The easiest Tomato Basil Soup EVER and it’s so fresh & vibrant. Made with just 4 ingredients (plus salt, pepper & optional olive oil) and it only takes 10 minutes to make!
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This Easy Tomato Basil Soup is for those times when I am feeling virtuous and when I don’t have much time. It is so incredibly easy to make and takes only about ten minutes from start to finish.
I just love easy soup recipes. This and my Vegan Pea Soup are my go-to’s when I need dinner or lunch on the table super quick.
The flavours of this Tomato Basil Soup are fresh, vibrant and untainted. The only ingredients are tomatoes, onion, garlic and basil (plus a little oil and seasoning). It’s so simple!
Because it is cooked so quickly the amazing fresh flavour of the tomato is retained and the pungent flavour of the basil is conserved by adding it at the very last moment before serving.
Once the tomatoes, onion and garlic are cooked up together in a pan, they are all blended up with the fresh basil then served immediately. You can use a blender or an immersion blender. Either is fine.
The higher powered your blender is, the smoother the result. When I took the photos for this recipe I was using a pretty low quality one so it wasn’t perfectly smooth. Now I have a Blendtec it emerges like velvet.
A good blender is such a great investment if you like soups and smoothies! It makes a huge difference. This is the one I have:
There is no need to cook the soup any longer once the basil is added. It keeps the flavours really fresh and delicious if you just blend and serve.
The resulting soup is fresh, aromatic and incredibly healthy.The taste of the fresh basil is amazing! No stock, plant-milk or cashew cream is added to this soup. The liquid comes only from the tomatoes which makes the flavour so much better. Because of this, it isn’t a rich, creamy tomato soup. It’s a really vibrant and healthy one.
If you want a creamy more indulgent recipe try my Instant Pot Tomato Soup and don’t worry if you don’t have an Instant Pot you can make it on a stove top too.
SLIMMING WORLD FRIENDLY TOMATO SOUP!
There are only about 280 calories in the entire pan of this soup and it is very low in fat. It can even be made totally fat free by omitting the olive oil and sautéing the onions and garlic in a drop of water instead.
If you follow the Slimming World diet plan you will also be pleased to know that this soup is syn free (if you omit the oil).
ARE TOMATOES GOOD FOR YOU?
Tomatoes are a great source of lycopene which protects us from destructive free radicals which can harm cells and damage DNA. Cooking your tomatoes in a little healthy fat such as olive oil helps carry the lycopene into the bloodstream so that our bodies can benefit from it so I do recommend using a little oil as stated in the recipe if you can.
As well as being a good source of lycopene, tomatoes are full of many other vitamins and minerals. They are known to protect against heart disease, prostate cancer and asthma and they also help to ensure our bones, teeth, skin and hair stay healthy.
So you get all of those benefits and it’s so incredibly quick and easy to make. There really is no excuse not to eat a healthy meal when you can whip up something like this in such a short space of time.
HOW TO MAKE TOMATO SOUP
SEE MY VIDEO FOR A VISUAL GUIDE. FOR INGREDIENTS & FULL INSTRUCTIONS PLEASE SEE THE RECIPE CARD AT THE END OF THIS POST
In just 10 minutes and a few simple steps you could be tucking into a bowl of this fresh and delicious Tomato Basil Soup. It’s so quick and easy and can be super cheap to make too when tomatoes are in season, or if you have a greengrocer like mine who always has big packs of them on quick sale.
Step 1
Sauté the garlic and onion
Step 2
Add the tomatoes and cook until they start breaking down
Step 3
Add the basil and seasoning, transfer to a blender and blend until smooth or blend it right up in the pan with an immersion blender.
WHAT TO SERVE WITH TOMATO SOUP
Serve this wonderful Easy Tomato Basil Soup with a drizzle of good olive oil and a sprinkle of cracked black pepper and make sure there is plenty of fresh bread available for dipping.
It is wonderful with my Miracle No Knead Focaccia!
Don’t be put off by the thought of making your own bread. This Focaccia is SO easy. It is a truly no-fail recipe.
And just look at what you get for no more effort than stirring a few things up in a bowl for a minute or two. No sweat at all and it is the most perfect accompaniment to your soup!! ????
If you prefer a more traditional bread recipe there is always my Light Whole Wheat Bread, which is the one you can see in the photographs of the soup (except that one has some seeds added as an extra).
