This Tomato Basil Soup Recipe is savory and hearty. Roasting fresh tomatoes, onions, and garlic gives it a rich, deep flavor. This tasty from-scratch soup easily beats canned options.
author’s note
Tomato Basil Soup Done Right!
Tomato Basil Soup is a big hit in my house. My little boys ask for it all the time, right along with my One Pot Spaghetti. It’s not a complicated recipe, but it does take a little extra time since we roast the veggies and let the soup simmer. The payoff is worth it though. Fresh tomatoes and basil give it incredible depth of flavor, and it’s hands down the best Tomato Basil Soup I’ve ever made.
If you’re short on time or fresh produce, I’ve got you covered with my straightforward Tomato Soup recipe. Save that one for busy nights when roasting isn’t in the cards.
But if you’ve got the time and fresh ingredients, you’re in for a rich, flavorful bowl of Tomato Basil Soup that’s worth every minute.
Ingredients
Since this soup has few ingredients, use the best you can find.
- Tomatoes: Fresh, ripe Campari or cocktail are best. For canned, choose San Marzano whole tomatoes.
- Stock: High-quality chicken stock like Swanson® or vegetable stock for vegetarian.
- Basil: Use plenty of fresh basil. Dried will not compare.
- Olive Oil: Good extra virgin olive oil means better flavor.
And, while not technically an ingredient in this soup, don’t underestimate the addition of good, crusty baguette to dip in this soup!
No Heavy Cream?
The base of this soup is roasted tomatoes, onions, and garlic. Then I add in even more tomatoes, herbs, and chicken stock. So, this recipe does not call for heavy cream, milk, or cheese.
Even without these additions, you’ll be amazed just how creamy, thick, and hearty this soup is!
That said, any of those ingredients are straightforward to add if you prefer your tomato basil soup a little richer. A drizzle of heavy cream can be added as a finish for soup bowls and a sprinkle of freshly grated Parmesan cheese on individual bowls adds a nice touch.
How To Make Tomato Basil Soup Recipe
- Prep: Pre-heat the oven. Halve tomatoes, chop onions, and place on a baking sheet. Wrap garlic head in foil with olive oil and add to the tray.
- Roast: Drizzle tomatoes and onions with oil, season, and roast until soft and browned.
- Cook: In a large pot, melt butter with oil. Add canned tomatoes, paste, stock, basil, roasted veggies, and squeezed garlic. Season.
- Simmer: Boil, then simmer uncovered, stirring occasionally.
- Blend: Carefully blend until smooth.
Featured Comment
“a reliable tomato soup recipe of all time!!! So satisfying, creamy (without using cream), and FRESH. Not too heavy with creams, etc.”
– Samantha
Tomato Basil Soup Tips
- Add a pinch of sugar to balance acidity if tomatoes are very tart.
- Season well with plenty of salt and pepper for the best flavor.
- Blend in batches starting low to avoid splashes. For smooth soup, use a blender. For chunky, use an immersion blender.
- Adjust garlic to taste. Add slowly if sensitive and more at the end for extra flavor.
Storage
- How to reheat: Add Tomato Basil Soup to a small pot and heat over a low burner until hot. Or reheat in the microwave–make sure to cover it so it doesn’t splatter!
- This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.
What To Serve With Tomato Basil Soup:
Sandwiches
Grilled Cheese Sandwich Recipe
Salads
Caesar Salad Recipe
Dinner
Tuna Melts
