Warm, nourishing, and incredibly easy to make, this simple tomato basil soup is the perfect cozy meal for chilly days or quick weeknight dinners. With juicy tomatoes, aromatic basil, and just a handful of pantry staples, this soup proves that comfort food can also be wholesome and satisfying.
Whether you pair it with grilled cheese, serve it as a starter, or enjoy it on its own, this soup highlights how minimal ingredients can deliver maximum flavor.
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Culinary Tips for the Best Simple Tomato Basil Soup
- Use San Marzano for the best canned tomatoes. Their flavor can’t be beat!
- Add the fresh basil once you turn off the heat to preserve its bright flavor.
Ingredient Swaps & Substitutions
- San Marzano Tomatoes: Regular canned tomatoes will also work; we just find the flavor of San Marzano to be better! You can use diced, crushed, pureed, or whole. It will all be blended at the end anyway!
- White Onion: Use any variety – yellow, red, or white all work.
- Garlic Cloves: Sub with ½ teaspoon granulated garlic or ¼ teaspoon garlic powder.
- Dried Basil: Sub with dried Italian seasoning.
- Fresh Basil: You can sub with another fresh herb, but it’s supposed to be tomato basil soup! Fresh oregano would also be delicious.
- Heavy Whipping Cream: Use coconut milk for a dairy-free variation.
Simple Tomato Basil Soup Variations
- Vegan Tomato Basil Soup: Swap the heavy cream with coconut milk.
- Pesto Tomato Soup: Instead of fresh basil leaves, swirl a dollop of pesto into each bowl.
Equipment Recommendations
You don’t need fancy tools to make this soup!
- 2 quart saucepan – roomy for simmering the soup
- Immersion blender (or countertop blender) – for smooth, velvety texture
- Ladle – for easy serving
Check out our essential equipment guide to stock your kitchen with ALL the tools you need to prepare anything and everything!
Health Benefits of Simple Tomato Basil Soup
- Tomato basil soup isn’t just comforting—it’s packed with nutrients. Tomatoes, basil, and garlic are the featured ingredients.
Tomatoes
Tomatoes are rich in lycopene, a phytonutrient that helps protect against heart disease and prostate cancer. Canned and/or cooked tomatoes are higher in lycopene than their fresh counterparts.
Basil
Basil is rich in essential vitamins, minerals, and phytonutrients that promote health and help fight diseases.
Garlic
Garlic has strong medicinal properties – it may reduce blood pressure, boost the immune system, and help prevent Alzheimer’s disease and dementia.
Explore our Ingredient Guide for more tips on choosing the freshest, most flavorful picks for your recipes. Because great ingredients = great food! 🌟🍴
Serving Suggestions
Serve your simple tomato basil soup with:
- Crusty sourdough bread or grilled cheese
- A simple side salad for a balanced meal
- Sourdough croutons or a swirl of extra virgin olive oil
Learn how to build a healthy balanced meal with our Whole Life Plate, meal plan, and book!
Storage & Reheat Tips
Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over low heat, adding a splash of water if it thickens. This soup can also be frozen for up to 3 months, but don’t add the cream before freezing. It can sometimes defrost into a grainy consistency.
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FAQ Questions:
Can I use canned tomatoes instead of fresh tomatoes?
Yes. Canned whole or diced tomatoes work very well in tomato basil soup and can even create a richer flavor, especially when tomatoes are out of season. Fire-roasted tomatoes are another great option for added depth.
Can I make tomato basil soup ahead of time?
Can you freeze tomato basil soup?
Yes. Let the soup cool completely before freezing in airtight containers or freezer bags. Most tomato basil soups freeze well for up to 3 months.
How do I make tomato basil soup creamy?
Simple Tomato Basil Soup
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ small white onion, diced ¼ ” (~½ cup)
- 1 small stalk celery, diced ¼ ” (~¼ cup)
- 1 small carrot, diced ¼” (~¼ cup)
- 2 garlic cloves, chopped
- 2 Tablespoons Marsala or red wine
- 1 28-oz can crushed or whole San Marzano tomatoes
- 1 teaspoon dried basil
- 1 teaspoon sugar
- Salt to taste (~ 1 teaspoon kosher salt recommended)
- ¼ - ½ cup heavy whipping cream
- 4-5 fresh basil leaves
Instructions
- Heat a 2-3 quart saucepan over medium-low heat. Add olive oil. Once shimmering, add onion, celery, and carrots and sprinkle with a pinch of salt. Saute for approximately 10 minutes or until onions turn translucent. Add garlic during the last 2 minutes of cooking.
- Add wine to the pan, scraping up any brown bits that might have stuck to the pan and simmer for 2-3 minutes or until mostly evaporated.
- Add tomatoes, dried basil, sugar, and 1 teaspoon of salt. Use ~2 Tablespoons of water to rinse out the tomato can and add to pan. Bring to a boil, then partially cover and simmer for ~45 minutes.
- Turn off heat, and transfer to a blender or use an immersion blender. Add heavy cream and fresh basil leaves, and puree until smooth. Add additional basil and salt to taste. Enjoy!
