This classic and easy tomato basil soup is gently simmered with diced tomatoes, onions, garlic, basil and a blend of savory herbs for a comforting, flavorful bowl.
This summer we found ourselves with more tomatoes than we could eat fresh. It’s a welcome dilemma — an unusually productive season, several varieties planted, and plenty of rain likely combined to give us an abundance. With so many ripe tomatoes to use, I set about preserving and cooking: jars of homemade salsa, a large pot of spaghetti sauce, and enough left over to make this tomato basil soup.
The recipe originally appeared on the blog back in 2009. Over time I experimented with other tomato soups, but with basil in abundance again this year, I returned to this straightforward favorite. It’s simple, reliably delicious, and a great way to showcase garden tomatoes or a good-quality canned tomato when fresh produce isn’t available.
How to Make Homemade Tomato Basil Soup
You don’t need a garden full of fresh tomatoes to make this soup. One 28-ounce can of diced tomatoes is the equivalent of about 10–12 fresh tomatoes and works perfectly in this recipe.
Begin by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add 1/4 cup minced onion and sauté until the onion is soft and translucent. Stir in 2 teaspoons minced garlic and cook just until fragrant, about 30 seconds. Add a 6-ounce can of tomato paste, 1 quart of chicken broth, and the 28-ounce can of diced tomatoes. For extra depth, add 1/4 cup dry white wine; the alcohol cooks off and the wine brightens the flavor. If you prefer not to use wine, substitute additional chicken broth.
Add herbs: 2 teaspoons dried basil (or about 1/4 cup fresh chopped basil), 1/4 teaspoon dried oregano (or 1/2 teaspoon fresh), 1/4 teaspoon dried thyme (or 1/2 teaspoon fresh), and 1 bay leaf. If using dried herbs in place of fresh, remember dried herbs are more concentrated — adjust accordingly.
Bring the soup to a boil, then reduce the heat, cover, and simmer for 30 minutes to let the flavors meld. Remove the bay leaf, then puree the soup until smooth. An immersion blender is quick and easy; alternatively, let the soup cool slightly and puree in batches in a countertop blender. Return the soup to the pot, taste, and season with salt and pepper.
Serve the soup garnished with a few chopped fresh basil leaves and a sprinkle of shredded Parmesan cheese, if desired. This soup pairs wonderfully with skillet cornbread, homemade cheese straws, buttermilk biscuits, or savory muffins. For a heartier meal, serve it alongside a salad or grilled shrimp and spinach.
This tomato basil soup is exactly the kind of comforting, classic dish you want on a chilly night — or canned and stored to enjoy through the winter months. A jar of this soup in January brings back the bright, sun-warmed flavor of summer tomatoes.
You Might Also Like:
- Corn and Tomato Basil Soup
- Homemade Spaghetti Sauce
- Garden Vegetable Sausage Tortellini Soup
Tomato Basil Soup
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Ingredients
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- ¼ cup minced onion
- 1 6 ounce can tomato paste
- 1 quart chicken broth
- 1 28 ounce can diced tomatoes
- 2 teaspoons dried basil or ¼ cup fresh leaves, chopped
- ¼ teaspoon dried oregano or ½ teaspoon fresh
- ¼ teaspoon dried thyme or ½ teaspoon fresh
- 1 bay leaf
- ¼ cup dry white wine
- Salt and pepper to taste
- ¼ cup shredded Parmesan cheese
Instructions
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Heat oil in a large pot over medium-high. Add onion and sauté until translucent.
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Add garlic and cook until fragrant, about 30 seconds.
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Stir in the tomato paste to combine.
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Add chicken broth, diced tomatoes, herbs, and white wine. Bring to a boil, then reduce heat and simmer for 30 minutes.
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Puree the soup in batches using an immersion blender or regular blender until smooth. Season with salt and pepper.
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Ladle into bowls and garnish with shredded Parmesan and fresh basil if desired.
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