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Home » Soup + Stew » Tomato Basil Soup Recipe

Tomato Basil Soup Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
August 5, 2022
4.91 from 93 votes


Last Updated August 5, 2022 | 36 Comments

This post may contain affiliate links. Read my disclosure policy.

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Homemade Tomato Basil Soup Pinterest Pin Collage Image
Homemade Tomato Basil Soup Pinterest Pin Collage Image
Homemade Tomato Basil Soup Pinterest Pin Collage Image

Homemade Tomato Basil Soup made with roasted tomatoes, fresh garlic, lightly caramelized onions, and fresh basil. So delicious and easy to make all year long using your favorite fresh or canned tomatoes. Vegetarian and gluten-free.

Image of two white bowls filled with homemade tomato basil soup garnished with red chili flakes and fresh basil.

Roasted Tomato Basil Soup

Everyone has their own favorite version of tomato soup. For some, it’s rich and creamy, while others may prefer a fresher, lighter soup made with roasted tomatoes. Some people prefer homemade, while others will forever swear by their favorite brand of canned tomato soup.

If you ask me, this is probably my favorite. Light and fresh but certainly not lacking in flavor, it’s smooth, delicious, and perfectly simple. 

It’s also homemade.

Made with yummy garden-fresh tomatoes and canned tomatoes, olive oil, flavorful garlic, onions, and fresh basil, you know exactly what you’re getting when you enjoy a bowl of this fresh tomato soup. 

What Types of Tomatoes Should I use for Tomato Soup?

Tomato soup can be made with any type of tomato – fresh or canned (crushed tomatoes, diced tomatoes, fire-roasted tomatoes, San Marzano tomatoes, etc.)! I love to use a combination of canned tomatoes with fresh oven-roasted tomatoes for maximum flavor, but this is simply a suggestion, not a rule.

Image of two white bowls filled with homemade tomato basil soup garnished with red chili flakes and fresh basil and served with a side of buttery bread.

How to Make Tomato Basil Soup

1. Roast the tomatoes and garlic: Preheat the oven to 425 degrees Fahrenheit. Roast the tomatoes for approximately 45 minutes for Roma tomatoes or 20 for smaller cherry tomatoes.

2. Cook the onions: Cook the onions in a little olive oil and butter on the stovetop for at least 15 minutes (up to 30 minutes would be even better).

3. Add the canned tomatoes, fresh basil leaves, broth, granulated sugar, and red chili flakes to the soup pot. Bring to a simmer, then reduce heat to medium-low. Add the roasted tomatoes. Simmer for an additional 10-15 minutes.

4. Blend: Work in batches to carefully blend the soup using a blender or an immersion blender.

5. Return the soup to the soup pot and season with salt and black pepper to taste. Garnish with fresh basil leaves, crunchy croutons, or a splash of fresh cream, if desired.

How to Make Creamy Tomato Basil Soup

Follow the instructions provided above. After the soup has been blended and returned to the soup pot, combine one tablespoon of tomato paste with a ladleful of the hot soup in a bowl. Whisk well to combine the tomato paste with the hot soup. Next, add the desired amount of heavy cream to the bowl and mix well to combine. Stir the creamy tomato mixture into the soup pot. Cook over low heat until ready to serve.

Collage of four images showing the steps in making Tomato Basil Soup Recipe

Frequently Asked Questions

Do I have to roast the tomatoes?

No. However, roasting tomatoes in the oven helps to sweeten and caramelize the sugars in the tomatoes, making them even more delicious! Cherry tomatoes are the sweetest, but also the smallest and most expensive, so unless you are growing your own and have a ton to spare, I recommend using Roma or plum tomatoes.

How long should I cook the onions?

For best results, cook the onions for at least 15 minutes. For even better flavor, however, allow your onions to cook at least 25 minutes or so.

Why add sugar to tomato soup?

