Soup season is just beginning and the perfect way to start out the season is with this creamy tomato basil soup! It only has 8 ingredients but it is packed with flavor and so fresh. It comes together in one pot and is perfect for chilly fall nights.
This tomato soup is made with fresh tomatoes, onions and garlic. And it tastes just as fresh as it sounds! We throw all the vegetables in a pot and let them cook down, then blend them up with the rest of our ingredients. It is insanely simple but tastes delicious. Plus it can so easily be made dairy free / vegan by using coconut milk instead of milk!
ingredients needed for creamy tomato basil soup
- 4 cups tomatoes
- 1 yellow onion
- 3-4 cloves of garlic
- 3 tbsp olive oil
- salt and pepper, to taste
- 1-2 cups vegetable broth
- 1 cup milk (or coconut milk)
- 1 cup fresh basil
how to make creamy tomato basil soup
As discussed, this soup is so easy to make. Cut up the tomatoes and onions. Throw them and the garlic into an oven safe pot and drizzle with olive oil. Transfer to the oven and cook until the tomatoes are tender.
If you have an immersion blender, add the remaining ingredients to the pot and use the immersion blender to blend everything until smooth. If you don’t have an immersion blender, transfer the cooked vegetables to a blender along with the remaining ingredients and blend until smooth.
how to store leftover soup
If you have any leftover soup, keep it in a sealable container in the fridge. A tupperware works great! The soup will stay good for 4-5 days, and it makes great leftovers, so make a big batch and enjoy it all week!
To reheat the soup, pour it back into a pot and heat on medium low heat until the soup is your desired temp! Or, if you are in a hurry, throw it in the microwave.
other recipes you will love
- bacon sweet potato soup
- butternut squash, kale, and farro salad
- zupas ultimate grilled cheese
- salmon chowder
creamy tomato basil soup
ingredients
- 4 cups fresh tomatoes
- 1 yellow onion
- 3-4 cloves of garlic
- 3 tbsp olive oil
- salt and pepper to taste
- 1-2 cups vegetable broth depending on how thick you want it
- 1 cup milk or coconut milk
- 1 cup fresh basil
instructions
- Preheat the oven to 400 F. Cut the tomatoes and onion into 1/2" wedges and transfer to an oven safe pot. Add the garlic, olive oil, salt, and pepper and toss until well coated.
- Transfer the pot to the oven and cook, uncovered, for 30 minutes.
- If you have an immersion blender, add the vegetable broth, milk, and fresh basil to the pot and use the immersion blender to blend until smooth. If you don't have an immersion blender, carefully transfer the cooked vegetables to a blender, add the vegetable broth, milk, and basil, and blend until smooth.
- Scoop the soup into bowls and serve while it is hot!
Just made this soup-dee-licious! A great way to cook with tomatoes at the end of the growing season!
yay i’m so glad you enjoyed! yes, it is a perfect way to use up all those delicious tomatoes!
Can I make the soup ahead and freeze it? I though maybe best to wait until reheating to add the coconut milk – would you agree?
yes you can definitely freeze it! i think it would be fine to add the milk before or after. it might be a bit creamier if you add it after!
Made this for dinner tonight and it was delicious! I made some homemade croutons in the air fryer to go with the soup and topped it with a little pecorino Romano cheese. Will definitely be making this again.
YAY i’m so glad! air fryer croutons are a great idea! so glad you enjoyed.
Good stuff!
so glad you enjoyed!