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    🏠Home » Recipes » Soup Recipes

    Tomato Basil Soup

    Mar 6, 2021 · Modified: Apr 10, 2022 by Dan Mikesell AKA DrDan · 12 Comments

    Recipe Table of Contents    
    4.45 from 20 votes

    Healthier homemade tomato basil soup that is still rich and creamy with just pantry ingredients. Make it low fat or fancy it up with fresh basil. All ready in 30 minutes with these easy to follow step by step photo instructions.

    image of a bowl of tomato basil soup in a white bowl on orange plate

    Jump To:
    • 🍅The Tomatoes
    • 👨‍🍳Make it Lower Fat
    • ❓FAQ
    • Serving and Storage
    • 📖Soup Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    Over the years, I have had "trouble" with tomato soup, specifically the canned stuff.  I can't do it. The watered-down tomato-like taste. Just nothing redeeming about it.

    I have occasionally made tomato soup with fresh tomatoes, generally the preferred method. The results have been very good. But I don't seem to have a great source of tomatoes on-demand, and honestly, it is more work than a simple soup should take.

    The science part of me wants "reproducible" results. So I'm using ingredients that I can keep around with consistent quality.

    My Rating

    My rating system of a 4 out of 5 so very nice.

    A nice solid 4 for me. A bit higher for my wife.

    🍅The Tomatoes

    You have choices here. The easiest will be crushed tomatoes. I have one I prefer so I'm good, but this is the main component, so you need to be happy with your choice.

    You can also use whole or diced can tomatoes.  You will need an emersion blender if you do.

    If you want to use fresh tomatoes, you need a different recipe.

    👨‍🍳Make it Lower Fat

    The fat in this recipe is completely controlled by your choice of dairy to use.

    Many recipes use heavy cream or at least half and half. I can not bring myself to do that. Non-fat evaporated milk is a common substitute and works great here.

    You may also use cream, half and half, milk, or even chicken broth — your choice.

    ❓FAQ

    Is tomato basil soup healthy?

    Yes, in many ways, it is an excellent source of antioxidants and some vitamins. My version is also very low in fat and calories, so it will fit almost any healthy diet.

    Do I have to use fresh basil to make homemade tomato basil soup?

    Fresh basil will give a wonderful fresh taste but use dry if you need to. It will still be good.

    Why use baking soda in homemade tomato soup?

    The baking soda may seem odd to you. But it will neutralize the acid in the tomato, so it tastes less acidic, and the acid won't curdle the milk in the soup — both good things.

    Why use sugar in homemade tomato soup?

    Since tomatoes are a natural product, they will vary some by ripeness and variety. A touch of sugar may be needed depending on your taste. Start at about ¼ teaspoon.

    Why is a non-reactive pan suggested to cook tomatoes?

    Foods like tomatoes, lemon products, vinegar, and many more, are acidic. Reactive cookware will react with acidic foods cooked in them and can leave a metallic taste in the food. It will also damage the reactive cookware.

    Examples of reactive cookware would be aluminum, iron, and copper. I do love cast iron but not a good choice for tomatoes or other acidic ingredients.

    Examples of non-reactive cookware are stainless steel, enamel, ceramic, glass, and non-stick cookware—the obvious choice for simmering things with acidic components.

    Serving and Storage

    A nice crusty bread is always good. But the classic is a grilled cheese sandwich.

    Good refrigerated for 3-4 days. It can also be frozen for 3-4 months.

    📖Soup Recipes

    Easy Broccoli Cheese Soup

    Crock Pot Chicken Noodle Soup

    Old Fashion Vegetable Beef Soup

    Our Best Soups

    This recipe is listed in these categories. See them for more similar recipes.

    Easy Dinner Recipes, Healthy Recipes, Low Fat Recipes, Soup Recipes
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    🖼️Step-by-Step Photo Instructions

    crushed tomatoes with soup ingredients

    Notice both fresh and dry basil in the picture. It is one or the other.

    three steps of cutting basel leaves into ribbons

    If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small "cigar". Cut into narrow ribbons by pulling the knife through the basil and not crushing it.

    adding spices to tomatoes in a black pan

    Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, ½ teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add ½ teaspoon baking soda. Cover and simmer for 15 minutes.

    adding evaperated milk to the soup

    Add 12 oz can of fat-free evaporated milk. Taste test for sweetness. Add ¼ teaspoon or more of sugar if desired, but I did not. You may also use cream, half and half, milk, or even chicken broth.

    Tomato soup in a ladel

    Simmer for 5 minutes more and serve.

    Tomato soup in a spoon
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    📝Recipe

    image of a bowl of tomato basil soup in a white bowl on orange plate

    Tomato Basil Soup

    From Dan Mikesell AKA DrDan
    Healthier homemade tomato basil soup that is still rich and creamy with just pantry ingredients. Make it low fat or fancy it up with fresh basil. All ready in 30 minutes with these easy to follow step by step photo instructions.
    Tap to leave a Rating
    4.45 from 20 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings #/Adjust if desired 4 1 ¼ cup serving

    Ingredients

    US Customary - Convert to Metric
    • 28 oz crushed tomatoes - one large can
    • 12 oz Fat free evaporated milk
    • 1 teaspoon dry basil - or 5 leaves fresh
    • ½ teaspoon kosher salt
    • ½ teaspoon pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon baking soda
    • sugar - optional if needed
    Prevent your screen from going dark

