Tomato Basil Soup Recipe

tomato basil soup recipe

Tomato Basil Soup is a weekly feature on our summer menu. Creamy, savory, and brimming with the rich flavor of freshly ripened tomatoes, we just can’t get enough! This year, practically every farmer in the area had a bumper crop of tomatoes, so these glorious summer fruits could be had for as little as 50% of their normal price. I’m tempted to buy a bushel or two to put up for the winter, just so that I can keep having tomato basil soup all year long.

If you’re looking for a dairy-free recipe, see: Crock-Pot Tomato Basil Soup {Paleo & Dairy-Free}.

Tomato Basil Soup Recipe

Tomato Basil Soup: The Players

Tomato Basil Soup: The How-To
1) Melt butter in a 2-3 quart saucepan over medium heat. Add onions and cook until onions turn translucent. Add tomatoes and broth, cover, raise heat, and bring to a boil.

2) When boiling, reduce heat to medium, uncover, and add salt, balsamic vinegar, and honey. Stir. Lightly boil for 15-20 minutes.

3) Just before serving, remove from heat and add basil and cream. Blend soup with an immersion blender (or by transferring to a regular blender).

4) Serve with a dollop of sour cream and ENJOY! This tomato basil soup POPS.

(photo by chrispotako)


  1. says

    Just bought thirty pounds of tomatoes from our CSA here in Austin. Do you think that this soup will freeze well? Should I leave the cream out of the soup before freezing and add it to the soup after defrosting?

    • KristenM says

      Hi Emma,

      The soup freezes quite well. I personally like to add cream to things just before serving so that it’s fresh and raw (all those good enzymes), so I’ve never tested freezing it with the cream already blended in.

  2. Hayley says

    You are officially my favorite person!!! ūüėÄ I LOVE tomato basil soup (though for me it’s more of a winter meal – I’ll have to can some tomatos!)

    • KristenM says

      If you want something cool, this tastes even more exquisite served cold the next day. Guess it’s all that blending of flavors after being stored in the fridge!

  3. says

    Oh! This sounds awesome! I don’t do dairy unless its butter or whey protein powder (not so much this anymore).

    Do you think coconut milk would be a good substitute for the heavy cream? I have cream cheese too that I may be ok with. I just breakout when I consume dairy – lactose seems to be the problem.

  4. says

    Looks and sounds absolutely delicious – I love anything with fresh tomatoes and basil, and adding cream… that will make this my new favorite :)

  5. says

    This recipe sounds lovely. I never would have thought to add honey to a soup so I will definitely try it. This is the sort of soup that will work all the year round and if it can be frozen it makes it such a convenient way to prepare a quick meal.

  6. says

    So what WOULD be the best thing for preserving?

    Would you can diced tomatoes, then make the soup fresh in later months? Or make the soup now and can it (with or without cream)? Or freeze?

    Or ??

    Thank you!

    Tomato Basil soup is a favorite of mine to eat, but I’ve never made it, so I’m really looking forward to this!

    • KristenM says

      Tiffany — Personally, I can the diced tomatoes. That way they’re more versatile in their uses later. I freeze soups (and other foods) only when I’m actually making them for dinner that night. I double or triple my recipes then freeze leftovers for later use as “fast food.”

  7. Augie says

    I would roast three or four varieties of heirloom tomatoes as the base. Yes, serving it cold also works. With cream or without.

  8. Heather says

    Where do you live that the farmers HAD a bumper crop this year?! LOL We won’t see local tomatoes here in Vermont until August/September. But I’ll keep this recipe stashed away because it looks fabulous. =)

  9. Summer says

    Made this for dinner tonight (though I halved the recipe, except for the basil) – served chilled due to heat wave. Very tasty! Thanks for posting!

  10. Celine says

    I liked the flavors of this soup however, if I make it again I will definetly seed the tomatoes because it was very unpleasant to eat them in my soup. I also blanched my tomatoes to remove the skins before chopping.

  11. Natalie says

    Can I ask why you insist on grass fed cows? If it for an ethical reason, I think you should know that the cows in the US still very rarely get to be outside in fields. The welfare of dairy cows is very low across the world, particularly in America.

    It’s best to only buy from companies that have a strict no zero grazing policy.

    If it’s for health reasons – stressed animals release very highly levels of cortisol (stress hormone). You are what you eat I guess.

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