Tomato Basil Soup is also fab with grilled cheese sandwiches. Comfort food at it’s finest! It’s great in a Thermos for winter packed lunches too!
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Each recipe in the book has been tested by my amazing team of 20 recipe testers to ensure that they will work flawlessly in any kitchen.
The book will be released on May 28th 2019 and will be available everywhere that sells books. Check out my cookbook page for more information and for pre-order links to a variety of stores.
Easy Tomato Basil Soup
Ingredients
- 1 teaspoon olive oil optional, you can use a drop of water to sauté instead to keep the recipe oil free
- 1 medium onion chopped
- 3 large cloves of garlic chopped very finely I like lots of garlic so used 4 but adjust to suit your tastes
- 7 cups / 1400 g of chopped fresh tomatoes see recipe notes
- 1 handful of basil leaves and stalks are fine
- 2 teaspoons salt adjust to taste
- 1 teaspoon pepper adjust to taste
Instructions
- Heat a pan over a medium heat and add the oil or a couple tablespons of water.
- When hot add the onions and garlic and cook for a couple of minutes until just starting to turn golden.
- Add the chopped tomatoes. Continue to cook over a medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
- Remove from the heat and add basil and salt and pepper then blitz in a blender or with a stick immersion blender until smooth.
- Serve immediately.
Long time vegan, creator of A Virtual Vegan & author of the book 
Carrie says
Have you tired freezing this?
A Virtual Vegan says
I haven’t but I think it will be fine. You will lose a bit of the fresh basil flavour but you could always add a little more when you reheat it if you wanted to.
Deena Fried says
do you peel the tomatoes?
A Virtual Vegan says
No, no need to peel them. It’s a super quick and easy soup with no fussy prep. By the time they get blended up you wouldn’t know the skins were there!
Erica says
Can I make this in advance and chill it? Do you think?
A Virtual Vegan says
Yes you could. Be sure to reheat it quite gently and don’t allow it to boil as you’ll lose the lovely fresh basil flavour otherwise.
Carolyn says
What is the measurement of one serving? I am making a large amount fir a wedding and want to make the right amount.
A Virtual Vegan says
The recipe serves about 4 – 6 people. It’s impossible to be exact as it depends how juicy your tomatoes are, and a serving size of soup is so subjective. The nutritional info is based on the entire recipe serving 6.
Dominika says
Thank you so much for this recipe. It saved my day today!
Btw. I used canned tomatoes, it worked really well :)
A Virtual Vegan says
I’m glad it worked well with canned tomatoes!
Barbara says
Made this tonight, it is delicious! I roasted the onions before adding to the pot with garlic and a bit of tomato paste. Loved the consistency at the end. Thanks for sharing!
Cathy says
This is excellent, simple to make soup! Never had real Tomato soup until you have tasted this!
A Virtual Vegan says
Thank you Cathy. I’m so pleased you enjoyed it!
Beverly A says
Oh my word this is good! I am 70 years old and have never had such good tomato basil soup. I followed the recipe to the letter and will definitely be making this again. Hubby says for him too – the best tomato basil soup he has ever had. I am gluten free, so no flours to hurt my tummy. I did not make it perfectly smooth, wanted the little “bits” in it and the basil is the cat’s meow. Thank you for sharing!
A Virtual Vegan says
I’m so pleased you both enjoyed it Beverly. Thank you so much for coming back to leave a review. I really appreciate it!
Amanda says
This recipe was so easy and so delicious. It took me about ten minutes to make and then I had dinner prepped for the next few days. It was a little bit watery, but it’s possible the tomatoes I got just weren’t the best.
Katelyn says
Hi, could you make a big batch and freeze this?
A Virtual Vegan says
You could yes. It freezes really well.
Dawn says
I have just made this soup and it is so good. Thank you for the recipe
Beth says
When you cut up the tomatoes, do you take the skin off or the seeds out or just put the whole shabang in?
A Virtual Vegan says
It’s designed to be a super quick, fuss free recipe so you just throw them all in as is. By the time you blend it all up you won’t notice the skins etc anyway. You could skin them if you wanted to but for me life’s too short for skinning tomatoes! ;O)
April says
This recipe was delicious! I loved the simplicity of it, but it offered so much flavor. Thank you!
A Virtual Vegan says
I’m so pleased you enjoyed it April!
Angie says
Could you substitute canned tomatoes?
A Virtual Vegan says
It would be nowhere near as good. There are so few ingredients and it relies on the flavour from nice, fresh tomatoes. If you want a recipe designed around canned tomatoes try this one https://avirtualvegan.com/instant-pot-tomato-soup/ .
Lauren says
This recipe was perfect! I added two heaping tablespoons of coconut milk to the soup to make it a bit creamier, but I was shocked at how great this tasted. And so healthy! Loved that it was quick, easy, and inexpensive. Thank you!
A Virtual Vegan says
You’re welcome Lauren. I’m glad you enjoyed it!
Autumn Price says
This sounds wonderful. Can I be made into bisque by adding vegan butter, flour and full fat coconut milk? Aslo, where can I find the recipe for your delicious bread that is a suggested pairing with the soup? Thank you in advance!
A Virtual Vegan says
Thank you. If you want a creamier soup this one is lovely. It says Instant Pot but I have included stove top instructions too. It’s different in that it uses canned tomatoes and cashews for creaminess and it’s really good https://avirtualvegan.com/instant-pot-tomato-soup/. You could by all means adapt the other one though. I tend to be more of a fan of light canned coconut milk in soups because it doesn’t taste so coconutty. I would add the flour once the onions and garlic have sautéed, cook it out a bit the add the tomatoes and coconut milk. And you can find the bread recipe here https://avirtualvegan.com/miracle-no-knead-focaccia-with-rosemary-sea-salt/ .
Autumn Price says
My apologies, I just read some of the other Q&A and found the answer. Thanks!
Toni says
This is really tomato soup. Delicious! No broths chicken, or vegetable. I used the last of my homegrown grape tomatoes, I couln’t be more pleased. I will use over and over next year when I can enjoy fresh tomatoes again. Thank you
A Virtual Vegan says
That’s so good to hear Toni. Thank you for taking the time to come back to leave feedback. I really appreciate it!
Meghan says
Have you tried this with canned tomatoes in place of fresh?
A Virtual Vegan says
I haven’t, but I do have another tomato soup recipe that uses canned tomatoes. Although it says it’s for Instant Pot it does include stove top instructions too. https://avirtualvegan.com/instant-pot-tomato-soup/
donna says
Made this for the first time and both my husband and I LOVED it! Super easy and flavorful. We had it for dinner with chunky wheat bread, hummus, and cured olives.
A Virtual Vegan says
That’s awesome and your dinner sounds perfect! Thank you for stopping by to leave feedback. I really appreciate it!
Jessica says
*Disclaimer: I used this recipe as a guideline and kind of went from there with what I know I liked/wanted in a tomato soup :).*
That out of the way…I doubled the recipe, used fresh vine & roma tomatoes along with some canned whole tomatoes, used a combination of olive oil spray + Smart Balance Light -w/ Flaxseed oil (vegan/no freaky hydrogenated oils but adds a slight buttery taste), chopped up 4 large cloves of garlic and also dumped in some pre-minced garlic because I wasn’t going to mince 9 garlics, added an entire can of Goya coconut milk for some creaminess, and at the very end when immersion blending I dumped in 4tbsp of nutritional yeast for some cheesiness. I also added fresh basil, dried basil, and a bit of some Italian herb blend for good measure. Oh! Also I accidentally/slightly over-salted my soup because a slip of my hand and thankfully found out I could fix it by adding some sugar…turns out adding 1tbsp of sugar to the soup was an amazing idea and even just a tsp of sugar really makes this soup even better ^^.
The result of this soup was a full-bodied, super creamy, and rich tomato soup that was AMAZING. I’m preparing it the night before but I’m sure it’ll get even better overnight. I’m going to serve it alongside a low-calorie bread+Follow Your Heart American grilled cheese sandwich and top the soup with some Go Veggie vegan Mexican cheese blend since that’s what I have on hand from a taco soup the other night. I also added in 2cups of veggie broth to cook the tomatoes down in…and figure the soup I have – which I doubled the recipe for – comes at around 10cups- so 5 2-cup servings for me at around 312cal a 2cup serving or something. The higher cal is because of the 2cup serving vs. 1cup serving and because of the added full-fat coconut milk and nooch :). Anyhow, super excited for tomorrow and I’m 100% sure this will be one of those low-calorie meals that don’t taste low-calorie! Overall, lovely base recipe that can standalone or be fiddled with to make the ultimate tomato soup ^^.
Note: Also just remembered I simmered my soup for 25mins vs. the 10 to make sure the flavors really melded and left it to cool for an hour before blending and it’s currently sitting outside to cool before I put it in the fridge :).
Debbie says
Can this receipe be canned?
A Virtual Vegan says
I have no experience of canning so I don’t know. Sorry.
Lindsay says
SO simple and perfectly paired w vegan grilled cheese :) Thanks!
Nancy says
Delicious recipe, turns out good how much is one serving, is it 1 cup, 8 oz of soup? Thanks
A Virtual Vegan says
1 serving is 1 sixth of the total recipe. I haven’t measured it to know how many ozs.
Sarah says
My house is overflowing with tomatoes and this recipe is so good. I was wondering if you have frozen the soup and if it is still good after freezing? I want to make a huge batch and store it.
A Virtual Vegan says
Thank you. It freezes really well!
Renee says
I just made this soup, I would definitely skin the tomatoes.
I had pieces of skin even after blending. I ended up straining the skins out . I also must like it creamier, so I added a bit if skim milk to my bowl. I will make again with those changes. I’m on weight watchers and this still is a great w/w friendly recipe❤️
A Virtual Vegan says
With a high powered blender like a Blendtec or Vitamix you can’t detect the skin at all.
Pat M says
Hi – we made the easy tomato basil soup and loved it but why is the sodium content so high in the nutrition list?
A Virtual Vegan says
The nutritional information is there just as a guide and isn’t guaranteed to be totally accurate. The fresh tomatoes contain about 80 mg of sodium but 1 teaspoon of table salt has about 2300 mg of sodium and there are two in the recipe so the majority of it comes from that. It is still only 27% of your recommended daily allowance though.
Maggie says
Delicious and so easy. This is a keeper recipe.
A Virtual Vegan says
Thank you Maggie! I’m so pleased you enjoyed it!
Susan Lamb says
Oh my goodness, this soup is SO easy and SO delicious!! I didn’t change a thing from the original recipe and it turned out absolutely perfect!!
A Virtual Vegan says
I’m so pleased you enjoyed it Susan and thanks so much for coming back to leave feedback. It’s much appreciated!
Anne-Lise says
Hey!!! I never write comments on recipes but just have to say thank you SO much! This recipe was absolutely delicious,healthy, and stupidly easy. I made it with farm fresh tomatoes from a local farmers market. If you have an immersion blender it would be even less cleanup. Can’t wait to explore this blog more. Thank you AGAIN for a delicious lunch on a busy day!
A Virtual Vegan says
Thank you so much Anne-Lise! I’m really pleased you enjoyed it.
Tina says
Oh my god!! I tried this recipe and it was AMAZING!! I totally came into this with low expectations but WOW!! Thank you so much! I’ll be revisiting this recipe many times
A Virtual Vegan says
Yay! So glad you enjoyed it Tina!
Stephanie says
I am in weight watchers (again lol) and I made this for lunch today after I had gotten to work large boxers of fresh tomatoes from a local grower! This soup was very yummy!!!! Now I will portion out the rest and use for lunch this week!! Thank you!!
A Virtual Vegan says
So glad you enjoyed it Stephanie! It is perfect for filling up with minimal calories. Good luck with Weight Watchers!
Marge dyck says
Can you freeze this soup?
A Virtual Vegan says
I have never frozen it but I’m sure it would be fine.
Dan Perdios says
Yum Thanks
Jane says
I JUST made this and I am so impressed!! Will definitely become a staple for me. Thank you so much for sharing.
A Virtual Vegan says
I’m so glad you enjoyed it. Thanks for letting me know Jane!
Ethan Thomas says
Tomato soup is always my one of the favorite evening snacks, I never knew that with you can add BASIL leaves also to make more healthy and tasty. Looking very delicious
Sharon says
Do you leave the skins on the tomatoes?
A Virtual Vegan says
Yes. It’s all blended up at the end so you don’t know they are there.
Lauren Leger says
I made this soup exactly the way it says to and my soup came out very thick and not creamy at all . What could i have done to make it soupier
A Virtual Vegan says
This isn’t supposed to be a creamy soup. There isn’t anything in it to make it creamy. It’s a really clean, low calorie, low-fat recipe which allows the tomatoes and basil flavours to shine with no distractions. It is supposed to be pretty thick but if blended up properly it should be nice and smooth. If it wasn’t then perhaps you didn’t blend it for long enough. If you prefer a thinner soup you could add a little hot water or broth to thin it out.
Carolyn Duffy says
I made this soup tonight with plum tomatoes. Followed the recipe exactly. We thought the soup was rather bland. I didn’t read all the reviews prior to making, but saw many positive ones. After making it, I went back to look and saw someone asked about a sugar substitute. You mentioned that the sugar brings out the flavor of the tomatoes. However, there was no sugar mentioned in the recipe. ????
A Virtual Vegan says
There is no sugar in the recipe. The person who I guess you were referring to used canned tomatoes as opposed to fresh (which the recipe calls for) and I guess wanted to sweeten it a little to compensate for canned tomatoes which can be a little bitter and not as tasty as fresh ones. I was simply replying to her comment and that is why I mention sugar being good for bringing out the flavour of tomatoes in my reply. It isn’t necessary when using nice, juicy, fresh tomatoes because they are sweet anyway.
Did you use fresh plum tomatoes or canned? Canned tomatoes do not make for nearly as good results as fresh ones which is why I ask and why I specify fresh ones.
I’m sorry you found it bland though and I am surprised because this recipe is I think, the second or third most popular recipe on my site and I don’t think I have ever had any negative feedback on it before. It’s a very simple soup with very few ingredients so that the fresh flavours of the tomato and basil really sing. I guess there is a chance that your tomatoes weren’t very flavourful. When they are out of season that is very possible and because the tomatoes are the main component of the recipe, if they aren’t good then the soup won’t be as good as it can be.
I hope that helps.
Carolyn says
I did use fresh plum tomatoes. The only reason I chose this recipe was because of all the great reviews. I’ll have to give it another try when tomatoes are more in season.
Una says
oh my goodness!!! This looks absolutely delicious! Would garlic powder work as well? or have to be fresh?
A Virtual Vegan says
Garlic powder would be ok but you will get much better flavour with fresh.
Una says
I bought some fresh today. We’re making it for guests for lunch tomorrow. I’m really excited, I hope it turns out as well as yours
Amiee says
Very simple and very awesome! Thank you so much for this recipe!! :))
A Virtual Vegan says
Thank you, so glad you enjoyed it!
Linda says
Just tried this recipe using canned tomatoes. I couldn’t believe how much flavor was developed with so few ingredients! Can’t wait until l’m able to try it with fresh tomatoes. In the meantime, do you think I can use carrot in place of sugar as a sweetener? Can you also tell me if the recipe for the bread in your picture in on your site? It looks sooooo delicious. Thank you for such an awesome recipe.
A Virtual Vegan says
I’m so glad you enjoyed it. You will love it even more when you try the fresh tomato version! You could use pureed carrot to sweeten it a bit but I’m not sure it will work to bring out the flavour in the canned tomatoes like a bit of sugar does. It’s amazing the difference it makes in tomatoey recipes. Stevia works well though if you prefer using that to sugar.
The bread in the photo is one of my wholewheat loaves. I did have the recipe on my site but I’m really sorry, I took it off. I published it when I first started my blog and the photo and writing style and my directions were shocking. I was embarrassed and deleted it. Sorry! I do plan on bringing some bread making tutorials to the blog in the new year though so watch this space. Until then I do have this recipe and you could replace up to a third of the all purpose flour with whole wheat if you wanted to. It goes great with tomato soup! https://avirtualvegan.com/miracle-no-knead-focaccia-with-rosemary-sea-salt/
susan says
Make this tomato soup! Mel, this recipe is a keeper! Only 4 ingredients (EVOO, onion, garlic, toms)
My 12 year old just got orthodontia (Herbst appliance to correct his overbite) and his mouth is so sore that all he’s been eating is soup. I lost my favorite tomato soup recipe this year so I looked online and here we are! This recipe is so easy and so delicious. Local tomatoes are hard to find here in California in November so I used 3 cans of diced tomatoes instead. I made it twice in 3 days, once with basil and once without (I forgot). SO good both ways!
A Virtual Vegan says
I’m so glad you enjoyed it and that it worked well with canned tomatoes. That makes it even more convenient (and cheaper to make)! Thanks Susan!
Jenny says
What in weight is 7 cups chopped tomatoes please?
A Virtual Vegan says
I didn’t weigh them when I created the recipe and I would hate to hazard a guess. If I had to, I’d guess about 5lb which would be around 15 medium tomatoes I think? Next time I make it I will weigh them and update the recipe. In the meantime though, a cup is 240ml / 8oz in volume. You will probably have a mug of a similar size that you could use to measure them. However, the quantities for this recipe really don’t need to be exact and it will work fine with more or less as long as you add the salt and pepper to taste. Sorry I can’t be more specific!
Suzanne says
I love your recipes! So far everything I’ve tried has been terrific!
A Virtual Vegan says
That’s made my day! Thank you!
Jenna says
Can you use canned tomatoes instead? Do you still use 7 cups? Thanks!
A Virtual Vegan says
I have never tried it myself. I’m sure you could but it won’t be quite as nice because canned tomatoes don’t have the same flavour as fresh. I would think the quantity would be about the same. Hope it turns out ok!
Deanna says
Wonderful! Thanks for posting this recipe. Quick & easy and so yummy!
A Virtual Vegan says
So glad you enjoyed it!
Rose says
Absolutely delectable !!!
The soup was perfectly balanced in terms of taste and consistency, It was quite easy to make as the recipe was very well described. Thumbs up for this amazing and delicious recipe and guys you should definitely try this amazing soup, I will try it again for sure.
Kelly says
This is the second time making this soup – it’s amazing!! Thank you so much! It’s easy, quick and makes great leftovers to take to work! I’m making grilled goat cheese sammies with mine(vegetarian). THE best dinner ever! xo
A Virtual Vegan says
That’s awesome! I’m so glad you are enjoying it. It’s a favourite here too, especially as it’s so quick and easy. We have it with vegan grilled cheese. Thanks so much for stopping by to let me know!
Ana says
Made this last night. What an easy and delicious soup to make! Was a hit at my home!!!
A Virtual Vegan says
I’m so glad you enjoyed it Ana!
Marissa says
Loving this recipe…mine was a little bit too runny…any suggestions??? Thanks!!
A Virtual Vegan says
Perhaps your tomatoes were extra juicy! Once it’s blended up it should thicken nicely. If it doesn’t you could always get some arrowroot powder or cornstarch. Start with 2 tablespoons. Mix it in a cup or bowl with a bit of the liquid from the the soup until lump free and smooth, then add it gradually into the soup, stirring it as you do. Cook it for another 5 minutes or so and it should thicken up. Or if you don’t have either of those, simmering with the lid off and letting it reduce a bit would help.
Janine Rutledge says
This soup was easy and soo delicious. Soo much flavour! I wish it made more!
A Virtual Vegan says
I’m so glad you enjoyed it. You will have to double it next time!
Maria says
This is the best soup I have ever tasted. I used a bit more garlic and it’s such a comfort soup but healthy.
A Virtual Vegan says
That’s great Maria. I’m so glad you enjoyed it!
Nicole says
Do you need to peel the tomato skins off for this recipe or leave them on?
A Virtual Vegan says
You could if you wanted to but I never do. Once it’s all blended up you don’t know they are there anyway!
Shelly Cantwell says
Great dinner! This soup was great light meal
A Virtual Vegan says
Thank you Shelly. So glad you enjoyed it!
Lilly says
How long does this keep? Can you store it for a little bit too?
A Virtual Vegan says
It freezes really well and will keep in the fridge for up to about 4-5 days.
Skye says
Great simple soup! It was really easy and I even Made this after a long day at work. Healthy & comforting. I ate it with a vegan quesadilla but I bet it will go great with my sour dough, crackers… anything! I added some Italian spices & chili flakes :)
A Virtual Vegan says
Thank you so much for stopping by to leave feedback and I am glad you enjoyed it! And yes, it’s great with sourdough!
Nicolena says
Hi! I am planning to make this for an event at my church this coming weekend. I’m going to make it the night before and then heat it up the next day. How to you recommend I store it? Thank you!
A Virtual Vegan says
I would keep it in the fridge overnight as long as it’s cooled down enough before you go to bed. I often just put the entire saucepan in the fridge with the lid on to save dirtying anything else but you could just use whatever you will be transporting it in. If it’s still too hot to go in the fridge before you go to bed just leave it out overnight. There’s nothing in it that will spoil. I hope the event goes well!
Viv says
Such a good recipe! Tasty, easy and healthy. Thank you!
