The easiest Tomato Basil Soup EVER and it's so fresh & vibrant. Ready in just 10 minutes and made with only 4 ingredients (plus salt, pepper & optional olive oil).
The flavour of this Tomato Basil Soup is fresh, vibrant and pure. The only ingredients are tomatoes, onion, garlic and basil (plus a little seasoning and optional olive oil).
It's so simple and quick to make. In fact, from start to finish it can be ready in 10 minutes, and as it's cooked so quickly, with no stock, milk or cream added, the amazing fresh flavour of the tomato and basil remains fresh, vibrant and aromatic. It's definitely one of my favourite soup recipes!
In this post:
Here is what you will be needing to make Tomato Basil Soup:
The ingredients list is very short. We're talking just fresh tomatoes, fresh basil leaves, onion, garlic and seasonings. You can use any variety of fresh tomatoes such as plum tomatoes, Roma tomatoes, cherry, grape, vine, beefsteak etc, or a combination.
Success Tip - The better the tomatoes you use, the better your soup will taste. This is a great recipe to make when you can use homegrown or local tomatoes in summer.
How To Make Tomato Basil Soup
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. Here's how it's done:
- Sauté the garlic and onion
- Add the tomatoes and cook for a few minutes until hot and just starting to break down.
- Add the basil and seasoning.
- Blend with an immersion blender in the pan or transfer to a blender (if doing this you might need to work in batches). Blend until smooth. There is no need to cook the soup any longer once the basil is added. Certainly don't let it boil or you will lose much of its flavour.
Success tip - The only liquid you need for this soup comes from the tomatoes. There is no need to add any extra. Cooking the soup this way ensures the flavour stays super fresh and undiluted.
Prefer a creamier tomato bisque-style soup? Stir through a little store-bought vegan cream, light coconut milk, homemade cashew cream or even a little cashew milk just before serving and allow to warm through.
Wondering what goes with Tomato Basil Soup? I love to serve mine with a drizzle of vegan cream or good extra virgin olive oil and a sprinkle of cracked black pepper. A side of bread and butter or a grilled cheese sandwich would not go amiss. Other accompaniments that work well include:
How To Store Tomato Basil Soup
Tomato Basil Soup is great fro meal prep. Store in an airtight container in the fridge for 4 to 5 days. Reheat gently in a pan or in a microwave. The soup can also be frozen for up to 3 months. Defrost overnight in the refrigerator before heating through.
Tomato Basil Soup Recipe FAQs
No. Just chop them up and throw them in. By the time it's blended you don't know they are there anyway!
Not for this recipe. It relies on the flavour of the fresh tomatoes too much. The recipe would need a complete overhaul to work well with canned tomatoes. I recommend you try this recipe instead (it says Instant Pot but has stove top instructions too): https://avirtualvegan.com/instant-pot-tomato-soup/
I would add a tablespoon or two of tomato paste/puree and 2 to 3 teaspoons of white or cane sugar. Sugar enhances the flavors of food just like salt does and works especially well with tomatoes. It also helps cuts any bitterness. Tomato paste will thicken the soup so you might need to add a drop of water or vegetable broth/stock too.
There are only about 280 calories in the entire pan of this soup. It is very low in fat and calories. You can even make it completely fat-free by omitting the olive oil and sautéing the onions and garlic in a drop of water instead. I've been told it works very well for people following Slimming World and Weight Watchers.
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Easy Tomato Basil SoupAuthor:
- 1 tablespoon olive oil , (for oil-free use a little bit of water)
- 1 medium onion , diced
- 3 large cloves garlic , minced
- 7 cups (49 oz / 1.4 KG) chopped fresh tomatoes , (large, cherry, grape, or a mixture)
- 1 large handful fresh basil , roughly chopped
- 2 teaspoons fine sea salt , or to taste
- 1 teaspoon freshly ground black pepper , or to taste
- Put the oil in a large pan and heat on medium.
- Once the oil is hot add the onions and cook for 2 to 3 minutes until translucent and just starting to turn golden on the edges. Then add the garlic and cook for 1 minute more, stirring frequently.
- Add the chopped tomatoes. Bring to a simmer and cook for 5 to 6 minutes until the tomatoes are simmering and just starting to break down. The smaller the tomato pieces, the quicker this will happen. Larger chunks might take a couple minutes more.
- Remove from the heat and add the basil, salt and pepper then blend with an immersion blender in the pan, or transfer to a blender, blend then return to the pan for a minute or two to warm up again.
- Serve immediately.