Easy Tomato Soup with Basil

Savor the simplicity of an Easy Tomato Soup that envelopes you in its warm embrace while filling you with hearty satisfaction. This recipe not only offers ease of preparation but also promises to have you spending just 30 minutes in the kitchen, all while infusing your home with the irresistible aroma of a most flavorful blend of tomatoes, basil, onions, and garlic. 

This "warm and cozy" soup will bring back nostalgic memories of your childhood when sitting at the kitchen table with a bowl of Tomato Soup, school called off, and snow falling outside your window. That inner child in you is gonna LOVE this Tomato Basil Soup.

Ingredients for Homemade Tomato Soup Recipe

• Butter. You use butter to sauté the onions which adds a rich and creamy flavor to the base of the soup.
• Sweet Onions. These are added to this tomato soup for their milder natural sweet flavor which complements the tomatoes without overpowering them. 
• Salt and Black Pepper.
• Garlic. Garlic brings a savory and aromatic element contributing to its depth and complexity. 
• Tomato Paste. This is s concentrated form of tomatoes which means it has a more intense tomato flavor making the soup more robust.
• Dry White Wine.  I prefer a chardonnay. The acidity in the white wine will balance out the acidity in the tomatoes. It will also help deglaze the pan.
• Petite Dice Tomatoes. I prefer fire-roasted Muir Glen.
• Light Brown Sugar. This gives the tomato soup a kiss of sweetness while balancing out the acidity of the tomatoes.
• Fresh Basil. This is my all-time favorite herb. Choose fresh if at all possible because this fragrant aromatic herb provides a burst of garden fresh flavor. 
• Fresh Thyme Sprigs. As thyme simmers in the soup it releases its fragrant oils enhancing the aroma of the dish and making it more enticing.

How to Make the Best Tomato Soup Recipe

• Sauté the onions and garlic in butter. Cook them on medium heat for eight to ten minutes until they become tender and translucent. Season with salt and pepper while cooking. Stir frequently so as not to burn them. Add the garlic and cook for one minute. 
• Add the tomato paste and stir for about one minute. 
• Deglaze the pan with dry white wine. Pour in the wine and scrape the bottom of the pan to remove all the fond. Cook at a low boil until the liquid is reduced by half. 

• Add in the canned tomatoes, sugar, fresh basil and thyme. Stir until all is combined.
• Simmer for at least 30 minutes. Turn the heat to low to simmer and stir occasionally. 

• Blend the Tomato Basil Soup. There are three ways in which you can blend this soup. 
  • A Food Mill. This quintessential kitchen gadget, which I prefer, was my tool of choice for blending his tomato soup. It is used to process and puree various foods by passing them through a perforated bottom while separating out unwanted elements like seeds or skins. 
  • An Immersion Blender. This is one of the most convenient options. With this tool, you can blend the soup directly in the pot. It is easy to control the level of blending, chunky to smooth, without transferring the soup to another container. 
  • Countertop Blender. With this method, you will want to work in smaller batches as the hot liquid can create pressure and cause the lid to pop off. Utilizing the pulsating function allows you to control the desired levels of smoothness or chunkiness. 

What Tomatoes should I use to Make this Easy Tomato Soup Recipe?

I specifically chose canned tomatoes to ensure the recipe's quick and easy preparation. The convenience of opening a can of tomatoes is the standout feature of this simple soup. Additionally, for a touch of smoky flavor, I opted for fire-roasted tomatoes. 

Can I Use Fresh Tomatoes instead of Canned?

Most Definitely. It takes about 24 roasted tomatoes to match the contents of the two cans. Begin by slicing the tomatoes in half, drizzling them with a bit of olive oil, and season with salt and pepper. Roast them in a 400°F oven for approximately 30 minutes. Afterward, add a few sprigs of oregano and some torn basil leaves, and continue roasting for an additional 10 minutes or until the skins start to peel away. Let them cool, then gently crush them in a bowl. 

How to serve a bowl of homemade tomato soup 

• Add a dollop of sour cream to mellow out any excessive acidity to the soup plus it just looks pretty. 
• Add a small sprig of fresh basil to bring some freshness and color to the dish. 
• Add croutons to give some texture and a nice crunch. 
• Grilled Cheese Sandwiches paired with a steaming bowl of tomato soup create an unbeatable There's nothing like dipping a gooey cheese sandwich into a piping-hot bowl of tomato soup. 

Can you Freeze Tomato Basil Soup?

This Tomato Basil Soup Recipe freezes exceptionally well. However, ensure it has fully cooled before transferring it to an airtight freezer-safe container to prevent temperature fluctuations in your freezer and the resulting condensation. It can be stored in the freezer for up to six months.

