Nothing beats the cozy comfort of a warm bowl of tomato basil soup on a busy weeknight. Whether you’re craving a classic creamy version or something with a fresh twist, these quick recipes will have dinner ready in no time. Get ready to discover 22 delightful soups that bring that restaurant-quality flavor right to your kitchen—let’s dive in!
Simple Roasted Tomato Basil Soup
Get ready to transform basic pantry staples into the coziest comfort food imaginable. Grab those ripe tomatoes and fresh basil—this roasted tomato basil soup delivers restaurant-quality flavor with minimal effort. Your kitchen will smell incredible in minutes.
Ingredients
– 2 lbs ripe Roma tomatoes, halved (or any plum tomatoes)
– 3 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, chopped
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, packed
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Arrange tomato halves cut-side up on a baking sheet.
3. Drizzle 2 tablespoons of olive oil over the tomatoes.
4. Roast tomatoes for 30 minutes until skins are blistered and slightly charred.
5. Heat remaining 1 tablespoon olive oil in a large pot over medium heat.
6. Add chopped onion and cook for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Transfer roasted tomatoes from baking sheet to the pot.
9. Add vegetable broth and bring to a boil.
10. Reduce heat to low and simmer uncovered for 15 minutes.
11. Remove pot from heat and stir in fresh basil leaves.
12. Use an immersion blender to puree soup until completely smooth.
13. Stir in heavy cream until fully incorporated.
14. Season with salt and pepper, then simmer for 2 more minutes.
15. Ladle soup into bowls and serve immediately.
Velvety smooth with deep roasted tomato flavor, this soup feels luxurious yet comforting. The fresh basil brightens each spoonful, while the cream adds just enough richness. Try topping with garlic croutons or swirling in pesto for extra dimension—perfect for dipping grilled cheese sandwiches.
Creamy Tomato Basil Parmesan Soup
Creamy tomato basil parmesan soup transforms basic pantry staples into pure comfort. Combine rich tomatoes, fresh basil, and nutty parmesan for a velvety bowl that rivals any restaurant version. This cozy classic comes together in under 30 minutes for the ultimate weeknight win.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 2 cups vegetable broth
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the pot bottom.
5. Add dried oregano, salt, and black pepper to the tomato mixture.
6. Bring the soup to a boil over high heat, then reduce to a simmer for 15 minutes.
7. Carefully blend the soup with an immersion blender until completely smooth.
8. Stir in heavy cream and grated parmesan cheese until fully incorporated.
9. Simmer the soup for 5 more minutes over low heat, stirring constantly.
10. Remove the pot from heat and stir in chopped fresh basil.
11. Taste the soup and adjust seasoning if needed before serving.
Ultra-silky texture coats your spoon while the parmesan adds a savory depth that balances the bright tomato acidity. Serve it alongside grilled cheese dippers or swirl in a dollop of pesto for extra herbal freshness that makes each bowl feel restaurant-worthy.
Quick Tomato Basil Tortellini Soup
Kickstart your weeknight dinner with this cozy, flavor-packed soup that comes together in under 30 minutes. Keep it simple with store-bought tortellini and let fresh basil shine through the rich tomato broth. You’ll have a restaurant-worthy meal bubbling on your stove before you can say “comfort food.”
Ingredients
– 2 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth (low sodium recommended)
– 1 tsp dried oregano
– 1 (9 oz) package cheese tortellini (refrigerated or frozen)
– 1/2 cup heavy cream
– 1/4 cup fresh basil leaves, chopped
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
4. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the pot bottom.
5. Add dried oregano, salt, and black pepper, then bring to a boil.
6. Reduce heat to medium-low and simmer uncovered for 10 minutes to develop flavors.
7. Add cheese tortellini and cook for 5-7 minutes (check package directions) until they float.
8. Stir in heavy cream and heat through for 2 minutes—don’t boil after adding cream.
9. Remove from heat and fold in fresh basil just before serving.
Outrageously creamy with plump tortellini pockets bursting with cheese, this soup balances bright tomato acidity against rich cream. The fresh basil adds a peppery finish that cuts through the richness perfectly. Serve it with crusty garlic bread for dipping or top with extra Parmesan for added umami depth.
