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!
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.
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).
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
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.
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.
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!
Tips for Success
Types of canned tomatoes you can use. I like to use canned or jarred plum tomatoes, you can also use crushed or diced as well. Fire-roasted tomatoes can also be used and would add a delicious layer of flavor!
Fresh herbs are best. For the best results, I highly recommend ditching dried herbs and using fresh herbs for this soup! Especially basil. Fresh herbs have so much brightness and flavor compared to dried herbs.
Always add the herbs at the end. For bright & herbaceous flavor, I recommend adding the fresh basil at the end – not while it cooks. This allows the fresh basil flavor to really shine through! For best results, blend it into the soup once it’s done cooking to get fresh basil flavor in every bite!
Add some heat. If you like a little bit of spice, you can add a healthy pinch of red pepper flakes to the soup while it simmers and cooks!
How to fix an acidic tomato soup. This recipe uses carrots to help balance the tomato acidity, but if it’s not enough and there’s still an acidic taste, add a touch of maple syrup or sugar of choice and add a little bit at a time. Taste and adjust as needed until the flavor is just right.
Best toppings for tomato soup. If you love soup toppings, this soup pairs great with shredded cheddar cheese, croutons (homemade or store-bought), crackers, or a drizzle of cream or coconut milk.
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.
Can I make this recipe with fresh tomatoes? This recipe is specifically for canned or jarred tomatoes, but if you’d like to make a fresh tomato soup use our sheet pan roasted tomato soup recipe instead!
How to Make it in a Slow Cooker
Rather than cooking this soup on the stovetop, you can also make tomato soup in a slow cooker.
Low: for a low and slow method, add all of the ingredients (minus the herbs) and let them cook for 5+ hours. Then blend with the herbs as the recipe instructs.
High: for a faster setting, place all of the ingredients (minus the herbs) in the slow cooker and set it for 2 1/2 to 3 hours. Then blend with the herbs as the recipe instructs.
How to Store Leftovers & Freeze
How to keep leftovers fresh: Allow the soup to cool to room temperature, then store it in an airtight container for 4-5 days in the refrigerator. Reheat in a pot on the stovetop until hot, stir the pot often to prevent burning.
Freezing Tomato Basil Soup: Allow the soup to cool to room temperature before transferring it to an air-tight container or ziplock freezer bag with the air removed. Freeze for 1 to 2 months, and then thaw overnight in the fridge or at room temperature for several hours. Then reheat in a pot and serve!
More Delicious Soups to Enjoy
Healthy Tomato Basil Soup
- 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
- 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.
- 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.
- 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.
- Taste and serve: Last, taste the soup, adjust with additional salt if needed and then serve!