Easy Tomato Basil Soup

If you are like me, you always have a ton of tomatoes from your garden at the end of the season that you aren’t sure what to do with. This year, I decided to roast and freeze them for later use. When soup season arrived, I decided to make this easy tomato basil soup.

In the fall, I roasted my tomatoes and onion, blended them, and froze them that way. That step made this future soup very easy to make. If you don’t grow your own tomatoes, you can use store bought, or even San Marzano canned tomatoes. Although San Marzano canned tomatoes are a bit more expensive than the average canned tomatoes, they are the sweetest, and totally worth it when making this soup.

Once your tomatoes and onions are blended until smooth, press a whole head of garlic. Add the garlic to your Dutch oven over low/medium heat with about 2 tbsps of olive oil. Sauté until fragrant, and add the tomato mixture. Let simmer on low for about 15 minutes, or until the soup thickens to your likeness.

In the meantime, cut the bread into large chunks to make your croutons. Toss the chunks into a zip top bag with spices and olive oil, and toss until coated completely. Place the bread on a baking sheet and bake for 10 minutes.

When the soup is done, it’s time to serve, and to me, it’s all about the toppings. The toppings take this soup to the next level. I like a lot of toppings on my tomato basil soup. Always homemade croutons, balsamic glaze adds a touch of sweetness, a drizzle of heavy cream and a salty bite of a little Parmesan cheese. And don’t forget to make it fancy with a chiffonade of fresh basil.

Easy Tomato Basil Soup

Not sure what to do with those frozen or canned tomatoes from your summer garden? Make this easy tomato basil soup!
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Soup
Cuisine American
Servings 4
Calories 250 kcal


  • blender
  • Sheet Pan
  • Garlic Press Optional
  • Bread knife



  • 2 Lbs Tomatoes You can also use San Marzano canned tomatoes
  • 1 Onion Chopped
  • 1 Head Garlic Minced
  • 11 Ounces Basil pesto I use Buitoni, found in the refrigerated section of the grocery store.


  • Stale bread
  • 1 Tbsp Garlic powder
  • 1 Tsp Pepper
  • 1 Tsp Kosher salt

Optional Toppings

  • Balsamic Reduction
  • Heavy Cream
  • Fresh basil
  • Parmesan cheese


  • Preheat oven to 400 degrees.
    Quarter tomatoes and roughly chop onion and toss in olive oil. Place on a baking sheet and roast until tomatoes and onions are tender. Let cool completely.
    To a blender, add the tomatoes and onions and blend. Salt and pepper to taste.
    Press garlic and add it to the Dutch oven with about 2 tbsp of olive oil. Sauté until fragrant.
    Transfer tomato mixture to the Dutch oven. Add container of basil pesto and let simmer for about 15 minutes until the soup thickens slightly, stirring occasionally.
    While the soup simmers, cut the bread into large chunks and transfer to a zip top bag. Add olive oil, garlic, salt and pepper to the bag and toss until completely coated. Remove bread from bag and place on a baking sheet. Bake at 400 degrees for 10 minutes.
    Once the soup is done, ladle into a soup bowl and top with whatever you like! Options include fresh basil, heavy cream, balsamic reduction or Parmesan cheese…. Or all of them!
Keyword easy, easy soup, soup, tomato basil soup, tomato soup, vegetable soup, vegetables

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