One-Pot Tomato Basil Orzo Soup
Finally, ditch the pile of dishes. This cozy one-pot wonder delivers restaurant-quality flavor with minimal cleanup. Get ready to transform basic pantry staples into your new favorite comfort food.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 (14.5 oz) can crushed tomatoes
– 1 cup orzo pasta
– 1 tsp dried basil (or ¼ cup fresh, chopped)
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– ¼ cup heavy cream (optional, for richness)
– Fresh basil leaves for garnish
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in vegetable broth and crushed tomatoes, scraping any browned bits from the pot bottom.
5. Bring the mixture to a rolling boil over high heat.
6. Stir in orzo pasta, dried basil, salt, and black pepper.
7. Reduce heat to medium-low and simmer uncovered for 10 minutes, stirring every 3 minutes to prevent sticking.
8. Check that orzo is al dente by tasting one piece—it should be tender but slightly firm.
9. Remove pot from heat and stir in heavy cream if using.
10. Let soup rest for 2 minutes to thicken slightly.
11. Ladle into bowls and top with fresh basil leaves.
The creamy orzo creates a luxurious texture that hugs each spoonful, while the bright tomato base gets depth from simmered garlic and basil. Try topping with grated Parmesan and crusty bread for dipping—it transforms into a complete meal that feels both elegant and utterly comforting.
Vegan Tomato Basil White Bean Soup
A creamy, dreamy bowl of comfort that’s ready in under 30 minutes. Grab your blender and let’s transform pantry staples into something spectacular. This vegan tomato basil white bean soup is your new weeknight hero.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 2 (15 oz) cans cannellini beans, rinsed and drained
– 4 cups vegetable broth
– 1 cup fresh basil leaves, packed (plus extra for garnish)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper
– ½ tsp red pepper flakes (optional, for heat)
– 2 tbsp nutritional yeast (for cheesy flavor, optional)
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—don’t let it burn.
4. Pour in crushed tomatoes, scraping the bottom to release any browned bits.
5. Add rinsed cannellini beans, vegetable broth, salt, black pepper, and red pepper flakes if using.
6. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
7. Stir in fresh basil leaves and nutritional yeast if using.
8. Carefully transfer the soup in batches to a blender and blend until smooth (or use an immersion blender directly in the pot).
9. Taste and adjust seasoning with more salt or pepper if needed.
10. Ladle into bowls and garnish with extra basil leaves. The soup is velvety smooth with a bright tomato tang and earthy bean richness. Try swirling in a dollop of vegan pesto or serving it with crusty garlic bread for dipping.
Cheesy Tomato Basil Noodle Soup
Oozing with comfort, this cheesy tomato basil noodle soup transforms basic pantry staples into pure coziness. Grab your Dutch oven and let’s build layers of flavor that’ll have everyone begging for seconds. Forget boring canned soup—this homemade version delivers restaurant-quality richness in under 30 minutes.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups chicken broth (vegetable broth works too)
– 1 tsp dried basil
– 8 oz egg noodles
– 1 cup heavy cream
– 2 cups shredded cheddar cheese
– Salt and black pepper (adjust to preference)
Instructions
1. Heat olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Pour in crushed tomatoes and chicken broth, scraping any browned bits from the bottom.
5. Add dried basil and bring to a boil over high heat.
6. Reduce heat to medium-low and simmer for 10 minutes to develop flavor.
7. Add egg noodles and cook for 8 minutes until al dente, stirring occasionally to prevent sticking.
8. Pour in heavy cream and stir to combine.
9. Remove pot from heat and gradually whisk in shredded cheddar until fully melted and smooth.
10. Season with salt and black pepper, starting with 1 tsp salt and ½ tsp pepper.
Fresh from the pot, this soup boasts silky broth clinging to tender noodles with pockets of melted cheese throughout. For extra indulgence, top with garlic croutons or serve alongside crusty bread for dipping into that creamy tomato base.
Spicy Tomato Basil Sriracha Soup
Fierce flavor alert! This spicy tomato basil sriracha soup brings the heat and comfort in one bowl. Get ready to transform basic ingredients into a crave-worthy meal that’ll clear your sinuses and warm your soul.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 4 cups vegetable broth
– 1/4 cup fresh basil leaves, chopped
– 2 tbsp sriracha sauce (adjust for heat preference)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup heavy cream
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent and fragrant.
