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Tomato basil soup

Tomato Basil Soup

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


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.


  • 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


  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.*


*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