Sugar helps curb the acidity of the tomatoes. You’ll notice that nearly all store-bought soups or sauces contain sugar (usually much more than just one teaspoon). The point of sugar, in this case, isn’t to sweeten the soup, so no need to add more than a teaspoon.

How many tomatoes would I need if I only wanted to use fresh tomatoes?

I recommend doubling the total amount of fresh tomatoes (a total of 8 pounds).

How long will leftover tomato basil soup last in the refrigerator?

Stored in an airtight container, leftover tomato basil soup will stay good for up to 4-5 days. Reheat in the microwave or on the stovetop until heated through.

Image of a large white Dutch oven filled with blended homemade Tomato Basil Soup.

How to Serve

My favorite way to enjoy any tomato soup recipe is with a buttery grilled cheese sandwich. When this isn’t an option, crusty bread with butter is a fantastic alternative.

More Delcious Soup Recipes,

  • Bone Broth Recipe (How to Make Bone Broth)
  • Leek and Potato Soup (dairy-free)
  • Minestrone Soup
  • Homemade Chicken Noodle Soup Recipe
  • Creamy Chicken Tortellini Soup Recipe
  • Matzo Ball Soup
  • Instant Pot Butternut Squash Soup Recipe
Image of a white bowl filled with cooked and blended homemade tomato basil soup garnished with red chili flakes and fresh basil.

Have you tried making this tomato basil soup recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes. I always love to see what you’re cooking in the kitchen.

White soup bowl filled with homemade tomato basil soup.

Tomato Basil Soup Recipe

4.91 from 93 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Homemade Tomato Basil Soup made with roasted tomatoes, fresh garlic, lightly caramelized onions, and fresh basil. So delicious and easy to make all year long using your favorite fresh or canned tomatoes. Vegetarian and gluten-free.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 198 kcal

Ingredients
 
 

  • 4 pounds plum tomatoes - (Roma tomatoes) halved lengthwise
  • 6 cloves garlic - peeled
  • 3 tablespoon olive oil
  • 2 teaspoon salt - divided
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon butter - (or dairy-free alternative)
  • 2 onions - sliced
  • 56 oz whole peeled tomatoes - 2 (28 oz) cans, juices reserved
  • 1 cup fresh basil leaves - plus more for serving
  • 3½ cups low-sodium vegetable broth - or water, chicken broth, or chicken stock, plus more, as needed
  • 1 teaspoon granulated sugar - optional
  • 1 teaspoon red chili flakes - plus more, if desired or less if you're sensitive to spicy food
  • heavy cream or coconut milk - for serving, optional
  • croutons or crackers - for serving, optional
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Instructions
 

  • Roast the tomatoes. Preheat the oven to 425 degrees F and line two large baking sheets with parchment paper. Slice each tomato in half lengthwise and place them on the prepared baking sheets in a single layer. Add the whole garlic cloves to each baking sheet. Drizzle with 2 tablespoons of olive oil and season liberally with salt and pepper. Transfer your tomatoes to the preheated oven and roast for approximately 45 minutes (Roma tomatoes) or 20 minutes (cherry tomatoes). Tomatoes are ready when the skin is tender and begin to burst.
  • Cook the onions. Heat the remaining tablespoon of olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. Add the onions and cook for approximately 15 minutes or until they start to brown and caramelize. Reduce to medium heat if onions start to burn. Stir often.
  • Add the tomatoes. Add the canned tomatoes, fresh basil, broth, sugar, and red chili flakes to the pot. Bring to a low boil then reduce heat to low, and simmer until the tomatoes in the oven have finished roasting. Add the oven-roasted tomatoes to the pot with their juices, and return to a simmer.
  • Simmer. Simmer the soup uncovered and over low heat for approximately 20 minutes. 
  • Puree. Work in batches to carefully blend the homemade tomato soup in a high-speed blender. Avoid over-blending (especially if you have a Vitamix or Blendtec which will turn your soup into a watery liquid rather than a luxurious soup). You may also use a handheld food processor (immersion blender).
  • Season and serve. Return the soup to your soup pot and season with additional salt and pepper, to taste. Garnish with fresh basil, crunchy croutons, or a splash of fresh cream, if desired. Enjoy!

