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 ½ 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.
Tomato Basil Soup
- 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)
- 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.
- 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Made this the other day and it was awesome like so many of your recipes!
I’ve made this sooo many times and can’t say enough about how wonderful this recipe is! I made cheddar bay biscuits this time and it was yummy together. I love every recipe of your that I’ve tried. Thank you for sharing!
This HIT THE SPOT. So good. I followed pretty much as written, but did add about a Tablespoon of Italian seasoning and a few shakes of monkfruit sweetener (it’s not as bad as it sounds — can’t have the sugar). Really enjoyed this! Kids had a grilled cheese sandwich with this and were in hog heaven.
I added a butternut squash
Yum! Sounds delicious!
Can this be done in the crockpot?
This recipe needs to be cooked on the stove because the ingredients need to be sauteed and then blended. But you could cook this and then set your crockpot to warm to eat later!
I’ve made this 3 times now. It is the best Tomato Basil soup! My family loves it and appreciate you sharing it with us.
I added fresh thyme, oregano, rosemary, basil from the garden and threw in a parm rind after blending. Oh and it did need sugar!
You have to be kidding? These canned tomatoes are great for making soups and stews too, definitely my go to. And with the price of tomatoes here in Australia at about $9 a kilo who would not use them. Seriously when tomatoes are in good supply why not make your own bottled for your pantry. Maybe a recipe please?
Love your soups. Thank you.
Hey, C’mon…It’s Tomato season. I looked up more than 5 recipes using my Garden tomatoes and Basil and this is the one I had on my countertop as I was doing the prep work. It’s enough to do the chopping, mincing and preparing, I didn’t want to “roast” my tomatoes, so this recipe was great from a foundation standpoint. I added minced carrots, brown sugar, more garlic, Red Peppers from my garden, and triple the amount of Basil leaves because they are not plants, they are Bushes in my backyard (Plus they are very good for you). Whatever alterations anyone uses, I look at the clock, and this was very good, easy and….. wait for it…….. Quick!
Very good recipe! I added 3 cloves of garlic instead of the one but as we all know you measure garlic with your heart!
I enjoyed this recipe as a base but had to alter quite a few things. I tried as is and it was beyond bland and too bitter. Had to do 4-5 cloves of garlic, a few spoonfuls of sugar, heavy cream, end tripled the seasoning and it was perfect.
This is my go to tomato and basil soup recipe! I use almond milk rather than heavy cream due to a dairy allergy and it’s still just as delicious!
I like mine chunky so I didn’t use the iblender too long. Instead of sugar I added light brown sugar. I added additional chopped basil and then immersed it. Topped it with basil and sprinkled parm. Yummy. Will make again! Thanks!
I added tomato paste and used one can of tomato soup and one can of diced tomatoes. I used buttermilk instead of heavy cream for a little more flavor. I didn’t blend the soup. Turned out amazing.
I can’t do dairy so I would add coconut milk.
Great, easy recipe. I used fresh tomatoes, 2% milk instead of cream, and then a few dashes of a Moroccan spice blend (Marrakesh Market Blend from The Spice House in Chicago). Amazing taste and texture to this soup.
For me, it really didn’t have enough flavor, so I added more Italian seasoning and salt and sugar. Next time I may add tomato paste and carrots. But easy to make, so that was wonderful! Thanks!
This looks totally delicious! Can’t wait to add it to our soup menu this fall/winter!