Easy 30-Minute Tomato Basil Soup
Tomato Basil Soup — Hearty yet HEALTHY, fast, easy, and loaded with great tomato-basil flavor!! The perfect soup to warm you up and keep you satisfied! Great for easy lunches and busy weeknights!!
Homemade Tomato Basil Soup Recipe
If you’re looking for an easy, hearty yet healthy soup to warm you up, that’ll help keep those January resolutions on track, and that’s ready in no time, this tomato basil soup recipe is perfect. I absolutely adore tomato soup and if there’s fresh basil, even better.
To add layers of flavor to the soup, there are also lightly caramelized sweet Vidalia onions, garlic, oregano, and for the secret weapon, two carrots. I love adding carrots to pureed soups because carrots add natural sweetness. In this case, they help balance the acidity of the tomatoes.
For a light creaminess, I finished the soup by adding Silk Light Original Almondmilk. Silk is rooted in providing delicious dairy-free products that inspire people to live a life grounded in positive choices that offer both taste and nutrition. Silk products are dairy-free, lactose-free, cholesterol-free, and free from artificial flavors, colors, and preservatives.
I’m a huge Silk fan and use it all the time in savory cooking applications like the soup, in baking, and for smoothies. (Did you see the Cinnamon Sugar Pumpkin Bread, Caramel Apple Muffins, Strawberry Coconut Piña Colada Smoothie, and Make-Ahead Smoothie Freezer Packs I made with it?)
You’d never guess this homeade tomato basil soup was vegan and gluten-free based on how satisfying it tastes!
What’s in Tomato Basil Soup?
For this easy tomato basil soup, you’ll need:
- Olive oil
- Vidalia onion
- Dried oregano
- Canned San Marzano tomatoes
- Fresh basil
- Kosher salt and pepper
- Bay leaves
- Cayenne pepper
- Silk Light Original Almond Milk
- Croutons (optional)
How to Make Tomato Basil Soup
To make this homemade tomato soup, you first need to cook the diced carrots and onion in an oiled Dutch oven until softened and lightly caramelized. Add the garlic and oregano and continue cooking just until fragrant, then add in the tomatoes, water (or veggie broth), fresh basil, salt and pepper.
Bring the mixture to a boil, then take it off the heat and carefully transfer the soup to a blender and blend until pureed. Return the pureed mixture to the Dutch oven and add the bay leaves. Simmer for an additional 5 minutes, then stir in the almond milk (this makes the soup creamy) and a pinch of sugar (to balance the acidity of the tomatoes).
Give your tomato basil soup a final taste, then remove the bay leaves and dish it up!
Can I Use Another Type of Milk in This Recipe?
Yes, you can use regular almond or cashew milk as well, or another non-dairy milk of your choice. Just make sure your milk is unsweetened, otherwise your tomato basil soup will be too sweet.
Can I Use Dried Basil Instead of Fresh?
No, you want to use fresh basil in this recipe. Fresh basil adds a nice pop of flavor and brightens up the canned tomatoes.
Can I Freeze Tomato Soup?
Yes, this soup freezes really well. Just let it cool to room temperature before ladling it into freezer-safe containers or baggies. When you’re ready to eat the frozen soup, reheat it in the microwave (if in a microwave-safe container) or let it thaw overnight in the fridge.
Tips for Making Tomato Basil Soup
Make sure to taste the soup at the end and don’t be afraid to add that (optional) pinch of cayenne, which helps to add flavor but doesn’t make the soup spicy. As always, add salt, pepper, and spices to taste.
Also note that when blending up the tomato basil soup you should stop every 10 to 15 seconds to let the steam out of your blender. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit.
- 3 to 4 tablespoons olive oil
- 2 large carrots, peeled and diced very small
- 1 large sweet vidalia onion, diced small
- 3 to 5 cloves garlic, finely minced or pressed
- 1 teaspoon dried oregano
- two 28-ounce cans San Marzano tomatoes (whole, peeled, do not drain; mine were not salted)
- 1 1/2 to 2 cups water or low-sodium vegetable broth
- about 3/4 cup fresh basil leaves, packed (about 2 big handfuls), plus more for garnishing
- 1 teaspoon kosher salt, plus more to taste at the end
- 1 teaspoon freshly ground black pepper, or to taste
- 2 bay leaves
- 1 to 2 teaspoons granulated sugar, optional and to taste
- pinch cayenne pepper, optional and to taste
- 1/2 to 1 cup Silk Light Original Almondmilk (regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted)
- croutons, optional for garnishing
- To a large Dutch oven or stockpot, add the oil, carrots, onions, and cook over medium-high heat for about 7 minutes, or until vegetables have softened and are lightly caramelized; stir intermittently.
- Add the garlic, oregano, and cook for about 1 minute, or until fragrant; stir frequently.
- Add the tomatoes, water or broth (for a thicker soup use 1 1/2 cups), basil, salt, pepper, stir to combine, bring to a boil (should only take a minute or two), and then shut off the heat.
- Transfer about half the mixture to the canister of a high-speed blender, cover, and blend on high power until smooth. Caution: Stop every 10 to 15 seconds to let the steam out. If you don’t know if your blender is capable of blending hot liquids, I recommend waiting until the mixture has cooled down a bit. If you have a Vita-Mix, it fits perfectly in 2 batches. Or, use an immersion blender.
- Pour the smooth mixture that’s in the blender into a large bowl and repeat with the remaining chunky mixture that’s in the stockpot.
- Transfer the smooth mixtures back into stockpot, add the bay leaves, and simmer over medium-high heat for about 5 minutes; stir intermittently.
- Taste the soup and optionally add granulated sugar (helps balance the acid of the tomatoes), cayenne pepper (does not make the soup spicy but gives it flavor), and more salt or pepper (I added 2 additional teaspoons salt and 1/2 teaspoon additional pepper).
- Add the Almondmilk as desired (I added about 2/3 cup; add to taste based on desired soup consistency) and stir to combine.
- Recheck seasoning balance, remove bay leaves, ladle soup into bowls, optionally garnish with croutons and/or basil, and serve immediately.
Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.
Amount Per Serving: Calories: 185Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 437mgCarbohydrates: 22gFiber: 5gSugar: 13gProtein: 4g
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Post is brought to you by Silk. The recipe, images, text, and opinions expressed are my own. @lovemysilk #SilkAlmondmilk #SilkNutmilk #tasteslikebetter
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.