This delicious Tomato Basil Soup is cooked low and slow and is well worth the wait. You will never go back to canned soup after trying this vegan tomato soup - plus it's healthier. It is fresh and vibrant, bursting with flavour and a great way to make use of homegrown tomatoes. Garlicky and herby, it's also vegan and gluten free and a big bowl of comfort on a cold autumn day.
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Tomato soup is such a classic, and this version is garden fresh, super easy, with a burst of garlic and herbs too. Make up a big batch on a cold day and serve it with some warm fresh bread or even better, a cheese toastie. This is healthy comfort food at its finest.
This is my favourite soup ever. I have been eating it for years and I'm pretty sure I was bottle fed it as a baby! There is something just so comforting about it and it always makes me feel better.
I remember eating my Grandma's tomato soup from a young age, and then eating my Mum's variation of that soup for years after and now this is my version. This really is a recipe passed down the generations of my family and my daughter makes it with me now too.
Looking for other ways to use fresh tomatoes? Why not try our simple Pasta with Cherry Tomatoes, easy Tomato Tart, delicious Baked Feta and Tomatoes or our quick Air Fryer Tomato Soup?
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Why You Will Love It
- Low calories - Fresh tomatoes make up the bulk of this soup, so it is low in calories with under 200 calories for a big bowl.
- Low in fat - Because of all the fresh ingredients, this is a delicious low at soup too.
- A great way to use homegrown tomatoes - If you are growing tomatoes, then they are probably taking over your garden at the moment. This is a great way to use up a huge glut of tomatoes.
- Warming and comforting - Although this is a fairly light and fresh soup, tomato basil soup is also perfect for winter as it's so warming.
- Vegan - If you leave off the parmesan topping then this is a lovely vegan soup.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Tomatoes - we used standard fresh plum tomatoes in this soup, but you can really use whatever tomatoes you have (or are growing) and a mixture of a few. It's a good recipe to use up a mixture of tomatoes. The key to this soup tasting its best is using fresh and juicy ripe tomatoes.
- Potato - this thickens the soup up a little, without adding any flavour. If you want to save some calories, and have a thiner soup, then you could leave this out.
- Carrots - a great way to give the soup a veggie boost and some extra vitamins. It also helps to give the soup the vibrant colour.
- Celery - this adds some extra flavour and depth to the soup.
- Onion - a base for any soup, and adds plenty of flavour.
- Garlic - my grandparents never added garlic to their soup, but I think it is a must and tomato and garlic is a delicious flavour combination.
- Stock - we used a homemade vegetable stock in this tomato basil soup, but you can use any stock, just be aware that it will change the flavour.
- Fresh basil - so much of the flavour of the soup comes from the fresh basil. You could swap it for fresh parsley, but basil and tomato is such a classic flavour combination. Just make sure you don't add the fresh herbs until the end of cooking.
- Tomato puree (paste) - if you haven't been able to find the best tomatoes, and they are a little lacking in flavour, then tomato puree is an easy (and cheap) way to give it a bit of a tomato boost. It also helps to give it the vibrant colour.
More ingredient substitutions and variations can be found in the recipe card.
Step by Step Instructions
Step 1
Chop all of the vegetables and put in a large soup pan.
Step 2
Add the water and basil and season. Bring to boil and simmer for 1 hour.
Step 3
Pour the soup into a blender (or use a hand blender if you don't have one) and blend until smooth. You may need to do this in batches if you have a small blender.
Step 4
Pour it back into the pan and add the tomato puree. Simmer for a further 5-10 minutes.
How to Choose the Best Tomatoes
The key to this being the best tomato basil soup, is using fresh, ripe and juicy tomatoes. There is nothing worse (when it comes to tomato soup anyway) then an under ripe, tasteless tomatoes. So, you want to be choosing the best tomatoes possible. Firstly, these should be in season. Towards the end of summer, and into autumn, is the best time to make this soup as that is when tomatoes are at their best.
Locally grown or homegrown are always the best, but if you are getting them from the supermarket then we have some tips.