    Instructions

    • If using fresh basil, prep 5 medium leaves by pinching off the stem, form a stack with the largest on the bottom and smallest on top. Roll from the stem end into a small "cigar". Cut into narrow ribbons by pulling the knife through the basil and not crushing it.
      three steps of cutting basel leaves into ribbons
    • Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon dry basil or the fresh basil, ½ teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add ½ teaspoon baking soda. Cover and simmer for 15 minutes.
      adding spices to tomatoes in a black pan
    • Add 12 oz can of fat-free evaporated milk. You may also use cream, half and half, milk, or even chicken broth.
      adding evaperated milk to the soup
    • Taste test for sweetness. Add ¼ teaspoon or more of sugar if desired, but I did not.
      ladel of tomato soup
    • Simmer for 5 minutes more and serve.
      spoonful of tomato soup
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    Pro Tips

    1. The tomatoes are key to this recipe. Use a brand you love. Do not use cheap generic tomatoes.
    2. I used crushed tomatoes but whole or diced can be used but you will need an immersion blender.
    3. The fresh basil is worth the trouble here, but a good dried basil will be fine.
    4. I suggest the non-fat evaporated milk, but you can use heavy cream, half and half, milk, or chicken broth.
    5. Testing for sweetness is necessary due to tomato variations.
    6. Good refrigerated for up to 4 days. Should freeze well for 3-4 months.
    7. The baking soda is somewhat the "secret ingredient". It will neutralize the acid in the tomato, so it tastes less acidic, and prevent the curdling of milk products in the soup.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Tomato Basil Soup
    Amount Per Serving
    Calories 133 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g5%
    Cholesterol 3mg1%
    Sodium 788mg33%
    Potassium 881mg25%
    Carbohydrates 25g8%
    Fiber 4g16%
    Sugar 18g20%
    Protein 10g20%
    Vitamin A 765IU15%
    Vitamin C 19mg23%
    Calcium 322mg32%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published January 13, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    • Crock Pot Chicken Stew
    • Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot
    • Old Fashioned Chicken Noodle Soup in a Crock Pot

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    1. Jerri

      April 09, 2021 at 1:21 pm

      4 stars
      Made this soup last night and I just had my first bowl for lunch. Very nice, mild flavor. I only had an 8 oz carton of heavy cream so I used that. Maybe a little thicker than your recipe but it tastes good. Just curious if you know what it is that gives old fashioned canned tomato soup the tangy flavor?

      Reply
      • Dan Mikesell AKA DrDan

        April 09, 2021 at 1:29 pm

        Hi Jerri,

        In my memory (since it has been years), the tang I remember was metallic from the can it seems. I don't remember another tangy flavor. That is probably not what you are talking about.
        Dan

    2. Sue

      March 07, 2021 at 1:13 pm

      Dr Dan,
      Anxious to make this recipe. What are your thoughts on using Rotel with the green chilies in place of crushed or regular tomatoes? Just curious if it would ruin the recipe. Looking forward to your comments. Thanks. Love your recipes!!

      Reply
      • Dan Mikesell AKA DrDan

        March 07, 2021 at 1:25 pm

        Hi Sue,

        Welcome to the blog.

        I really don't see the taste combo of RoTel as a good match here. I do a fair amount of RoTel cooking (see the tortilla soup from two days ago). I see it more as a Mexican/Southwest/chili taste. The heat just doesn't match here. Now, some green chilis... maybe.

        Dan

    3. Cathleen

      March 07, 2021 at 1:05 pm

      Thank you for the recipe. When you eat a processed food that you bought you don't think that there really is a recipe at the base of the product. I think that this recipe is nearly as quick as heating a can of soup and yet without the added chemicals.
      This year my goal is to learn how to make many of the products that I have been eating and buying for years - like spice packets, mixes etc - in a more healthful way at home.

      Reply
      • Dan Mikesell AKA DrDan

        March 07, 2021 at 1:20 pm

        Hi Cathleen,

        Welcome to the blog.

        I'm not a fan of cooking with chemicals so I try to avoid cans of soups or mixes. It is not always practical. I do know the chemicals and I'm not afraid of them (mostly they are benign fillers or preservatives) but I want the real taste.

        Thanks for the note and rating.

        Dan

    4. Jane

      February 07, 2019 at 5:57 pm

      I never realized I could make my own tomato soup. Thank you, it was delicious.

      Reply
      • DrDan

        February 07, 2019 at 7:22 pm

        Hi Jane,
        Welcome to the blog.
        Glad you enjoyed the recipe.
        Thanks for the note.
        Dan

      • Cathleen

        March 07, 2021 at 1:06 pm

        5 stars
        Yes, how exciting!!

    5. Linda Lee

      January 20, 2019 at 12:47 pm

      Thank you for sending the link! Looks delicious. I am sorry I must have missed this "blog". I will be making this soon. With our cold spell this week it should be perfect to warm up with. I found the note of adding baking soda interesting and quite informative as well.

      Reply
    6. Carol

      January 17, 2019 at 12:44 pm

      Wow, so easy and so good! My only adjustments for my personal taste were using twice the amount of basil and slightly more garlic and onion powder, and my on hand evaporated milk was regular I think.

      Thank you so much for this easy recipe and more importantly, the inspiration.

      Reply
      • DrDan

        January 17, 2019 at 8:56 pm

        Hi Carol,
        Welcome to the blog.
        A recipe is just guidelines and exists for modifications. Yours sounds great.
        Thanks for the note.
        Dan

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