How to make this Creamy Tomato Basil Soup Recipe

Creating a delicious Creamy Tomato Soup is effortless - simply introduce a cup of cream once the ingredients have simmered and been blended together. This addition elevates this dish to a new level of indulgence and delectability. 

Ditch the can of soup you grabbed off the grocer's shelf, you guys! This Healthy Tomato Basil Soup is superbly more superior than one of those bland, boring (sorry Campbell) ones. Since the weather is bitterly cold outside, I think I'm gonna go put on my PJs, wrap up in a cuddly blanket and grab me a bowl of some of this "warmth and comfort." My husband and I have a date with Netflix tonight.

Looking for more Soup or Chili Recipes?

Mexican Chicken Soup with Tortillas

Chicken Wild Rice Soup

Homemade Chicken and Noodles

Ground Turkey Chili

Beef Short Rib Chili

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Best Tomato Soup Recipe

Print Recipe

★★★★★

5 from 3 reviews

Savor the simplicity of an Easy Tomato Soup that envelopes you in its warm embrace while filling you with hearty satisfaction.

• Author: Kristy Murray
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Stovetop Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 6 tablespoon Butter
• 1 ½ large Sweet Onion (coarsely chopped)
• 1 teaspoon Kosher Salt
• ½ teaspoon Black Pepper (freshly ground)
• 6 large Garlic Cloves (chopped)
• 2 tablespoons Tomato Paste
• ½ cup Dry White Wine (I used a chardonnay)
• 2 - 28 ounce cans Fire Roasted Petite Diced Tomatoes (I prefer Muir Glen)
• 2 tablespoons Light Brown Sugar (firmly packed)
• 2 cups Fresh Basil, loosely packed (stems removed)
• 4 large Fresh Thyme Sprigs (whole)

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Instructions

• Heat a large Dutch Oven over medium heat. Add 6 tablespoons of butter.
• Add 1 ½ large chopped sweet onion and turn the heat down to medium.
• Stir frequently for 8-10 minutes until the onions are tender and translucent.
• Add 6 large chopped garlic cloves and cook for 1 minute.
• Stir in 2 tablespoons of tomato paste.
• Deglaze the pan with ½ cup dry white wine and cook at a low boil until the liquid has been reduced by half.
• Add 2-28 ounces cans of petite diced fire-roasted tomatoes and 2 tablespoons of light brown sugar.
• Add 2 ounces fresh basil (stems removed) and 4 large sprigs of fresh thyme. Stir until everything is combined.
• Turn the heat down to a simmer. Simmer for at least 30 minutes. And let it cool enough to work with it.
• Discard the thyme sprigs.
• Using a food mill, grind a couple of cups of tomato mixture at a time into a large bowl until you have finished the batch. See other methods in notes.
• Pour the tomato soup back into the Dutch Oven and reheat.
• When ready to serve, spoon into bowls, and add a dollop of sour cream on top. Top with a small sprig of basil leaves and croutons.
• ENJOY!!

Notes

• You'll want to cook the onions on medium heat, not too hot, and stir them frequently, otherwise, they can burn pretty easily in the pan. Cook them until they become tender and translucent.
• The full flavor of basil can never be achieved when using the dried herb in a tomato basil soup. But I understand sometimes you just can't find fresh basil. If there is absolutely none available, you can add between two and three teaspoons of dried basil in the tomatoes. Taste as you're adding for the desired results.
• Set the heat on as low as you can get it and let this simmer for about an hour. Make sure, while it is simmering, to stir it every once in awhile, otherwise, you may find that it has burned on the bottom.
• For this soup, I chose the medium stainless steel disc with my food mill, because I like tomato basil soup more smooth and silky than chunky. Make sure and let the soup cool slightly to be able to work with it when you grind it.
• Other methods for blending the soup:
  • An Immersion Blender. This is one of the most convenient options. With this tool, you can blend the soup directly in the pot. It is easy to control the level of blending, chunky to smooth, without transferring the soup to another container.
  • Countertop Blender. With this method, you will want to work in smaller batches as the hot liquid can create pressure and cause the lid to pop off. Utilizing the pulsating function allows you to control the desired levels of smoothness or chunkiness.
• This soup can easily be converted into a Keto-friendly recipe. Just exchange the brown sugar for a sugar substitute like monk fruit sweetener.
• This tomato basil soup freezes great. Make sure and let it cool completely before you transfer it to a tightly sealed freezer-safe container. This can be stored in your freezer for up to six months.

Nutrition

• Serving Size: 1 ½ Cups
• Calories: 347
• Sugar: 23 g
• Sodium: 1060 mg
• Fat: 17 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 6 g
• Protein: 3 g
• Cholesterol: 46 mg

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