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Fresh Tomato Soup with Basil

This Fresh Tomato Soup recipe uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! It’s such an easy homemade tomato soup that’s perfect for using up those those juicy summer tomatoes.

Fresh tomato soup in a  bowl with homemade croutons and roma tomatoes

We can all agree that tomato soup is basically the best soup ever, right? You eat it when you’re sick, or lazy, or happy, or cold (or best of all, when you’re craving grilled cheese for dinner and need a side dish).

But I always assumed tomato soup was something you just bought in a can and heated up. Boy was I wrong! This tomato soup recipe is so easy to make from scratch. You just need a handful of ingredients and some garden ripe tomatoes!

Fresh tomatoes on the vine with a blue background for making tomato soup

Ingredients in Fresh Tomato Soup

  • Fresh Tomatoes: We’re celebrating the deliciousness of sweet, ripe tomatoes by using only fresh tomatoes in this soup! Any variety will do (read more about tomato varieties here).
  • Onion and Garlic: The flavor foundations of any good soup.
  • Vegetable Broth: Use broth instead of water to infuse this tomato soup with even more flavor.
  • Fresh Basil: What grows together goes together, so fresh basil works beautifully with tomatoes!
  • Honey: The sweetness of honey balances out the sourness of the tomatoes. You’ll just need a little!
  • Spices: I love using smoked paprika and just a pinch of salt and pepper, but you can add your favorite spices as well.
Chopped fresh tomatoes to make tomato soup

How to Make Homemade Tomato Soup

Making this soup is so easy, and with just one pot there aren’t many dishes to clean up! You’ll start by chopping up all your tomatoes. Roma tomatoes work well here, but you can use any variety of tomato you have on hand (or in your garden!)

Tomato soup in a pot with spices and basil

We’ll cook those with some onion and garlic until they break down into a chunky sauce, then blend until smooth. I prefer to use a handheld immersion blender here so that I don’t have to transfer everything out of the pot, but a countertop blender works just as well.

Then simply season with basil, salt, pepper, smoked paprika, and honey (the sweetness helps cut through the acidic tomatoes) and serve!

Fresh tomato soup in a pot with spices and basil

I love to top my tomato soup with pan-fried homemade croutons and a drizzle of heavy cream or Greek yogurt (though topping your soup with chickpeas or even popcorn also works deliciously).

Variation of this Tomato Soup

  • Creamy tomato soup: After blending the soup, rather than adding more broth to reach your desired consistency, add a splash of cream. Alternatively, whisk a dollop of cream cheese into the soup at the very end, just before serving.
  • Tomato soup with carrots: At the same time as you add the onion into the pot, add a handful of chopped or shredded carrots.
  • Spicy tomato soup: At the same time as you add the onion to the pot, add 1/2 of a finely chopped jalapeno.
Fresh tomato soup in a bowl with homemade croutons and roma tomatoes

Got Fresh Tomatoes?

In case your summer garden has given you more tomatoes than you know what to do with, here are a few more of our favorite tomato recipes:

Fresh tomato soup in a bowl with homemade croutons and roma tomatoes

Fresh Tomato Soup with Basil

This Fresh Tomato Soup recipe uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! It’s such an easy homemade tomato soup that’s perfect for using up those tomatoes.
Print Pin Rate
Course: Appetizers, Side Dishes, Soups
Cuisine: American, Italian
Keyword: fresh tomato soup, homemade tomato soup, tomato soup, tomato soup with basil
Diet: Dairy-Free, Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
Occasion: Christmas, Easter, Thanksgiving, Valentine’s Day
Time: 30 minutes or less, 45 minutes or less
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Calories: 123kcal
Author: Sarah Bond
4.67 from 6 votes


  • 7 cups chopped tomato about 1kg
  • 1 Tbsp olive oil 15 mL
  • 1/2 cup chopped sweet onion about 1/2 onion
  • 4 cloves garlic minced
  • 2 cups vegetable broth divided
  • 1 large sprig fresh basil
  • 1 tsp honey 5 g
  • 1/2 tsp each smoked paprika, salt, and pepper


  • Cook Tomatoes: Dice your tomatoes and set aside. Heat oil in a medium pot over medium/high heat. Add onion and garlic, cooking until onion softens and is fragrant. Stir in chopped tomatoes and continue cooking, uncovered, until tomatoes have mostly broken down, about 10 minutes.
  • Blend: Add 1 cup of the broth then blend the mixture until smooth (using either a handheld immersion blender or by carefully transferring the mixture to a countertop blender). Return soup to the pot and add more broth, as needed, to reach a consistency to your liking.
  • Flavor: Stir in basil, (stem and all) honey, and seasonings, cover, and cook for 5 more minutes. Fish out the basil before serving.
  • Serve: Serve warm, optionally topped with croutons* and drizzled with cream.


* To make croutons: cut stale bread into small cubes. Liberally toss with oil and toast in a large saute pan over medium/high heat until golden brown.


Serving: 1serving | Calories: 123kcal | Carbohydrates: 16.8g | Protein: 5.6g | Fat: 4.9g | Saturated Fat: 0.8g | Cholesterol: 0mg | Sodium: 689mg | Potassium: 893mg | Fiber: 4.3g | Sugar: 10.7g | Calcium: 40mg | Iron: 1.3mg
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I first published this recipe on Amanda’s Cookin’, where I’m a contributor.

Hi, I’m Sarah!

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Recipe Rating

    1. Sarah says:

      So happy to hear! Enjoy! 😀

  1. Guni Dalal says:

    Do you have a recipe for tomatoe soup that is not blended? What do you think if skip the step of blending and just it chunky for this recipe? Thank you!!

    1. Sarah says:

      You could definitely just leave it chunky and skip the blending step! You might just mash them up a bit to break them down.

  2. Jana L Benfer says:

    Excellent base to work off of. I was looking for a recipe that didn’t require any canned paste. An abundance of tomatoes in my garden, and due to covid, not in contact with enough friends to share! Recipe as is was very good, did not need very much broth, as I prefer my soup thick, and omitted the honey. Second round, I added a couple chopped carrots, a red bell pepper, and a few celery stalks, and cayenne pepper. No broth at all. I ate two bowls! I think next time I might take the time to peel and seed the tomatoes first. This recipe lends itself to unlimited variation. Now I need to learn to can so I can have soup this winter! Thanks!5 stars

    1. Sarah says:

      So happy to hear this could help you use some of those summer tomatoes (and the substitutions sound delish!) 😀