Jessica’s Notes

If you prefer not to add canned tomatoes, I recommend doubling the total amount of fresh tomatoes. The easiest way to peel tomatoes (should you prefer not to roast all of the tomatoes) is to place them in a pot filled with boiling water for approximately 30 seconds or until the skin starts to wrinkle. Transfer the tomatoes to a bowl of ice water to stop cooking and allow them to sit for 3-4 minutes, or until chilled. The tomatoes should still be very firm, with the skin wrinkly and starting to peel off. Continue to peel the skins off with your hands.
Can this soup be frozen for later use? I have not personally tried to freeze this soup, however, several readers have commented that it is wonderful even after freezing and reheating. Note: freeing is not recommended if cream or dairy is added to the soup prior to freezing.
How spicy is this soup? I think this depends on how sensitive you are to red chili flakes. If you know that you, or someone in your family, are sensitive to spicy foods, perhaps leave the red chili flakes out, or start with less.
Optional garnishes: red pepper flakes, fresh basil, heavy cream, coconut milk, parmesan cheese, homemade croutons, crackers.

Nutritional Information

Calories: 198kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 1192mg | Potassium: 1280mg | Fiber: 7g | Sugar: 16g | Vitamin A: 3195IU | Vitamin C: 69.5mg | Calcium: 131mg | Iron: 3.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Homemade Tomato Basil Soup, Homemade tomato soup recipe, tomato basil soup, Tomato Basil Soup Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

Originally posted January 2016

Three year old boy helping with tomato basil soup photoshoot.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

20.0K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Saigh says

    October 19, 2020 at 7:43 pm

    5 stars
    This is incredible! I think it was my first homemade tomato soup I’ve ever had, and I’m hooked! Super easy to make, so flavourful, and all around comforting. I probably put in a bit too much red pepper, but I enjoy extra spicy food. I didn’t add the sugar initially, but after I had tasted it I decided to. It helped cut down some of the heat! Thank you for this!

    Reply
  2. Lea says

    October 9, 2020 at 9:06 am

    I just made this and we loved it, but next time I will reduce the chili peppers. My husband wants me to add sausage next time. Great recipe!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 9, 2020 at 12:53 pm

      Thanks for the kind feedback Lea 🙂

      Reply
  3. Valerie Beck says

    September 22, 2020 at 9:57 am

    5 stars
    I have made this recipe twice!!! I absolutely love it!!! I have a lot of roma tomatoes from my daughter’s garden. I was thinking about making a double batch of this soup. Do you think it will freeze well?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      September 22, 2020 at 10:21 am

      I have had multiple readers tell me that they regularly freeze this recipe and love the results 🙂

      Reply
  4. Deborah Moos says

    August 23, 2020 at 1:55 am

    I have made this soup so many times. I always roast one red bell pepper along with the tomatoes. This is the best tomato soup I have ever made. Many friends have asked for the recipe after eating it. It is super easy to make and very affordable. I usually serve it with a salad and olive ciabatta bread. So delicious!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      August 23, 2020 at 10:45 am

      Thanks, Deborah, for leaving the kind comment, and for sharing this recipe with your friends 🙂

      Reply
  5. Joanne says

    June 8, 2020 at 12:43 pm

    5 stars
    I rarely take the time to rate recipes but this one deserves the cudos. I have made it several times for guests and always get asked to share! I make large batches and freeze. There is nothing worse than canned tomatoe basil soup. If you make this, you will never go back! Excellent!

