Tomato basil soup is a classic, comforting dish that’s rich, smooth, and full of fresh flavor. With ripe tomatoes, fragrant basil, and a hint of creaminess, it’s the perfect bowl to cozy up with any time of year. I love how simple it is to make, yet it always feels special when I sit down to enjoy it.

Why You’ll Love This Recipe

I love this soup because it uses fresh, wholesome ingredients and comes together with minimal effort. It’s naturally comforting, has a vibrant flavor from the basil, and can be kept light or made creamy depending on my mood. It pairs beautifully with a grilled cheese sandwich, a crusty baguette, or a fresh salad, making it a versatile staple in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe tomatoes (fresh or canned)

• Onion

• Garlic

• Fresh basil leaves

• Olive oil or butter

• Vegetable broth or chicken broth

• Heavy cream (optional, for creaminess)

• Salt and pepper

• Red pepper flakes (optional, for a little heat)

Directions

1. I start by heating olive oil or butter in a large pot over medium heat.

2. I sauté the chopped onion until it turns soft and translucent, then add minced garlic for about 1 minute until fragrant.

3. I stir in chopped fresh tomatoes (or canned if that’s what I’m using) and let them cook down for 10–15 minutes.

4. I pour in broth just enough to cover the tomatoes, then bring everything to a gentle simmer.

5. I add fresh basil leaves, season with salt and pepper, and let the soup simmer for another 10–15 minutes so the flavors can meld together.

6. Using an immersion blender, I purée the soup until smooth. (I sometimes transfer it in batches to a regular blender if I want it extra silky.)

7. For a creamy version, I stir in a splash of heavy cream before serving.

8. I ladle the soup into bowls, garnish with extra basil, and serve hot.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes to prep and 30 minutes to cook, so I can have it on the table in about 40 minutes.

Variations

• I sometimes roast the tomatoes in the oven with olive oil, garlic, and herbs before blending them into the soup for a deeper, richer flavor.

• For a lighter version, I skip the cream and just enjoy the natural brightness of the tomatoes and basil.

• I like to add a sprinkle of parmesan cheese on top just before serving for an extra savory touch.

• If I want more body, I stir in cooked rice, quinoa, or even small pasta shapes.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over medium heat, stirring occasionally. It also freezes well—I let it cool completely, transfer it to freezer-safe containers, and store for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I often use canned whole or crushed tomatoes when fresh ones aren’t in season. They work beautifully and give a consistent flavor.

How do I make the soup thicker?

I simmer it uncovered a bit longer to reduce the liquid, or I blend in a few extra tomatoes for added body.

Can I make this soup vegan?

Absolutely. I use vegetable broth and skip the cream, or add coconut milk or a plant-based cream substitute instead.

What’s the best way to blend the soup?

I prefer using an immersion blender right in the pot for convenience, but a regular blender gives a smoother texture. I just blend in batches and be careful with the hot liquid.

What goes well with tomato basil soup?

I love pairing it with grilled cheese, garlic bread, or a simple green salad. It’s also delicious alongside roasted vegetables or a sandwich.

Conclusion

Tomato basil soup is one of those timeless recipes I come back to again and again. It’s simple, comforting, and versatile enough to enjoy any time of year. Whether I make it rustic and brothy or smooth and creamy, it always delivers a satisfying balance of freshness and warmth in every bowl.