Tomato Basil Soup is the kind of comfort food you crave when you want something warm, simple, and so flavorful. It’s rich and tomato-forward, with sweet aromatics and a big handful of fresh basil at the end. You can keep it dairy-free, or add a little cream for that classic silky finish. It’s perfect for an easy weeknight dinner—especially with grilled cheese.
This Tomato Basil Soup is a true “everyone asks for the recipe” bowl. It tastes like you simmered it all day, but it comes together with simple pantry staples.
The key is building flavor early: sauté the onion and garlic until sweet and fragrant, then let the tomatoes simmer just long enough to mellow and deepen. Blend it smooth, stir in basil, and you’ve got a cozy, comforting soup that’s better than takeout.
Bonus: this Tomato Basil Soup is meal prep-friendly. It reheats beautifully for quick lunches all week.
Why You’ll Love This Tomato Basil Soup
- Comfort in a bowl. Smooth, warm, and satisfying for chilly nights.
- Better than restaurant. Big tomato flavor with a fresh basil finish.
- Easy weeknight dinner. Simple ingredients and one pot.
- Meal prep friendly. Keeps well and tastes even better the next day.
- Flexible. Make it creamy or dairy-free, spicy or mild.
Ingredients for Tomato Basil Soup
- Olive oil (2 tablespoons). Helps the onions get sweet and flavorful.
- Swap: butter for a richer taste.
- Yellow onion (1 medium, chopped). Adds sweetness and body.
- Swap: white onion or shallots.
- Garlic (3 cloves, minced). Boosts savory flavor.
- Tomato paste (2 tablespoons). Deepens color and gives a “simmered” taste fast.
- Canned whole tomatoes (2 cans, 28 ounces each). The main base—whole tomatoes often taste better than pre-crushed.
- Swap: crushed tomatoes if that’s what you have.
- Broth (2 cups, low-sodium chicken or vegetable). Controls salt and keeps it balanced.
- Sugar (1 teaspoon, optional). Helps if your tomatoes are extra tangy.
- Kosher salt + black pepper. Season in layers.
- Fresh basil (1 packed cup). Adds that bright, classic tomato-basil flavor.
- Swap: 1 tablespoon dried basil (add earlier), but fresh is best.
- Heavy cream (1/3 cup, optional). Makes it silky and restaurant-style.
- Swap: half-and-half, coconut milk, or leave it out.
How to Make Tomato Basil Soup
- 1. Sauté onion in olive oil in a large pot over medium heat for 6–8 minutes, until soft and lightly golden. Add garlic and cook 30 seconds, just until fragrant.
- 2. Stir in tomato paste and cook 1 minute. (This quick “toasting” step makes the soup taste deeper.)
- 3. Add canned tomatoes (with juices), broth, salt, pepper, and sugar (if using). Break up the tomatoes with a spoon. Bring to a gentle simmer, then simmer 15–20 minutes.
- 4. Blend until smooth using an immersion blender, or carefully blend in batches in a blender. Return to the pot.
- 5. Finish by stirring in fresh basil and cream (if using). Warm on low for 2–3 minutes—don’t boil once the cream is in.
- 6. Taste and adjust. If it’s too thick, add a splash of broth. If it’s too tangy, add a tiny pinch more sugar.
Tips for Perfect Tomato Basil Soup
- Use low-sodium broth so you can control the salt.
- Simmer long enough to mellow the tomatoes, but not so long the basil loses its brightness.
- Blend carefully if using a blender—hot soup expands (leave the lid vented).
- Add cream at the end and keep heat low to avoid curdling.
- For extra flavor, add a pinch of red pepper flakes with the tomatoes.
Variations & Substitutions
- Make it dairy-free: skip cream or use coconut milk for a subtle sweetness.
- Make it spicy: add red pepper flakes or a dash of hot sauce.
- Roast it: roast fresh tomatoes and onions first for a deeper, smoky flavor.
- Add protein: stir in cooked chicken pieces or white beans before blending (blend or keep chunky).
- Turn leftovers into pasta sauce by simmering it thicker and tossing with noodles.
Storing & Reheating
- Fridge: Store in an airtight container for up to 5 days.
- Reheat: Warm gently on the stove over medium-low heat, stirring often. Add a splash of broth if it thickens.
- Freeze: Freeze up to 3 months. Thaw overnight in the fridge, then reheat slowly.
- Tip: If using cream, the soup may separate slightly after freezing—stir well while reheating and it comes back together.
What to Serve With It
- Grilled cheese (classic for a reason)
- Garlic toast or croutons
- A simple green salad
- Roasted vegetables for a heartier meal
Reader Review: “This tasted like my favorite café tomato soup! The basil at the end makes it so fresh.”
If you make this Tomato Basil Soup, leave a rating and tell me what you served it with! Are you team grilled cheese, or do you go for crunchy croutons?