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. So I keep the starting lineup fairly simple.
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. Well worth the investment in my humble opinion.
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. 👌🏻 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.
How to make tomato basil soup
First, I sauté some onion and garlic in olive oil. After that cooks for a bit, I make that roux right on top of the veggies. There’s the oil you already added to sauté the veggies. So I just sprinkle some flour right on top.
And then stir everything together to make sort of a paste. It will look like a mess, but no worries. Here is what mine looks like.
Just keep stirring to let that paste cook a little. Then add some milk, and whisk it to eliminate any lumps. Let it simmer a few minutes until it thickens. You’ll know you have the right texture when you can make a streak down the back of your spoon, and it looks like this.
The line down the back of the spoon will stay separated like that. 👆🏻After that, I just remove the pot from the heat, and I dump in the tomatoes and basil.
This is where that immersion blender comes in handy.🙌🏻 Just use it to puree everything together, right in the pot.
Just puree until everything is smooth and looks like this.
I like to return my pot to the heat and cook another five minutes or so. And that’s it!
Top it with some shaved or grated parmesan, and garnish with fresh basil.
We like ours with hearty, crusty bread, or with grilled cheese sandwiches.😋👌🏻
Tools Used to Make This Recipe
Note: These are Amazon affiliate links. See my full affiliate disclosure here.
Easy Tomato Basil Soup Recipe
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Easy Tomato Basil Soup
- 2 Tablespoons olive oil
- 1/2 red onion diced
- 3 cloves garlic minced
- 3 Tablespoons flour
- 2 cups milk I use 2%, 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 the milk, and increase heat to medium.
Use a whisk to break down any lumps, and heat until simmering.
- 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 is approximate and was calculated using a nutrition label generator.
Note: Tomato basil soup originally appeared on A Pinch of Healthy on April 5, 2016. It has been updated with new photos and a recipe video.