Have you ever just had that perfect bite of tomato basil soup? I remember the first time I had tomato basil soup. I was 18 and at a small, nice Italian restaurant. I was skeptical because the only tomato soup I'd had before was from a can and was gross. My dinner companion convinced me to try it and it was absolute heaven. I'd never tasted anything so deliciously wonderful. For years afterwards, I tried different tomato basil soup recipes and learned what I liked and didn't like and came up with my own. This tomato basil soup first and foremost has the best flavor. For this soup, flavor was my number one priority. But I have a secret (don't tell my kids). It is actually extremely healthy. There isn't really anything about it that's unhealthy. AND it's easy to make. Easy, healthy, delicious is my favorite triple win. It works as a great fall appetizer, or as a main course.
How To Make Tomato Basil Soup
Thinly slice onion carrots and celery. Heat butter in a large pot over medium heat. Add vegetables and garlic and cook stirring occasionally until vegetables are tender, about 12 minutes.
Add tomato sauce, chicken broth, basil, oregano, salt, pepper and red pepper flakes.
Bring to a simmer and simmer until soup is reduced, 10-15 minutes. Pour soup into a blender, 4 cups at a time and blend. Do not fill blender more than half full. Be careful when opening the blender after blending, sometimes pressure will build up due to the heat. I like to open the little spout on mine first, then open it all the way. Continue to blend the soup in batches until it has all been pureed. Pour back into the pot and stir in the half and half. Heat on medium/ medium high heat until heated through.
Tips & Tricks
Feel free to switch out the half and half for cream or milk (I recommend 2% fat or higher) or your favorite unsweetened vegan alternative.
Store in the refrigerator in an airtight container for up to 5 days.
Make a double or quadruple batch and freeze the leftovers for quick and easy meals in the future. Store up to 3 months.
Other Soup Recipes
Tomato Basil Soup Recipe
- Total Time: 40 minutes
- Yield: 8 1x
- Diet: Vegetarian
Description
This easy, healthy and extremely delicious tomato basil soup will be a family favorite and crowd pleaser.
Ingredients
- 4 Tablespoons butter
- 1 large yellow onion, thinly sliced
- 2 cups carrots, thinly sliced
- 3 celery stalks, thinly chopped
- 2 teaspoons minced garlic or 4 cloves garlic
- 44 ounces tomato sauce (28 oz jar and 16 oz jar)
- 1 1/2 cups chicken broth (for vegetarian, use vegetable broth)
- 1/4 cup chopped fresh basil
- 2 Tablespoons chopped fresh oregano
- 1/2 teaspoon dried parsley (if using fresh, 1 1/2 teaspoons)
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon pepper (or more to taste)
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup half and half
- 1/2 cup parmesan cheese (optional)
Instructions
- Thinly slice onion carrots and celery.
- Heat butter in a large pot over medium heat.
- Add vegetables and garlic and cook stirring occasionally until vegetables are tender, about 12 minutes.
- Add tomato sauce, chicken broth, basil, oregano, salt, pepper and red pepper flakes.
- Bring to a simmer and simmer until soup is reduced, 10-15 minutes.
- Pour soup into a blender, 4 cups at a time and blend. Do not fill blender more than half full.
- Continue to blend the soup in batches until it has all been pureed.
- Pour back into the pot and stir in the half and half.
- Heat on medium/ medium high heat until heated through.
- Serve into bowls and top with a finger full of parmesan cheese
Notes
Feel free to switch out the half and half for either cream or milk (I'd recommend 2% fat or higher).
Store in an airtight container in the refrigerator for up to 5 days.
Make a double or quadruple batch and freeze for a quick and easy meal.
- Prep Time: 10
- Cook Time: 30
- Category: soup
- Method: cooking
- Cuisine: American
Keywords: tomato basil soup, healthy tomato basil soup, fall soup, homemade tomato basil soup, fall appetizers, tomato soup, tomato basil soup recipe, tomato and fresh basil soup
I was skeptical when I was making this soup, because it is quite literally just a bunch of vegetables. But it is VERY VERY good and my kids loved it too. I was pretty amazed.
★★★★★
Made this the other day in the crockpot. Absolutely delicious. Used the leftovers as pasta sauce which was also amazing
★★★★★