Tomato Basil Soup
Homemade Tomato Basil Soup is a full of flavor, easy to make, and full of sweet tomatoes, healthy veggies, warm broth, and tangy sour cream.
Perfect for a causal weeknight dinner, serving a crowd, or when you’re craving the classic soup and grilled cheese combo!
Tomato Basil Soup
I love a creamy tomato basil soup on a cold winter night. There is something about eating a big bowl of hot homemade soup that just tastes so good.
And this one pot recipe is one of my favorites. I know it will quickly become one of yours too!
This simple soup comes together in just under one hour and uses simple store-bought ingredients and common pantry staples.
Serve this classic soup with grilled cheese or oyster crackers.
My Favorite Tomato Recipes
Ingredients Needed
Vegetables – Onion, carrots, celery, fresh garlic.
Tomatoes – Use fresh, vine ripe tomatoes that are deep red in color and soft but not mushy. Roma or small plum tomatoes work best.
San Marzano are my favorite variety to use! Avoid larger tomatoes. They have too much water and will dilute the flavor.
Broth – You can use chicken broth or vegetable broth. There is a little water added to this recipe to thin it out as well. You can always use more broth.
Basil – Using fresh basil leaves are best for this and will bring out the most flavor. Save some for garnishing too.
Spices – Lemon pepper seasoning.
Garnishes – Goat cheese or Mozzarella balls, sour cream, a drizzle of olive oil, more fresh basil, or crust French bread.
Pantry staples – Olive oil, salt, and pepper.
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How to Make Tomato Basil Soup
First: Over medium heat, coat the bottom of a Dutch oven with oil. Saute the garlic and onion until the onion is soft.
Second: Add in the carrots, celery, basil, lemon pepper, salt, and diced tomatoes. Mix well.
Third: Add in water and chicken broth. Bring to a boil. reduce heat to medium and cook, stirring occasionally until all ingredients are soft, approximately one hour.
Fourth: Puree the soup in a blender (or use an immersion blender) and return to the Dutch oven and warm over medium heat. Season with salt and pepper to taste and garnish with goat cheese, extra basil, and sour cream.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
Serving Suggestions
While a grilled cheese sandwich is the what I usually serve with creamy tomato soup, feel free to pair it with crusty bread, a fresh chicken cobb salad, homemade cheese sticks, pizza pinwheels, or restaurant-style garlic knots.
How long does it last?
Store any leftover soup in an airtight container in the fridge for up to 5 days.
Reheat any leftovers on the stovetop over medium-low heat or in the microwave until warmed through.
Can I freeze it?
Place any leftover soup in a freezer-friendly, airtight container in the freezer for up to 3 months.
When ready to reheat, allow soup to thaw overnight in the fridge. Warm through on the stovetop over medium-low heat or in the microwave.
Can I use dried basil?
You can certainly substitute with dried basil if that’s all you can find or have on hand. When using dried spices, use have the amount of fresh that the recipe calls for.
Do I skin tomatoes before using?
Removing the skin on the tomatoes before use is a personal preference. Typically, I leave the skin on the tomatoes and keep the seeds in them as well but feel free to remove both if you’d prefer.
Can I use canned tomatoes?
While fresh tomatoes will add a richness and subtle sweetness to this soup, feel free to use canned tomatoes.
If opting to use canned, I would recommend using a fire-roasted brand.
Tips for No Leftovers
- For even more flavor, roast the tomatoes in the oven before adding to the pot.
- If you need to use canned tomatoes, I suggest the fire roasted ones!
- No fresh basil? Use half the amount in dried basil.
- Want thicker soup? Leave out some of the water or broth. Or thicken afterwards with a cornstarch slurry or coconut cream.
- Need a vegan version? Use all vegetable broth and vegan garnishes!
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Tomato Basil Soup recipe is easy to make, budget friendly with fresh ripe tomatoes, feeds a crowd, and is a great freezer meal!
Tomato Basil Soup
Ingredients
- 8 large ripe tomatoes diced
- 2 tablespoons of olive oil
- 2 carrots peeled, diced
- 1 cup of water
- 4 cups of chicken broth
- 1 teaspoon lemon pepper seasoning
- 2 garlic cloves minced
- 1/4 small onion minced
- 2 tablespoons fresh basil minced
- 2 large celery stalks diced
- 2 tablespoons sour cream optional
Instructions
- Heat a dutch oven over medium heat, warm the oil and coat the bottom of the pan.
- Add the garlic and onion and mix until cooked. Add in the carrots, celery, basil, lemon pepper, salt, and diced tomatoes. Stir until they are all mixed.
- Add in the water and the chicken broth.
- Stir occasionally over medium heat until all the ingredients are soft, approximately one hour.
- Puree the soup in a blender and return to the dutch oven and let it heat up once again over medium heat.
- Season to taste with salt and pepper if needed.
- Garnish with goat cheese, extra basil, and sour cream.
- Serve immediately.
Notes
- For even more flavor, roast the tomatoes in the oven before adding to the pot.
- If you need to use canned tomatoes, I suggest the fire roasted ones!
- No fresh basil? Use half the amount in dried basil.
- Want thicker soup? Leave out some of the water or broth. Or thicken afterwards with a cornstarch slurry or coconut cream.
- Need a vegan version? Use all vegetable broth and vegan garnishes!
Nutrition
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