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
- ½ 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 fresh basil leaves
- salt and pepper to taste (I used ½ teaspoon salt, ⅛ 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
I hope you enjoy this recipe! Pin and share it if it looks good to you.