My homemade tomato basil soup is quick to make using canned crushed tomatoes and fresh basil plus white beans for a creamy texture.

If you like this recipe, check out my Burrata Pasta with Burst Tomatoes next!

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Soup isn’t just for the colder months. It’s a quick meal that’s easy to throw together last minute. Especially during the summer when fresh basil is abundant. Since I view this as a warmer weather recipe, I lightened it up a bit. Instead of a heavy cream soup, I puree a can of white beans into the mix. This makes the soup more filling, adds some fiber, plus reduces calories instead of using heavy cream. This soup is perfect for dipping grilled cheese. Or serve it with some fresh corn on the cob.

More favorite soup recipes

Tomato basil soup recipe ingredients

Tomatoes – Since I wanted this to be a quick recipe, I use two 28-ounce cans of San Marzano crushed tomatoes. They are naturally sweeter and less acidic. If you’d like to take the time to prepare fresh from the garden roasted tomatoes, you can do so.
Basil – One cup of loosely packed basil leaves are pureed into the soup. More is used as a garnish.
Onion – Use one whole chopped onion for extra flavor in the soup. I tested the recipe with a sweet Vidalia onion.
White Beans – Use one can of drained white beans (cannellini beans).
Butter – I like the richness of butter flavor in this soup. But if you’re dairy free you can use olive oil instead.
Flavorings – A combination of fresh garlic, brown sugar, balsamic vinegar and salt. You could also add some black pepper.

Directions

In a large pot, heat the butter over medium heat until melted. Add the chopped onion and give it a good stir. Put the lid on and let them sweat for about 5 minutes. Uncover the pot, stir in the garlic until fragrant, about one minute. Add the drained beans, crushed tomatoes, brown sugar, balsamic vinegar and salt. Stir well to combine and bring the soup to a simmer. Cover the pot with a lid and allow the soup to simmer for 15 minutes. Take the soup off the heat. Add the basil. Use an immersion blender right in the pot to blend until smooth. If you don’t have one, work in batches and use a regular blender. Taste the soup and adjust seasonings if necessary. Return the soup pot to the heat and keep warm until ready to serve.

Serving suggestions

Serve bowls of this tomato soup with grilled cheese sandwiches for a classic comfort food pairing. Or here are some more of my recipes to turn this soup into a complete meal –

Storage directions

Store leftovers in an airtight container. The soup will stay fresh in the refrigerator for 4-5 days. Or in the freezer for up to three months.

Kitchen tools

Not sponsored, but I am a big fan of Caraway nonstick cookware. This is the 3 quart sauce pan the soup is pictured in.
This is similar to the immersion blender I use in the video showing how to make this soup
Use a good quality sharp chef’s knife for chopping the onion
My favorite garlic press because you don’t have to peel the garlic cloves

Print Pin

Tomato Basil Soup

My homemade tomato basil soup is quick to make using canned crushed tomatoes and fresh basil plus white beans for a creamy texture.

Course Main Course, Soup

Cuisine American, Italian

Keyword tomato basil soup, tomato basil soup recipie

Prep Time 10

Cook Time 25

Servings

Calories 261kcal

Author Jill McOwen

Equipment

1 Soup Pot

Ingredients

3 tbsp butter
1 onion chopped
3 cloves garlic minced
15 oz white beans drained
56 oz San Marzano crushed tomatoes 2 28-ounce cans
2 tbsp light brown sugar
1 tbsp balsamic vinegar
1 1/2 tsp salt
1 cup fresh basil loosely packed

Start Cooking

Instructions

In a large pot, heat the butter over medium heat until melted.
Add the chopped onion and give it a good stir. Put the lid on and let them sweat for about 5 minutes.
Uncover the pot, stir in the garlic until fragrant, about one minute.
Add the drained beans, crushed tomatoes, brown sugar, balsamic vinegar and salt. Stir well to combine and bring the soup to a simmer. Cover the pot with a lid and allow the soup to simmer for 15 minutes.
Take the soup off the heat. Add the basil. Use an immersion blender right in the pot to blend until smooth. Taste the soup and adjust seasonings if necessary. Return the soup pot to the heat and keep warm until ready to serve.

Video

Nutrition

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