🍅🌿🥣 Tomato Basil Soup is hearty yet HEALTHY, fast, easy, and loaded with great tomato-basil flavor! It’s the perfect soup to warm you up and keep you satisfied, and it’s 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 and that’s ready in no time, this tomato basil soup recipe is perfect. I absolutely adore creamy tomato soup, and if there’s fresh basil, even better.
- To add layers of flavor, I use lightly caramelized sweet Vidalia onions, garlic, oregano, and carrots for extra sweetness.
- For a light creaminess, I finished the soup by adding Silk Light Original Almondmilk. 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
- You’d never guess this homemade tomato basil soup was vegan and gluten-free based on how satisfying it tastes! Ready in 30 minutes, it’s guaranteed to be one of your favorite soup recipes.
My sweet Mom requested tomato soup & grilled cheese for her birthday dinner. Y’all, this soup is BOMB! She was thrilled & our large crowd was practically licking their bowls of seconds. Paired so perfectly with havarti grilled cheese with Parmesan crusted sourdough. Thank you for all of your wonderful recipes & for making this birthday a memorable meal as well!
Christy B
Ingredients and Notes
For this easy tomato basil soup, you’ll need:
- Olive oil
- Carrots
- Vidalia onion
- Garlic
- Dried oregano
- Canned San Marzano tomatoes – I use these over fresh tomatoes so I can enjoy this recipe all year long without sacrificing flavor
- Water
- Fresh basil – Fresh basil adds a nice pop of flavor and brightens up the canned tomatoes. Do NOT substitute dried basil, or the flavor won’t be the same
- Kosher salt and pepper
- Sugar
- Bay leavesÂ
- Cayenne pepper
- Silk Light Original Almond Milk – This takes the place of heavy cream, replicating the rich flavor and creamy consistency without any dairy. 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?)
- Croutons (optional)Â
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make a Creamy Tomato Basil Soup Recipe
- To make this homemade tomato soup, you first need to cook the diced carrots and onion in an oiled Dutch oven or large pot on the stove 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.Â
- Bring the mixture to a boil, then take it off the heat and carefully transfer the soup to a blender and blend until pureed. I pureed the soup in my high-speed blender because it gets it very smooth, but if you like more texture, use an immersion blender or just pulse it in your regular blender.
- Return the pureed mixture to the Dutch oven and add the bay leaves. Simmer over medium heat 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).Â
- Give your tomato basil soup a final taste, then remove the bay leaves and dish it up! 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. I love to add croutons, fresh parsley, and a sprinkle of Parmesan cheese for extra savory flavor before serving.
Blending Tip
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.Â
what to Serve with homemade tomato basil soup
Easy 30-Minute Tomato Basil Soup
Equipment
Ingredients
- 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 ½ 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
- ½ to 1 cup Silk Light Original Almondmilk, regular Silk Almondmilk or Unsweetened Cashewmilk may be substituted
- croutons, optional for garnishing
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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