Healthy Tomato Basil Soup

Learn how to make my favorite healthy tomato basil soup at home with no cream or dairy involved! This cozy soup is made with canned tomatoes, a secret ingredient that adds protein and creaminess, and lots of fresh basil for a bright flavor. It’s a recipe you’ll find yourself making again and again!

A white bowl with tomato basil soup in it. The bowl is sitting on a wooden board with fresh herbs and a napkin arranged around it.

The most flavorful, creamy, and delicious tomato basil soup you’ll have! This simple version is vegan (meaning it has no dairy at all), instead, we use a “secret ingredient” to make it creamy – blended white beans! Once you try it you’ll be amazed by the velvety consistency and how filling it is with the added protein.

It’s a recipe made in our home for years, and we can’t find a better way to make a dairy-free tomato soup than this! You’ll also find this soup is made with all pantry ingredients, so no need for fresh tomatoes, you can make this recipe all year long using canned tomatoes.

Key Ingredients

This soup requires less than 10 pantry ingredients, plus some fresh herbs! Below you’ll find the full list of ingredients (minus oil, salt & pepper).

Ingredients for tomato basil soup arranged in different sized bowls on a wooden background.

Tomatoes: I like to use quality plum tomatoes that are canned or jarred! You will use the juices as well in the soup.
White beans: the white beans will be blended into the soup and it adds creaminess, protein, and more heartiness to the tomato soup.
Onion & garlic: these two aromatics will give a lot of flavor to the base of the soup.
Carrots: This vegetable adds a little bit of sweetness while also helping balance the acidity of the tomato without using sugar.
Vegetable broth: to give flavor and thin the consistency of the soup.
Tomato paste: to help naturally thicken the soup.
Herbs: for classic tomato soup I like to use lots of fresh basil and some fresh oregano. Dried herbs are okay to use, but I recommend fresh herbs for the best flavor.

How to Make It

1

Sauté aromatics. First, sauté the onions and carrots in oil until soft (about 3 minutes) with a pinch of salt. Then add the chopped garlic for the last 30 seconds.

2

Then simmer. Next, stir in the broth, tomatoes, tomato paste, and white beans with salt & pepper. Cover and let the soup simmer for 1 hour, stirring every so often.

3

Blend the soup. Last, add the fresh basil and oregano and then either transfer the soup to a high-powered blender and blend until creamy and smooth, or use a hand-immersion blender in the pot. Taste, adjust the flavor with additional salt if needed, and then serve!

Instant Pot/Slow Cooker Tips

I’ve made this recipe several times in an instant pot/slow cooker. For pressure cooker setting: Add all ingredients to pot (except fresh basil) and set to 40 minutes on high – puree soup at very end with fresh basil. Slow cooker instructions:  set slow cooker to either 2 hours on high or 5 hours on low – puree soup at the very end with fresh basil. 

Tips for Success

  • How to thicken tomato soup: if tomato soup is on the thinner side use 1-2 extra tablespoons of tomato paste and less broth/liquid.
  • Add herbs at the end when soup is finished cooking – this will avoid a bitter taste that can happen when herbs cook at high heat for an extended period of time. 
  • How to make tomato basil soup creamy: rather than using cream, you can add white beans to tomato soup. This will make your soup rich, creamy, and so much more satisfying.

Frequently Asked Questions

What is the difference between tomato bisque and tomato soup? A traditional bisque is made with a stock of shellfish – like lobster or crab.  Bisque usually consists of dairy cream to make it rich – regular tomato soup would be just a vegetable or chicken stock and no cream. 

How to Store & Freeze

Freezing Tomato Basil Soup: Transfer soup to an air-tight container, let the soup come to room temperature for storing in the freezer. When you’re ready to cook frozen soup, remove and let thaw for about 1-2 hours then place mostly frozen soup in a pot to warm. Store in refrigerator: Let soup come to room temperature then store in air-tight container for 3-5 days.

Grill cheese being dipped into a white bowl with red tomato basil soup in it. The bowl of soup is arranged on a wooden background with a dark napkin and fresh herbs displayed around it.

More Delicious Soups to Enjoy

If you tried this Healthy Tomato Basil Soup recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

A wooden bowl on a white counter with red tomato basil soup in it.

Healthy Tomato Basil Soup

4.92 from 12 votes

Delicious & healthy Tomato Basil Soup with a secret ingredient! This soup is so creamy, rich & flavorful, is vegetarian friendly and dairy free. I’ve had many different variations of tomato soup and this is by far my absolute favorite!

Servings 6
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins

Course: Main Course, Soup
Cuisine: American, Italian
Tags: easy tomato basil soup, healthy tomato soup, tomato basil soup
Freezer Friendly: Yes
Calories: 154 kcal
Author: Bethany Kramer

Ingredients

  • 1 Tablespoon olive oil
  • 1 medium to large carrot, diced
  • 1 medium yellow onion, diced
  • 3 garlic cloves, roughly chopped
  • 1 28 oz canned whole plum tomatoes, with the juices
  • 1 32 oz vegetable broth
  • 1 15 oz can cannellini beans, rinsed and drained
  • 2 Tablespoons tomato paste
  • 2 Tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1/2 teaspoon salt
  • 1 generous pinch of black pepper
  • 1 parmesan cheese rind *optional

Instructions

  1. Saute the aromatics: In a large pot, saute the onions and carrots with a pinch of salt in olive oil until soft, about 3-4 minutes. Add the roughly chopped garlic for 30 seconds and stir often.

  2. Simmer: Add tomatoes, vegetable broth, cannellini beans, tomato paste, and salt & black pepper. Add the parmesan rind as well if you are using it. Then cover the soup and let it simmer for about 1 hour, stirring occasionally.

  3. Blend: When the soup is finished simmering, add the basil & oregano and either use a hand-immersion blender to puree the soup in the pot or transfer the soup in batches to a blender. Blend on high until creamy and smooth. Note: If you are cooking the soup with a parmesan rind remove and discard it before blending it.

  4. Taste and serve: Last, taste the soup, adjust with additional salt if needed and then serve!

Recipe Video

Notes

Tips

  • How to thicken tomato soup: if tomato soup is on the thinner side use 1-2 extra tablespoons of tomato paste and less broth/liquid. 
  • Add herbs at the end when soup is finished cooking – this will avoid a bitter taste that can happen when herbs cook at high heat for an extended period of time. 
  • How to make tomato basil soup creamy: rather than using cream, you can add white beans to tomato soup. This will make your soup rich, creamy, and so much more satisfying.
Nutrition Facts
Healthy Tomato Basil Soup
Amount Per Serving (1.5 cups)
Calories 154 Calories from Fat 34
% Daily Value*
Fat 3.8g6%
Sodium 622mg26%
Carbohydrates 27.2g9%
Fiber 6.3g25%
Sugar 7.6g8%
Protein 7g14%
Iron 6.5mg36%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is the cook and photographer behind A Simple Palate. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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