Easy Tomato Basil Soup

This tomato basil soup is so easy to make! In under 30 minutes, you have a classic plant based soup with a rich basil flavor.

Tomato basil soup

What’s more classic than tomato basil soup? This one is a straight up classic, and oh so easy to make. Chop some veggies, simmer, then blend! Alex and I had a bunch of fresh basil from our basil plant, so we were looking for ways to use it up. All hail the tomato basil soup! It couldn’t be cozier, and it’s the perfect accompaniment to a grilled cheese or crusty bread. This version is also a gluten free, dairy free and vegan soup, so it fits many diets. Though of course you can add a splash of milk or cream to make it a creamy soup too! Here’s how to make it — and a few more tomato soup variations!

Tomato basil soup

How to make tomato basil soup

This easy tomato basil soup is the definition of a classic soup: the main steps are chop, saute, simmer, blend. Alex and I created it as a way to use some of our garden basil. (See this post on How to Grow Basil if you’re looking to grow your own!) Like most tomato soups, it uses canned tomatoes. And it takes under 30 minutes to make!

Here are the main ingredients you’ll need for this tomato basil soup (see below for the full recipe):

To make the soup, you’ll mince the onion, red pepper, and garlic, and saute them in olive oil for a few minutes until the onion is translucent. Then you’ll add the remaining ingredients (basil leaves, vinegar, and broth) and let them simmer for 15 minutes. When the simmer is complete, simply blend the soup until it’s creamy! You can do this using an immersion blender if you have it (more on that below), or transfer it to a standard blender.

Grilled cheese dippers
Pesto grilled cheese dippers + tomato basil soup are a match made in heaven

How to serve tomato basil soup

So, tomato basil soup is seriously classic: but it’s also not really a stand-alone plant based lunch or dinner recipe. It’s full of vegetables and nutrients, but it’s not filling enough on its own to function as a meal (there’s not enough protein to keep you full with this alone). Here are a few ideas on what we’d serve with it to make it into a meal:

Easy tomato basil soup

Tomato soup variations

This tomato basil soup is the most classic of our tomato soup recipes. But if you want to try something a little fancier, here are a few other tomato soup variations we love:

  • Tomato Artichoke Soup: Our “famous” tomato artichoke soup is modeled after the famous soup at our local neighborhood restaurant, Cafe Patachou.
  • Tomato Basil Gnocchi Soup: Imagine the best tomato basil soup. Then imagine it with doughy gnocchi inside! This easy soup takes just 30 minutes and features delightful pasta dough balls.
  • Creamy Vegan Tomato Soup: Here’s our favorite creamy vegan tomato soup: the creaminess comes from blending it with cashews into a tangy puree.
  • Tomato Lime Indian Soup: This tomato soup has a unique twist: it’s a tangy and creamy soup flavored with yogurt, onion, garlic, cardamom and cumin.
  • Tomato Dumpling Soup: This one’s similar to our tomato basil gnocchi soup, but stars homemade Parmesan ricotta dumplings.
Basil

Need an immersion blender?

An immersion blender is also called a “stick blender” or hand blender. It’s useful for making pureed soups like this tomato basil soup because you can place it right into the pot instead of transferring hot soup to a blender and then back.

It’s also nice for small batch blending like for salad dressings like our raspberry vinaigrette. Because the quantity of ingredients is fairly small, it can be hard to get it to blend in a standard-size blender. So, it’s nice to have an immersion blender for this type of job! (We don’t own a small blender, so this is what we do.) Here’s one we recommend, if you’re looking to get your hands on one:

Get it: Immersion blender | Amazon

This tomato basil soup recipe is…

Vegetarian, gluten-free, vegan, plant-based, dairy-free, refined sugar free, and naturally sweet.

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Tomato basil soup

Tomato Basil Soup


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x

Description

This tomato basil soup is so easy to make! In under 30 minutes, you have a classic plant based soup with a rich basil flavor.


Scale

Ingredients

  • 1 medium yellow onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 cup basil leaves, loosely packed
  • 2 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 28-ounce can fire-roasted crushed tomatoes (with basil, if available)
  • 1 quart vegetable broth
  • 1 teaspoon kosher salt
  • Garnish ideas: Thinly sliced basil, a drizzle of olive oil, Homemade Croutons

Instructions

  1. Dice the onion and the bell pepper. Mince the garlic. Tear the basil leaves into large pieces.
  2. In a medium pot, heat the olive oil over medium heat. Add the onion and red pepper and sauté for about 5 minutes, until onions are translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
  3. Add tomatoes, vegetable broth and salt and bring to a steady simmer. Simmer for 15 minutes. Add the basil and use an immersion blender to puree the soup until creamy (or, transfer it to a standard blender and blend). Serve immediately, refrigerate for up to 5 days, or freeze for several months.*

Notes

*As a creamy variation, you could stir in a bit of heavy cream or milk.

  • Category: Soup
  • Method: Blended
  • Cuisine: Italian

Keywords: Tomato Basil Soup, Easy Tomato Basil Soup

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

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