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4.5 from 82 votes

Easy Tomato Basil Soup

Juicy, plump tomatoes & aromatic fresh basil come together beautifully in this simple, fresh and vibrant soup which takes only ten minutes to make.
Prep Time5 mins
Cook Time10 mins
Total Time12 mins
Course: Soup
Cuisine: gluten-free, oil-free option, vegan
Servings: 4 - 6 servings
Calories: 78.9kcal
Author: Melanie McDonald


  • 1 teaspoon olive oil optional, you can use a drop of water to saut√© 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


  • 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.



I have tried this recipe with large tomatoes and grape/cherry tomatoes and it works well with both, or even a mixture of the two.
Leftovers will keep int he fridge for 4 to 5 days and reheat really well in a pan or in a microwave. 


Serving: 1serving | Calories: 78.9kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Sodium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1900IU | Vitamin C: 47.9mg | Calcium: 20mg | Iron: 0.2mg