Homemade tomato soup is so light and creamy. Top it off, this dish is super easy to make, healthy and packed full of bright flavors.
Tomato basil soup is a classic that everyone has to try at some point in their life. Nordstrom Cafe actually got me really hooked on it. It’s so darn good there! This homemade version is just as good, if not better. I am so pumped for you to try it!
Ingredients For Tomato Basil Soup
Tomato basil soup only requires a few, wholesome ingredients:
- Carrots – use any carrots you have on hand. In my opinion, orange carrots have the best and most bright flavor.
- Onion – Yellow or sweet onions will work great.
- Tomatoes – Canned Italian tomatoes are your best bet. They come whole and in a super tasty tomato puree. Bonus: They are already flavored with Italian seasoning.
- Hot Tip – You can make your own roasted tomatoes for this recipe. Bake chopped tomatoes, garlic, onions and Italian seasoning at 400 ℉ for 30 minutes in a roasting pan.
- Basil – Use fresh or dry basil. Fresh basil will give you the best flavor.
- Cream – Heavy cream will give you that rich, creamy flavor. It also compliments the acidity of your tomatoes.
- Broth – Feel free to use veggie or chicken broth. Better than Bouillon is my absolute favorite broth concentrate.
- Seasoning – Salt, pepper and Italian seasoning work great. If your Italian seasoning already has salt in it, keep that in mind before adding more.
How Do You Make Tomato Basil Soup From Scratch?
- Saute onions, carrots and dried basil with oil until they are golden, soft and translucent.
- Add the tomatoes, including the puree, and the broth. Bring to a boil. Reduce the heat to low and simmer uncovered for 20 minutes to meld all the flavors together.
- Remove from heat. Add fresh basil and cream and place over medium heat. Warm until heated through. Season to taste with salt and pepper. Blend the soup in a standard blender or with an immersion blender and serve.
Serving Tomato Basil Soup
I know I recommended grilled cheese and focaccia above, but here are a couple other options for you to try:
- No-Knead Bread – This simple loaf is perfect for dipping.
- No-Knead Baguette – This baguette tastes just as good as the ones I ate in France. Break off the pieces of crunchy bread and dip straight into your soup to enjoy.
- Ultimate Garden Salad – If you’re trying to lay off the carbs, a light and refreshing salad is the perfect accompaniment to a hot soup.
Storing Tomato Basil Soup
Soup is one of my favorite dishes to meal prep. It simply gets better and better as it marinates in the fridge! Here’s how to store it:
- Refrigerating – Refrigerate tomato basil soup in an airtight container. It will last for up to a week. When you are ready to reheat it, place it in a saucepan and bring it to a boil. Remove from heat and serve immediately.
- Freezing – Tomato basil soup can be frozen in a freezer-friendly container or even a plastic storage bag. When you are ready to reheat it, place it in the fridge to thaw overnight. To reheat, place the soup in a saucepan and bring it to a boil. Remove from heat and serve immediately.
Hot Tip: Only add the cream if you plan on eating the soup the same day. Cream can reheat a bit funny and break up into bits. Adding cream after you reheat will ensure the best flavor and texture.
- In a saucepan over medium heat, warm the oil and swirl to coat the bottom of the pan. Add the carrots, onions and cook, stirring occasionally, until softened, 10 to 12 minutes.
- Add the canned tomatoes, including the puree. Add the broth, and bring it to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes to blend the flavors.
- Add fresh basil and cream, and cook on medium heat until the ingredients are heated through.
- Season to taste with salt and pepper. Blend the soup and enjoy!