Healthy Tomato Basil Soup | 7 Simple Ingredients! (+Video)

This easy, healthy tomato basil soup recipe is so simple and so satisfying. Creamy and delicious, and perfect for dipping grilled cheese sandwiches!

A friend convinced me to try tomato basil soup, raving that every single member of her five-person household loved it. Her recipe sounded delicious, but I was skeptical that my tomato-hating husband would even try it, expecting him to take one whiff and turn up his nose.

As it turns out, he did turn up his nose, but he also willingly took a bite…and then another, and then another. Halfway through his first bowl, he raved about the soup too, claiming to prefer it even over his beloved Hearty Minestrone Soup. I was doubtful, thinking he was just being kind.

And then he served himself a second bowl.

Tomato basil soup was obviously a winner the first night, and it has quickly become a family favorite, popping up on our meal plan quite regularly!

HOMEMADE TOMATO BASIL SOUP

Not only does the whole family love this soup, but it’s also amazing because:

• I always have the ingredients on hand!
• The base is homemade chicken stock, FILLED with awesome minerals and nutrients.
• It’s ready in only 30 minutes and no one ever complains when I make it. Ever.
• It’s an easy meatless meal to have in the rotation.
• Fresh off the stove, this is a perfect winter soup. But when temperatures start to rise, cook only the onions and garlic, and let the blender take over from there (in a few batches, of course).

TOMATO & BASIL SOUP INGREDIENTS

Tomato & basil soup is made mostly with pantry staples.

• Butter. For sautéing the veggies. Butter gives the soup a richer flavor overall, but you can use extra-virgin olive oil if you prefer.
• Yellow onions + garlic cloves. For flavor.
• Cento Italian tomatoes. See notes below for more tomato options.
• Homemade chicken broth. Or use vegetable broth if you prefer.
• Fresh basil leaves. Substitute 1 Tablespoon of dried basil if you don’t have fresh (and don’t forget to freeze any extra fresh basil for later!).
• Half & half. Some people like to use heavy cream, but I prefer to use half & half, which makes a perfectly creamy tomato soup! Full-fat coconut milk works as a dairy-free substitute.
• Salt and pepper. You don’t need much more than simple seasonings for this recipe for tomato and basil soup.
• Grated Parmesan cheese (optional)

Note: If you want to spice it up, garnish your finished roasted tomato soup with red pepper flakes.

Psst! Want to kick this up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)

TOMATOES FOR TOMATO.BASIL SOUP RECIPE

Cento tomatoes (AKA Roma tomatoes or plum tomatoes) are naturally sweet because of the soil in Italy. They’re absolutely divine! You can probably find them locally, but I’ve found them to be MUCH more affordable when purchased in bulk on Amazon. In fact, the prices are up to 50% less!

These are the same tomatoes we use to make our Homemade Pizza Sauce and using them in marinara would be delicious too!

If buying these specific tomatoes isn’t in the budget, homegrown fresh tomatoes would likely be delicious in tomato.basil soup too. Or simply use whatever brand of canned diced tomatoes you have on hand.

HOW TO MAKE THIS RECIPE FOR TOMATO AND BASIL SOUP

Step 1: In a large pot over medium heat, melt the butter and add the chopped onions. Cook until translucent, approximately 3-5 minutes.

Step 2: Add the chopped garlic and cook until aromatic, 3-4 minutes.

Step 3: Add the cans of tomatoes and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for 20 minutes.

Step 4: Add the basil, tearing the leaves and stems (if using) as you go. Puree with an immersion blender and blend until smooth. Turn off the heat and add the cream while stirring. Season with salt, pepper, and Parmesan cheese to taste.

Refrigerate leftover tomato basil soup in an airtight container for up to 5 days in the fridge or in the freezer for up to 4 months.

SERVE WITH TOMATO BASIL SOUP

This tomato soup recipe is delicious on its own with freshly grated Parmesan (the real kind, not the Kraft kind), salt, and pepper.

You could also top the soup with a drizzle of balsamic vinegar for a tangy finish. Add Croutons for a crunchy texture. Or sprinkle your favorite shredded cheese on top.

Don’t forget the Rosemary Olive Oil Bread! You can place a few tablespoons of olive oil in a small dish on the side with some fresh cracked pepper and herbs, and dip the bread, or dip the bread in the soup itself.

Roasted tomato basil soup is absolutely delicious with a Grilled Cheese Sandwich – a classic combination!

Psst! This meal is also featured in my FREE Vegetarian Meal Plan!

TOMATO AND BASIL SOUP RECIPE FAQS

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WATCH HOW TO MAKE TOMATO BASIL SOUP