Tomato Basil Soup is comfort in a bowl. This timeless recipe brings together the rich tang of ripe tomatoes with the fresh, slightly sweet aroma of basil. It’s the kind of dish that warms you from the inside out—perfect for rainy days, chilly nights, or even when you’re just craving something soothing and simple. Whether served with grilled cheese or enjoyed on its own, this soup is a pantry-friendly winner that never goes out of style. In this post, I’ll walk you through how to make this creamy, flavorful soup with easy-to-find ingredients and no-fuss instructions.
Quick Facts
Here’s a snapshot of what to expect from this deliciously simple Tomato Basil Soup recipe.
| Course | Soup |
|---|---|
| Cuisine | American/Italian-Inspired |
| Difficulty | Easy |
| Servings | 4 |
| Prep Time | 10 minutes |
| Cooking Time | 30 minutes |
| Calories | Approx. 220 per serving |
Equipment Needed
Before we begin, make sure you have the right tools ready. This not only saves time but also makes cooking smoother and more enjoyable.
- Large pot or Dutch oven – for simmering the soup evenly.
- Blender (or immersion blender) – to create that silky, smooth texture.
- Cutting board & sharp knife – to prep your veggies and herbs.
- Measuring cups & spoons – accuracy helps get the flavors just right.
- Ladle – for serving without mess.
- Wooden spoon or spatula – perfect for stirring without scratching your pot.
- Sieve or fine mesh strainer (optional) – if you prefer a super smooth finish.
Ingredients
Here’s everything you’ll need for a classic tomato basil soup:
- 2 tbsp olive oil or unsalted butter
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (28 oz) whole peeled tomatoes
- 2 cups vegetable broth (or chicken broth for extra flavor)
- 1/2 cup heavy cream or full-fat coconut milk (optional for creaminess)
- 1 tsp sugar (to balance acidity)
- Salt and black pepper, to taste
- 1/2 tsp dried oregano (optional)
- 1/4 tsp red pepper flakes (optional for a kick)
- 1/2 cup fresh basil leaves, chopped (plus more for garnish)
Instructions
Follow these easy steps to whip up a bowl of this soul-warming soup:
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute.
- Add tomatoes & broth: Pour in canned tomatoes with juices. Break them up using a spoon. Add broth, sugar, oregano, and red pepper flakes (if using).
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20 minutes to let flavors blend.
- Add basil: Toss in chopped fresh basil and stir well.
- Blend: Use an immersion blender to puree the soup until smooth. Or carefully transfer to a blender in batches.
- Creamy finish (optional): Stir in the cream or coconut milk. Let simmer for 2–3 more minutes.
- Season: Taste and adjust with salt and pepper as needed.
- Serve: Ladle into bowls, garnish with more basil, and serve hot with toasted bread or grilled cheese.
Essential Note:
For best flavor, use canned San Marzano tomatoes if you can find them. They’re sweet, low-acid, and perfect for soup. Don’t skip the fresh basil—dried just won’t do the same magic.
