Easy Tomato Basil Soup

This easy tomato basil soup has 8 basic ingredients and comes together in 20 minutes! It’s vibrant, satisfying, and perfect for using up those ripe tomatoes sitting in the fridge. Pair it with your favorite salad or sandwich for a quick yet nourishing meal.

With such little prep, you won’t believe how delicious this easy tomato basil soup is! And with even fewer ingredients than my roasted Homemade Roasted Tomato Soup, it’s a no-brainer for weekday lunches and dinners.

Why I Love This Recipe

This easy tomato basil soup is my favorite weekday lunch, especially when I’m short on time. Everything comes together in one pot (and the ingredients are as budget-friendly as they come!). Since it’s so easily scalable, this soup is perfect for feeding large families or meal-prepping for quick and nutritious meals all week long.

I use soy milk to make it silky-smooth, and maple syrup gives it a subtle sweetness, balancing the acidity of the tomatoes. Whether served with a comforting grilled cheese sandwich or a healthy leafy green salad, this soup makes the perfect pairing.

Ingredient Notes

Here’s a breakdown of everything you’ll need for this easy tomato basil soup recipe.

• Tomatoes: Fresh Roma tomatoes form the soup base, adding a bright, tangy flavor.
• Basil: Imparts a fragrant, herbaceous element. Fresh basil is best here, as dried basil will not provide the same vibrant taste.
• Onions: Bring a savory depth with a hint of sweetness. Yellow or white onions are ideal for this recipe because they have a mild, slightly sweet flavor.
• Avocado Oil: To sauté the veggies and add richness to the soup without overpowering the other ingredients.
• Garlic: Use freshly minced garlic for a bold, savory flavor!
• Soy Milk: Adds creaminess and helps balance the acidity of the tomatoes. Opt for plain, unsweetened soy milk to maintain the savory profile of the soup.
• Maple Syrup: Provides a touch of sweetness that counteracts the acidity of the tomatoes. Use pure maple syrup, not pancake syrup.

Substitutions

• Tomatoes: Canned tomatoes can be used in place of fresh tomatoes. Use about 2 cups of canned tomatoes for this recipe.
• Basil: If you don’t have fresh basil, use dried basil in a pinch. Since dried herbs are more concentrated, use about 1 tablespoon of dried basil.
• Onion: Leeks or shallots impart a sweeter, more delicate flavor to the soup. Add the same amount as regular onions.
• Oil: If you don’t have avocado oil, substitute it with an equivalent amount of olive oil.
• Garlic: No garlic cloves on hand? Use about ¼ teaspoon of garlic powder for each fresh clove (note that garlic powder will provide a milder flavor).
• Soy Milk: While I prefer the flavor and consistency of soy milk in this recipe, any dairy-free milk will work. Just remember to choose plain, unsweetened varieties.
• Maple Syrup: Agave is another great option. Use the same amount as maple syrup.

How to Make

When I say this tomato basil soup is easy to make, I’m not kidding! Just follow my tips and tricks for delicious results every time.

Preparation

Wash the tomatoes under cold running water, then chop the tomatoes into quarters. Slice the fresh basil into thin ribbons to release its oils. Finely chop the onion and mince the garlic.

Cooking

Step 1
Heat your avocado oil in a medium-sized pot. Sauté the chopped onions over medium heat until translucent, stirring occasionally to prevent them from browning too much (you’re going for softened, not caramelized). Stir in the minced garlic and cook for another 30 seconds until fragrant (add the garlic after the onions to prevent it from burning!).

Step 2
Finally, stir in the chopped tomatoes. You can press down on the tomatoes with a spoon to release their juices, creating a more flavorful base.Cover the pot with a lid and cook on low-medium heat for 5 minutes. Keeping the pot covered allows steam to build up, helping the tomatoes cook down more quickly, so don’t skip this step.

Step 3
Once the tomatoes have softened, remove the pot from the heat and let it cool for 10-15 minutes. Transfer the mixture to a high-speed blender, blending on high until smooth. You can also mix the soup directly in the pot with an immersion blender.

Step 4
Return the tomato purée to the pot and stir in the soy milk, maple syrup, and salt. Cook everything on low for 5 more minutes, stirring occasionally, to meld the flavors together.

Step 5
Remove the pot from the heat and garnish your tomato basil soup with a generous amount of fresh basil ribbons, a drizzle of olive oil, and crushed black pepper before serving.

Expert Tip

Fresh tomatoes provide the best taste and texture for this easy tomato basil soup recipe. When selecting your tomatoes, aim for ripe, in-season varieties like Roma or heirloom tomatoes, known for their naturally sweet flavor and firm texture.

If your tomatoes aren’t as ripe as you’d like, don’t worry! To balance the acidity, add a touch more sweetener or incorporate a few tablespoons of tomato paste or sauce. Alternatively, roast them first to create a richer, more concentrated tomato essence.

Cooking Tips

• Season Gradually: Taste and add salt gradually throughout cooking (this helps prevent an overly salty soup).
• High-Speed Blender: A high-speed blender will help you achieve the silkiest consistency. If you don’t have one, you may need to blend it for a few more minutes.
• Simmering Time: Let the soup simmer long enough for the flavors to meld but not so long that it loses freshness (5-10 minutes is enough!).
• Experiment with Spices: Feel free to experiment with spices like black pepper or red pepper flakes for a hint of heat. Just a pinch can transform the flavor profile.

Frequently Asked Questions

Storing & Reheating

Before storing this easy tomato basil soup recipe, let it cool to room temperature.

Fridge
Leftovers can be stored in the fridge for 3-4 days. Once cooled, transfer the soup to an airtight container or mason jar.

Freezer
This tomato basil soup also freezes well! Pour leftovers into freezer-safe containers or bags, leaving some space for expansion. It will last up to 3 months this way.

Reheating
The best way to reheat this soup is on the stovetop over low, stirring occasionally to prevent sticking. If you have a microwave, heat it in 30-second intervals, stirring in between.

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