what you can order at a restaurant. Plus, it's loaded with nutrients making it so much better than the canned store-bought version -- healthier, easy to make, and freezer-friendly.
Why You'll Love Tomato Basil Soup
- Tomatoes are basically Italian medicine. Okay, medicine might be a stretch. But whoever said an apple a day keeps the doctor away just hadn't discovered the glory of Roma tomatoes yet. They have antioxidants, vitamins, and minerals that support heart health and can reduce your risk for cancer!
- It's fresh and cheap. I love tomato basil soup because it saves me money (homemade is always cheaper than from a restaurant), and it's better for me than buying the packaged, processed version in stores that usually contain refined sugar. It's a win-win.
- Meal prep for a fast frozen dinner. Prepping and freezing meals is one of the best things you can do for your time, health, and sanity. This tomato basil soup freezes and reheats well, so make a bigger batch and can enjoy it on a rainy day when you don't have time to go grocery shopping.
Ingredients and Substitutions
To make this easy tomato basil soup, you will need the following ingredients (full quantities in recipe card below):
- olive oil
- onion
- garlic
- tomatoes - I prefer roma tomatoes in this recipe but you can substitute with any kind of tomatoes.
- tomato sauce - you can also substitute this for crushed tomatoes.
- basil
- Italian seasoning
- salt and pepper
- vegetable broth - we used vegetable broth to keep the recipe vegan, but you can easily substitute it for chicken broth.
- Parmesan cheese - optional for serving.
You will also need: measuring cups and spoons, large pot or Dutch oven, and a blender or immersion blender. A food processor will also work.
How to Make the Best Tomato Basil Soup
- Sauté aromatics. Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
- Add ingredients. Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
- Add broth and simmer. Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
- Puree the soup. Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.
- Serve. Serve with some Parmesan cheese, feta cheese, and a side of breadsticks or Grilled Cheese Roll Ups (if desired).
Recipe Tips and Tricks
- How to blend hot soup: The easiest way to blend hot soup is with an immersion blender. You just stick it directly into the pot and blend. You can also scoop the soup into a stand-up blender with a ladle or measuring cup. Be careful when you blend as the heat will build up pressure in the blender. Depending on your blender, you may have to ensure it has some way to vent, but cover the hole with a paper or kitchen towel to prevent a splattering mess.
- How to store: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
- How to freeze tomato soup: I highly recommend batching and freezing this recipe. I also suggest portioning out the soup into individual portions before freezing. I love using souper cubes to freeze the soup into portions and then transferring the frozen cups into a freezer bag or airtight container.
- How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If reheating from frozen, allow the soup to thaw first.
More Soup Recipes
- Creamy Tomato Potato Soup
- Chicken Tortilla Soup
- Light Cream of Broccoli Soup
- Creamy Tortellini Soup with Sausage
- Beef Cabbage Barley Soup
- Sweet Potato Soup
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Recipe
Tomato Basil Soup
- Total Time: 35 minutes
- Yield: 3-4 servings
- Diet: Vegan
Description
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 tablespoon garlic, minced
- 4 medium fresh roma tomatoes, diced (about 3 cups)
- 1 (14 oz.) can tomato sauce or crushed tomatoes
- ¼ cup fresh basil, finely chopped
- ½ teaspoon Italian seasoning
- 1 + ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper (or to taste)
- 2 cups vegetable broth (or chicken broth)
- Parmesan cheese (optional, for serving)
Instructions
- Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
- Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
- Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
- Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.
- Serve with some Parmesan cheese, feta cheese, or breadsticks (if desired).
Notes
How to blend hot soup: The easiest way to blend hot soup is with an immersion blender. You just stick it directly into the pot and blend. You can also scoop the soup into a stand-up blender with a ladle or measuring cup. Be careful when you blend as the heat will build up pressure in the blender. Depending on your blender, you may have to ensure it has some way to vent, but cover the hole with a paper or kitchen towel to prevent a splattering mess.
How to store: Store leftover soup in an airtight container in the refrigerator for up to 4-5 days.
How to freeze tomato soup: I highly recommend batching and freezing this recipe. I also suggest portioning out the soup into individual portions before freezing. I love using souper cubes to freeze the soup into portions and then transferring the frozen cups into a freezer bag or airtight container.
How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until warmed through. You may have to add a splash of water to thin out the soup if it has thickened too much when storing. If reheating from frozen, allow the soup to thaw first.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blender
- Cuisine: Italian
Michelle says
Super yummy and easy to make !! I used fire roasted crushed tomatoes and it gave it a lot of extra flavor. Will absolutely make this again!!
Sara says
Easy, healthy and delicious! My new tomato soup go to recipe. I like to make a few grilled cheese sandwiches with gouda to dunk in. Thank for the great recipe 🙂