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 tomato basil soup recipe with canned tomatoes I have ever had.

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.

Homemade tomato basil soup from scratch beats canned soup!

How to make tomato basil soup?

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

How to thicken tomato basil soup?

That can be accomplished with the addition of:

• Cream cheese
• Heavy cream
• Coconut milk (Thick)
• Cashew cream
• Half and half

What does tomato basil soup taste like?

It’s rich, creamy and packed with sweet tomatoes and flavored with lots of basil and herbs.

What to serve with fresh tomato basil soup?

• Grilled cheese sandwich
• Homemade bread
• Dinner rolls
• Breadsticks
• Garlic bread
• Salad
• Grilled/ roasted vegetables
• Pita bread

Tomato basil soup ingredients:

• Oil
• Butter
• Tomatoes
• Broth
• Basil
• Thyme
• Rosemary
• Paprika
• Red chili flakes
• Suagr
• Salt
• Pepper
• Heavy cream

Flavor variations for easy tomato basil soup:

Vegan Tomato Basil Soup– Use vegetable broth instead of chicken broth and cashew cream or thick coconut milk for thickness.

Healthy Tomato Basil Soup– Replace heavy cream with half and half or coconut milk or cashew cream. Use vegetable broth. Omit butter altogether.

Red Pepper Tomato Soup– Add 1 roasted red pepper in this soup too.

Roasted tomato basil soup recipe

1. Toss fresh tomatoes (cut into halves) in some olive oil, salt and pepper.
2. Spread them on a baking tray and roast in the oven at 400 degrees for 45 minutes.
3. In a large nonstick pot, saute onions, ginger, garlic in some butter and oil.
4. Add roasted tomatoes, broth, herbs and seasonings.
5. Bring to a boil and let it simmer.
6. Puree everything with an immersion blender.
7. Stir in heavy cream.
8. Garnish with more fresh basil and enjoy.

Tips for creamy tomato basil soup recipe:

-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 basil and other herbs and seasonings, 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.

-Either broth or stock can be used.

-To make the soup creamier, add more heavy cream.

-To reduce the creaminess, add more broth.

Other One Pot Soup Recipes:

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

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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

Happy cooking everyone!