Have you ever had that perfect bite of Tomato Basil Soup? This easy homemade recipe is absolute perfection. While creating this soup, flavor was my number one priority; it has the very best flavor.
Why This Recipe is the Best
I have a secret about this soup (don't tell my kids). It is actually extremely nutritious. There isn't really anything about it that's not. AND it's easy to make. Easy, nutritious, and delicious is my favorite triple win. It works as a great fall appetizer, or as a main course, or, of course, served with grilled cheese. Try dipping our incredible Easy Baguette Bread
For other fun fall soups, try our Southwest Chicken Soup, Quick Tuscan White Bean Soup, or delicious Gumbo Recipe.
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Key Ingredients
Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for best results.
- Onion, carrots and celery - these will make up the base of the soup after they are cooked and blended.
- Tomato Sauce and chicken broth - The liquid base to this soup and part of the overall flavor.
- Fresh Basil - The most important part of this recipe. I tested this recipe over and over to get the perfect amount of basil for the best flavor.
- Parsley, Salt, Pepper, Red Pepper Flakes - I tested this recipe extensively to get the best blend of spices. The red pepper flakes are completely optional, but if you can handle a little bit of heat, we highly recommend them.
- Half and Half - This gives it that yummy creaminess. For a more creamy soup, use heavy whipping cream; for a lighter soup, use whole or 2% milk.
- Parmesan Cheese - It doesn't take a lot, but we found while testing this recipe that parmesan cheese really seals everything together for an amazing soup.
How To Make Tomato Basil Soup
Follow these instructions and process shots for the best results.
- Thinly slice the 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 the soup is reduced, 10-15 minutes. Pour soup into a blender, 4 cups at a time, and blend. Do not fill the blender more than half full. Be careful when opening the blender after blending; sometimes pressure will build up due to the heat. Make sure to vent your blender so it doesn't explode.
- 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.
Top Tips
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.
Vent your blender while blending the soup. Your blender could explode, or it could go everywhere when you release the pressure if you don't. The soup is very hot, so a lot of pressure will build up if you blend it without venting. I just keep the pour spout on mine cracked.
Recipe
Tomato Basil Soup Recipe
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 ½ cups chicken broth for vegetarian, use vegetable broth
- ¼ cup chopped fresh basil
- 2 Tablespoons chopped fresh oregano
- ½ teaspoon dried parsley if using fresh, 1 ½ teaspoons
- ½ teaspoon salt or more to taste
- ¼ teaspoon pepper or more to taste
- ¼ teaspoon red pepper flakes optional
- 1 cup half and half or vegan substitute
- ½ 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, and vent blender while blending. 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
Video
Notes
Nutrition
Substitutions and Variations
We love switching things up when we're in the kitchen. Try any of these variations for something a little different.
- Roasted - Make your own tomato sauce by making it with fresh tomatoes and roasting them.
- Creamy - Make this deliciously creamy and rich by switching out the half and half for heavy whipping cream. Add a little extra, if desired.
- Vegan - you can easily make this vegan by using plant-based butter, subbing the half and half with unsweetened almond milk or chicken stock, and skipping the parmesan cheese.
JCaryl says
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.
Briana Winegardner says
This was so yummy! I wasn’t sure about all the veggies but it was incredible. I loved how easy it was to make on a busy weeknight. I paired the soup with a bread bowl and it was delicious
Heather Perine says
Hands down my favorite soup! And this was tomato soup perfection. Topped with some croutons..delish.
Nathan says
Absolutely love this tomato basil soup, so easy to make and perfect for the cold weather. I'll definitely be making this one again!
Kimberly Smith says
Made this tomato basil soup the other day in the crockpot. Absolutely delicious. Used the leftovers as pasta sauce which was also amazing.