3. Stir in minced garlic and cook for 1 minute until golden but not browned.
4. Pour in crushed tomatoes and vegetable broth, scraping any browned bits from the pot bottom.
5. Add chopped basil, sriracha sauce, salt, and black pepper.
6. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes to develop flavors.
7. Stir in heavy cream until fully incorporated and heated through, about 2 minutes.
8. Taste and adjust seasoning if needed before serving hot.
The creamy texture balances the fiery sriracha kick, while fresh basil cuts through the richness. Try topping with crispy croutons or swirling in extra cream for an Instagram-worthy presentation that tastes even better than it looks.
Instant Pot Tomato Basil Lentil Soup
Everyone needs this cozy hug in a bowl. Elevate your soup game with this lightning-fast, flavor-packed lentil creation that’s perfect for busy weeknights.
Ingredients
- 1 tbsp olive oil (or any neutral oil)
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 cup brown lentils, rinsed
- 1 (28-oz) can crushed tomatoes
- 4 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (adjust to spice preference)
- 1/2 cup fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Set your Instant Pot to Sauté mode and heat 1 tbsp olive oil for 2 minutes until shimmering.
- Add diced onion, chopped carrots, and chopped celery to the pot.
- Sauté vegetables for 5 minutes, stirring occasionally, until onions turn translucent.
- Add minced garlic and cook for 1 more minute until fragrant. Tip: Don’t let the garlic burn—it becomes bitter.
- Pour in 1 cup rinsed brown lentils, 1 can crushed tomatoes, and 4 cups vegetable broth.
- Stir in 1 tsp dried oregano and 1/2 tsp red pepper flakes.
- Secure the lid, set the valve to Sealing, and pressure cook on High for 15 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining steam. Tip: Natural release helps lentils retain their shape.
- Stir in 1/2 cup chopped fresh basil until just wilted.
- Season with salt and black pepper to taste. Tip: Taste before adding salt—broth varies in saltiness.
Bursting with rich tomato and earthy lentil flavors, this soup has a hearty, slightly chunky texture that’s both comforting and satisfying. Serve it with a swirl of olive oil and crusty bread for dipping, or top with grated Parmesan for extra umami depth.
Slow Cooker Tomato Basil Chicken Soup
Forget complicated soups—this slow cooker wonder transforms basic ingredients into creamy, herb-kissed comfort. Fire up your crockpot for the easiest dump-and-go dinner that tastes like you simmered it for hours. Fresh basil and tomatoes create that classic Italian flavor without any fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 (28 oz) can crushed tomatoes
– 1 cup heavy cream
– 4 cups chicken broth
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried oregano
Instructions
1. Place chicken breasts in the bottom of your slow cooker.
2. Add diced onion and minced garlic over the chicken.
3. Pour crushed tomatoes and chicken broth over all ingredients.
4. Sprinkle salt, black pepper, and dried oregano evenly across the surface.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken shreds easily with a fork.
6. Remove chicken breasts and shred using two forks—this ensures perfect texture without drying out.
7. Return shredded chicken to the slow cooker.
8. Stir in heavy cream and fresh basil until fully incorporated.
9. Cook for an additional 30 minutes on LOW to allow flavors to meld.
10. Ladle into bowls and garnish with extra fresh basil before serving.
Ultra-creamy with tender shredded chicken in every spoonful, this soup delivers rich tomato flavor balanced by fresh basil. The texture stays perfectly velvety thanks to the heavy cream addition. Try serving it with crusty garlic bread for dipping or over cooked pasta to make it more substantial.
Gluten-Free Tomato Basil Quinoa Soup
Zesty and wholesome, this gluten-free tomato basil quinoa soup brings vibrant flavor to your table. Whip it up in under 30 minutes for a cozy, nutrient-packed meal. Perfect for busy weeknights or meal prep.
Ingredients
– 1 tbsp olive oil (or avocado oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup quinoa, rinsed
– 4 cups vegetable broth
– 1 (28 oz) can crushed tomatoes
– 1/4 cup fresh basil, chopped (plus extra for garnish)
– 1 tsp dried oregano
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/2 cup heavy cream (or coconut milk for dairy-free)
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed quinoa to the pot and toast for 2 minutes, stirring constantly.
