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!
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!
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
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.
Healthy Tomato Basil Soup
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!
- 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!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
Tasty soup and love the addition of beans for protein! However, my family felt as though it was very acidic, so we added 2 tablespoons of honey and felt it was near perfect!
I just made this and it is delicious! It was easy to make and gave me all the cozy soup feels! I think the addition of the beans makes it a little more filling than most tomato soups, which I loved!
I did do a few things different from the recipe. I used chicken broth (I’m not vegan), I added just a touch of garlic, and some brown sugar to sweeten it a bit and prevent heartburn lol.
The end result was exactly what this pregnant momma was craving!
I want to try this but am wondering if you can taste the white beans? I’m not a fan of any type of bean but if it’s only to make it smooth then I’m fine with using them. Could someone please let me know?
Hi laurie! You don’t taste the white beans at all 🙂 There just for consistency and some protein.
I love this recipe! The soup is delicious and love the fact that I don’t need to add heavy ingredients. Feels so healthy too. Thank you.
I live in Scotland and this is perfect for our cold nights, l add a couple of chilli’s to add extra warmth
Thanks so much, Alex! It really is the perfect soup for chillier weather. 🙂
This soup was AMAZING!! It was very easy to make and was so delicious! I made grilled cheese with it and dipped the sandwich in the soup. The beans were a great addition!
Yay! Thank you, Wendy!
I was wondering if the Healthy Tomato Basil soup can be canned for storage?
Hi sandra, I’ve not tested any canning with my recipes. But, I don’t see why this recipe can’t be canned.
It can’t be. I just added up the ingredient list and it is about 840 calories for the entire pot. When made it I came up with 9 cups so it is 93 calories per cup or 140 calories per 1 1/2 cup serving. I almost used the listed amount for my diet and i was thinking I was going to be really hungry!
Turned out well the recipe will go on the regular batch cook menu ~ great for lunches thank you for this
Thank you, Linda! I’m so glad to hear it. 🙂
This is so good and easy! What serving size did you use for this recipe? I know it makes 6, but how many cups gets you those calories?
Thank you, anne! The serving size is about 1 1/2 cups. I have since updated the nutritional info! When I had first put it in, the label app I used was a bit older and not as accurate. This should be more accurate to the serving size!
I make this soup on a regular basis! I love it!
I’m so glad to hear it! Thank you, Janna 🙂
I tried this and it was delicious. Had butter beans so used that instead. Also added some chilli powder and garam masala for heat. Absolute best❤
Love that! So happy you enjoyed it 🙂
On a whim, tried it…cannellini beans? Anyhow, it was beyond delicious! I used crushed, no salt tomatoes, no salt chicken broth, dumped all ingredients in my Ninja pressure cooker and when done added fresh basil and immersion blended right in the pot. Sooooo good!
So glad you enjoyed it 🙂
Excellent! I added a couple extra spices (like black garlic powder) and used fire roasted whole tomatoes… but otherwise a fabulous recipe!! Will make again and again!!!
I’m so happy to hear! I will definitely have to try with fire roasted whole tomatoes. 🙂
Can you use canned diced tomatoes instead of the whole plum ones?
I’ve not used diced – but you can certainly try the recipe with them!
Made this today. Love it!
yay! Thanks Mary! So glad to hear.
Delicious! Perfect for fall. Didn’t miss the cream at all.
So happy to hear that! The beans are great as a dairy replacement.
This looks so delicious, and is perfect for winter days!
Thanks Suzan! It is 🙂