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A bowl of tomato soup topped with cream, croutons, and fresh basil leaves, with a spoon resting inside the bowl.
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4.81 from 26 ratings

Easy Tomato Basil Soup (With Fresh Tomatoes)

Fresh tomato and basil soup uses garden-ripe tomatoes and fresh ingredients (no cans or pastes here)! It's a quick and easy homemade tomato soup that's perfect for using up those juicy summer tomatoes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizers, Side Dishes, Soups
Cuisine: American, Italian
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
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
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 2 Tbsp olive oil 30 mL
  • ½ cup diced yellow onion about ½ onion
  • 4 cloves garlic minced
  • 8 cups chopped tomatoes about 1 kg
  • 2 cups vegetable broth
  • ½ cup loosely packed basil leaves
  • ½ tsp each smoked paprika, salt, and pepper

Instructions

  • Cook Tomatoes: Heat 2 Tbsp olive oil in a medium pot over medium heat. Add ½ cup diced yellow onion, cooking until onion is soft, about 5 minutes.
    Stir in 4 cloves garlic (minced) and 8 cups chopped tomatoes. Continue cooking, uncovered, until tomatoes have mostly broken down and released their juices, about 10 minutes.
    Chopped tomatoes and onions in a large pot with a wooden spoon, placed on a blue tiled surface.
  • Blend: Stir in 2 cups vegetable broth, ½ cup loosely packed basil leaves, and ½ tsp each smoked paprika, salt, and pepper.
    Using either a handheld immersion blender (or by carefully transferring the mixture to a countertop blender in batches), blend soup until smooth.
    A pot of tomato soup on a blue tiled surface with visible fresh basil, spices, and a wooden spoon.
  • Simmer: Return soup to the pot, cover, and let gently simmer for 20 minutes. This helps deepen flavor and slightly thicken the soup.
    If you'd like the sup to be thicker, remove lid while simmering.
    An immersion blender blending orange soup in a black pot on a blue tiled surface.
  • Serve: Serve warm, by itself or topped with croutons*, parmesan cheese, or crispy chickpeas.
    A bowl of tomato soup topped with croutons, cream, and basil leaves sits on a blue surface next to a plate of croutons, a slice of bread, and a napkin.

Notes

* 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.
Storage: This soup can be kept in the fridge in an airtight container for up to 5 days. Or, you can freeze it for up to 3 months.
Pick the right pot: Avoid simmering the soup in non-enamel cast-iron, which can give your soup a metallic flavor.
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: Add the onion to the pot at the same time as the carrots, and then 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.

Nutrition

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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