Tomato basil soup is a timeless classic that brings warmth and comfort with every spoonful. I find it especially satisfying on chilly days when a hearty yet light meal is just what I need. The combination of ripe tomatoes and fragrant basil creates a fresh, vibrant flavor that feels both nourishing and indulgent.

Making this soup at home is incredibly rewarding. The process of slowly simmering the tomatoes allows their natural sweetness to deepen, while the basil adds a bright, herbal note that lifts the entire dish. It’s a recipe that’s forgiving and adaptable, perfect for both novice and experienced cooks alike.

What I love most is how versatile this soup is. It can be a simple starter or a full meal when paired with crusty bread or a grilled cheese sandwich. Plus, it’s easy to customize—whether you want it creamy, spicy, or packed with extra veggies. This tomato basil soup is a reliable go-to that never fails to satisfy.

Quick Facts

Recipe Highlights

Tomato basil soup is one of those comforting dishes I turn to when the weather cools down or when I want something simple yet satisfying. I often make it on weekends when I have a bit of time to simmer the flavors slowly. What makes this soup special to me is the balance between the fresh basil and the natural sweetness of ripe tomatoes, which creates a cozy, homemade feel that’s hard to beat. Plus, it’s a great way to use up garden-fresh tomatoes during late summer.

• Made with fresh, wholesome ingredients that are easy to find.
• Rich in antioxidants and vitamins from tomatoes and basil.
• Quick to prepare, making it perfect for weeknight dinners.
• Naturally gluten-free and can be adapted for vegan diets.
• Can be made ahead and reheated without losing flavor.
• Comforting and light, suitable for any season or meal.

What You’ll Need

Gather these fresh and pantry staples to make a flavorful tomato basil soup that’s both hearty and refreshing.

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 pounds ripe tomatoes, roughly chopped (or 2 cans of whole peeled tomatoes)
• 2 cups vegetable broth
• 1 cup fresh basil leaves, loosely packed
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional, for a subtle kick)
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• 1 tablespoon tomato paste
• Fresh basil leaves, for garnish

How to Make It

Follow these steps to create a smooth, flavorful tomato basil soup that’s perfect for any day.

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the chopped tomatoes (or canned tomatoes with their juice), tomato paste, and dried oregano. Stir well to combine.
4. Pour in the vegetable broth and bring the mixture to a gentle boil. Lower the heat and let it simmer uncovered for about 25 minutes.
5. Remove the pot from heat and add the fresh basil leaves. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender.
6. Return the soup to low heat. Stir in sugar if using, salt, pepper, and red pepper flakes. Add cream or coconut milk if you want a richer texture. Warm through but do not boil.
7. Serve hot, garnished with fresh basil leaves and a drizzle of olive oil if desired.

Helpful Tips

Here are some pointers to help you get the best results with your tomato basil soup.

• Use the ripest tomatoes you can find for the freshest flavor.
• If using canned tomatoes, choose high-quality brands with no added preservatives.
• Don’t skip the simmering step; it really helps the flavors meld together.
• For a chunkier texture, blend only half the soup and leave the rest as is.
• Adjust the seasoning gradually, tasting as you go to find your preferred balance.
• If you want a smoother texture, strain the soup through a fine mesh sieve after blending.

Ingredient Swaps

If you need to swap out some ingredients, here are a few practical alternatives.

• Use spinach or arugula instead of basil for a different green note.
• Replace vegetable broth with chicken broth for a non-vegetarian version.
• Swap heavy cream with cashew cream or almond milk for a dairy-free option.
• Use canned diced tomatoes if whole peeled tomatoes aren’t available.
• Replace olive oil with avocado oil or sunflower oil for a neutral flavor.

Storage Tips

To keep your tomato basil soup fresh and tasty, consider these storage tips.

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Reheat gently on the stove over low heat to avoid curdling if cream was added.
• Freeze soup in portions using freezer-safe containers for up to 3 months.
• Thaw frozen soup overnight in the fridge before reheating.
• Avoid freezing soup with cream; add cream fresh when reheating instead.

What to Serve With It

Tomato basil soup pairs wonderfully with these simple sides and accompaniments.

• Grilled cheese sandwich with sharp cheddar
• Crusty baguette or garlic bread
• Light mixed green salad with vinaigrette
• Roasted vegetable panini

Common Questions

Here are answers to some common questions about making tomato basil soup.

Nutritional Info