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Easy Tomato Basil Soup is thick, creamy, and full of tomato flavor. This family favorite soup is delicious on its own, and even better paired with a classic grilled cheese! 

a bowl of tomato basil soup with fresh basil on top and fresh garlic and tomatoes next to the bowl

If you are looking for the best recipe for tomato soup that is still easy to make, well then, you’ve found it. Tomato soup is the crowning glory of the tomato. Everything about it accentuates that pure tomato flavor. It is straight comfort food. It brings back favorite childhood memories, playing on a swing set, unaware of the inconveniences and challenges of life, and loving every minute of it. With a grilled cheese in one hand, and a spoon in the other, everything is right in the world once again. Isn’t that what good food made with love is supposed to do?

Freezer Instructions:

This soup is great for freezing. You can easily make a double or triple batch in a large pot, or simply freeze your leftovers. Be sure to let the soup cool completely before freezing as it is not a good idea to place warm or hot items into the freezer. Our favorite way to freeze soup is to ladle it into a resealable plastic freezer bag. Seal up the bag, label it appropriately, and lay flat to freeze. 

To thaw, simply place the soup into the refrigerator overnight. Or, rinse the sealed, outside portion of the bag with warm water until it can easily be broken up into chunks. Then transfer the still frozen chunks into a saucepan or soup pot with a lid. Heat over medium heat until thawed and heated through. 

Canned vs. Fresh Tomatoes:

Canned tomatoes are a great option for making a quick and easy tomato soup. The tomatoes are preserved at fresh peakness so that you can enjoy them all year long. We prefer using a fire-roasted tomato for extra flavor.

Fresh tomatoes always have a great flavor, but do require more work. To fire roast tomatoes, you can either use an outdoor grill or the oven. Whichever you decide, preheat to 450 degrees Fahrenheit. To prep your tomatoes, you will need to wash, cut off the stem end, and then cut tomatoes in half lengthwise. Place them cut side down into a grill basket for outdoor grill or on a baking sheet for the oven and drizzle with olive oil. Roast in your preheat grill/oven until charred. The grill will go fast, so keep a close eye on it. In the oven, it should take approximately 30-40 minutes to char. Allow them to cool before continuing with the recipe. 

Dairy Free Options for Tomato Basil Soup:

If you are looking for dairy free options, you are in luck! Plant based products have come a long way, and you can now find dairy free ‘cream’ in specialty stores, typically right next to the standard dairy cream. If you can’t find any, many grocery stores have their own vegetarian/vegan section where they keep everything, or you may need to visit a natural food store.

a saucepan filled with tomato basil soup and a ladle hovering over, filled with soup

Storage and Reheating Instructions: 

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a saucepan on the stovetop over medium-low heat until warmed through. 

If you like this recipe, you may be interested in these other delicious classic soup recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

a bowl of tomato basil soup with fresh basil on top and fresh garlic and tomatoes next to the bowl
Easy Tomato Basil Soup is thick, creamy, and full of tomato flavor. This family favorite soup is delicious on its own, and even better paired with a classic grilled cheese! 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
  • 1 tablespoon olive oil
  • 1 medium white or yellow onion diced
  • 4 cloves garlic minced
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 12 large fresh basil leaves chiffonade
  • 1/2 cup heavy cream
  • 30 ounces fire roasted diced tomatoes
  • Heat olive oil in a large saucepan over medium high heat. Add in the diced onion and saute for about 5 minutes until soft and translucent.
  • Stir in garlic and cook 1 minute. Add in the chicken broth, diced tomatoes, salt, and pepper. Bring it to a boil and simmer for about 10 -15 minutes.
  • Remove from heat. Add the fresh basil leaves, Use a handheld immersion blender to puree until smooth, or transfer to a blender to puree and return to the pot. If using a blender, be sure to vent the steam so pressure does not build.
  • Stir in the heavy cream, taste, and add more salt and pepper if necessary. Serve hot.
Don't have fresh basil? You can replace the fresh basil with 1 teaspoon of dried basil. 


Serving: 1cup | Calories: 135kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 564mg | Potassium: 81mg | Fiber: 1g | Sugar: 4g | Vitamin A: 901IU | Vitamin C: 7mg | Calcium: 66mg | Iron: 1mg
Course: Soup
Cuisine: American
Keyword: Tomato Basil Soup
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