Published: · Modified: by Melanie McDonald · As an Amazon Associate I earn from qualifying purchases.
4.78 from 186 votes
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The easiest Tomato Basil Soup EVER and it's so fresh & vibrant. Ready in just 10 minutes and made with only 4 ingredients (plus salt, pepper & optional olive oil).
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"Oh my goodness, this soup is SO easy and SO delicious!! I didn't change a thing from the original recipe and it turned out absolutely perfect!"
- Susan ⭐️⭐️⭐️⭐️⭐️ More reviews →
In this post:
- Ingredients
- How To Make Tomato Basil Soup
- Variations
- Serving Suggestions
- How To Store Tomato Basil Soup
- Tomato Basil Soup Recipe FAQs
- Save This Recipe! ❤️
- Recipe
- More Healthy Soup Recipes
The flavour of this Tomato Basil Soup is fresh, vibrant and pure. The only ingredients are tomatoes, onion, garlic and basil (plus a little seasoning and optional olive oil).
It's so simple and quick to make. In fact, from start to finish it can be ready in 10 minutes, and as it's cooked so quickly, with no stock, milk or cream added, the amazing fresh flavour of the tomato and basil remains fresh, vibrant and aromatic. It's one of my favourite soup recipes!
Ingredients
Here is what you will be needing to make Tomato Basil Soup:
The ingredients list is very short. We're talking just fresh tomatoes, fresh basil leaves, onion, garlic and seasonings. You can use any variety of fresh tomatoes such as plum tomatoes, Roma tomatoes, cherry, grape, vine, beefsteak etc, or a combination.
IMPORTANT TIP - The better the tomatoes you use, the better your soup will taste. This is a great recipe to use up lots of homegrown or local tomatoes in summer.
How To Make Tomato Basil Soup
In just 10 minutes and a few simple steps, you could be tucking into a bowl of this fresh and delicious Tomato Basil Soup. It's so quick and easy. Here's how it's done:
- Sauté the garlic and onion
- Add the tomatoes and cook for a few minutes until hot and just starting to break down.
- Add the basil and seasoning.
- Blend with an immersion blender in the pan or transfer to a blender (if doing this you might need to work in batches). Blend until smooth. There is no need to cook the soup any longer once the basil is added. Certainly don't let it boil or you will lose much of its flavour.
The only liquid you need for this soup comes from the tomatoes. There is no need to add any extra. Cooking the soup this way ensures the flavour stays super fresh and undiluted.
Variations
Prefer a creamier tomato bisque-style soup? Stir through a little store-bought vegan cream, light coconut milk, homemade cashew cream or even a little cashew milk just before serving and allow to warm through.
If you are looking for a creamy tomato soup made from canned tomatoes give my Vegan Tomato Soup or Instant Pot Tomato Soup a try.
Serving Suggestions
Wondering what goes with Tomato Basil Soup? I love to serve mine with a drizzle of vegan cream or good extra virgin olive oil and a sprinkle of cracked black pepper. A side of bread and butter or a grilled cheese sandwich would not go amiss. Other accompaniments that work well include:
- A scattering of vegan croutons
- Vegan ricotta or Parmesan cheese
- A swirl of kale pesto
- Thick wedges of Miracle No KneadFocaccia, Sourdough or Light Whole Wheat Bread
- No Yeast White Bread or Yeast-Free Spelt Bread
How To Store Tomato Basil Soup
Tomato Basil Soup is great for meal prep. Store in an airtight container in the fridge for 4 to 5 days. Reheat gently in a pan or in a microwave. The soup can also be frozen for up to 3 months.Defrost overnight in the refrigerator before heating through.
Tomato Basil Soup Recipe FAQs
Do you need to peel and deseed the tomatoes?
No. Just chop them up and throw them in. By the time it's blended, you don't know they are there anyway!
Can I use canned tomatoes?
Not for this recipe. It relies on the flavour of the fresh tomatoes too much. The recipe would need a complete overhaul to work well with canned tomatoes. I recommend you try this recipe Vegan Tomato Soup recipe.
My fresh tomatoes aren't the best. How can I amp up the flavour?
I would add a tablespoon or two of tomato paste/puree and 2 to 3 teaspoons of white or cane sugar. Sugar enhances the flavor of food just like salt does and works especially well with tomatoes. It also helps cuts any bitterness. Tomato paste will thicken the soup so you might need to add a drop of water or vegetable broth/stock too.
Is Tomato Basil Soup good for weight loss?
There areonly about 280 calories in the entire pan of this soup. It is very low in fat and calories. You can even make it completely fat-free by omitting the olive oil and sautéing the onions and garlic in a drop of water instead. I've been told it works very well for people following Slimming World and Weight Watchers.
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Recipe
Easy Tomato Basil Soup
Author: Melanie McDonald4.78 from 186 votes
The easiest Tomato Basil Soup EVER and it's so fresh & vibrant. Ready in just 10 minutes and made with only 4 ingredients (plus salt, pepper & optional olive oil)!
