This tomato basil soup is ultra creamy and delicious and packed with flavor. There is no need to roast the tomatoes first so it comes together fast!
This tomato basil soup is amazing. It is so creamy and delicious you will just want to eat the whole pot.
It’s super easy to make and the flavors really pop. Most tomato basil soups roast the tomatoes first, but I wanted a really simple version that still delivers on flavor and this is absolutely it!
There is nothing missing from the flavors here and everyone who has tasted this soup has fallen head over heels in love with it!
How To Make Tomato Basil Soup
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- It couldn’t be easier to make this soup!
- Add olive oil to a pot along with chopped onions, crushed garlic, dried oregano, dried basil and red chili flakes and sauté until the onions are softened.
- Then add in chopped carrots and celery, fresh chopped tomatoes and two cans of whole peeled tomatoes and mix in with the onions and spices.
- Add in some vegetable stock and bring everything to the boil. Reduce heat, cover the pot and let it simmer until the veggies are soft and cooked.
- Remove from the heat and add in some fresh basil and a little coconut sugar (to offset the tartness from the tomatoes) and stir in until the basil is wilted.
- Then use an immersion blender to blend the soup right in the pot. If you don’t have an immersion blender then transfer the soup in stages to your regular blender and blend until smooth, returning to the pot when it’s all blended.
- Add in some fresh cream (or coconut cream if dairy-free) and stir it in. Add sea salt and black pepper to taste.
- Serve and enjoy!
What Kind of Tomatoes Are Best?
Along with using two cans of whole peeled tomatoes, we use 6 large fresh tomatoes (chopped) in this recipe.
You can really use any kind of large tomato, I have used beef tomatoes and roma tomatoes and both were delicious in this soup.
So I don’t think it really matters too much what kind of fresh tomatoes you use, as long as they are ripe and tasty.
How To Serve Tomato Basil Soup
Serve it with crusty bread for dipping or a grilled cheese sandwich on the side! A simple green salad is also great alongside this soup or some delicious garlic bread!
Storing and Freezing
Keep leftovers covered in the fridge and enjoy within 3-4 days. You can reheat on the stove or in the microwave.
You can also freeze this soup and then you can either thaw it overnight in the fridge before reheating or just reheat from frozen. Since this soup has cream in it there might be some separation that can occur and if it does just re-blend it in the pot with your immersion blender.
More Soup Recipes
- Roasted Butternut Squash Soup
- Creamy Carrot Soup
- Middle Eastern Lentil Soup
- Creamy Zucchini Soup
- Sweet Potato Soup
- Tomato Soup
Did you make this recipe? Be sure to leave a comment and rating below.
Tomato Basil Soup
- 3 Tbsp Olive Oil
- 2 Onions Chopped
- 1 Tbsp Crushed Garlic
- 1 tsp Dried Oregano
- 2 tsp Dried Basil
- ½ tsp Red Chili Flakes
- 2 Large Carrots Chopped
- 4 Stalks Celery Chopped
- 28 oz Canned Whole Peeled Tomatoes 2 cans of 14oz (400g) each
- 6 Large Fresh Tomatoes Chopped
- 1 cup Vegetable Stock
- 4 cups Fresh Basil
- 1 Tbsp Coconut Sugar
- 1 cup Fresh Cream
- Add the olive oil to a pot along with the chopped onion, crushed garlic, dried oregano, dried basil and red chili flakes and sauté until the onions are softened.
- Add in the chopped carrots, celery, the cans of whole peeled tomatoes and chopped fresh tomatoes and mix together.
- Add in the vegetable stock and bring it to the boil. Reduce the heat, cover the pot and let it simmer until the vegetables are all soft and cooked.
- Remove from the heat and add in the fresh basil and coconut sugar and stir in until the basil is wilted.
- Blend directly in the pot with an immersion blender. If you don't have an immersion blender then transfer to a blender jug in stages and blend until smooth, returning to the pot when it's all blended.
- Add in the cream and stir in. Taste test and add salt and pepper if needed.
- Any type of large fresh ripe tomatoes will work great in this soup. We have tried Beef tomatoes and Roma tomatoes and both worked great. Feel free to use any large ripe red tomato variety that you can get hold of.
- You can use brown sugar instead of coconut sugar if that’s what you have on hand. This is just to balance the flavors.
- MAKE IT DAIRY-FREE: You can easily make this dairy free by using canned coconut cream instead of dairy cream. It works wonderfully in this soup.
- Keep leftovers in the fridge and consume within 3-4 days. It is also freezer friendly if you want to freeze it.
Packed with flavor and super creamy! A really easy soup to make!
This is amazingly good. So much flavor! Loving these recipes!
Thanks Megan! xoxo