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Hungry Healthy Happy » Recipes » Soup

Tomato Basil Soup

Mar 21, 2022 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · 53 Comments

799 shares
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Diet: Gluten Free / Low Fat / Vegan
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Tomato and basil soup with a text title overlay.

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 gluten free and a big bowl of comfort on a cold autumn day.

A bowl of tomato soup topped with grated cheese and basil leaves.

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?

Jump to:
  • Why you will love it
  • Ingredients needed
  • Step by step
  • Health benefits tomatoes
  • How to choose the best tomatoes
  • Soup toppings
  • What to serve tomato basil soup with
  • Storage
  • Extra tips
  • FAQ
  • More soup recipes
  • Recipe
  • Feedback

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 needed

  • 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.

A full ingredients list with measurements is in the recipe card below.

Step by step

One: Chop all of the vegetables and put in a large soup pan.

A large red pot containing chopped vegetables.

Two: Add the water and basil and season. Bring to boil and simmer for 1 hour.

A large red pot containing chopped vegetables, water and herbs.

Three: 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.

A large red pot containing tomato soup and tomato paste.

Health benefits tomatoes

Tomato Basil soup is super healthy. Not only is it low in calories and fat, it is really nutritious too.

Tomatoes are a good source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. Tomatoes are also a good source of vitamin C and K, potassium and folate.

Read more about the health benefits of tomatoes.

As this Tomato Basil Soup is homemade, there are no additives or preservatives that you would find in a canned soup. You get to control exactly what goes in to this soup, like the salt and sugar levels.

If we are making it for the kids then we leave the salt out and then just season our own at the end.

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 in to 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.

Two basil leaves and some grated cheese float on top of some tomato soup.

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 in to 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.

What to serve tomato basil soup with

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.

Extra 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.
A bowl of tomato soup in a cream soup bowl. Bread and basil leaves are scattered around.

FAQ

Should you skin the tomatoes?

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.

Is tomato basil soup vegan?

Yes, this soup is naturally vegan, unless you add any cheese on top, but you could use your favourite vegan alternative.

Can you use roasted tomatoes?

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.

What herbs to add to tomato basil soup?

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.

How to make a smooth tomato basil soup.

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.

Is tomato basil soup gluten free?

Yes, if you make sure to use a gluten free stock and there is no cross contamination then this is a delicious gluten free soup.

More soup recipes

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    Slow Cooker Tomato Soup
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  • A bowl of asparagus soup topped with cream, croutons and Parmesan
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  • A bowl of leek and potato soup topped with cream and seasoning.
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If you’ve tried this Vegan Tomato Soup, 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 and Basil Soup topped with grated cheese and two basil leaves.

Tomato Basil Soup

By: Dannii Martin
This delicious Tomato Basil Soup is cooked low and slow and is worth the wait. It is fresh and vibrant, bursting with flavour and a great way to make use of homegrown tomatoes.
A circular logo saying GF.
Gluten Free
the words low fat in a white circle.
Low Fat
An illustration of a v-shaped plant in a pot.
Vegan
4.87 from 43 votes
Pin Print Save recipe Saved!
Course: Soup
Cuisine: British
Prep: 10 minutes mins
Cook: 1 hour hr 10 minutes mins
Total: 1 hour hr 20 minutes mins
Servings: 4 bowls
Calories: 192kcal
Allergens:
An illustration of a bunch of celery.
Celery

Ingredients

  • 10 Tomatoes - medium
  • 2 Carrots
  • 1 Potato - large
  • 1 Onion
  • 2 rib Celery
  • 6 Garlic clove - (use less if you are not a big garlic fan)
  • 3.5 l (14 cups) Vegetable stock
  • 10 g (0.33 cups) Fresh basil - chopped
  • 100 g (3.5 oz) 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

Serving: 1bowl | Calories: 192kcal | Carbohydrates: 39g | Protein: 7g | Fat: 1g | Sodium: 94mg | Potassium: 239mg | Fiber: 7g | Sugar: 16g | Vitamin A: 8850IU | Vitamin C: 94.1mg | Calcium: 90mg | Iron: 2.2mg

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.

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Comments

  1. Jenny says

    March 25, 2024 at 6:15 pm

    1 star
    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.

    Reply
    • Dannii Martin says

      March 26, 2024 at 8:40 am

      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.

      Reply
  2. Karen says

    October 23, 2023 at 9:19 pm

    When do I add the vegetable stock?

    Reply
    • Dannii Martin says

      October 24, 2023 at 10:34 am

      That was a mistake in the recipe card - it should have said "stock" rather than "water". This has been corrected now.

      Reply
  3. Steph Manchester England says

    July 04, 2020 at 5:10 pm

    5 stars
    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. :)

    Reply
    • Dannii says

      July 04, 2020 at 5:11 pm

      So glad you all enjoyed it and you have made the switch from canned soup.

      Reply
    • Diana Beall says

      August 14, 2022 at 7:22 pm

      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.

      Reply
      • Dannii says

        August 16, 2022 at 10:23 am

        If you click the US measurements at the top of the recipe card, it will covert all the measurements for you.

        Reply
  4. Heidy L. McCallum says

    January 14, 2020 at 12:51 pm

    5 stars
    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

    Reply
  5. Jill says

    January 14, 2020 at 12:25 pm

    5 stars
    Homemade is so much better than store bought. Your soup looks beautiful!

    Reply
  6. Angela Allison says

    January 14, 2020 at 11:53 am

    5 stars
    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.

    Reply
  7. Laura says

    January 14, 2020 at 11:32 am

    5 stars
    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.

    Reply
    • Aoife O'Carroll says

      February 17, 2021 at 11:44 pm

      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?

      Reply
      • Dannii says

        February 18, 2021 at 3:45 pm

        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.

        Reply
  8. Helen of Fuss Free Flavours says

    January 14, 2020 at 11:30 am

    5 stars
    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.

    Reply
  9. Lilli @ Sugar and Cinnamon says

    September 25, 2014 at 12:17 am

    5 stars
    This soup looks so flavoursome and delicious!

    Reply
  10. Manali @ CookWithManali says

    September 23, 2014 at 4:28 pm

    5 stars
    comfort food! love the recipe, I love that you used potato for making it creamy!

    Reply
  11. Liz @ I Heart Vegetables says

    September 23, 2014 at 2:33 pm

    5 stars
    Tomato soup is my faaaaavorite! I love the idea of using the potato to make it thick without having to add lots of cream!

    Reply
  12. Lauren @ ihadabiglunch says

    September 23, 2014 at 12:47 am

    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!

    Reply
  13. Chris @ Shared Appetite says

    September 22, 2014 at 5:38 pm

    Mmmmmm, love creamy tomato and basil soup! It's such a comfort food for my wife and I... especially with a grilled cheese!!!

    Reply
  14. Cailee says

    September 22, 2014 at 4:54 pm

    5 stars
    YUM!! What a great recipe!! So nourishing and warm for a chilly fall day!! Love it!! :)

    Reply
  15. linsy patel says

    September 22, 2014 at 2:20 pm

    yes fall is here and what better way to celebrate it than this soothing bowl of soup

    Reply
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My name is Dannii. Here you will find easy family recipes with a healthy twist.

Established in 2011, Hungry Healthy Happy has become one of the UK's most popular food blogs, with two successful recipe books published.

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