This is my favorite soup of all time. My homemade tomato basil soup recipe is super easy to make, takes only a few simple ingredients, and can be ready to eat within 30 minutes. It’s the perfect side dish at lunch with grilled cheese sandwiches or salad and a chunk of crusty french bread.

Easy Homemade Tomato Basil Soup

I am addicted to soup.

I love soup. It’s easy to make. It lasts 2-4 days for dinner. It tastes light and refreshing in my body. I feel healthy eating it. Finally, of course, it is DELICIOUS! You might have noticed by now my love-affair with soup (like my pinterest board of soup recipes or my own soup recipes). I hope you don’t mind.

This homemade tomato basil soup recipe is simple: only 6 ingredients! It’s also frugal and gives you 8 full servings of soup. It is also one of my Ultimate Favorite Soups of ALL Time. I am not the kind to lick bowls, but this soup is a rare exception to that rule. You will find me licking the bowl out as well as the soup pot because every drop is precious to me.

My husband and I like to make this a full meal by having a spinach salad with hard boiled eggs on top before eating the soup with a chunk of bread on the side. I think you will find that salad and this tomato basil soup go well together.

What I love: The fresh taste, the creamy texture, the fresh basil, the crusty bread dipped into the amazing soup…mmm…


Tomato Basil Soup Recipe

Ingredients:

  • 2 cans (28 ounces each) organic crushed tomatoes (use fresh if you can: here’s how to make crushed tomatoes at home)
  • 20 ounces of chicken broth (use homemade if possible)
  • 18-ish fresh basil leaves, minced (use 2-4 tbsp. dried basil if necessary)
  • 2 tsp. of organic white sugar (or natural sweetener of choice)
  • 2 cups of heavy whipping cream *OR* half and half
  • 6 tbsp. butter
  • Optional spices such as: pepper, paprika, salt, etc.

Directions:

  1. In a large pot, bring the tomatoes and broth to a boil. Reduce heat, cover and simmer for 10 minutes.
  2. Add basil and sugar. Let it simmer for 5-8 more minutes. Reduce heat to low, then stir in cream and butter (do not stop stirring as you add the cream to prevent curdling).
  3. Cook until butter is melted. Add spices of your choice. Taste and add more spices or cream if necessary.
  4. Enjoy with salad (optional) and bread (optional)!

Notes:

**Make sure to really mince the basil! The first time that I made this soup, I chopped into long strips, but while eating the soup, I kept wishing that the basil had been minced into smaller pieces.

**Make sure to let the sugar simmer into the soup for more than a few minutes. The sugar stops the tomatoes from tasting too acidic. The first time I made this, I made the mistake of adding the sugar and then adding the rest of the ingredients and then eating it. The first day, the soup was WAY too acidic tasting, and I didn’t want to eat it anymore. The next day, the soup had “settled” and it was amazing from then on. So if your soup is tasting too acidic, let it simmer some more and think about adding some more sugar.

**Some people freak out and email/comment about the fact that I have sugar in this recipe. If you don’t have an acidic taste to your soup, then don’t add sugar. Or try experimenting with another type of natural sweetener. I have personally found that tomatoes can be a bit too bitter/acidic tasting in this soup and that normal good-quality organic white cane sugar helps tone it down and smooth out the taste.


Now that you know how much I love soup, please feel free to leave a soup recipe in the comments! I love to try new soups!

Don’t forget to check out my other soup recipes:

Homemade Tomato Basil Soup Recipe (Only 6 Ingredients)

 

This Post Has 18 Comments

  1. Loretta Dudden

    Here is a trick I learned from a chef. Add some pineapple juice instead of sugar to the tomatoes and voila no more acidic taste.

    1. thehomesteadgarden

      Awesome tip! Thank you! I will try that the next time I make this soup!

  2. Becky V.

    This soup was a huge hit with the family. I used sugar and all. Thank you for sharing! It’s a keeper!

    1. thehomesteadgarden

      yay! Thank you! I’m glad you loved it!

  3. Emily

    Can I use regular white sugar?

    1. thehomesteadgarden

      Absolutely! That’s usually what I use. πŸ™‚

  4. Rosa

    Is there something else you can exchange the cream with? Thanks

    1. thehomesteadgarden

      You can use half and half instead. I usually use either, depending on what I have in the fridge.

  5. Anne

    Since we are in lockdown, I had only organic diced tomatoes in the pantry. So I made it and used my immersion blender at the end. Fantastic recipe. Thank you!

    1. thehomesteadgarden

      Yay! Glad you liked it!

  6. Joni

    It’s very thin, not sure what to do?

    1. thehomesteadgarden

      I have made this soup so many times, and I have NEVER had a thin soup texture! Are you sure you added everything? Try adding some more heavy cream or half and half and see if that helps.

      1. Nicola

        Hi, is this freezer friendly? I live in my own and tend to need to freeze leftover portions

        1. thehomesteadgarden

          I have never frozen the leftovers, but you could try it and let me know if it works! πŸ™‚

  7. Carol

    I don’t have heavy cream or half and half. Can I use evaporated milk?

    1. thehomesteadgarden

      I do not know anything about evaporated milk. Very sorry. I’d say…try it and see what happens? Cooking is all about experimentation. πŸ™‚

  8. Kellt

    Love this recipe I made it plant based and it was the best tomato soup I have ever had. I subbed veg broth, coconut sugar and oat milk. It is simple to make if an everyday lunch and so delicious. We have ours with grilled cheese.

    1. thehomesteadgarden

      Yay! So glad you liked it! πŸ™‚

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.