Healthy Tomato Basil Soup

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

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 but also how filling it is with the added protein.

It’s a recipe that has been 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.

Step-by-Step Instructions

1. Saute onions and carrots in a large pot with olive oil until soft (about 3-5 minutes). 
2. Then add canned tomatoes, tomato paste, vegetable broth, and white beans. Season with salt and pepper. 
3. Let soup simmer for 1 hour covered (stirring occasionally). 
4. When soup is done add herbs. Use a hand puree or transfer soup to a blender – blend until creamy and smooth. Adjust flavor with salt to taste if needed. Serve with fresh basil and a side of crusty bread! 

Make it with Fresh Tomatoes

If you have fresh tomatoes for tomato soup use 3 pounds and cut tomatoes into smaller pieces. Cook cut tomatoes with all of the ingredients and follow the recipe as is.

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.

More Delicious Soups to Enjoy

• 30-Minute Leek and Potato Soup
• Creamy Roasted Broccoli and Cheese Soup
• Creamy Cauliflower Soup
• Tuscan White Bean Soup
• Feel-Good Slow Cooker Chicken Chili
• Slow-Cooker Autumn Squash Soup
• Healthy Vegetarian Tortilla Soup
• Creamy Parmesan Zucchini Soup