The best thing about our tomato basil soup recipe is the ease with which simple vegetables are combined to create a dish with amazing flavor and texture.
Sauté ripe tomatoes in butter to concentrate the taste. Next, simmer them with tomato paste and seasonings in chicken broth. Once everything is combined, add a generous portion of fresh basil.
The tomatoes impart a robust sweet taste, while the basil offers an aromatic fragrance. The soup is completely vegan, yet bursting with flavors. This soup has a smooth, creamy texture without a drop of milk or cheese, making it an ideal option for vegan and dairy-free eaters!
Difference Between Tomato Soup and Tomato Basil Soup
While both tomato soup and tomato basil soup use tomatoes as the base, tomato basil soup has a thicker consistency and is infused with a stronger flavor of basil.
Tomato Basil Soup’s Benefits
Tomatoes are a great source of vitamins, minerals, and antioxidants and should be part of a healthy diet.
A large ripe tomato yields around 9% of an adult’s daily potassium needs (431 mg of the 4700 mg daily requirement). Potassium-rich meals are associated with a decreased risk of stroke and may be associated with a lower rate of cardiovascular disease.
Carotenoids, including lycopene, lutein, and beta-carotene are natural phytochemicals found in tomatoes. These chemicals are essential for maintaining eye health and may protect against macular degeneration and other eye problems.
Calories in This Soup
Each serving of our tomato basil soup and the baguette contains only 109 calories. This leaves plenty of room for you to improvise the recipe and add your favorite ingredients to suit your preferences and dietary requirements.
Ingredients You’ll Need
Can I Use Canned Tomatoes for This Soup?
We like fresh tomatoes, but using canned tomatoes can simplify the preparation for this soup. It helps reduce preparation and cooking time and also makes this recipe easy to make all year round.
When substituting canned tomatoes with fresh ones, consider peeled, whole tomatoes. Avoid crushed, diced, stewed, and other processed varieties, as they are often made with inferior tomatoes and have a more cooked, tomato paste-like taste.
How to Serve Tomato Basil Soup
We garnished the tomato basil soup with fresh basil leaves and chopped parsley for a pleasant aroma. If you want an interesting contrast, sprinkle some homemade croutons, roasted chickpeas, or nuts of choice on top.
For a heartier dinner, enjoy the soup with a sandwich, grilled meat, or pasta. If you are in the mood for something lighter, serve it with a green salad.
Storage and Reheating
Any leftover tomato basil soup should be refrigerated in an airtight container or Ziplock bag for up to 4-5 days. For longer storage, keep the soup in a freezer-safe, airtight container and place it in the freezer for up to 3 months.
When ready to use, allow the sauce to defrost in the refrigerator before reheating it on the stove or in the microwave. Reheat the soup up to the point where it is bubbling but not boiling. Keep stirring to ensure the soup is warmed evenly.
Chop the onion: Cut off the top and the root end of the onion. Halve it and place the cut side down on a cutting board. Using a sharpf knife, cut the onion lengthwise and then slice it across several times to mince the pieces.
Mince the garlic: Remove layers of skin from the garlic and trim the dark end. Thinly slice the garlic, and use a rocking motion to chop it until finely minced.
Cut the tomatoes into wedges: Using a sharp knife, cut the tomato in half and then divide it into quarters. You can create smaller wedges by slicing the quarters down the middle.
Dice the carrot into half- moons: Peel the skin and slice the carrot in half, then cut in half again.
Slice the baguette: Slice the baguette in half lengthwise and cut it again into strips. You’ll need 4 bread sticks for this recipe.
Sauté the garlic, onion, and carrot: Heat a large pot over medium heat. Add 1 tbsp garlic, 2 oz onion, 2 oz carrot, and 2 tbsp unsalted butter, and cook for 3 minutes or until soft.
Add tomato paste: Stir in 1 tbsp tomato paste and cook for 30 seconds.
Stir in the tomatoes and seasonings: Add 12 oz tomatoes, 1/2 tsp paprika, 1/4 tsp salt, and 1/4 tsp black pepper. Stir occasionally, and cook for an extra 7 minutes.
Add the chicken broth: Pour in 2 cups unsalted chicken broth and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
Stir 1 oz basil into the pot and take off the heat.
Roast the baguette: Add 1 oz sliced baguette to the air fryer basket and bake at 340 ℉ for 4 minutes. Remove from the air fryer and set aside.
Blend the soup: Using a hand blender, blend the soup to a smooth consistency.
Serve: Pour the soup into serving bowls. Garnish with 2 tbsp parsley and serve with toasted baguette.
How to Make Tomato Basil Soup
Amount Per Serving (1 serving)
Calories 109Calories from Fat 54
% Daily Value*
Saturated Fat 3.6g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 3744IU
Vitamin C 19mg
* Percent Daily Values are based on a 2000 calorie diet.
Tuyet Pham is an award-winning Saigonese chef who believes that joy is the secret ingredient to delicious food. At Healthy Recipes 101, Tuyet personally tests and simplifies every recipe, ensuring maximum flavor with minimal effort. With a background at prestigious French restaurants P’TI Saigon and Le Corto, Tuyet knows how to make every dish exceptional.
Luna Regina is an accomplished writer and author who dedicates her career to empowering home cooks and making cooking effortless for everyone. She is the founder of HealthyKitchen101.com and HealthyRecipes101.com, where she works with her team to develop easy, nutritious recipes and help aspiring cooks choose the right kitchen appliances.
Natalie Butler is a registered dietitian nutritionist with a passion to help others live their best life through food, fitness, safer beauty and a healthy lifestyle. She has expertise with a variety of diets and diseases and believes that there is no one-size-fits-all approach for health.