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Tomato basil soup is a healthy classic that’s simple to make from scratch and full of flavor! It only takes just over half an hour. The whole family will enjoy it as the temperatures drop and the evenings become crisper.
It’s soup season! You may also like these yummy soups: Creamy Pumpkin Soup, Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.
Tomato Basil Soup Recipe
I hope you’re all enjoying the fall weather! Even though I’m a warm weather girl at heart, I can’t resist soup season. Soups are some of my favorite things to make, and I know you’ll love this easy tomato soup recipe! Tomato soup has always been one of my favorites. Basil and a splash of cream take it to the next level of yumminess!
We are well into fall now, but I can eat tomato soup all year. It’s such a classic! I always keep some fresh basil plants during the warmer months, and this soup is perfect for using it up if you have some. It adds the most amazing flavor and aroma! Really though, this is going to be some of the best soup you make this season. Pair your tomato basil soup with a grilled cheese for dipping and you have a winning combo on your hands.
All Ingredients Needed
The great thing about this tomato soup recipe is that is has such a short ingredient list. The one thing you want to make sure you don’t substitute are the San Marzano tomatoes! They give this soup the best flavor ever. Note: If you are looking for exact measurements, they can all be found in the recipe card below.
- Olive Oil: Used for sautéing your onions in.
- Butter: Adds rich, delicious flavor!
- Onion: I love adding chopped onion because it will give your whole pot of soup the best savory taste.
- Minced Garlic: You can never go wrong with garlic. Add some in for an extra pop of savory flavor and aromatics!
- Italian Seasoning: Add a dash of Italian seasoning for another layer of flavor.
- San Marzano Tomatoes: These are a high quality type of canned tomato that will make all the difference in the way your soup tastes!
- Chicken Broth: Adjusts the consistency of the soup and also adds flavor. For a vegetarian version, use vegetable broth.
- Heavy Cream: Makes your tomato basil soup extra creamy! You can also add a drizzle on top for a pretty garnish.
- Fresh Basil: Fresh basil really takes the flavor of this soup to the next level. Because it can be tricky to find in the winter months, you can substitute it with dried basil. See my tips section below for more information and how much to use!
- Salt & Pepper: Add to taste.
What are San Marzano Tomatoes?
San Marzano tomatoes are known as some of the best quality/tasting canned tomatoes available. They’re a variety of plum tomatoes that are grown in the San Marzano region of Italy, and various brands sell them (you should be able to find them fairly easily in most grocery stores).
How to Make Tomato Basil Soup
Tomato basil soup is one of my favorite recipes for chilly days because it’s so easy to whip up! It’s such a delicious lunch and especially good served with bread (or a grilled cheese!) for dipping.
- Sauté Onions: Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
- Add Garlic and Seasonings: Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
- Cook: Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
- Blend and Garnish: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.
Tips and Serving Suggestions
Whether you’re wanting to use dried basil or need some ideas on what to serve your soup with, I’ve got you covered! Here’s how to make your tomato basil soup extra tasty!
- Can I Use Dried Basil? I recommend fresh for this soup if you can get your hands on it, but the rule is that 2 teaspoons of fresh basil = about 1 teaspoon of dried basil. I’d start with 1 teaspoon, taste the soup, and then add more if necessary.
- Adjust Flavor: If you find the soup is a little too tart for your liking, add a little bit of sugar (it’s an old trick). Start with 1/2 teaspoon.
- Serve With: You can’t go wrong with some crusty bread (sourdough or French bread are my favorites), or try these Grilled Cheese Pull Aparts! A normal grilled cheese sandwich is delicious as well. Some fresh parmesan cheese grated over top would also taste heavenly.
How Long Does Homemade Tomato Soup Last?
Here’s how to store your tomato basil soup so you can enjoy it for a tasty lunch throughout the week! I love it because it’s so easy to heat up and serve.
- In the Refrigerator: Store in an airtight container for 3-4 days.
- In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.
Love Tomatoes? Try These Other Recipes!
Tomatoes are so hearty, flavorful, and versatile! Here are just a few of my many favorite dishes to use them in. You can find my full list of tomato recipes here.
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Tomato Basil Soup
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 1 dash Italian seasoning
- 2 (28 fluid ounce) cans whole San Marzano tomatoes (with juices)
- 1.5 cups chicken or vegetable broth
- 1/2 cup heavy cream (or to taste)
- 12 leaves fresh basil (torn)
- Salt & pepper (to taste)
Instructions
- Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.
- Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.
- Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.
- Blend the soup (I like to use an immersion blender) until it's smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.
Video
Notes
- I recommend using the canned whole San Marzano tomatoes (it’s a variety of tomatoes available from different brands). They’re great for cooking with and have wonderful flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you switch the heavy cream with coconut cream? But I wonder if the coconut flavor will come through?
Hi Angie, thank you for your question. Yes, you could use coconut cream, but I think the coconut flavor would come through a bit. You could also use cashew cream if that’s something you can find.
Wondering if there is something you might could use instead of the heavy cream? Something that would work to make it creamy that’s lactose free?
Hi Susan thank you for the question! Coconut milk is the best dairy free replacement for the heavy cream. I would use regular, not lite coconut milk and use the canned kind, not the thinner coconut milk that comes in cartons. Let me know how it turns out!
These recipes sound delicious 😋
I thought this was delicious & the tastiest fast tomato basil soup I have ever made. My only question is how you get 6 servings out of this as a main dish. I portioned it out & 6 servings is very little. 1 cup maybe? That’s small for a main dish serving. But really good soup!
What’s the serving size?
About 1 and 1/2 cup.
Extremely DELICIOUS!! I’ve got my teenage daughter to thank for requesting this for dinner (along with some delicious gourmet grilled cheese) because I’ve never made tomato basil soup before. I did what all moms do to please their children and got to searching. Thanks for sharing your recipes, I should be trying more.
Has anyone tried freezing/storing this? Just me and my husband and he doesn’t like tomato soup! Thanks in advance!
In the description of methods she has storage hints. You can freeze in bags 4-6 months. I love making big batch soups to freeze for quick meals later. Just the two of us now also.
Made this the other day and it was awesome like so many of your recipes!