Tomato Basil Soup

Tomato Basil Soup is a healthy classic soup 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 SoupClassic Italian Wedding SoupVegetable Detox Soup, or this Easy Cauliflower Soup.

Tomato Basil Soup Recipe

Hi all! It’s Natasha here from Salt & Lavender. 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 hope 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. I always keep some fresh basil plants during the warmer months, and this soup is perfect for using it up if you have some.

This soup is sure to be a crowd-pleaser. If you’re feeding vegetarians, simply replace the chicken broth with vegetable broth. Hope you love this easy tomato and basil soup recipe!

How to make tomato basil soup

  1. Sauté the onion in a soup pot until it’s lightly browned;
  2. Stir in the garlic, seasoning, tomatoes, and broth;
  3. Simmer the soup for 8 minutes;
  4. Blend the soup until smooth;
  5. Stir in the cream & basil, adjust the salt & pepper to taste, and serve!

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).

Can I use dried basil?

I recommend fresh for this soup, 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.

What to serve with tomato basil soup

You can’t go wrong with some crusty bread (sourdough or French bread are my favorites), or try these Grilled Cheese Pull Aparts (or just a normal grilled cheese sandwich). I topped the soup in the photos with these yummy cheddar flavor mini baguette crisps that I found at my local supermarket. Some fresh Parmesan cheese grated over top would also taste heavenly.

Love tomatoes? Try these recipes:

Tomato Basil Soup

4.25 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Natasha Bull
Servings 6

Tomato Basil Soup is a healthy classic soup that's simple to make from scratch and full of flavor! It only takes just over half an hour.

Course Main Course
Cuisine American
Keyword Tomato Basil Soup Recipe


  • 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)


  1. 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.

  2. Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.

  3. 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.

  4. 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.

Recipe 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.
  • 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. 

Nutrition Facts

Serves: 6

Calories134kcal (7%)Carbohydrates3g (1%)Protein1g (2%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol37mg (12%)Sodium277mg (12%)Potassium42mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A586IU (12%)Vitamin C2mg (2%)Calcium22mg (2%)Iron1mg (6%)

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.

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Natasha Bull

Natasha Bull is the blogger behind Salt & Lavender. She loves to share quick, easy, and delicious dinner recipes. When she’s not in the kitchen, Natasha enjoys traveling to warmer climates (she calls Canada home).

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  1. 3 stars
    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!

  2. 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.

  3. 5 stars
    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.

  4. 4 stars
    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!

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