Tomato Basil Soup
on Mar 13, 2024
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Topped with freshly grated parmesan and chopped basil, this homemade Tomato Basil Soup is sure to warm you up! Using one pot and just a handful of ingredients, this soup comes together in under an hour.
There is nothing better than a warm bowl of soup on a chilly day! This creamy tomato basil soup is bursting with flavor that will bring a smile to your face. One of the best parts about this soup is how easy it is to make.
My homemade tomato soup only needs a few ingredients and can be ready for dinner in 45 minutes, making it great for weekdays when you need something on the quicker side. Pair this soup with crackers or a sourdough roll to dip and you’re all set!
Table of Contents
Equipment You’ll Need
To make this soup you will need a large pot, the stovetop, and an immersion blender! After simmering most of the ingredients, you will need to use the immersion blender to smooth out the soup so there are no chunks and to help the soup become creamy. This is a crucial step, so if you don’t have an immersion blender, you can use a regular blender.
Recipe Ingredients
- San Marzano Tomatoes—Peeled and canned.
- Chicken Broth—Serves as the liquid base for the soup and adds flavor.
- Heavy Cream—To ensure the soup is creamy, rich, and thick.
- Yellow Onion—Diced. You can also use a white onion.
- Basil—Chopped, fresh basil will give you the strongest flavor.
- Coarse Sea Salt—To taste.
See the recipe card for full information on ingredients and quantities.
How to Make Tomato Basil Soup
Step #1. In a large pot, saute the onions until they begin to lightly brown.
Step #2. Add the entire can of tomatoes along with the basil, sea salt, and chicken broth. Bring the mixture to a simmer and allow it to cook.
Step #3. Pour the soup into a blender or use an immersion blender to puree the soup.
Step #4. Stir in the heavy cream and allow the mixture to continue to cook. Serve and enjoy!
Recipe FAQs
Tomato basil soup and tomato soup are essentially the same thing. Although the soups have similar base ingredients, you will find variations of these two soups with different ingredients and flavor profiles. The biggest, most obvious difference is that tomato basil soup has a heavy focus on basil and the bold, slightly sweet taste it offers. You might notice that tomato basil soup is also a little more creamy and sometimes thicker than tomato soup.
Of course! If you want your soup to have the same flavor as canned san marzano tomatoes then you will want to roast them in an oven beforehand to help them release some flavor and soften up. The soup might have a slightly different taste than it normally would due to using a different kind of tomato, but rest assured it will be delicious either way!
One of our favorite things about this soup is how versatile it is. You can either serve this soup as a main dish or a side. Some foods that pair well with tomato basil soup are Caesar salad, roasted vegetables, grilled cheese sandwiches, mozzarella sticks, pesto grilled cheese sandwich, or bread sticks. All of these choices will compliment the tasty flavor of this soup without overpowering it.
How to Store Tomato Basil Soup
Any leftover soup can be stored in an airtight container in the fridge for up to a week. You can reheat a single serving of soup in the microwave for 45-60 seconds or until warm. I recommend covering your soup with a paper towel or plate to prevent it from splattering. Stir the soup halfway through cooking to ensure it reheats evenly.
This soup can also be stored in the freezer for long periods of time. To freeze your soup, allow it to cool completely before transferring it into a large Ziploc bag. Lay the bag flat in the freezer and store it for up to 3 months. You can reheat the soup from frozen on the stovetop, or let it thaw overnight and then reheat it on the stovetop or in the microwave. Serve with a side of bread or crackers and enjoy!
Expert Tips
- You should be able to find San Marzano tomatoes on the canned goods aisle of your local grocery store. I highly recommend doing your best to get these tomatoes as they have the best flavor for tomato basil soup.
- Feel free to add more salt or basil to taste once the soup is finished cooking.
- You can use freshly grated Parmesan cheese or extra basil on top of your soup for a garnish and completed look.
- The heavy cream will help thicken the soup and make it nice and rich. If you want to make the soup even more thick, add another tablespoon or two.
More Soup Recipes To Consider
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Tomato Basil Soup
Ingredients
- ½ yellow onion, diced
- 2 tablespoons chopped basil
- 1/2 tablespoon coarse sea salt
- 1 can peeled San Marzano tomatoes, 28 ounce can
- 1 cup chicken broth
- ½ cup heavy cream
Instructions
- In a large pot, saute the onions over medium heat for about 5 minutes, or until they begin to lightly brown.
- Add the entire can of tomatoes along with the basil, sea salt, and chicken broth. Bring the mixture to a simmer and allow it to cook for 10 minutes.
- After 10 minutes, pour the soup into a blender or use an immersion blender to purée the soup.
- Stir in the heavy cream and allow the mixture to cook over medium heat for an additional 5 minutes.
- Serve and enjoy!
Notes
- San Marzano tomatoes can be found on the canned goods aisle of your local grocery store. They have a richer, more robust flavor than other canned tomatoes.
- Feel free to add more salt or basil to taste once your soup is finished cooking.
- The cream helps thicken the soup a little bit and adds some richness.
- Try topping your soup with some freshly grated Parmesan cheese or some extra basil.
- Store your leftover soup in an airtight container in the fridge for up to a week. You can reheat a single serving of soup in the microwave for 45-60 seconds. I recommend covering your soup to prevent it from splattering. Make sure you stop it halfway and give it a stir to ensure it reheats evenly.
- You can freeze your soup for up to 3 months by allowing it to cook completely before pouring it into a large Ziploc bag. Lay the bag flat in the freezer and reheat it on the stove. You can either reheat it from frozen or let it thaw overnight and then reheat it.
