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Tomato basil soup

Tomato Basil Soup

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5 from 2 reviews

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


This tomato basil soup recipe is so easy to make! In under 30 minutes, you’ve got a creamy, tangy puree with a rich herby flavor.




  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). If desired, stir in the cream.
  4. Serve immediately, garnished with a drizzle of olive oil or cream and chopped or thinly sliced basil. Leftovers store refrigerated for up to 5 days or frozen for 3 months.


*If you can’t find fire roasted tomatoes, use the best quality tomatoes you can find (San Marzanos are also a flavorful variety). After simmering, taste and add a teaspoon or so of sugar if the flavor tastes bitter or flat. 

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