Tomato Basil Soup Recipe (One Pot)

Quick and easy tomato basil soup recipe, made with simple ingredients in one pot on stovetop. This 30 minute weeknight meal is rich, creamy, packed with herbs, spices.

This is probably the best recipe with canned tomatoes I have ever had. It will be canned soup any day of the week. In fact, all my homemade soups, including this Easy Tomato Tortellini Soup (One Pot), will. I have been tweaking an old bland tomato soup recipe since last Summer and this new version finally has the most perfect, wonderful balance of flavors.

Key ingredients

• Olive oil- Great for sauteing and adding more flavor.
• Butter– Be sure to use unsalted to prevent the dish from becoming overly salty.
• Garlic– This should be finely minced.
• Ginger– Fresh is best compared to the powdered version.
• Onions– You will want these to be finely chopped, not in large chunks.
• Tomatoes– For this you should use a large can of crushed tomatoes.
• Broth– You can either use chicken broth or vegetable broth, but make sure it is low sodium.
• Spices- Add flavor with oregano, rosemary, thyme, basil, paprika, red chili flakes, salt, and pepper.
• Sugar– Regular table sugar or granulated sugar is best.
• Heavy cream– Adjust to your preference, but make sure it is heavy cream and not anything less.

Variations

• Vegan version- Use vegetable broth instead of chicken broth and cashew cream or thick coconut milk for thickness.
• Make it more healthy– To reduce calories, replace heavy cream with half and half or coconut milk or cashew cream. Use vegetable broth. Omit butter altogether.
• Add red peppers- Add 1 roasted red pepper in this soup too.
• Roasted tomato version- Toss fresh tomatoes (cut into halves) in some olive oil, salt and pepper. Spread them on a baking tray and roast in the oven at 400 degrees for 45 minutes. It will be similar to these Oven Roasted Tomatoes (One Pan). In a large nonstick pot, saute onions, ginger, garlic in some butter and oil. Add roasted tomatoes, broth, herbs and seasonings. Bring to a boil and let it simmer, then puree everything with an immersion blender. Stir in heavy cream. Lastly, garnish with more fresh basil and enjoy.
• Add parmesan- For a cheesy, rich flavor.
• Include meat- Such as cooked hamburger or Easy Instant Pot Shredded Chicken.
• Make in a crockpot/slow cooker– Mix all ingredients together and cook on high for 4 hours.

How to make tomato basil soup?

1. Saute– Onions, ginger, garlic in some butter and oil.
2. Add crushed tomatoes– Along with broth, herbs and seasonings.
3. Bring to a boil– And let it simmer for awhile.
4. Puree everything– With an immersion blender.
5. Stir in– The heavy cream.
6. Garnish– With more fresh basil and enjoy.

What to serve with fresh tomato soup?

• Bread- Eat it with homemade bread, dinner rolls, breadsticks, garlic bread, or pita bread.
• Sandwiches– Like this Best Grilled Cheese Sandwich (One Pan).
• Salads– I like to pair it with other fresh vegetables and summer produce like Easy Green Salad (One Bowl) or Best Summer Salad.
• Grilled/Roasted vegetables– There is so much flavor in roasted and grilled veggies. Some of my favorites are Oven Roasted Beets (One Pan) and Oven Roasted Asparagus (One Pan).

Tips and techniques

• Use a nonstick pot– To prevent the soup from sticking and burning.
• Use low sodium broth– Because that would prevent the soup from becoming too salty.
• Adjust the amount of spices- Based on your preference.
• If you don’t have an immersion blender– The soup can be pureed in a blender too.
• Red chili flakes– Are optional but I like them because they give this soup a subtle spicy kick.
• You can use either- Broth or stock for this recipe.
• To make the soup creamier– Add more heavy cream.
• To reduce the creaminess– Add more broth.

Recipe FAQs

Storage

• Make ahead- You can make this soup up to 3 days in advanced if kept in the fridge in a sealed container. You can also make it up to 1 month head, freeze it, then thaw and reheat to serve.
• Refrigerate– This can be placed in a sealed container in the fridge for up to 3 days.
• Freeze– Place in an airtight container in the freezer for up to 1 month. Thaw, reheat, and serve.
• Reheat– This can be warmed in a pan over the stove or in the microwave.

More One Pot Soup Recipes:

• Easy Homemade Chicken Noodle Soup
• Chicken Vegetable Soup (One Pot)
• Easy Vegetable Soup Recipe (One Pot)
• Slow Cooker Minestrone Soup
• Easy Chicken Tortilla Soup (One Pot)

Print Recipe Pin Recipe

5 from 7 votes

Rate this Recipe »

Tomato Basil Soup Recipe

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Quick and easy tomato basil soup recipe, made with simple ingredients in one pot on stovetop. This 30 minute weeknight meal is rich, creamy, packed with herbs, spices.

Yield: 4 People

Ingredients

• 2 tbsp Olive oil
• 2 tbsp Butter, Unsalted
• 2 cloves Garlic, Finely minced
• 1 tsp Ginger, Finely minced
• 1/2 cup Onions, Finely chopped
• 2 cans Crushed tomatoes, 28 oz. cans
• 3 cups Chicken broth, Or vegetable broth, Low sodium
• 1/2 tsp Oregano, Dried
• 1/4 tsp Rosemary, Dried
• 1/4 tsp Thyme, Dried
• 15 Basil leaves, Fresh, Roughly chopped
• 1/4 tsp Paprika
• 1/4 tsp Red chili flakes, Optional
• 1-2 tbsp Granulated sugar
• Salt, To taste
• Pepper, To taste
• 3/4 cup Heavy cream, Can be adjusted based on your preference

Instructions 

• Heat oil and butter in a large nonstick pot.
• Add onions and saute until golden brown.
• Add ginger and garlic and saute until fragrant. 
• Add crushed tomatoes (don’t discard the juice!), broth, oregano, rosemary, thyme, 10 basil leaves, paprika, red chili flakes, sugar, salt, pepper.
• Bring soup to a boil and then let it simmer for at least 15 minutes without lid. 
• Add remaining basil leaves and use an immersion blender to puree everything until smooth. 
• Stir in heavy cream and garnish with more basil, parmesan cheese and/or croutons. Enjoy!

Notes

• Read all my tips above.
• Leftovers can be stored in a sealed container in the fridge for up to 3 days. 

Nutrition

Calories: 308kcal, Carbohydrates: 22g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 76mg, Sodium: 1049mg, Potassium: 805mg, Fiber: 4g, Sugar: 13g, Vitamin A: 1405IU, Vitamin C: 33.7mg, Calcium: 119mg, Iron: 3.1mg

Course: Main Course

Cuisine: American, Italian

Calories: 308

Author: Abeer