I did notice my soups came out spicy and I’m very confused as to why. I used only the ingredients listed. Any idea?
A Virtual Vegan says
Thank you Viv! I have no idea why your soup turned out a bit spicy. All I can think is that perhaps the garlic wasn’t cooked for quite long enough. It can taste almost ‘hot’ when it’s raw or not cooked properly because it’s so strong. You could reduce the amount a bit next time and sauté it for a minute or two longer. Hopefully that will help. You’ve made me way to try the soup with some chili added now as I love spicy food! So glad you enjoyed it and thanks for letting me know!
Viv says
Thanks for the reply – I think that was it! I definitely didn’t cook the garlic for long enough. Regardless, the soup was very tasty :)
mary says
do u not have to skin the tomatoes?
A Virtual Vegan says
No need to as by the time they’ve been through the blender you don’t Boyce them anyway. That’s what makes it so very easy!
Pipetka says
I made it for lunch for my family and they didn’t like it much.. But i loved it! Thanks for your amazing recipe ❤
A Virtual Vegan says
Really? I can’t believe they didn’t like it. The flavour is so wonderful in this soup (if you like tomatoes and basil that is!). It is one of the most popular recipes on my site and I haven’t had any negative feedback on it at all. I am so glad you enjoyed it though. At least you didn’t have to share! That’s always a good thing ;O)
Krystle says
Would canned tomatoes work? I haven’t got fresh and would really like to make this now
A Virtual Vegan says
Yes they would definitely work but the flavour won’t be as good as it would with fresh tomatoes. As long as you are ok with that then go for it. I would add a teaspoon or two of sugar as tinned tomatoes can be very slightly bitter. Taste it as you go though, you might get away without it . Enjoy!
Judy says
Thanks for posting the canned tomato info. I wanted to make a pantry soup
Patsy says
Does this freeze well?
A Virtual Vegan says
Hi Patsy, I have never needed to freeze it so don’t know for sure, but tomatoes tend to freeze really well so I am pretty sure it would be fine.
Debbie says
Yes. It was still just as good after being in the freezer for 5 months. I used home grown cherry tomatoes.
A Virtual Vegan says
That’s great! Thank you for letting me know. It’s a great way to preserve your crop for enjoying in the winter then!
Kay says
The best homemade tomato soup ever! Thank you! So easy! I added
2 tablespoons of my homemade basil pesto! Super yum! Using up the last of my frozen tomatoes from last year.
A Virtual Vegan says
Wow thank you so much Kay! I am so glad you love the recipe. It’s funny you stopped by today as I got a whole pile of tomatoes from the green-grocer that are slightly past their best earlier and plan to make a big pot of this soup tomorrow. I can imagine how great your homemade basil pesto is with it. I might try that myself tomorrow. Thanks for the idea :O)
Kayla says
This recipe was awesome very clean very fresh tasting and my taste buds didn’t feel like it was bombarded. Great recipe and very simple
A Virtual Vegan says
Thanks for stopping by to let me know Kayla. I am glad you enjoyed the recipe. :O)
Nutty Abs says
Your pictures look beautiful.
Interesting that you say you can use both cherry tomatoes as well as big ones… is there any different in taste? Is the cherry tomato soup seedier?
I’m about to whip up a creamy tomato soup with coconut milk! :) Can’t wait.
A Virtual Vegan says
Thank you so much! The taste all depends on how good and sweet the tomatoes are. As long as they are tasty tomatoes (whether cherry or big ones) you will get great soup. As for seeds, the soup is blended up anyway so the seeds aren’t really an issue but if your blender isn’t fantastic and you’re concerned about seeds you could sieve it after. Personally a few stray seeds don’t bother me. Enjoy :O)
Raber says
Good to know that cherry tomatos work too. That seems to be what I have the best luck growing!
A Virtual Vegan says
It will be even better with homegrown tomatoes!
Shelly says
Does this freeze well?
A Virtual Vegan says
I haven’t tried but I am pretty sure it would be fine.
Kathryn Grace says
This is SO like my own homemade tomato soup, and isn’t it delicious? Sometimes that’s all we have for supper–a nice bowl of homemade tomato soup and a couple of chunks of homemade sourdough bread. Thanks for sharing your recipe.
A Virtual Vegan says
You’re welcome Kathryn. Sometimes the simplest recipes are the best. And yes sourdough bread and tomato soup are perfect together!