This easy tomato basil soup is so simple and delicious that you may never buy the canned stuff again.
Seven ingredients is all you need, people. And you can have a delicious bowl of made-from-scratch, easy tomato basil soup.
I have made a version of this with fresh tomatoes and many more ingredients. But I re-worked the recipe to make things a little simpler.
Because when it’s six o’clock, and you’ve been at work all day, the last thing you want to do is hunt down a bunch of ingredients and make some complicated dish.
Plus, if I am competing with the canned stuff, it’s got to be simple.
One thing I ought to mention, though: it will be slightly more complicated to make if you do not have an immersion blender (Amazon affiliate). Oh how I LOVE my immersion blender! It lets me puree things right in the pot without having to transfer to the traditional blender.
I love the creamy texture of this soup too. I’ll let you in on a little secret though: there is no heavy cream in this soup.
Cue the surprised gasps!
The creaminess is made with a simple roux (flour and olive oil), plus a little milk. So you get all the creamy dreamy flavor for not a lot of calories/ points.
Don’t let the word roux (pronounced like rue) intimidate you either! It’s just a fancy word for a not-so-fancy process. No worries – I’ll walk you through it.
Tools Used to Make This Recipe
Note: these are Amazon affiliate links
Easy Tomato Basil Soup Recipe
- 1.5 Tablespoons olive oil
- 1/2 red onion diced
- 3 cloves garlic minced
- 3 Tablespoons flour
- 2 cups milk (I used 1% but any milk will work)
- 28 ounce can San Martzano tomatoes
- 15 leaves fresh basil
- salt and pepper to taste (I used 1/2 teaspoon salt 1/8 teaspoon pepper)
Add the olive oil to a 3 quart saucepan and heat over medium heat for about a minute.
Add diced onions.
When they start to sizzle, decrease heat to low and cook about 5 minutes.
Add garlic, and cook for another minute.
Add flour, and stir to combine as you continue to cook for about another minute.
Add half of the milk, and increase heat to medium.
Use a whisk to break down any lumps, and heat until bubbling. Let it cook for 1-2 minutes until thickened.
Add the other half of the milk, and whisk, bringing it back to a boil.
Reduce heat to low, and simmer for 5 minutes, stirring often.
Remove from heat, and add in undrained tomatoes and basil.
Use an immersion blender to puree.
Add salt and pepper to taste.
Return to heat, and simmer until heated through, about 3-5 minutes.
Optional: top with parmesan and more fresh basil for garnish
Nutrition information was calculated using a nutrition label generator. Each serving is approximately 3 PointsPlus and 4 SmartPoints on Weight Watchers.
I hope you enjoy this recipe! Pin and share it if it looks good to you.