5. Pour in 4 cups vegetable broth and 28 oz crushed tomatoes, scraping any browned bits from the bottom.
6. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Bring soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Check that quinoa is tender and has released its spirals.
9. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream.
10. Heat for 2 more minutes until warmed through.
11. Ladle soup into bowls and garnish with extra fresh basil.
Rich and velvety, this soup balances bright tomato acidity with creamy texture from the quinoa. The fresh basil adds a pop of herbal freshness that cuts through the richness. Serve with crusty gluten-free bread for dipping or top with parmesan crisps for extra crunch.
Chilled Tomato Basil Gazpacho Soup
Embrace summer’s last tomatoes with this no-cook chilled soup that’s ready in minutes. Everything blitzes together for the ultimate refreshing meal-prep hero. Perfect for those sweltering days when turning on the stove feels impossible.
Ingredients
– 2 lbs ripe tomatoes, cored and quartered (heirlooms add great color)
– 1 English cucumber, roughly chopped (peel if skin is tough)
– 1 small red bell pepper, seeded and chopped
– 1/4 cup red onion, roughly chopped (soak in ice water for 5 minutes to mellow flavor)
– 2 garlic cloves, smashed
– 1/4 cup extra virgin olive oil, plus more for drizzling
– 2 tbsp red wine vinegar
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup fresh basil leaves, packed
– 1/4 cup toasted breadcrumbs (for garnish, optional)
Instructions
1. Combine tomatoes, cucumber, bell pepper, red onion, and garlic in a blender.
2. Blend on high speed for 45 seconds until completely smooth.
3. Add olive oil, red wine vinegar, salt, and pepper to the blender.
4. Blend for another 30 seconds until fully emulsified.
5. Add fresh basil leaves to the mixture.
6. Pulse 5-6 times until basil is finely chopped but not pureed.
7. Taste and adjust seasoning with additional salt if needed.
8. Transfer soup to an airtight container.
9. Refrigerate for at least 2 hours or until thoroughly chilled to 40°F.
10. Divide soup among 4 bowls just before serving.
11. Drizzle each serving with 1 teaspoon of olive oil.
12. Sprinkle with toasted breadcrumbs for crunch.
Perfectly smooth with bright tomato flavor and fresh basil aroma, this gazpacho gets even better overnight. The chilled temperature makes it incredibly refreshing, while the breadcrumbs add welcome texture. Try serving it in shot glasses for a party appetizer or topped with lump crab meat for an elegant twist.
Classic Tomato Basil Bisque
Lose yourself in creamy comfort with this timeless tomato basil bisque. Load fresh basil and ripe tomatoes into your blender for velvety texture. Let this cozy classic warm your soul in just 30 minutes.
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 lbs ripe Roma tomatoes, chopped
– 1/4 cup fresh basil leaves, packed
– 4 cups vegetable broth
– 1/2 cup heavy cream
– 1 tsp sugar (balances tomato acidity)
– 1 tsp salt
– 1/2 tsp black pepper
– Optional: crusty bread for serving
Instructions
1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent, stirring occasionally.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add chopped tomatoes and cook for 8-10 minutes until they begin to break down.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes.
7. Remove from heat and stir in fresh basil leaves.
8. Carefully transfer mixture to blender and blend until completely smooth.
9. Return blended soup to pot over low heat.
10. Stir in heavy cream until fully incorporated.
11. Add sugar, salt, and pepper, stirring to combine.
12. Heat for 3-5 minutes until warmed through, but do not boil.
Just ladle this vibrant bisque into bowls and watch the creamy texture swirl. Juicy tomato flavor shines through with sweet basil notes in every spoonful. Jazz it up with grilled cheese croutons or swirl in extra cream for restaurant-style presentation.
Conclusion
These twenty-two tomato basil soup recipes prove that delicious, comforting meals don’t require hours in the kitchen. Whether you’re craving classic simplicity or an adventurous twist, there’s a perfect bowl waiting for you. We’d love to hear which recipe becomes your new favorite—leave a comment below! Don’t forget to share this collection with fellow soup lovers by pinning it to your Pinterest boards.
