Recipe

Fresh Tomato Basil Soup

A sweet, simple tomato basil soup with bright tomato flavor, a cozy silky texture, and a finish of fresh basil and Parmesan. Weeknight-friendly and blender-easy.

By Matt Campbell

•

4.8

A bowl of fresh tomato basil soup with basil leaves and a drizzle of olive oil on a wooden table in natural light

Jump to Recipe

If you have a pile of ripe tomatoes and a bunch of basil that is starting to look like it wants a purpose, this is your sign. This fresh tomato basil soup is sweet and simple in the best way. It tastes like peak summer, but it also has that cozy, spoonable, rainy-day energy that makes you want to put on socks and call it self care.

The trick is letting the tomatoes and onions cook down long enough to turn jammy, then blending everything into a smooth, restaurant-style bowl. You do not need fancy ingredients, but you do need to taste as you go. Tomato soup is a balancing act: sweet, tangy, and salty, with basil showing up right at the end like the friend who brings the good snacks.

Ripe fresh tomatoes and a bunch of basil on a kitchen counter next to a cutting board

Why It Works

Sweet, not sugary: Slow-cooking onion and a small hit of tomato paste bring out natural sweetness without turning the soup into dessert.
Fresh tomato flavor that actually pops: A splash of balsamic vinegar and finishing basil wake everything up right before serving.
Silky texture without cream: Blending plus a little olive oil creates body. Add cream only if you want the extra plush factor.
Flexible for what you have: Works with Roma, vine-ripened, beefsteak, or even a mixed bag of garden tomatoes. You can also keep it chunky if you are not in a smooth-soup mood.

Pairs Well With

Storage Tips

How to Store Tomato Basil Soup

Refrigerate: Let soup cool, then store in an airtight container for up to 4 days.
Freeze: Freeze up to 3 months. If you plan to add cream, freeze the soup before adding dairy, then stir in cream after reheating for the best texture.
Reheat: Warm gently on the stovetop over medium-low, stirring often. If it thickens in the fridge, loosen with a splash of water or broth.
Flavor tip: Fresh basil can get dull when reheated. Add a few torn leaves to each bowl at serving time to bring it back to life.

Common Questions

Do I need to peel the tomatoes?

No. If you have a strong blender, it will handle skins just fine. If you want the smoothest possible soup and you are using thick-skinned garden tomatoes, you can strain the blended soup through a fine-mesh sieve.

How do I make this soup sweeter without adding a lot of sugar?

Cook the onions a little longer, and do not rush the simmer. If your tomatoes are very acidic, add 1 to 2 teaspoons honey or sugar. Start small and taste. You can always add more, but you cannot un-sweeten it.

Can I use canned tomatoes instead of fresh?

Yes. For the closest swap to 3 pounds fresh tomatoes, use one 28-ounce can plus one 14.5-ounce can of whole peeled tomatoes (about 42.5 ounces). If you want a slightly bigger, more tomato-forward pot of soup, you can use two 28-ounce cans, but plan to adjust seasoning and use less broth so it does not get too thin. Fresh basil at the end still makes it taste lively.

What if my soup tastes flat?

It usually needs one of three things: more salt, a tiny splash of acid (balsamic or lemon), or a little fat (olive oil, butter, or a swirl of cream). Adjust in small steps and taste after each change.

Is this the same as creamy tomato basil soup?

This version is naturally silky but not heavy. If you want it creamy, stir in 1/4 to 1/2 cup heavy cream after blending and warm gently.

How do I control thickness with different tomatoes?

Roma and paste tomatoes make a thicker soup. Super-juicy heirlooms can make it looser, so let the pot simmer a bit longer to reduce, or start with a little less broth and add more only as needed.

Is this vegetarian?

It is if you use vegetable broth and skip the Parmesan, since Parmesan is not always vegetarian. Everything else is flexible.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven
Chef’s knife and cutting board
Wooden spoon
Immersion blender (easiest) or countertop blender
Fine-mesh sieve (optional, for extra-smooth soup)

I started making tomato basil soup when I realized I was buying tomatoes with big dreams and then panicking when they all ripened on the same day. The first time I nailed it, it was honestly an accident. I let the onions go a little too long, the tomatoes got jammy, and the whole pot smelled like I knew what I was doing. Now it is my favorite low-drama go-to: one pot, one blender, and suddenly the kitchen feels like a little neighborhood cafe. I always tear the basil with my hands at the end because it feels right, like a tiny ritual that says, yes, this is going to be good.

Fresh Tomato Basil Soup

(4.8 Reviews)

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Servings 6

Ingredients

3 tbsp olive oil, plus more for serving
1 medium yellow onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste
3 lb ripe tomatoes (Roma, vine-ripened, or mixed), cored and roughly chopped
2 1/2 cups low-sodium vegetable broth or chicken broth, plus more as needed
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
1 to 2 tsp balsamic vinegar (or 2 to 4 tsp lemon juice), to taste
1/2 cup packed fresh basil leaves, torn or chopped, plus extra for serving
2 tbsp butter (optional, for extra richness)
1/4 to 1/2 cup heavy cream (optional)
Grated Parmesan, for serving (optional; skip for vegetarian)

Optional add-in for a cozier bowl: 1 small carrot, finely chopped and cooked with the onion for a gentle sweetness.

Instructions

Build the base. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook 6 to 8 minutes, stirring occasionally, until softened and lightly golden. Add garlic and cook 30 seconds, just until fragrant.
Toast the tomato paste. Stir in tomato paste and cook 1 to 2 minutes, scraping the bottom of the pot. This step deepens the flavor and makes the tomato base taste more concentrated.
Cook down the tomatoes. Add chopped tomatoes, salt, pepper, and red pepper flakes (if using). Cook 10 to 12 minutes, stirring, until tomatoes release their juices and start to look saucy and broken down.
Simmer. Pour in broth. Bring to a gentle simmer and cook 15 to 20 minutes. The goal is a cohesive, slightly reduced soup base that tastes like tomatoes, not like hot salsa. If your tomatoes are extra juicy, let it go a few minutes longer.
Blend. Turn off the heat. If the pot is very full, remove it from the burner and let it settle for a minute to avoid splatter. Blend with an immersion blender until smooth. If using a countertop blender, work in batches and vent the lid so steam can escape. Return to the pot.
Finish the flavor. Stir in 1 teaspoon balsamic vinegar (or lemon) and the torn or chopped basil. If using butter, stir it in now until melted. Taste, then adjust with more salt, another small splash of vinegar (up to 2 teaspoons total), or a bit more broth if you want it thinner. Broths vary, so trust your spoon.
Optional creamy finish. If you want a creamy tomato basil soup, stir in heavy cream over low heat and warm gently. Do not boil once cream is added.
Serve. Ladle into bowls and top with a drizzle of olive oil, a few basil leaves, and Parmesan if you are feeling it. This is prime grilled cheese territory.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes