Name: Homemade Tomato Basil Soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 2 tablespoon extra virgin olive oil (extra virgin); 2 cloves garlic cloves (finely diced or grated); 1/2 cup chopped onion; 2 large carrots (finely diced); 1 tablespoon balsamic vinegar; 4 cups vegetable or chicken broth; 1 28 oz cans crushed tomatoes; 1 28 oz whole tomatoes (undrained); 1 tsp dried oregano; 2 tablespoons finely chopped fresh basil (if using dried, reduce to 1 tablespoon); 1/2 cup heavy cream (up to 1 cup, depending on taste); salt and pepper to taste; shredded or shaved parmesan cheese for topping (optional); fresh basil leaves for garnish (optional)

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Don't you just love an easy recipe that's bursting with fresh flavor? This Homemade Tomato Basil Soup is one of my favorite recipes when I'm craving a comforting dish that isn't too heavy. Made with canned tomatoes and fresh basil!

Why this recipe works

It's easy to make! Canned tomatoes do most of the work with in this recipe. I'm a huge fan of using canned vegetables to help speed up the cooking and preparation process. Just chop up a few veggies like carrots, onion, and garlic and you will be well on your way to a delicious dinner or lunch.

It's made with easy to find supermarket and pantry ingredients. Check your cabinets or pantry because you might already have these basic ingredients.

It's bursting with Mediterranean flavor-just like you find at your favorite restaurant. Why go out when you can make this yummy soup at home. Skip the crowds and the wait because you can have this recipe on the table in less than an hour.

Ingredients needed

Step by Step instructions

Heat a large stock pot or dutch oven with olive oil over medium heat. Add onions, carrots, salt and pepper and cook for 7-10 minutes. Add chopped garlic and balsamic vinegar and stir for 30 seconds.

Add broth, canned tomatoes, and dried oregano. Using a wooden spoon or a potato masher, crush the tomatoes, breaking them apart as much as possible.

Bring tomato mixture to a boil then immediately turn the heat down and cover the pot. Simmer for at least 30 minutes. Add basil and then blend using an immersion blender. If using stand blender, see note below.

Add the heavy cream and heat through on low heat. Season with salt and pepper to taste.

Expert Tips

If using a stand or high speed blender to puree, do not fill the container more than half full. You must leave some room for the steam to build and escape or you will have an explosion of hot liquid. Not only will that be a mess to clean, it could burn you. Just remove the cap from the blender lid and cover with a towel and blend the soup in batches. Or you can let the soup cool before adding to the blender.

Adjust the amount of heavy cream according to your liking. I think ½ cup is the perfect amount, but you may want to add one cup for extra richness. It's totally up to you. You can also substitute whipping cream or half and half, or even whole milk. Adjust salt and pepper after adding cream.

Use fresh basil. Fresh is best, but you can substitute with dried. Add 1 tablespoon dried basil to soup when you add in the oregano, which is before it simmers.

Serve with shaved parmesan cheese and a hunk of crusty sourdough bread, and some fresh basil leaves. It would also be amazing with a grilled cheese sandwich, tuna fish sandwiches or a nice crisp salad.

Drizzle with olive oil for a restaurant touch. If you have a nice extra virgin olive oil on hand, drizzle a bit over the soup right before serving. The velvety texture and fruity flavor compliments the soup to a tee!

More Soup recipes you will love!

Creamy Potato Soup

Taco Soup

Easy Onion Soup

Easy Broccoli Cheese Soup

Click to check out all my soup recipes!

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