You might think that squeezing the tomato is the best way to tell if it's ripe, but it isn't. Instead, hold the tomato in the palm of your hand and it should feel heavy for its size. You should also do a sniff test - ripe tomatoes should smell sweet and earthy and the stronger the tomato smells, the more ripe it is. So, resist squeezing it and ruining it.
Soup Toppings
This is a great base soup for you to adapt it however you like. If you like spicy food, then a little paprika for some smokiness and then chilli for heat works really well.
If you want to make this soup feel a little more indulgent, then some grated parmesan just before serving is amazing. It melts into the soup and it is delicious.
A little drizzle of olive oil on top at the end and a sprinkle of fresh basil really finishes off the dish too.
Serving Suggestions
This easy tomato soup is really low in calories, so we usually have it as a starter or serve it with a sandwich. A grilled cheese sandwich is perfect with these and total comfort food.
Try a simple cheddar grilled cheese with a drizzle of honey. So good! You could also serve it with a chicken or turkey sandwich for a bit of a protein boost.
You can also keep things classic and just serve this Easy Tomato Soup with a French baguette that has been warmed up in the oven, or some croutons on top. Or both. You could even go all out and make your own bread. Why not try our Garlic and Rosemary Focaccia?
Speaking of homemade bread, warm bread is the best thing to dip in this soup. Try our Slow Cooker Bread, Easy White Loaf or even some Bagels dipped into it.
Storage
Store: This makes a big batch suitable for 4 servings. If you won't eat it all in one go, then it will keep in the fridge for about 4 days.
Freeze: You can freeze it for up to 6 months. Wait until it is completely cooled and then ladle into freezer bags. Lay the bags flat in the freezer stacked on top of each other.
Defrost: If you have time, defrost in the fridge for 48 hours. If you are in a rush, place the soup in its container in a large bowl of warm water until it is fully defrosted.
Reheat: To reheat it, put it in a pan and gently simmer until heated all the way through.
Dannii's Top Tips
- If you want to add even more flavour to this vegan tomato soup, then you can roast the tomatoes before adding them to the pan. This will increase the cook time considerably though. You could roast the garlic too.
- You could swap the onion for shallots and this would add even more of a sweet flavour to the soup.
- Try to use a high powered blender, so make the soup really smooth and creamy.
- Make sure the soup has cooled before blender, so it doesn't crack your blender.
- Add some extra creaminess to it with a splash of coconut milk or some creme fraiche.
- If making this for kids, use a low salt stock and don't add any salt. You can season your own bowl of soup before eating.
- A pinch of sugar will help with the acidity of the soup and sweeten it up a little.
Frequently Asked Question
No, there is no need to skin the tomatoes first, or remove the seeds. If you are using a high powered blender, then this will all be well blended up. But, you can of course remove them if you like, as it really comes down to personal preference.
Yes, this soup is naturally vegan, unless you add any cheese on top, but you could use your favourite vegan alternative.
Yes, if you wanted a more intense tomato flavour in this soup, then you could roast the tomatoes first. This would add a considerable amount of time on to the cooking time though. But it would definitely be worth the wait. If you are going to do this, then roast the garlic too.
We added fresh basil to ours, as tomato and basil are such a classic combination and basil has a hint of sweetness to it which pairs beautiful with the sweet ripe tomatoes. However, you could use parsley instead, which is what my mum always used in her version of this soup.
Just a little tip when using basil. Make sure you add it towards the end, as heating basil too long can remove some of the flavour and make it slightly bitter which you don't want.
To make a really smooth tomato basil soup, firstly I would recommend using a high powdered blender as it makes such a difference. Then pour the soup through a sieve and save what it left in the sieve to add to a pasta sauce or something, as there is lots of flavour in it.
More Soup Recipes
If you've tried this healthy tomato basil soup recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Tomato Basil Soup
Ingredients
- 10 Tomatoes - medium
- 2 Carrots
- 1 Potato - large
- 1 Onion
- 2 rib of Celery
- 6 Garlic clove - (use less if you are not a big garlic fan)
- 3.5 l (14 cups) of Vegetable stock
- 10 g (0.33 cups) of Fresh basil - chopped
- 100 g (3.5 oz) of Tomato puree
Instructions
- Chop all of the vegetables and put into a large soup pan.