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PREP: 10 minutes minutes
COOK TIME: 10 minutes minutes
Total 20 minutes minutes
Serves 6 servings
Ingredients
- 1 tablespoon olive oil , (for oil-free use a little bit of water)
- 1 medium onion , diced
- 3 large cloves garlic , minced
- 7 cups (49 oz / 1.4 kg) chopped fresh tomatoes , (large, cherry, grape, or a mixture)
- 1 large handful fresh basil , roughly chopped
- 2 teaspoons fine sea salt , or to taste
- 1 teaspoon freshly ground black pepper , or to taste
INSTRUCTIONS
Put the oil in a large pan and heat on medium.
Once the oil is hot add the onions and cook for 2 to 3 minutes until translucent and just starting to turn golden on the edges. Then add the garlic and cook for 1 minute more, stirring frequently.
Add the chopped tomatoes.Bring to a simmer and cook for 5 to 6 minutes until the tomatoes are simmering and just starting to break down. The smaller the tomato pieces, the quicker this will happen. Larger chunks might take a couple minutes more.
Remove from the heat and add the basil, salt and pepper then blend with an immersion blender in the pan, or transfer to a blender, blend then return to the pan for a minute or two to warm up again.
Serve immediately.
NOTES
Store leftovers in an airtight container in the fridge for 4-5 days. Reheat gently in a pan or in a microwave.
Freeze in a freezer-safe container for up to 3 months. Defrost overnight in the refrigerator before heating through gently.
NUTRITION
Serving: 1serving | Calories: 73kcal | Carbohydrates: 11g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 788mg | Potassium: 587mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1948IU | Vitamin C: 34mg | Calcium: 33mg | Iron: 1mg
Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
More Healthy Soup Recipes
- Vegan Vegetable Soup
- Broccoli Almond Soup
- Vegan Pea Soup
- Vegan Leek and Potato Soup
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Reader Interactions
Comments
Kinsee says
How many cups is a serving for this recipe? The nutrition facts say they are for one serving but how much is one serving? Thank you! It looks delicious. I’m excited to make it
Reply
Melanie McDonald says
The number of servings is at the top of the recipe card. This one is 6 servings. So one serving is ⅙ of the entire recipe.
Reply
Janice says
As a rule I'm not crazy about tomato soup, but my husband is, so I made your soup. It was quick and easy and delicious! So glad that I have this wonderful and easy soup to add to my soup rotation. I didn't have enough fresh tomatoes. so, I used some canned crushed tomato, it turned out so good! Maybe next time I'll try and add a little homemade cashew cream to make it cream of tomato soup.Reply
Isha says
So good and so easy.Reply
June says
Quick to make, very tasty, brilliant, able to use up a glut of tomatoesReply
Nathalie says
Absolutely delicious!! I used six containers (pints?) of grape tomatoes. The flavors and texture are perfect! Will definitely make this again!Reply
Dawn says
I used tomatoes from my garden I had frozen. I slipped the peels off the tomatoes, squeezing them into a bowl. I ended up with about 9 cups of tomatoes so I used a large onion and four cloves of garlic. I cooked the soup for about 15 minutes using an immersion blender to make it smooth. I then added salt and pepper and a can of coconut cream. Tore some fresh basil from my garden over the soup before serving. It is a fantastic soup and so simple. Looking forward to making it many times before the tomatoes disappear. Next time, I may roast the tomatoes first for a deeper tomato flavor.Reply
Maddie M says
I just made this and it was so quick and easy! I wanted a fast vegan tomato soap but all of the others ones took more than an hour. I did not put the onions (not a big fan) and it was still amazing! This is now going to be one of my go-to recipes for soupReply
Kara Jueckstock says
I made this last night and was shocked!! I can't believe I have been suffering with canned tomato soup for so long when this is so easy to make and flavorful!! The thing that took me the longest was chopping everything and waiting for the tomatoes to break down, but it was a very low-effort dish that turned out delicious. I will never be buying canned tomato soup ever again!It was a bit thick, so I did add some chicken broth about halfway through the breakdown process and it worked out to have a really nice consistency.
Thanks so much!
Reply
Lisa says
I roasted the ingredients except for basil, it gave it more flavour will definitely make it againReply
Teresa Jesionowski says
I made this soup several times this summer. It is excellent. It was especially good with a blend of heirloom tomatoes from my sister-in-law's garden. I also froze 9 cups of this soup for winter. Thanks so much for a great recipe. Also I went oil-free and used an immersion blender. Thanks again!Reply
Nancy says
Easy and delicious. Doubled the garlic because that is what we like. Thanks for posting this recipe!Reply
Noelle Mesa says
Thank you so much for this recipe! I just found it abs I made it for my husband tonight for dinner and he absolutely loved it 😍 I didn’t use oil at all to sauté so this was oil free. I couldn’t tell the difference and usually tomato soups use cream to make it creamy but I found using my Vitamix made it creamy and smooth just fine. I love how easy and quick this recipe was and the few ingredients needed. Well done!Reply
Melanie McDonald says
I'm really pleased you both enjoyed it and thanks so much for taking the time to leave a review. It's much appreciated!
Reply
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