This Tomato Basil Soup is made with garden fresh tomatoes and plenty of basil. It's an easy, flavorful way to enjoy summer's bounty in a cozy homemade soup.
Tomato soup with fresh tomatoes
Near the end of summer, my garden is bursting with fresh tomatoes. This soup is perfect for using up some of those tomatoes. They are the stars of the show. Their natural sweetness and rich flavor create a tasty soup that you just can't get from a can.
This Tomato Basil Soup captures that late-summer flavor in every spoonful. The tomatoes are simmered until soft, then blended until smooth, creating a silky texture and vibrant color. This is a simple soup that feels rustic.
As the days start to cool, this soup becomes the perfect bridge between summer and fall. It's warm and comforting, but still celebrates everything we love about summer. Serve with a grilled cheese sandwich or a slice of crusty bread, and you've got a cozy meal.
I made this soup two days in a row! I couldn't help it. It's just so good. I gave half of a batch to my parents, froze a bunch, and then ate the rest all by myself. In the end, I found myself scraping out the pot with a spatula and licking the spatula clean! Please tell me this happens to you after making this soup!
Key ingredients for tomato soup with basil
- Tomatoes - Use ripe, fresh tomatoes from your garden, or from a farmers' market. Any type of tomato can be used. I usually gather up my ripest tomatoes for this soup.
- Basil - Fresh basil adds bright herbal flavor to the soup. You'll need a large handful of fresh basil.
- Carrots - The carrots add a bit of sweetness to the soup. They'll be pureed into the soup, and you'll never know they are there. Use full sized carrots, not precut baby carrots. The full sized carrots offer more flavor.
- Onion - Adds a layer of flavor.
- Garlic - Always need garlic!
- Broth or Stock - Use a vegetable stock or chicken stock.
Making tomato soup
- Add onions and carrots to a soup pot with the olive oil. Cook over medium heat for 4-5 minutes until the onions begin to soften.
- Add garlic and cook for 30 seconds until fragrant.
- Add chopped tomatoes. Cook for 8-10 minutes over medium heat until the juices begin to release from the tomatoes.
- Add stock and simmer over medium-low heat for 30 minutes until the carrots are very soft.
- Turn off heat and stir in the basil.
- Puree mixture with an immersion blender or a regular blender. If using a regular blender, puree in batches.
- Add salt and pepper. Serve hot.
Recipe tips
- Use very ripe garden fresh tomatoes.
- If your soup becomes too thick, add more stock.
- Use caution when pureeing the hot soup.
Frequently asked questions
Yes, this soup freezes well. Allow the soup to cool, then place in freezer safe containers. To use, thaw and then reheat.
Yes, cream can be added. Add ½ - 1 cup of heavy cream or half-and-half cream after the soup has been pureed. Reheat over low heat until heated through.
Serving suggestions
- Grilled ham and cheese sandwich
- Homemade breadsticks
- Top with homemade croutons
- Ham and cheese biscuits
- Smoked sausage quesadillas
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my delicious soup recipes!
Tomato Basil Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (coarsely chopped)
- 2 carrots (coarsely chopped)
- 2 teaspoons garlic (minced)
- 3 pounds tomatoes (cored and cut into large pieces)
- 2 cups stock (vegetable or chicken broth or stock)
- 1 handful basil (fresh leaves, coarsely chopped, about 1 cup chopped)
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons heavy cream (for garnish, optional)
Instructions
- Add onions and carrots to a soup pot with the olive oil. Cook over medium heat for 4-5 minutes until the onions begin to soften.1 tablespoon olive oil, 1 medium onion, 2 carrots
- Add garlic and cook for 30 seconds until fragrant.2 teaspoons garlic
- Add chopped tomatoes. Cook for 8-10 minutes over medium heat until the juices begin to release from the tomatoes.3 pounds tomatoes
- Add stock and simmer over medium-low heat for 30 minutes until the carrots are very soft.2 cups stock
- Remove from heat and stir in the chopped basil.1 handful basil
- Puree mixture with an immersion blender or a regular blender. If using a regular blender, puree in batches.
- Add salt and pepper. I start with half the amount of salt and add more if needed. The amount will vary depending on your taste and the stock you are using.1 teaspoon salt, ¼ teaspoon pepper
- Serve hot with a drizzle of cream and additional basil leaves. (optional)
Video
Notes
- Use very ripe garden fresh tomatoes.
- Make certain the carrots are fully cooked before pureeing. Otherwise you'll have little chunks of carrots, instead of a smooth soup.
- If your soup becomes too thick, add more stock.
- Use caution when pureeing the hot soup.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
fwg says
The soup is really tasty!!!
Kathy says
I'm glad you enjoyed it! Thanks for being my taste tester! 🙂