Tomato Basil Soup is roasted tomatoes and fresh basil blended together for the most classic soup recipe ever! Velvety and light and just SO good!
Let's get started!
Jump to:
And, if you're in the mood for other quick and easy soup recipes, you have come to the right place! Try my Creamy Vegetable Soup, Cauliflower Soup, or my Manhattan Clam Chowder!
Pull Up A Chair and Let's Chat
Tomato Basil Soup is magical. It's so full of flavor and super comforting, but it's light and wonderful. And, paired with a grilled cheese sandwich, it's heaven in a bowl. I love it, my kids request it, and my husband claimed to not like it before he had this recipe. I've made him a believer and a huge fan, and soon, you will be, too!
It's also a perfect recipe for summer when tomatoes are spilling out of your garden and the basil plant you bought is now a basil bush. You can use any of variety of tomato as long as it's ripe and beautiful!
This is one of those recipes that give me the good family feels. It's a classic recipe. It's a bring-everyone-to-the-table recipe. Sitting around at dinner with good food, dunking sandwiches into hot soup, and talking about the day is my happy place. Make this and I bet it'll be yours, too.
What You'll Need
Tomatoes - Big, fresh, vibrantly red, juicy tomatoes.
Fresh Basil - Big, fresh, vibrantly green, beautiful basil leaves. You see a theme here?
Chicken Broth - Use the very best you can get your paws on or make your own.
Balsamic Vinegar, Dried Oregano, Fresh Basil, Parmesan Rind - Enhances the flavor of the tomatoes and adds the lovely herbaceousness we're going for.
Heavy Cream - Just to cut the acid a bit and to add a velvety quality to the soup. It's the pièce de résistance!
Save Your Parmesan Rinds
Let's have a little chit chat about parmesan cheese. It's wonderful, right? It's nutty and salty and you can put it on just about anything and it makes it better.
Real parmesan cheese comes in a wedge and will be stamped on the rind with "Parmigiano Reggiano." It also will be from Italy. If it's not, it's not real parm. Get the real stuff, it's worth the splurge and it last forever in the fridge. IF I catch you using the stuff with the green lid, I will show up at your door and shake my finger at you.
That said, save the rinds. Throw them in a zip top bag and keep them in the freezer. The rinds add so much flavor without having to do anything. Just slip them into recipes that need to simmer or braise and you've got all that wonderful parm flavor without any extra work. It makes this soup sing!
Tools Of The Trade
I've said it once, and I'll say it again, get an immersion blender if you don't have one. They are so handy, especially for soup recipes like this tomato basil soup or my cauliflower soup or creamy vegetable soup.
You can simply, and safely, blend soups in the pot without having to transfer them somewhere else. Less mess and less danger of wearing hot, scalding liquid all over yourself. Like I always say, no one wants to go to the emergency room!
Buy Now → How To Make It
The simplicity of this tomato basil soup recipe will make you very happy. I'll give you a brief rundown of the steps here, but the specifics will live in the recipe card below. All you have to do is:
- Roast the tomatoes, onion, and garlic.
- Add them to a dutch oven along with other soup ingredients.
- Simmer.
- Blend.
- Add heavy cream and serve.
Told ya it was easy.
Make It Your Own
This tomato basil soup is very customizable as well! Here's a few ideas:
Make it vegan. You can substitute the heavy cream with unsweetened coconut cream, the chicken broth with vegetable broth, and the parmesan rind with a little nutritional yeast.
Add different veggies. Sweet bell peppers or carrots are awesome roasted and would give this tomato basil soup a sweeter edge.
Make it spicy. I love, love a roasted chili. Jalapeños would be a fun way to kick this recipe up.
Frequently Asked Questions
What kind of tomato should I use?
Use whatever variety looks the best. Roma is very popular for tomato soup. I used Roma and a large Campari because they were bright and beautiful.
Do I have to roast the tomatoes first?
I highly recommend it. The roasting enhances the flavors of not only the tomatoes, but also the onions and garlic. There is no comparison in roasting vs. not as far as flavor is concerned. It's really good and a simple step. You should do it, especially for something like tomato basil soup.
Do I need to peel the tomatoes first?
Nope! You'll break the tomatoes down with the immersion blender after everything gets cooked together. No need to peel them.
Is this recipe gluten-free? Can I make it dairy-free?
Yes! This tomato basil soup is gluten-free all the way! No worries there. To make it dairy-free, all you have to do is substitute the heavy cream with you favorite non-dairy version or just leave it out all together.
Storage and Reheating Instructions
In the refrigerator: store any leftover tomato basil soup in an airtight container in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave.
In the freezer: add the leftover soup to an airtight container and keep it in the freezer for up to 3 months. I love making big batches and freezing it for a rainy day! To reheat, let it thaw in the fridge before heating it through on the stovetop or in the microwave.
Pro tip: If you stick a big bowl of tomato basil soup in the microwave and set it and forget, it'll coat the inside of said microwave. I would know. Place a damp towel on top of the bowl. Thank me later.
Tomato Basil Soup Recipe
Ingredients
- 3 lbs tomatoes halved
- 1 med yellow onion rough chopped
- 1 head garlic cloves separated and peeled
- 3 tablespoon olive oil
- kosher salt to taste
- fresh ground pepper to taste
- 4 cups chicken broth
- ½ cup fresh basil leaves
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- parmesan rind
- ½ cup heavy cream
Instructions
- Toss the tomatoes, onions, and garlic with olive oil and season liberally with kosher salt and fresh ground pepper.
- Roast them in a preheated 425°F oven for 40 minutes.
- After 40 minutes, add the tomatoes, onion, and garlic to a dutch oven along with the remaining ingredients except the heavy cream.
- Bring soup to a simmer and cook for 15-20 minutes.
- Remove the parmesan rind. Using an immersion blender, blend soup to your desired consistency.
- Stir in the heavy cream.
- Serve and enjoy!
Nutrition
If you guys make this Tomato Basil Soup, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Thank you!
I am so incredibly happy that you are here! I hope you try my Tomato Basil Soup recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or YouTube! And, please leave a comment or star rating in the recipe card above. I absolutely love seeing each and every one of your kitchen masterpieces. It makes my heart so happy! And, as always, if you ever have any questions about any of my recipes, please don't hesitate to contact me!
Rufus for Real is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. I may earn a commission, with no additional cost to you, if you purchase through those links.
Kay Guidry says
Soothing and yummy!
Rufus says
Thank you so much!
Tina B says
Not even comparable to the can version.
This soup is super good anytime of the year!