This easy tomato basil soup recipe delivers rich tomato flavor and a creamy texture with simple pantry ingredients. Ready in about 25 minutes, it's a quick homemade soup that's perfect for lunch, dinner, or a comforting side.
Use cream for a richer classic tomato basil soup or evaporated milk for a lower-fat version. Fresh or dried basil both work well, making this an easy recipe to keep on your regular meal rotation.
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Featured Comment from Carol :
"Wow, so easy and so good!"
🤔 TL;DR—Recipe Summary
What is it? A creamy tomato basil soup made with canned tomatoes, basil, and simple pantry ingredients.
Why you'll love it? Ready in about 25 minutes, easy to make, and flexible—use cream for a richer classic soup or evaporated milk for a lower-fat soup.
How to make it? Simmer crushed tomatoes with basil and seasonings, stir in your preferred dairy, then cook a few minutes more before serving.
🍅 Ingredients
- Tomatoes— crushed
- Dairy— cream, half-and-half, milk, fat-free evaporated milk, or milk substitutes. Use evaporated milk for a lower-fat soup.
- Basil— fresh or dried
- Pantry ingredients— garlic powder, onion powder, baking soda, sugar (optional), salt, and pepper
👨🍳 Quick Overview: How to Make Tomato Basil Soup
Step 1: Simmer the Tomatoes and Seasonings
Add crushed tomatoes, basil, seasonings, and baking soda to a non-reactive saucepan. Cover and simmer for 15 minutes.
Step 3: Add the Dairy
Add 1½ cups of cream, evaporated milk, or other dairy. Taste test for sweetness and sugar if needed.
Step 3: Add the Dairy
Simmer for 5 minutes more and serve.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
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🌿 Fresh Basil Option
If using fresh basil instead of dried basil, cut it into thin ribbons before adding it to the soup.
- Prep 5 medium basil leaves by pinching off the stem and forming a stack with the largest on the bottom and the smallest on top.
- Roll from the stem end into a small "cigar."
- Cut into narrow ribbons by pulling the knife through the basil rather than crushing it.
✔️ Tips and Variations
- Instead of crushed tomatoes, you may also use whole or diced canned tomatoes. You will need to blend with an immersion blender if you do.
- For a richer soup, use cream or half-and-half. For a lower-fat version, use fat-free evaporated milk. Milk, dairy substitutes, chicken broth, or vegetable broth also work.
- For a dairy-free or vegetarian soup, use vegetable broth or your favorite dairy substitute.
- To reduce sodium, omit the added salt. The baking soda that balances the tomato acidity contributes enough sodium for most people.
🍽️ Serving
The classic pairing is a grilled cheese sandwich. For a lighter meal, serve with Low Calorie Biscuits. Or add a slice of Basic White Stand Mixer Bread to soak up every last spoonful.
🥣 More Easy Soup Recipes
Broccoli Cheese Soup, Crock Pot Chicken Noodle Soup, Homemade Vegetable Beef Soup, or Crock Pot French Onion Soup. For even more choices, see Our Best Soups.
If you enjoy homemade soups, try Broccoli Cheese Soup, Crock Pot Chicken Noodle Soup, Homemade Vegetable Beef Soup, and Crock Pot French Onion Soup. For even more choices, see Our Best Soups.
❄️ Storage
Store in an airtight container, then refrigerate for 3-4 days. It can also be frozen for 3-4 months.
❓ FAQ
Yes, in many ways, it is an excellent source of antioxidants and some vitamins. My version is also very low in fat and calories to fit almost any healthy diet.
It can fit a low-sodium diet, especially if you skip the added salt, which will drop the sodium per serving from a little less than 600 to less than 400.
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.
Since tomatoes are a natural product, they vary by ripeness and variety. A touch of sugar may be needed depending on your taste. Start at about ¼ teaspoon.
Foods like tomatoes, lemon products, vinegar, and many more are acidic. Reactive cookware will react with acidic foods cooked in them, leaving a metallic taste in the food. It will also damage the reactive cookware.
Examples of reactive cookware would be aluminum, iron, and copper. I love cast iron, but it's 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.
📖The Recipe Card
Easy Tomato Basil Soup Recipe
Ingredients
- 28 oz crushed tomatoes - one large can
- 1½ cup Cream, low fat evaporated milk, or there dairy
- 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
Step-by-Step Instructions
- If using fresh basil, prep 5 medium leaves of basil by pinching off the stem, forming a stack with the largest on the bottom and the 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.
- Add 28 oz canned crushed tomatoes to a large non-reactive saucepan. Add 1 teaspoon of dry basil or the prepared fresh basil, ½ teaspoon each of onion powder, garlic powder, kosher salt, and pepper. Also, add ½ teaspoon of baking soda. Cover and simmer for 15 minutes.
- Add 12 oz can of fat-free evaporated milk—taste test for sweetness. Add ¼ teaspoon or more sugar if desired. You may also use cream, half and half, milk, or chicken or vegetable broth.
- Simmer for 5 minutes more and serve.
Recipe Notes
Pro Tips
NOTE: Nutrition is calculated with non-fat condensed milk- The tomatoes are key to this recipe. Use a brand you love. Do not use cheap generic tomatoes.
- I used crushed tomatoes, but whole or diced can be used; you will need an immersion blender.
- The fresh basil is worth the trouble here, but a good dried basil will be fine.
- I suggest nonfat evaporated milk to save calories, but you can also use heavy cream, half-and-half, milk, chicken broth, or vegetable broth.
- Testing for sweetness is necessary due to tomato variations.
- Good refrigerated for up to 4 days. Should freeze well for 3-4 months.
- 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.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally Published January 13, 2019. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jerri Altman says
Delicious! I will definitely make this again. Thank you!
Jerri says
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?
Dan Mikesell AKA DrDan says
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
Sue says
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!!
Dan Mikesell AKA DrDan says
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
Cathleen says
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.
Dan Mikesell AKA DrDan says
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
Jane says
I never realized I could make my own tomato soup. Thank you, it was delicious.
DrDan says
Hi Jane,
Welcome to the blog.
Glad you enjoyed the recipe.
Thanks for the note.
Dan
Cathleen says
Yes, how exciting!!
Linda Lee says
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.
Carol says
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.
DrDan says
Hi Carol,
Welcome to the blog.
A recipe is just guidelines and exists for modifications. Yours sounds great.
Thanks for the note.
Dan