This easy homemade creamy tomato basil soup is a classic comfort food that can be enjoyed year-round! The secret to my recipe is adding pesto and balsamic vinegar to enhance the tomato and basil flavors. It’s all made in one pot and ready in 30 minutes!
If you love creamy soups, try my chicken corn chowder, creamy cauliflower soup, and creamy chicken noodle soup.
Homemade tomato basil soup hits the spot on a cold day. It’s one of those soups we all probably had as a child, although that soup may have come from a can. Let me tell you, there’s a huge flavor difference between making your own tomato soup and opening up a can of it.
My tomato basil soup is made with canned tomatoes for simplicity. Using mostly pantry ingredients makes this soup not only easy to make, but affordable too.
Pesto, balsamic vinegar, and a parmesan cheese rind, are my secrets to enhancing the flavor of the tomatoes and driving home the basil flavor. Finish this one pot soup off with parmesan cheese and half and half, for the most creamy, luxurious, tomato basil soup you’ve ever had!
Ingredient Notes
Onion and garlic – Sauteed onion and garlic are the aromatics that flavor the soup.
Canned tomatoes – Crushed tomatoes and whole tomatoes are both used for the best flavor. Crushed tomatoes are sweeter and great for quick cooking recipes, while whole tomatoes are generally higher quality and harvested at their peak ripeness.
Chicken broth – Use low sodium broth. You can also use vegetable broth.
Fresh basil – Basil bruises easily and it’s best to chiffonade it to avoid this. Stack the basil leaves, roll them into a log, and cut them into thin strips.
Pesto – Pesto adds even more concentrated basil flavor. It’s what makes this tomato basil soup unique.
Balsamic vinegar – Canned tomatoes are often acidic tasting. Balsamic vinegar balances the acidity. You can also use an a tablespoon of granulated sugar or brown sugar.
Parmesan cheese and cheese rind – Grate the parmesan cheese from the block for the best flavor. It also melts better when you grate it yourself. Adding the rind to the soup is optional, but adds an incredible salty, cheesy, umami flavor to the soup.
Half and half – A little bit of half and half adds creaminess to the tomato soup without it being too rich.
Tips for Making Tomato Basil Soup
- Use a meat chopper or potato masher to break up the whole tomatoes. This will release all the juices and flavor while it cooks and make it easier to puree the soup.
- Use a good quality pesto for the best flavor. I love Gotham Greens for a refrigerated pesto and DeLallo for a jarred, shelf-stable pesto.
- Stir the parmesan cheese and half and half into the soup off the heat. This will prevent them from seizing and getting a grainy texture.
- The easiest way to puree soups is to use an immersion stick blender. There’s less cleanup and you can easily make the soup as smooth or chunky as you like.
Substitutions and Variations
- You can use just one type of canned tomato vs. using both. The flavor of the soup may be slightly different. Taste for seasoning and adjust with additional balsamic vinegar and salt if needed.
- Add in a diced or shredded carrot for extra veggies and a way to give the soup a sweeter flavor.
- Fresh basil is best for this soup, but you can substitute with dried basil. I suggest using 2-3 teaspoons. Add it in when you dump in the tomatoes.
- Make the soup richer and creamier by using heavy cream instead of half and half. You can also increase the amount used to one cup.
Serving Suggestions
There are so many great ways to serve tomato basil soup. Caesar salad is a must! A grilled cheese sandwich is the classic combination, but any sandwich would be delicious, as would my caprese chicken burgers and turkey bruschetta burgers.
I also love to serve the soup with slices of toasted baguette that are drizzled with olive oil and sprinkled with parmesan cheese. Dipping the toasted cheesy bread in the tomato basil soup is amazing!
Storage
Tomato basil soup will keep in an airtight container in the fridge for 4-5 days. Reheat the soup in a saucepan on the stove or in the microwave.
Freezing – You can freeze tomato basil soup, but leave out the cream and parmesan cheese. Stir them into the soup when you reheat it.
More Soup Recipes
Coming home to a delicious and cozy soup on a cold night is so comforting. Some of my favorites are my minestrone soup, cheeseburger soup, lemon chicken orzo soup, beef and barley soup, sausage potato and kale soup (zuppa toscana). They’re all hearty and can be eaten as a main dish.
If you make this Tomato Basil Soupplease leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
Heat the olive oil in a Dutch oven or large pot over medium-high heat. When the oil is hot add in the onion. Saute for 3-4 minutes then add in the garlic and cook for another minute.
Pour in the tomatoes and their juices, basil, pesto, balsamic vinegar, and season with salt and pepper. Stir everything together then use a meat chopper or potato masher to break up the whole tomatoes.
Pour in the chicken broth and stir. Bring the soup to a boil then lower the heat to low and simmer with the lid partially covering the pot for 20 minutes.
Remove the soup from the heat and stir in the half and half and parmesan cheese. Taste for seasoning and add additional salt or balsamic vinegar if it’s too acidic.
Serve the soup topped with extra parmesan cheese and pesto. I like to serve the soup with toasted baguette slices topped with olive oil and parmesan cheese.
The soup will keep for 4-5 days in the fridge.
Calories: 164kcalCarbohydrates: 19gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 782mgPotassium: 719mgFiber: 4gSugar: 12gVitamin A: 681IUVitamin C: 27mgCalcium: 177mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
