12 Ultimate Tomato Basil Soup Recipes
There is nothing more comforting than a warm bowl of tomato basil soup. Whether you prefer it creamy, chunky, or with a hint of spice, this collection of 12 traditional recipes covers every variation imaginable. Dive into these soul-warming bowls that pair perfectly with a grilled cheese sandwich or a crusty baguette.
Classic Creamy Tomato Basil Soup
The quintessential comfort food, this recipe uses heavy cream and fresh basil to achieve a silky, luxurious texture that reminds you of childhood.
Ingredients
- •3 lbs ripe Roma tomatoes
- •1 cup heavy cream
- •1/4 cup fresh basil leaves
- •2 cloves garlic
- •1 yellow onion
- •2 cups vegetable broth
- •2 tbsp olive oil
Method
- 1
1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking.
- 2
2. Slice the Roma tomatoes in half and place them on the baking sheet alongside the peeled garlic cloves and chopped onions.
- 3
3. Drizzle the vegetables with olive oil and roast for approximately 45 minutes until the tomato skins are slightly charred and softened.
- 4
4. Transfer the roasted vegetables and all the juices from the pan into a large pot over medium heat.
- 5
5. Add the vegetable broth and bring the mixture to a gentle boil for about 10 minutes to let the flavors meld together.
- 6
6. Use an immersion blender to puree the soup until it is completely smooth and free of any large chunks.
- 7
7. Stir in the heavy cream and freshly chopped basil leaves, then season with salt and pepper to taste before serving hot.
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Roasted Garlic Tomato Basil Soup
This version emphasizes the deep, mellow sweetness of roasted garlic combined with savory tomatoes for a rich flavor profile.
Ingredients
- •6 cloves garlic, unpeeled
- •2 lbs vine-ripened tomatoes
- •1/2 cup fresh basil
- •1/2 cup grated parmesan
- •3 cups chicken broth
- •1 tbsp balsamic vinegar
Method
- 1
1. Roast the whole garlic cloves in their skins at 375 degrees for 20 minutes until they become soft and fragrant.
- 2
2. Squeeze the softened garlic out of the skins and set aside while you prepare the tomatoes.
- 3
3. Core the vine-ripened tomatoes and roast them in the oven for 30 minutes until they begin to burst and release their juices.
- 4
4. Combine the roasted tomatoes, garlic, and chicken broth in a large saucepan and simmer over medium-low heat.
- 5
5. Add the balsamic vinegar to brighten the acidity and simmer for an additional 15 minutes to concentrate the flavors.
- 6
6. Blend the soup using a high-speed blender until the texture is velvety and thick.
- 7
7. Serve garnished with grated parmesan cheese and finely julienned basil leaves for a professional presentation.
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Fire-Roasted Tomato Basil Soup
Utilizing fire-roasted tomatoes gives this soup a subtle smokiness that pairs beautifully with the brightness of fresh basil.
Ingredients
- •28 oz can fire-roasted tomatoes
- •1 tbsp smoked paprika
- •1/2 cup fresh basil
- •1 cup vegetable stock
- •1/2 cup coconut milk
- •1 onion, diced
Method
- 1
1. Sauté the diced onion in a large pot until it becomes translucent and slightly golden brown.
- 2
2. Stir in the smoked paprika and cook for one minute to allow the spice to bloom and release its aroma.
- 3
3. Pour in the fire-roasted tomatoes with their liquid and the vegetable stock, then bring the mixture to a simmer.
- 4
4. Let the soup cook for 20 minutes, allowing the smoky flavors to permeate the liquid.
- 5
5. Add the coconut milk to provide a dairy-free creaminess and stir in the fresh basil leaves.
- 6
6. Blend the soup until smooth, adjusting the consistency with more stock if it appears too thick.
- 7
7. Taste and add a pinch of sugar if the acidity from the fire-roasted tomatoes is too sharp.
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Slow Cooker Tomato Basil Soup
A set-it-and-forget-it recipe that allows the tomatoes to break down slowly, resulting in a deep and complex base.
Ingredients
- •2 cans crushed tomatoes
- •1 cup chicken stock
- •1/4 cup fresh basil
- •1 tsp dried oregano
- •1/2 cup cream cheese
- •1 tbsp honey
Method
- 1
1. Place the crushed tomatoes, chicken stock, dried oregano, and honey into the ceramic pot of your slow cooker.
- 2
2. Stir the ingredients together and set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours.
- 3
3. About 30 minutes before serving, whisk in the cream cheese until it is fully melted and incorporated.
- 4
4. Add the fresh basil leaves to the pot and stir gently to wilt them into the hot soup.
- 5
5. Use an immersion blender to reach your desired texture, whether you prefer it perfectly smooth or slightly rustic.
- 6
6. Season with sea salt and cracked black pepper to finish the dish.
- 7
7. Serve warm with toasted sourdough bread on the side for dipping.
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Vegan Coconut Tomato Basil Soup
A plant-based delight that uses full-fat coconut milk for richness and a unique tropical undertone that complements the basil.
Ingredients
- •3 lbs tomatoes
- •1 can full-fat coconut milk
- •1/2 cup fresh basil
- •2 tbsp olive oil
- •1 tsp red pepper flakes
- •1 white onion
Method
- 1
1. Dice the white onion and sauté in olive oil in a large stockpot until soft and sweet.
- 2
2. Add the chopped tomatoes and red pepper flakes, then cook over medium heat until the tomatoes start to release their liquid.
- 3
3. Pour in the full-fat coconut milk and stir until the mixture is uniform in color.
- 4
4. Simmer the soup for 25 minutes to allow the coconut and tomato flavors to fuse together.
- 5
5. Stir in the fresh basil and use a blender to puree the mixture until it is smooth and light.
- 6
6. Strain through a fine-mesh sieve if you prefer a completely seedless and smooth consistency.
- 7
7. Serve with a drizzle of extra olive oil and a few extra red pepper flakes for heat.
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Smoky Bacon Tomato Basil Soup
The addition of crispy bacon adds a salty, savory dimension to the traditional tomato and basil pairing.
Ingredients
- •6 strips bacon, chopped
- •28 oz can whole peeled tomatoes
- •1/2 cup fresh basil
- •1 cup beef broth
- •1 onion, chopped
- •1/2 cup heavy cream
Method
- 1
1. Fry the chopped bacon in a large pot until it is crispy and the fat has rendered out.
- 2
2. Remove the bacon bits with a slotted spoon and set them aside on a paper towel to drain.
- 3
3. Sauté the chopped onion in the remaining bacon fat until it is caramelized and flavorful.
- 4
4. Add the whole peeled tomatoes and beef broth, breaking the tomatoes apart with a wooden spoon.
- 5
5. Simmer for 20 minutes before blending the soup until it reaches a smooth and thick consistency.
- 6
6. Stir in the heavy cream and half of the crispy bacon bits, saving the rest for a garnish.
- 7
7. Serve hot, topped with the remaining bacon and fresh basil for a crunch in every bite.
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Tuscan Sun-Dried Tomato Basil Soup
Sun-dried tomatoes provide an intense punch of flavor that elevates this soup to a gourmet level.
Ingredients
- •1/2 cup sun-dried tomatoes in oil
- •2 lbs fresh tomatoes
- •1/2 cup fresh basil
- •4 cups vegetable broth
- •1/2 cup mascarpone cheese
- •2 cloves garlic
Method
- 1
1. Sauté the garlic and sun-dried tomatoes in a little bit of the oil from the jar until they are aromatic.
- 2
2. Add the fresh tomatoes and vegetable broth, then bring the mixture to a boil.
- 3
3. Lower the heat and let the soup simmer for 30 minutes so the sun-dried tomatoes can rehydrate and soften.
- 4
4. Stir in the fresh basil and use an immersion blender to create a rich, thick puree.
- 5
5. Add the mascarpone cheese and whisk until it is completely melted, adding a tangy creaminess to the soup.
- 6
6. Season with salt and a touch of balsamic glaze for extra depth.
- 7
7. Garnish with a few whole sun-dried tomato strips and a basil leaf.
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Spicy Red Pepper Tomato Basil Soup
Roasted red peppers and a hint of cayenne make this tomato basil soup perfect for those who enjoy a bit of heat.
Ingredients
- •2 red bell peppers, roasted
- •28 oz can tomatoes
- •1/2 tsp cayenne pepper
- •1/4 cup fresh basil
- •1 cup vegetable broth
- •1 tbsp honey
Method
- 1
1. Roast the red bell peppers over an open flame or under a broiler until the skin is charred and blackened.
- 2
2. Peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
- 3
3. Combine the peppers, tomatoes, vegetable broth, and cayenne pepper in a large pot.
- 4
4. Simmer for 20 minutes to allow the heat from the cayenne to balance with the sweetness of the peppers.
- 5
5. Stir in the honey and fresh basil, then blend the soup until it is completely uniform.
- 6
6. Adjust the spice level by adding more cayenne if desired, or more honey to cool it down.
- 7
7. Serve with a side of cooling Greek yogurt or sour cream.
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Garden Fresh Heirloom Tomato Basil Soup
Using a variety of heirloom tomatoes creates a visually stunning and flavor-diverse soup that highlights the best of summer produce.
