Quick Tomato Basil Soup
This tomato basil soup with canned tomatoes is creamy, easy, and full of flavor. Pair it with grilled cheese for the best comfort food meal.
You may also love my beef stew and cheesy potato soup recipes.
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One of Our Favorite Soup Recipes
This quick tomato basil soup uses canned tomatoes, milk, and a few spices. It’s creamy, comforting, and simple to make.
It’s the kind of easy meal you can pull together with pantry staples and serve with grilled cheese for the ultimate comfort food.
John grew up eating tomato soup with a grilled cheese sandwich on the side, and it’s still one of his favorite pairings.
I love how simple it is to put together with canned fire roasted tomatoes, no peeling or roasting required.
The end result tastes fresh and full of flavor, like something you’d order at a café, but made right at home.
How to Make Tomato Basil Soup
This is an overview of how we make this soup. The full recipe is further down the page.
Start by pouring all the ingredients into a large saucepan. Cover and cook for about 15 to 20 minutes over medium high heat. It should come to a simmer or very low boil. Stir it a couple of times to be sure nothing is sticking.
I like to use an immersion blender to blend the soup until it’s smooth and creamy. If you like a chunkier soup, you can blend just part of it. Taste and add a little more salt or pepper if it needs it.
Serve with croutons and a sprinkle of Parmesan cheese, or pair it with a gooey grilled cheese sandwich.
Quick Tips
- If you’re worried about the milk curdling, stir it in at the very end and heat it gently.
- An immersion blender makes the soup extra smooth, but a regular blender works too. Make sure the blender jar/pitcher is heat-safe.
Can I make this soup dairy-free?
Absolutely. Swap the milk or heavy cream with your favorite non-dairy alternative. You can also omit the milk entirely.
Do I need a blender?
Not at all. The soup is delicious chunky, but blending makes it velvety smooth.
Can I use fresh basil?
Yes, you can. Just add it near the end of cooking. If it’s stirred in too early, it can turn bitter.
How to Store Leftovers
Store leftover soup in the refrigerator for up to 3 days. It reheats well on the stove or in the microwave.
For longer storage, freeze it for up to 2 months. Thaw in the fridge overnight before reheating.
Ingredients
- 4 (14.5-ounce) cans fire roasted tomatoes, with juices
- 1 cup low-sodium chicken broth
- ½ cup milk, or heavy cream (See note)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried basil
- 1 teaspoon olive oil
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Add all the ingredients to a large saucepan and stir to combine.4 (14.5-ounce) cans fire roasted tomatoes1 cup low-sodium chicken broth½ cup milk1 tablespoon garlic powder1 tablespoon onion powder1 tablespoon dried basil1 teaspoon olive oil1 teaspoon salt¼ teaspoon ground black pepper
- Cover and cook over medium-high heat for 15–20 minutes, stirring occasionally. The soup should come to a simmer or low boil.
- Use an immersion blender to purée the soup until smooth.
- Taste, adjust the seasoning if needed, and serve warm.
Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
