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    Home ≫ Soup

    Homemade Tomato Basil Soup

    Updated January 9, 2022. Originally Posted May 21, 2020 By Nikole This post may contain Amazon affiliate links.

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    a bowl of soup with extra bowls and a hunk of bread in the background

    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!

    a bowl of soup with two spoons on left and extra bowls and bread in the background

    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

    overhead view of recipe ingredients on a grey background

    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.

    2 photo collage with carrots onions being cooked and adding balsamic vinegar

    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.

    2 photo collage of broth and tomatoes being added to a stockpot

    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.

    2 photo collage of adding basil and mixing with an immersion blender

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

    a large stock pot with tomato soup

    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!

    close up view of 3 bowls of tomato soup

    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!

    call to action photographic asking Did you make this recipe? leave a comment below

    a bowl of tomato basil soup with two spoons on the left

    Homemade Tomato Basil Soup

    Recipe by Nikole Berg
    A classic homemade tomato basil soup that's sure to please the entire family. This soup is simple to make, so skip the can or take out, and make this good for you soup tonight!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 30 mins
    Total Time 1 hr
    Course Soup
    Cuisine Mediterranean
    Servings 12 servings
    Calories 70 kcal

    Equipment

    Blender or Immersion Blender

    Ingredients
     
     

    • 2 tablespoon extra virgin olive oil extra virgin
    • 2 cloves garlic cloves finely diced or grated
    • ½ 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 teaspoon dried oregano
    • 2 tablespoons finely chopped fresh basil if using dried, reduce to 1 tablespoon
    • ½ 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
    US Customary - Metric

    Instructions
     

    • In a large stock pot or dutch oven, heat the olive oil over medium heat.
    • Add onion, and carrots. Cook until softened 7-10 minutes.
    • Add garlic and the balsamic vinegar to the vegetables; stir for 30 seconds.
    • Add broth, canned tomatoes, and oregano.
    • Bring soup to a boil then immediately reduce the heat to low, cover the pot and let it simmer for at least 30 minutes.
    • Add fresh basil and using an immersion blender, 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.
    • Season with salt and pepper to taste.
    • Top with parmesan cheese and some fresh herbs. Serve with some yummy bread. Enjoy!

    Notes

    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 shredded parmesan cheese, 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!

    Nutrition

    Serving: 12ServingsCalories: 70kcalCarbohydrates: 4gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 14mgSodium: 329mgPotassium: 70mgFiber: 1gSugar: 2gVitamin A: 2934IUVitamin C: 2mgCalcium: 15mgIron: 1mg
    Keyword comfort foods, tomatoes, vegetarian
    Tried this recipe?Click here to leave a helpful tip!

    more Soup recipes

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    • Instant Pot Lasagna Soup
    • Panera 10 Vegetable Soup Recipe
    • Caldo de Queso
    685 shares
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    About Nikole

    Nikole is the creator and photographer behind The Travel Palate, a food and travel blog featuring quick and flavorful recipes and getaway guides. Nikole hopes to inspire your inner foodie whether you're in the kitchen or traveling on your next adventure.

    Reader Interactions

    Comments

    1. Amanda Wren-Grimwood

      January 18, 2019 at 9:38 am

      I love the fact that I can make your soup with store cupboard ingredients and it's delicious!

      Reply
    2. Amanda

      January 17, 2019 at 7:05 pm

      Yum! Tomato soup is one of my favs! This looks delish.

      Reply
    3. Jeannette (Jay Joy)

      January 16, 2019 at 5:20 pm

      I won't tell your kids if you won't tell mine, LOL! I love soups filled with good-for-you-vegetables for my kiddos. This seems amazing with grilled cheese, YUM!

      Reply
      • Nikole

        January 17, 2019 at 12:17 pm

        Yes! Grilled cheese all the way!!

        Reply
    4. Corina Blum

      January 16, 2019 at 7:44 am

      This tomato soup is such a vibrant red colour! It sounds so tasty and I would love to enjoy it with as grilled cheese sandwich - perfect!

      Reply
      • Nikole

        January 17, 2019 at 12:18 pm

        Hi Corina! Grilled cheese is the best sammie with tomato soup!

        Reply
    5. Lesli Schwartz

      January 15, 2019 at 4:13 pm

      I love tomato basil soup, such a classic! Can't wait to try your warming recipe!

      Reply
      • Nikole

        January 17, 2019 at 12:19 pm

        I hope you enjoy it!

        Reply

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    Welcome, I'm Nikole! I'm the blogger, photographer, and recipe developer dedicated to bringing you recipes that are simple to make, affordable and taste incredible.

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