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      June 8, 2020 at 2:06 pm

      Thank you for taking the time to write those very kind words Joanne 🙂

      Reply
  6. DJ Atobrah says

    January 13, 2020 at 8:41 am

    5 stars
    Delicious I FOLLOWED the recipe to the letter. I love tomato soup this was my first homemade. It is soooo good

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 13, 2020 at 9:10 am

      I am glad you enjoyed it DJ 🙂

      Reply
  7. Kendall says

    January 12, 2020 at 12:44 pm

    It said 4lbs of roma tomatoes, which according to google is about 16 roma tomatoes. Is that right? 16 roma tomatoes plus 56oz of canned tomatoes seems like it would make a ton of quantity. How many roma tomatoes do you put in?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 13, 2020 at 9:10 am

      Hi Kendall,

      I am not sure if 16 Roma tomatoes equate to 4lbs, but the recipe amounts are correct 🙂 . If you want to create less quantity of soup, you can always use the serving size slider in the recipe card to reduce the amount cooked: https://theforkedspoon.com/homemade-roasted-tomato-soup/#wprm-recipe-container-38752

      Reply
  8. Mary says

    December 15, 2019 at 1:33 pm

    Can i roast tomatoes a day or two before I make soup?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      December 15, 2019 at 2:46 pm

      Hi Mary,

      That shouldn’t be a problem as long as you refrigerate the roasted tomatoes.

      Reply
  9. Barb says

    December 7, 2019 at 6:15 am

    5 stars
    Absolutely delicious. Have made this soup twice and both times to rave reviews. It’s easy to prepare.

    Reply
  10. Michele W says

    November 24, 2019 at 4:23 pm

    5 stars
    OMG, this is the best!

    Reply
  11. Laura says

    October 31, 2019 at 11:08 am

    5 stars
    Just finished making this soup!! Super yummy and flavorful but it was actually a little spicy!!! Only advice I have is to maybe add spice little by little… my kids were so excited to eat this soup and now I think it’s too spicy 🙁 I am going to try diluting it with more broth and hopefully that will help!! I will definitely make this again though !!

    Reply
  12. Krista says

    September 29, 2019 at 10:01 am

    5 stars
    I made this recipe at the end of our growing season. I had a stack of tomatoes to use up and thought this would be a good soup on a rainy Sunday. I did all fresh tomatoes (no canned). We added Italian sausage and cheese tortellini to make it a full, stand alone meal. Ridiculously good! Thank you for the recipe.

    Reply
  13. Justin says

    July 18, 2019 at 6:34 pm

    How would you adjust the recipe is you didn’t want canned tomatoes?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 20, 2019 at 8:23 am

      hi Justin,

      Instead of adding the two 28 oz cans of tomatoes, you could add 56 oz whole of tomatoes. If you want to peel those fresh tomatoes, here is what you do:

      Boil a large enough pot of water for your 56 oz of tomatoes. Then drop several of the tomatoes into the boiling water. Remove them after 30 seconds or when the skin begins to peel and put them into the bowl of ice water. Let the tomatoes sit in the ice bath for 5 minutes until chilled. The tomatoes should still be very firm, with the skin wrinkled and starting to peeling off. Continue to peel the skins off with your hands.

      Enjoy!

      Reply
  14. Beverly Schneider says

    April 20, 2019 at 4:07 pm

    5 stars
    EXCELLENT – followed the recipe except to add an extra teaspoon of red pepper flakes. It had a nice kick! My husband loved it as well. Can this be frozen for later use?

    Reply
    • Sophie Mehle says

      September 6, 2019 at 12:22 pm

      Hi Beverly! I’m just wondering if you froze this soup as you mentioned, and if you did, how it turned out? I’m about to make a huge batch in hopes that it will freeze well. Thank you!

      Reply
  15. Theresa says

    February 24, 2019 at 1:42 pm

    5 stars
    Going to make! My husband loves Tomato soup. FYI on the Roma tomatoes, they are less acidic than other tomatoes and my Italian mom used these almost exclusively.

    Reply
    • Shawna says

      April 14, 2019 at 4:11 pm

      5 stars
      Starting a clean eating challenge tomorrow. Made this tonight and it is amazing. Thank you so much

      Reply
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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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