Tomato Basil Soup

Name: Tomato Basil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings, about 1 1/2 cups each
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 medium yellow onion, chopped; 1 medium carrot, chopped; 3 garlic cloves, minced; 2 tablespoons tomato paste; 2 cans (28 ounces each) no-salt-added whole peeled tomatoes, with their juices; 3 cups low-sodium vegetable broth; 3/4 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon black pepper; 1 teaspoon granulated sugar; 1/2 cup loosely packed fresh basil leaves, plus more for serving; 1/2 cup heavy cream

This cozy tomato basil soup uses canned whole tomatoes, fresh basil, and a splash of cream for a smooth, bright bowl you can make any time of year. Serve it with grilled cheese, garlic toast, or a simple green salad.

Total time: 50 min
Yield: 6 servings, about 1 1/2 cups each
Difficulty: Easy

Prep 15mCook 35mAmericanSoup Recipes

Tomato basil soup is the kind of simple recipe that feels right on a chilly day, but it is just as useful when you need a quick lunch with pantry ingredients. Canned tomatoes do the heavy lifting here, so you do not need perfect summer tomatoes.

A little onion, carrot, garlic, and tomato paste add depth before the soup simmers. Fresh basil goes in near the end so it keeps its sweet, peppery flavor.

This version is blended until smooth and finished with cream. If you prefer a dairy-free soup, see the tips for an easy swap.

01What you'll need

Ingredients

12 items · 6 servings, about 1 1/2 cups each

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
1 medium carrot, chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 cans (28 ounces each) no-salt-added whole peeled tomatoes, with their juices
3 cups low-sodium vegetable broth
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon black pepper
1 teaspoon granulated sugar
1/2 cup loosely packed fresh basil leaves, plus more for serving
1/2 cup heavy cream

02How to make it

Step-by-step

1. Soften the vegetables
Warm the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrot. Cook for 6 to 8 minutes, stirring often, until the onion looks soft and translucent, which means you can partly see through it.
2. Stir in the garlic and paste
Add the garlic and tomato paste. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and smells rich. This quick step helps remove the raw taste from the paste.
3. Add the tomatoes
Pour in the canned tomatoes with all their juices. Use a wooden spoon to break the tomatoes into large pieces so they cook evenly.
4. Pour in the broth
Add the vegetable broth, salt, black pepper, and sugar. Stir well, scraping the bottom of the pot to loosen any browned bits. Those bits add flavor.
5. Simmer the soup
Bring the soup to a gentle boil, then reduce the heat to medium-low. Simmer uncovered for 20 to 25 minutes, stirring now and then, until the carrot is tender and the soup smells balanced.
6. Add the basil
Turn off the heat and stir in the fresh basil. Let it sit for 2 minutes so the basil wilts without losing too much of its fresh flavor.
7. Blend until smooth
Use an immersion blender to blend the soup directly in the pot until smooth. If using a regular blender, work in batches and leave the lid slightly vented, covered with a kitchen towel, so steam can escape safely.
8. Finish with cream
Return the soup to low heat if needed. Stir in the heavy cream and warm for 2 to 3 minutes; do not let the soup boil hard after adding the cream. Taste and add a little more salt or pepper if needed.

03From our kitchen

Cook's tips

Make-ahead: The soup can be made up to 3 days ahead. For the freshest flavor, add the basil and cream after reheating if you have time.
Storage: Refrigerate cooled soup in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often.
Freezing: Tomato basil soup freezes well before the cream is added. Freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cream.
Dairy-free swap: Use full-fat coconut milk or an unsweetened plain oat creamer instead of heavy cream. Coconut milk will add a light coconut flavor.
Tomato swap: Crushed tomatoes work if that is what you have. The soup may be slightly thicker and will need less blending.
If the soup tastes sharp: Add another pinch of sugar or a small splash of cream. Tomatoes vary in acidity, even from the same brand.

Cook's note

Hot soup expands in a blender. If you do not have an immersion blender, blend in small batches and never seal the blender lid tightly while the soup is steaming.

04Frequently asked

Questions & answers

Can I use fresh tomatoes instead of canned?

Yes, but the flavor depends on the tomatoes. Use about 3 pounds of ripe tomatoes, roughly chopped. Simmer until very soft, and add extra broth if the soup gets too thick.

Why add carrot to tomato basil soup?

Carrot adds gentle sweetness and body. It helps balance the natural acidity of the tomatoes without making the soup taste like carrots.

Can I make this soup without cream?

Yes. Leave it out for a lighter soup, or blend in 1/4 cup extra olive oil for richness. You can also use a dairy-free creamer.

What should I serve with tomato basil soup?

Grilled cheese is the classic choice. Garlic bread, cheese toast, a turkey sandwich, or a simple salad also pair well.

How do I make the soup thicker?

Simmer it uncovered for 5 to 10 extra minutes before blending. You can also use only 2 1/2 cups broth for a thicker texture.

05Per serving

Nutrition Facts

6 servings, about 1 1/2 cups each

Amount per serving

Calories187

% Daily Value*

Total Fat12 g: 15%
Saturated Fat5 g: 25%
Cholesterol22 mg: 7%
Sodium401 mg: 17%
Total Carbohydrate18 g: 7%
Dietary Fiber4 g: 14%
Total Sugars11 g
Protein3 g: 6%

Vitamin D0.3 mcg: 2%
Calcium97 mg: 7%
Iron1.8 mg: 10%
Potassium814 mg: 17%

* Percent Daily Values are based on a 2,000-calorie diet.

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