This Creamy Tomato Basil Soup comes together in no time at all in just one pot. It has a rich tomato flavour along with hints of basil. Such a classic and just perfect for a comforting lunch.
Quick Tomato Soup with Canned Tomatoes
Wondering what to have for lunch? I know I always am…along with breakfast, dinner and snacks in between, lol. Seriously, though, you could satisfy that little hunger bug by whipping up a batch of this creamy tomato soup in under 25 minutes using pantry staples.
The base of this homemade tomato soup is canned tomatoes. Sometimes canned or frozen products can get a bad rap. But if you buy a quality brand, it’s all good if you ask me! Since tomato is the predominant flavour here, you don’t want to cheap out and buy just any ol’ can. And always opt for the ‘whole’ variety. Then, just crush or blitz ’em yourself. Somewhere along the line, I remember Lidia Bastianich saying that whole is best (versus, say, crushed), so who am I to argue with an Italian chef icon??
Years ago my younger brother and I lived together while going to university. Of course, being students, we were mindful of our budget when we went grocery shopping. I remember him being so excited when he spotted cans of concentrated tomato soup on sale for, like ,$0.29/can. He starting going like a crazy person, loading up the cart like it was no tomorrow. I’m sure he picked up a couple dozen cans. Yeah, that much. I still tease him to this day whenever I see tomato soup on sale in a flyer. I’ll usually take a snap and text it to him, just for a laugh. It’s one of those memories that sticks with me and makes me chuckle when I think about it.
So, this tomato soup may not be quite as inexpensive as that concentrated tomato soup variety…buuuuut it tastes so much better.
How to Garnish this Tomato Basil Soup Recipe?
Of course, this canned tomato soup recipe is totally delicious on its own, but if you want to gild the lily here, go for it!
Garnish options are –
- Basil olive oil
- Fresh basil
- Freshly grated parmesan cheese (or goat cheese or crumbled feta for something a little different)
- Drizzle of balsamic reduction
- Drizzle of cream
There’s no going wrong with any of those garnishes, in my opinion! What’s your fave?
Tips for Making this Creamy Tomato Basil Soup
- I used ‘whole’ tomatoes with basil. I prefer the whole variety and blitz them up myself. Get the best quality canned tomatoes you can get your little hands on.
- Every brand of canned tomatoes vary in salt content. Before you add the salt to this recipe, taste first and season how you like it.
- Similarly, I used ‘unsalted’ veggie stock in this recipe. If you use a regular variety, you may not need to add additional salt. Do whatever works for your taste buds!
- Creme fraiche was used for this tomato soup, but if you don’t have that on hand heavy cream works lovely too.
- Like things a little creamier? Feel free to add more creme fraiche or heavy cream than what the recipe details.
- This recipe can easily be doubled or tripled if you are doing meal prep for the week ahead.
- This soup freezes well (great for meal prep).
Other Easy Soup Recipes you May Enjoy
- Lentil Kale Soup
- Curried Carrot and Sweet Potato Soup
- Asparagus Spinach Soup
- Roasted Cauliflower and Leek Soup with Cheddar
- Or check out these 20 soup and sandwich recipes
Hope you love this creamy tomato basil soup as much as I do! And if you’re looking to make this meal a little more substantial, a grilled cheese sandwich would pair wonderfully.
Until next time, take care and chit chat again soon 🙂
~Dawn
P.S. If you think this creamy tomato soup will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Creamy Tomato Basil Soup
Ingredients
- 1 tbsp basil olive oil -plus more for garnish if you want (or use regular olive oil)
- 1 onion -thinly sliced
- 3 cloves garlic -minced
- 1.5 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 796 ml can whole tomatoes
- 2 cups vegetable stock -unsalted
- 1/4 -1/2 cup creme fraiche -or heavy cream (or more if you like things more creamy)
Suggested Garnish
- fresh basil
- basil oil
- grated parmesan
- balsamic or balsamic reduction
Instructions
- In a dutch oven or medium sized pot on medium heat add olive oil.
- Cook onion about 5 minutes until translucent. Add garlic and cook one minute.
- Stir in basil, salt, and pepper.
- Add tomatoes and stock, bring to simmer, cover ajar and cook 10 minutes. Stir in 1/4 cup of creme fraiche (or heavy cream). If you want it more creamy, stir in a little more, up to 1/2 a cup or so. Using an immersion blender, blend until soup is smooth. Portion and garnish as desired. Enjoy!
Notes
- I used 'whole' tomatoes with basil. I prefer the whole variety and blitz them up myself. Get the best quality canned tomatoes you can get your little hands on.
- Every brand of canned tomatoes vary in salt content. Before you add the salt to this recipe, taste first and season how you like it.
- Similarly, I used 'unsalted' veggie stock in this recipe. If you use a regular variety, you may not need to add additional salt. Do whatever works for your taste buds!
- Creme fraiche was used for this tomato soup, but if you don't have that on hand heavy cream works lovely too.
- Like things a little creamier? Feel free to add more creme fraiche or heavy cream than what the recipe details.
- This recipe can easily be doubled or tripled if you are doing meal prep for the week ahead.
- This soup freezes well (great for meal prep).