- Add the stock and basil and season.
- Bring to boil and simmer for 1 hour.
- Pour the soup into a blender (or use a hand blender if you don't have one) and blend until smooth. You may need to do this in batches if you have a small blender.
- Pour it back into the pan and add the tomato puree. Simmer for 5-10 minutes.
Recipe Tips
- If you want to add even more flavour to this vegan tomato soup, then you can roast the tomatoes before adding them to the pan. This will increase the cook time considerably though. You could roast the garlic too.
- You could swap the onion for shallots and this would add even more of a sweet flavour to the soup.
- Try to use a high powered blender, so make the soup really smooth and creamy.
- Make sure the soup has cooled before blender, so it doesn't crack your blender.
- Add some extra creaminess to it with a splash of coconut milk or some creme fraiche.
- If making this for kids, use a low salt stock.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Jenny says
Followed the recipe and thought to myself 3.5litres of stock seems an awful lot, so used 800ml less and it's still very watery. Waste of money making this.
Dannii Martin says
For the rest of the ingredients, and simmering it for an hour, this is the correct amount of stock. The stock will reduce a lot over an hour.
Karen says
When do I add the vegetable stock?
Dannii Martin says
That was a mistake in the recipe card - it should have said "stock" rather than "water". This has been corrected now.
Steph Manchester England says
So easy to make and my fussy 3 year old has switched his preference from canned tomato soup to this. He loves it!
I use tinned plum tomatoes x 3 400g tins.
I've been making this weekly for the past month or more. :)
Dannii says
So glad you all enjoyed it and you have made the switch from canned soup.
Diana Beall says
I am in the US and I don’t understand the veggie stock measurement. How many cups of the veggie broth/stock is in this recipe? Thank you.
Dannii says
If you use the US measurements at the top of the recipe card, it will covert all the measurements for you.
Heidy L. McCallum says
I love tomato and basil soup and am always on the hunt for the perfect tomato soup. This was fantastic, and the entire family seemed to enjoy your recipe. I look forward to making the recipe again in the future.
I gave you five stars; it was so beautiful!
Have a wonderful day
Heidy L. McCallum
Jill says
Homemade is so much better than store bought. Your soup was beautiful!
Angela Allison says
Is there anything better than a hearty bowl of tomato soup?! This recipe is complete perfection. My family loved it! Thanks so much for sharing.
Laura says
Roasting the tomatoes, like you recommend, really does give it a boost of flavor. There's nothing like tomato basil soup on a cold day.
Aoife O'Carroll says
Hey Laura! How long did you roast the tomatoes for? And did you boil the rest of the ingredients in the 3.5 litres of stock and add the tomatoes in after for blending?
Dannii says
Just incase Laura doesn't see this, I roast them for 3 minutes and then follow all of the recipe as stated. I put roasted tomatoes in with all the rest of the ingredients and stock and then boil.
Helen of Fuss Free Flavours says
Homemade tomato soup is so so much better than any canned variety. The flavours are delicious and much more natural. This recipe of yours was amazing, and just the thing for a healthy warming winter lunch.
Manali @ CookWithManali says
comfort food! love the recipe, I love that you used potato for making it creamy!
Liz @ I Heart Vegetables says
Tomato soup is my faaaaavorite! I love the idea of using the potato to make it thick without having to add lots of cream!
Lauren @ ihadabiglunch says
Why does this look so creamy? Yum! I don't normally love grilled cheese but this looks like it has a good depth of flavors so it won't feel like I'm eating warm ketchup ;) now I really want a grilled cheese!
Chris @ Shared Appetite says
Mmmmmm, love creamy tomato and basil soup! It's such a comfort food for my wife and I... especially with a grilled cheese!!!
Cailee says
YUM!! What a great recipe!! So nourishing and warm for a chilly fall day!! Love it!! :)