Easy Tomato Basil Soup (5 Ingredients) | Elizabeth Rider

There’s something so nostalgic about a bowl of tomato basil soup—especially when it’s paired with a buttery grilled cheese or your favorite slice of toasty bread!

This version keeps all the comfort of the classic but simplifies it down to just five ingredients and one pot.

You can make it with canned San Marzano tomatoes for a quick shortcut or fresh tomatoes when they’re in season; both yield rich, cozy flavor that tastes like it’s been simmering all day. Perfect for cool-weather lunches, light dinners, or anytime you’re craving something simple and satisfying.

Why You’ll Love Tomato-Basil Soup

• Quick & Easy: Comes together in about 30 minutes with simple pantry ingredients.
• Wholesome & Nourishing: Made with tomatoes, garlic, and fresh basil for a cozy, feel-good meal.
• Naturally Creamy: Blends into a silky texture without needing any heavy cream.
• Versatile & Family-Friendly: Pairs perfectly with grilled cheese, sandwiches, or a light salad — a win for everyone.

Ingredients

• 2 (28-ounce) cans whole San Marzano tomatoes (preferably Italian; I use Cento or DeLallo)
• 1 medium yellow onion, peeled and cut into quarters
• 3 large garlic cloves, smashed or minced
• 3 tablespoons olive oil (or butter for a richer flavor)
• ½ teaspoon kosher salt, plus more to taste
• 10 fresh basil leaves, plus more for serving

Instructions

1. Start the Base: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and garlic and cook until fragrant and softened, about 5 minutes.
2. Add the Tomatoes: Pour in the San Marzano tomatoes with their juices. Stir in the salt and bring to a low simmer. Cover partially with a lid and cook for about 25 minutes, stirring occasionally, until the tomatoes break down and everything smells amazing.
3. Blend Until Smooth: Remove from heat. Add the basil leaves, then blend using an immersion blender (or transfer carefully to a standard blender). Blend until smooth and creamy. If you prefer a richer texture, drizzle in another tablespoon of olive oil or a small knob of butter while blending.
4. Taste and Adjust: Season with additional salt to taste. Serve hot, topped with torn basil leaves and freshly cracked black pepper.

Tips & Variations

• Use the Right Tomatoes: San Marzano or other high-quality canned whole tomatoes make all the difference. Their natural sweetness and low acidity give this tomato basil soup its rich, balanced flavor.
• Make It Creamy: Stir in ¼ to ½ cup heavy cream for a silky finish, or use cashew cream for a dairy-free option (blend ½ cup soaked cashews with ½ cup water until smooth). To prevent curdling, make sure the soup is off the heat and slightly cooled before adding any dairy — whisk it in slowly while stirring.
• Add Protein with Cottage Cheese: For a high-protein twist, blend ½ cup cottage cheese into the soup after it cools slightly, then reheat gently. It adds creaminess, extra protein, and a mild flavor that balances perfectly with the tomatoes.
• Add Depth: Toss in a Parmesan rind while simmering for savory, umami flavor (remove before blending), or drizzle with extra-virgin olive oil and flaky sea salt before serving.
• Make It Spicy: Add a pinch of red pepper flakes or a few dashes of hot sauce for a gentle kick.
• Batch & Freeze: Cool completely, then freeze in containers or jars for up to 3 months. Reheat gently on the stove.
• Serving Idea: Pair it with a grilled cheese, a green salad, or roasted chickpeas for a cozy, balanced meal.

Fresh vs. Canned Tomatoes

You can make this soup with either fresh or canned tomatoes, and both versions turn out beautifully — it just depends on what you have and the time of year.

• Using Canned Tomatoes: High-quality canned San Marzano tomatoes are ideal for quick, consistent flavor. They’re picked at peak ripeness and have a rich, sweet taste with low acidity, so your soup will always turn out smooth and balanced — no extra prep needed.
• Using Fresh Tomatoes: When tomatoes are in season, fresh Roma or on-the-vine tomatoes make an amazing version of this soup. Use about 2½ pounds, core and roughly chop them (no need to peel). Sauté with the onions and garlic, then cook down for 30–35 minutes before blending. If your tomatoes aren’t very sweet, add a tablespoon of tomato paste to enhance the flavor.

Frequently Asked Questions

Can I make creamy tomato basil soup? Yes. Stir in heavy cream or cashew cream after blending for extra richness.

Can I use fresh tomatoes instead of canned? Yes. Use about 2½ pounds of ripe Roma or on-the-vine tomatoes. Roughly chop, cook until softened, and blend as directed. If they’re not very sweet, add a tablespoon of tomato paste.

Do I need to remove the onion after cooking? No. Blend it right in for a naturally creamy texture and subtle sweetness.

Can I make this ahead? Yes! Like most soups, tomato basil soup tastes even better the next day. Store in the fridge for up to 4 days and reheat gently on the stove.

Is this soup vegan or gluten-free? It’s naturally vegan and gluten-free when made with olive oil and cashew cream instead of butter or dairy cream.

How can I thicken tomato basil soup? Blend longer for a thicker texture, or simmer uncovered for a few minutes to reduce the liquid. Just watch it on the stove if reducing the liquid so it doesn’t reduce too much.

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