Reading Time: 5 minutes Homemade Tomato Basil Soup Recipe – Inspired by a Bumper Basil Harvest
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Every year, we plant basil from Trader Joe’s, and it becomes a little tradition in our household. I love picking basil with my kids and usually turn it into delicious homemade pesto.
This year, however, after a large harvest, one of my twins suggested we try something different—basil soup!
Inspired by that suggestion, I created this simple, flavorful tomato basil soup recipe using fresh basil straight from our garden.
Related: Deliciously Nutty: Making Pesto With Cashews Instead of Pine Nuts
Table of Contents
Fresh Tomato Basil Soup Recipe (No Cream)
Ingredients To Make Tomato Basil Soup
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 5 ripe Roma tomatoes, chopped
- 32 oz (1 carton) vegetable broth (Trader Joe’s brand or your favorite)
- 1 cup fresh basil leaves, roughly chopped
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- Freshly grated Parmesan cheese (for garnish, optional)
How To Make Tomato Basil Soup
Prepare the base
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. I like to use a vegetable chopper for the onions and tomatoes.
Add the tomatoes
Toss in the chopped Roma tomatoes, allowing them to cook down for 10 minutes. Stir occasionally to break them apart.
Related: Bruschetta with Tomato and Basil Recipe
Pour in the broth
Once the tomatoes have softened, add the 32-ounce carton of vegetable broth. Stir and bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Blend the soup
If you prefer a smoother soup, use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender. Blend until smooth.
Add the basil
Stir in the chopped fresh basil and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
Related: 25 Creative Ways to Enjoy Tomatoes (That Aren’t in a Salad)
Season to taste
Add salt, pepper, and a bit of sugar if the soup tastes too acidic. Stir everything together and let it simmer for a final 5 minutes.
Serve and enjoy
Ladle the soup into bowls and, if you like, garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
Nutrition Facts (Per Serving, Serves 4):
- Calories: 150
- Fat: 7g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 3g
- Sodium: 750mg
Alternatives and Tips:
- Roasted Tomatoes: For a richer flavor, you can roast the Roma tomatoes in the oven with olive oil, salt, and pepper before adding them to the soup.
- Chunky Texture: If you prefer a chunky soup, skip the blending step and keep the tomato and basil pieces intact.
- Add Protein: For a more filling meal, you can add white beans or chickpeas for extra protein and texture.
- Make It Spicy: Add a pinch of red pepper flakes or cayenne to give the soup a little heat.
Homemade Tomato Basil Soup Recipe
Ingredients
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 3 garlic cloves minced
- 5 ripe Roma tomatoes chopped
- 32 oz 1 carton vegetable broth (Trader Joe’s brand or your favorite)
- 1 cup fresh basil leaves roughly chopped
- 1 tsp sugar optional, to balance acidity
- Salt and pepper to taste
- Freshly grated Parmesan cheese for garnish, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Toss in the chopped Roma tomatoes, allowing them to cook down for 10 minutes. Stir occasionally to break them apart.
- Once the tomatoes have softened, add the 32-ounce carton of vegetable broth. Stir and bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- If you prefer a smoother soup, use an immersion blender directly in the pot, or carefully transfer the soup in batches to a regular blender. Blend until smooth.
- Stir in the chopped fresh basil and let the soup simmer for an additional 5 minutes to allow the flavors to meld.
- Add salt, pepper, and a bit of sugar if the soup tastes too acidic. Stir everything together and let it simmer for a final 5 minutes.
- Ladle the soup into bowls and, if you like, garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
This tomato basil soup is versatile, simple, and showcases the wonderful, fresh flavors of homegrown basil. Whether you serve it with a side of crusty bread or enjoy it on its own, it’s a great way to use up a basil harvest while making a comforting, healthy meal. Enjoy!
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