A classic homemade tomato basil soup that’s sure to please the entire family. This soup isn’t complicated, so skip the can or take out, and make this good for you soup tonight!
Is it just me, or is tomato soup amazing? Of course, I don’t just mean any tomato soup…I’m talking about a Homemade Tomato Basil Soup that’s so delicious, it will leave you wondering how you ever got by on the canned stuff.
This stuff is so good, and I’m not just saying that because I made it (I do that sometimes). It actually got rave reviews from the family-even the picky “what’s that green stuff?” teenagers.
So we’re gonna have to keep a secret, and I hope you are better at that than I am!
Don’t tell my kids that this soup if filled with good-for-you-vegetables!
I learned a long time ago that the only way I was going to get something healthy into my kids was to hide it in a piping hot bowl of soup.
What’s in homemade tomato basil soup?
Here’s a quick glance at the ingredient list:
- Olive Oil
- Balsamic Vinegar
- Vegetable or Chicken Broth
- Canned Crushed Tomatoes
- Heavy Cream
- Fresh or Dried Parsley
- Fresh or Dried Basil
- Salt and Pepper
- Parmesan Cheese (optional)
What do you eat with tomato basil soup?
I think a big hunk of sourdough bread is the best thing to eat with this soup (or any soup for that matter)! Some other ideas are:
- Grilled Cheese Sandwiches
- Mac and Cheese
- Baked Potatoes
- Italian Subs
- Cold Sandwiches
By the way, this soup was inspired by the delicious tomato basil soup found all over San Francisco. If you are ever planning a trip there, check out this post!
Tools I used to make this homemade tomato basil soup:
- I absolutely love my immersion blender. I bought mine when I was in college and worked in the housewares section of a department store. Mine is about 25 years old and still going strong. It’s a must have appliance for soups!
- This dutch oven is the workhorse of my kitchen. It’s pricey, so I’m linking an inexpensive version here.
OTHER popular SOUP RECIPES YOU’LL LOVE!
Homemade Tomato Basil Soup
- Stock Pot
- Blender or Immersion Blender
- 2 tablespoon olive oil extra virgin
- 2 cloves garlic cloves finely diced or grated
- 1/2 cup chopped onion
- 3 large carrots finely diced
- 1 tablespoon balsamic vinegar
- 4 cups vegetable or chicken broth
- 3 28 oz cans crushed tomatoes
- 1/2 cup to 1 cup heavy cream depending on taste
- 2 tablespoons finely chopped fresh parsley if using dried, reduce to 1 tablespoon
- 2 tablespoons finely chopped fresh basil if using dried, reduce to 1 tablespoon
- salt and pepper to taste
- shredded or shaved parmesan cheese for topping optional
- fresh basil leaves for garnish optional
- In a large stock pot or dutch oven, heat the olive oil over medium heat.
- Add garlic, onion, and carrots.
- Stir vegetables until softened, about 5 minutes.
- Add the balsamic vinegar to the vegetables; stir for 30 seconds.
- Add broth and canned tomatoes.
- Stir it up, then bring it to a boil. As soon as it starts to boil, reduce the heat to low, cover the pot and let it simmer for at least 30 minutes. If you have more time, let it simmer for an hour, adding a little water, but only if it's getting too thick. The longer the soup simmers, the better the flavor will be!
- At this point, I like to grab my immersion blender and give it a whirl in the pot. If you don't have an immersion blender (although I highly recommend you get one) you can use a regular blender. Wait until the soup has cooled some and be sure you only fill the container halfway to allow heat to escape.
- Stir in the heavy cream and let it heat through for a couple minutes.
- Finally stir in the chopped herbs, and salt and pepper to taste.
- Top with parmesan cheese and serve with some yummy bread. Enjoy!
If you made this Homemade Tomato Soup, or any other recipe on the blog, don’t forget to leave a rating and a comment below. I love hearing from my readers! You can also find me on my favorite apps – Facebook, Instagram and Pinterest!