Ingredients
- •4 lbs mixed heirloom tomatoes
- •1/4 cup extra virgin olive oil
- •1 cup fresh basil leaves
- •1/2 cup dry white wine
- •1 onion, chopped
- •2 cloves garlic
Method
- 1
1. Roughly chop the heirloom tomatoes, keeping all the juices and seeds to maximize the flavor base.
- 2
2. Sauté the onion and garlic in olive oil in a large pot until they are very soft but not browned.
- 3
3. Deglaze the pot with the dry white wine, scraping up any flavorful bits from the bottom.
- 4
4. Add the tomatoes and simmer for 40 minutes, allowing the natural juices to form a light broth.
- 5
5. Stir in the fresh basil leaves and blend the soup briefly for a rustic, chunky texture.
- 6
6. Drizzle with high-quality extra virgin olive oil just before serving to enhance the fresh garden taste.
- 7
7. Serve at room temperature or hot, depending on your preference.
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Parmesan Crust Tomato Basil Soup
This recipe incorporates parmesan rinds during the simmering process to infuse the soup with a deep, umami-rich cheese flavor.
Ingredients
- •28 oz can San Marzano tomatoes
- •2 parmesan rinds
- •1/2 cup fresh basil
- •1 cup chicken broth
- •2 tbsp butter
- •1/2 cup heavy cream
Method
- 1
1. Melt the butter in a large pot and add the San Marzano tomatoes, crushing them as they heat up.
- 2
2. Pour in the chicken broth and drop in the parmesan rinds, which will act as a flavor booster.
- 3
3. Simmer the soup on low heat for at least 45 minutes to extract all the flavor from the cheese rinds.
- 4
4. Remove the parmesan rinds and discard them before adding the fresh basil to the pot.
- 5
5. Blend the soup until smooth, then stir in the heavy cream for a silky finish.
- 6
6. Serve with a sprinkle of freshly grated parmesan cheese and a cracked black pepper.
- 7
7. This soup is best enjoyed with a side of crispy parmesan crisps.
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Mediterranean Tomato Basil Soup
Infused with Kalamata olives and dried oregano, this version brings a salty, Mediterranean flair to the table.
Ingredients
- •28 oz can tomatoes
- •1/2 cup chopped Kalamata olives
- •1/2 cup fresh basil
- •1 tsp dried oregano
- •1/2 cup feta cheese
- •1 cup vegetable broth
Method
- 1
1. Combine the tomatoes, vegetable broth, and dried oregano in a medium pot and bring to a simmer.
- 2
2. Cook for 20 minutes, then add the fresh basil and blend until the soup is mostly smooth.
- 3
3. Stir in the chopped Kalamata olives, keeping them whole for texture and bursts of saltiness.
- 4
4. Simmer for another 5 minutes to allow the olive flavor to spread through the soup.
- 5
5. Ladle the soup into bowls and crumble fresh feta cheese over the top.
- 6
6. Add a few extra basil leaves for garnish and serve with pita bread.
- 7
7. This soup is excellent for those who love bold, briny flavors.
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Roasted Red Onion and Tomato Basil Soup
Sweet roasted red onions provide a unique depth and a beautiful purple-red hue to this variation of tomato basil soup.
Ingredients
- •2 large red onions, sliced
- •2 lbs tomatoes
- •1/2 cup fresh basil
- •2 cups vegetable stock
- •2 tbsp balsamic vinegar
- •1/4 cup olive oil
Method
- 1
1. Roast the sliced red onions and halved tomatoes with olive oil at 400 degrees for 30 minutes.
- 2
2. The onions should be caramelized and the tomatoes should be soft and blistered before removing from the oven.
- 3
3. Place the roasted vegetables into a pot and add the vegetable stock and balsamic vinegar.
- 4
4. Simmer for 15 minutes to allow the sweetness of the onions to balance the acidity of the tomatoes.
- 5
5. Stir in the basil and blend the soup until it reaches a thick, velvety consistency.
- 6
6. The resulting soup will have a deeper, darker color than traditional versions.
- 7
7. Garnish with a few caramelized onion rings and fresh basil.
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Wrapping Up
From slow-cooker favorites to fire-roasted delights, these tomato basil soup recipes offer a variety of ways to enjoy this timeless classic. Experiment with different toppings like homemade croutons or a swirl of pesto to make each bowl your own.