Home > Soups & Stews > Tomato Basil Soup Tomato Basil Soup February 18, 2020 | 33 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender — this forms the base of the soup giving it a rich, deep flavor. Top this Tomato Basil Soup with freshly grated Parmesan cheese and serve with crusty bread or homemade dinner rolls for dunking. A simple garden salad like this Italian Salad makes a nice side dish. Tomato Basil Soup My entire family loves Tomato Basil Soup — in fact, it’s one of the most commonly requested meals by my little boys. While this recipe isn’t complicated, it is time consuming between the roasting of veggies and simmering of the soup. This recipe calls for fresh tomatoes and fresh basil, which add an incredible depth of flavor. Truly, it is the best Tomato Basil Soup I’ve ever had. Since we love this soup so much, I created a similar tomato soup recipe for when we didn’t have access to fresh produce (or for when I’m short on time and can’t roast the veggies). If you find yourself in a similar boat sometimes, bookmark this recipe for Easy Tomato Soup for those busy times. But if you’ve got the time and some fresh produce, be prepared for a seriously flavorful (and healthful) Tomato Basil Soup! Tomato Basil Soup Ingredients Since there are (relatively) few ingredients and not all that many seasonings in this soup, the ingredients used are very important to the end taste. Below are a few ingredient tips: Use the freshest and ripest possible tomatoes. Ripe tomatoes should have a glossy, slightly shiny skin that is fairly deep in color. A ripe tomato will slightly give to the touch — it shouldn’t be soft, but a little bit tender. And finally, ripe tomatoes will give off a nice fragrance. My personal favorite tomato to use are Campari/cocktail tomatoes. Pick good-quality canned tomatoes. In addition to the fresh tomatoes, we also use one can of whole tomatoes. I highly recommend San Marzano whole tomatoes in this soup. Whole canned tomatoes are higher quality than diced or crushed (these products are made from bits of lower-quality tomatoes). San Marzano is both a specific brand of tomatoes as well as a style of tomatoes. Tomatoes grown in the San Marzano region of Italy fall into this category. High-quality chicken stock provides lots of flavor and keeps the added spices to a minimum. Our personal favorite store-bought stock is Swanson®. If you’d like to keep this soup vegetarian, use Swanson’s vegetable stock instead of chicken. Add fresh basil. This soup calls for a lot of fresh basil, so dried just won’t add the same robust flavor and sweetness. If you have garden-fresh basil, it’s amazing in this soup and, if not, a lot of grocery stores sell small (3/4-ounce) packets of fresh basil. If using these packets, you’ll need 4 for this soup. Drizzle the veggies in extra virgin olive oil. The better your olive oil, the better the flavor of thisTomato Basil Soup will be. Here are a few tips when trying to find good olive oil and a list of chefs’ favorite olive oils. Cobram Estate® Extra Virgin Olive Oil is a current favorite of mine in this soup. And, while not technically an ingredient in this soup, don’t underestimate the addition of good, crusty baguette to dip in this soup! No Heavy Cream? The base of this soup is roasted tomatoes, onions, and garlic. Then we add in even more tomatoes, herbs, and chicken stock. With a soup base so naturally nutritious, I wanted to keep it that way as much as possible. So, this recipe does not call for heavy cream, milk, or cheese. Even without these additions, you’ll be amazed just how creamy, thick, and hearty this soup is! That said, any of those ingredients are easy to add if you prefer your tomato basil soup a little richer. A drizzle of heavy cream can be added as a garnish for soup bowls and a sprinkle of freshly grated Parmesan cheese on individual bowls adds a nice touch. Tomato Basil Soup FAQs1How do you make Tomato Basil Soup from scratch? Roast veggies: Drizzle olive oil over the tomatoes, onions, and garlic. Roast for 40-45 minutes or until very tender. Meanwhile, prepare the soup base: Add olive oil, butter, tomato paste, and canned tomatoes. Stir and add in the chicken stock, seasonings, and fresh basil leaves. Add the oven-roasted veggies. Simmer the soup: stir occasionally and simmer until very fragrant. Blend in batches: transfer batches of the soup to a high-powered blender and blend until smooth. Enjoy! It’s really not difficult, but the individual steps do require a bit of time. 2Is Tomato Basil Soup bad for you?This particular recipe is loaded with good-for-you ingredients. There are lots of veggies, herbs, and chicken stock. Veggies contain all sorts of vitamins and antioxidants. This particular recipe doesn’t call for heavy cream, milk, or cheese which can make a tomato soup less nutritious, depending, on your health goals. 3Why do you put baking soda in tomato soup?Some soup recipes call for baking soda to neutralize the acid of the tomatoes and make the soup taste smoother. I don’t call for baking soda in this recipe. Instead, I recommend good-quality tomatoes and balancing any potential acidity with a pinch (or two) of granulated white sugar. 4What is the difference between tomato bisque and Tomato Basil Soup?“Soup” is a very broad category that can encompass a variety of liquid dishes (including bisques). A “bisque” is a more narrowly defined subtype of soup. A bisque is known for being thick, creamy, and smooth, and uses heavy cream and dry white wine in the base. Bisques often contain seafood. 5What can I add to Tomato Basil Soup? Add a spoonful (or two) of fresh basil pesto. Add in even more fresh herbs like flat-leaf Italian parsley, chives, or oregano. Dunk a gooey and hot grilled cheese sandwich in the soup. Top with croutons. (We love the croutons in this Panzanella Salad). Tomato Basil Soup Tips Add a pinch of sugar. Depending on the ripeness of tomatoes and the quality of canned tomatoes used, you may need to balance the tomato acidity with a little bit of sugar. Don’t underestimate the seasonings! In the recipe card, I add my recommendations for how much salt and pepper to add in this soup and it is a lot, but the strong flavors in this soup need it. Salt and pepper are what bring all the flavors together and enhance the richness of this soup. Blend in batches. I typically blend this soup in three batches to ensure it doesn’t make a mess and to get it ultra smooth. If you’d like a chunkier Tomato Basil Soup, use an immersion blender instead (or blend for less time in a regular blender). See “quick tip” box below for more tips on blending this soup. Add garlic to preference. We love lots of roasted garlic in this soup, so I recommend a good amount. If you are sensitive to garlic, add cloves slowly and to taste preference. Remember, you can always add more at the end if you’d like more flavor. QUICK TIP When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. Storage How to reheat: Add Tomato Basil Soup to a small pot and heat over low heat until hot. Or reheat in the microwave–make sure to cover it so it doesn’t splatter! This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup. More soup recipes: Curry Lentil Soup with lentils, veggies, and coconut milk Potato Soup with Cheddar cheese and bacon Carrot Soup with roasted pepita seeds Italian Sausage Orzo Soup with loads of veggies Chicken and Rice Soup with sweet peas FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Roasted Tomato Basil Soup 5 from 14 votes - Review this recipe This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor. SAVE TO RECIPE BOX Print Recipe Roasted Tomato Basil Soup 5 from 14 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Tomato Basil Soup is savory, hearty, and loaded with good-for-you ingredients. We roast garden-fresh tomatoes, yellow onions, and garlic until beautifully caramelized and tender -- this will form the base of this soup, giving it a rich, deep flavor. Course Dinner, Main Course, Side Dish, Soup Cuisine American Keyword Crockpot Tomato Basil Soup Prep Time 30 minutes Cook Time 2 hours Total Time 2 hours 30 minutes Servings 8 large bowls Calories 271kcal Author Chelsea, adapted from Ina Garten Cost $12.20 Ingredients3 pounds (1362g) ripe tomatoes I prefer campari/cocktail2 large yellow onions1 head garlic6 tablespoons + 2 teaspoons good quality olive oil, dividedFine sea salt and pepper2 tablespoons unsalted butter1 (28 oz.; 794g) canned whole tomatoes, undrained (I love Cento San Marzano)2 tablespoons tomato paste3 and 1/2 cups (94g) fresh basil leaves, packed when measured Note 11-2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme1 carton (32 oz.; 907g) chicken stock I prefer Swanson's1 teaspoon dried oregano1/4 teaspoon red pepper flakes, optionalOptional: crusty bread, fresh Parmesan cheese InstructionsTOMATO AND ONION PREP: Preheat the oven to 400 degrees F. Slice the tomatoes in half lengthwise and place on a large (15x21-inch) or 2 smaller sheet pan(s). Cut the onions in half and then each half into 4 equal sections. Place on the sheet pan. GARLIC PREP: Peel and discard the outer layers of the entire garlic bulb making sure to leave the skins of the individual cloves intact (and keep the bulb together as much as possible) Using a sharp knife, cut 1/4th an inch from the top of the cloves. Wrap the entire bulb tightly with tin foil, adding 2 teaspoons olive oil before sealing it completely. Place the wrapped garlic on the sheet pan along with the tomatoes and onions.ROAST: Drizzle 1/4 cup (50g) olive oil over the tomatoes and onions. Add about 1 teaspoon salt and 1/2 teaspoon freshly cracked pepper and toss to coat. Spread into one even layer and roast for 40-45 minutes or until very tender and slightly caramelized. SOUP BASE: In a large (8-quart) stockpot or cast iron pot, heat the butter over medium heat. Add in the remaining 2 tablespoons olive oil. Once butter is melted, add the entire can of tomatoes and tomato paste. Stir for 2-3 minutes. Then add in the container of chicken stock, dried oregano, red pepper flakes (if using), fresh or dried thyme, and fresh basil leaves. Add the oven-roasted tomatoes and onions including all of the accumulated liquid on the baking sheet. Let the garlic packet slightly cool and then press the garlic cloves out of the papery covering (they should easily slide out). Add 6-9 of the roasted garlic cloves (depending on how much you like garlic -- we like lots) into the soup. Add another 2 teaspoons salt and an additional teaspoon of pepper (or to taste).SIMMER: Bring the mixture to a boil and then reduce the heat and simmer (uncovered) over lowest heat for 40 minutes stirring occasionally, about every 5-10 minutes.BLEND: When finished, transfer the mixture (in 3-4 batches) to a high-powered blender and process until smooth. (See Note 2.) Once blended, taste for any additional seasonings. Depending on the acidity of tomatoes used, you may need to add in a teaspoon or so of white sugar. SERVE: If desired, serve with freshly grated Parmesan cheese, and crusty bread. Enjoy! Video Recipe NotesNote 1: Basil: If buying the packets of basil at the grocery store, this comes out to 4 full packets (3/4 ounce each). Note 2: Blending: When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure. If you want a chunkier soup, use an immersion blender. If you do this, you'll want to coarsely chop the onions and garlic after being roasted and before adding them to the stockpot. Nutrition FactsServing: 1serving | Calories: 271kcal | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 352mg | Potassium: 1133mg | Fiber: 6g | Sugar: 11g | Vitamin A: 7198IU | Vitamin C: 57mg | Calcium: 258mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.