Tomato Basil Soup

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Soup is a great fall and winter food. Healthy soup recipes are great for lunch and dinner, and allow you to cut calories without cutting nutrients and vitamins. This tomato basil soup recipe is even great during cooler summer days when tomatoes and basil are at their height of freshness. If you love delicious soups, you will love this recipe.

Roasted tomatoes have up to eight times the amount of the powerful antioxidant lycopene than uncooked tomatoes.  Our soup recipe is made with 100% whole foods and features one of the healthiest superfoods available. Kids even love this soup, especially when it is paired with grilled cheese sandwiches or macaroni and cheese. Tomato soup is a favorite dish for dieters and even for people who are battling head colds or just generally feeling under the weather.

Tomato Basil Soup

Tomato Basil Soup

Yield: 5 servings | Serving size: 1 cup | Calories: 125 | Total Fat: 9g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 78mg | Carbohydrates: 12g | Dietary Fiber: 2g | Sugars: 3g | Protein: 2g | SmartPoints (Freestyle): 2 |


  • 1 pound fresh tomatoes (heirloom is best when in season...otherwise, I combine vine ripe and plum)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 2 garlic cloves, minced
  • 2 medium shallots, chopped
  • 1/4 cup chopped fresh basil
  • Dash of cayenne pepper
  • 1 Bay leaf
  • 1/2 teaspoon Kosher or sea salt
  • 2 cups vegetable broth, low-sodium


  1. Preheat oven to 400°.
  2. Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil in toward the tomatoes to capture any juice. Roast tomatoes 20 minutes.
  3. In the meantime, in a small skillet on medium-low heat, sauté diced carrot and celery in the remaining 1 tablespoon of oil until tender, 10–15 minutes. Add garlic and shallots; turn heat to low and continue to sauté another 4 minutes.
  4. Remove tomatoes from the oven, allow to cool 15 minutes or until they are cool enough to handle. Peel the tomatoes; the peeling should easily slide off. Discard peelings. If desired, push tomatoes through a sieve to remove any seeds. (It’s not necessary to remove seeds, but rather a personal preference.)
  5. Add all ingredients to a food processor, except broth, or use an emulsion blender to purée.
  6. Add the tomato purée mixture and broth to medium pot, bring to a boil; reduce heat to a low simmer and cook 15–20 minutes. Remove bay leaf and serve.

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36 Comments on "Tomato Basil Soup"

  1. Profarms1  July 23, 2012

    How long do you roast the tomatoes in the oven? Sounds like a tasty recipie.

  2. Rhonda Powers Feasel  July 26, 2012

    You can never go wrong with a nice hot bowl of Tomato Basil Soup, no matter what the season. Light, warm, satisfying, and good for you too! Love this recipe, thank you for a great cookbook, and keeping it healthy!

  3. Danetta  July 26, 2012

    I think this will be my all time favorite soup recipe! 

  4. Jen  July 26, 2012

    Yes please, once the temperature is below 100 degrees!

  5. Lisa  July 26, 2012

    I love tomato soup!

  6. Cmtrainer  July 26, 2012

    This Tomato Soup recipe has a great combination of ingredients that will add both nutrients and fiber. I love an easy recipe, and this one fits the bill.

  7. Ricktan97  July 26, 2012

    My youngest son love tomato soup, and this one does not disappoint! YAY!

  8. Rhonda Powers Feasel  July 26, 2012

    You can never go wrong with a nice hot bowl of Tomato Basil Soup, no matter what the season. Light, warm, satisfying, and good for you too! Love this recipe, thank you for a great cookbook, and keeping it healthy!

  9. Lisa  July 26, 2012

    I love tomato soup!

  10. Jennymartin116  August 12, 2012

    Yum tomato soup…it's a fave at our house!

  11. Cheryl  March 17, 2013

    Can you use onion instead of shallots? If so, which kind? Honestly, I don't really know the difference between the two, other than shallots are more expensive…they both affect my tear ducts the same! 🙂

    • Skinny Ms.  March 18, 2013

      Cheryl, Definitely! I prefer a sweet yellow onion in soups. Shallots are sort of a cross between garlic and onion.

  12. Tarryn  May 17, 2013

    This soup has an amazing flavour and is very simple to make. I love it and will see what the rest of the family says tonight 🙂 than you very much.

    • Skinny Ms.  May 17, 2013

      Tarryn, Thanks so much for the feedback! One of my favorites too. 🙂

  13. staceycostanza  September 10, 2015

    Can you use chicken broth instead of vegetable broth?

    • SkinnyMs  September 11, 2015

      Yes, you may use chicken broth, but there will be a slight variation in flavor.

  14. Nava  March 28, 2016

    At what point do u add the basil?

    • Gale Compton  March 28, 2016

      Nava, Add basil when adding all ingredients to a food processor or emulsion blender, except broth.

  15. Tina  October 18, 2016

    What can you substitute bay leaf and cayenne pepper with? Thanks!

  16. Patty P  January 2, 2017

    I realize fresh is best, but can you use dried basil? How much difference would it make and how much do you use if you can use dried.

    • Nichole Furlong  January 2, 2017

      Great question, Patty! There isn’t a big difference in fresh versus dried basil other than dried has a more intense flavor. With that said, when substituting dried for fresh basil, use half the amount. For this recipe, only use 2 tablespoon of dried basil.

  17. Lisa  March 26, 2017

    Just made this soup for the first time and love it! I used chicken bone broth instead of veggie, and roasted a red pepper to add in there too. So tasty!

    • Nichole Furlong  March 27, 2017

      Glad you love the Tomato Basil Soup, Lisa! Great idea adding the roasted red pepper!

  18. Hayley  October 28, 2017

    How many servings does this make?

  19. Nicole  January 12, 2018

    I don’t have a food processor is there something else I can use to puree it????

    • Gale Compton  January 12, 2018

      Nicole, I just bought my tomatoes for this recipe. I’ll be using Roma instead of heirloom…wish they were in season.

      Yes, you can use a blender, just pulse a little at a time. Enjoy! 🙂

  20. Debbie  January 29, 2018

    This was delicious! Hubby liked it too. I made him homemade croutons to eat with his. I made it as part of your 3-day cleanse. Thanks for this recipe. I’ll be making this often.

  21. Crystal  September 10, 2018

    Making this for the 2nd time tonight. The first time I was able to use fresh heirloom tomatoes, I found the scaring on the tomato made the skin difficult to remove after roasting. This time I made sure to look for less scaring and also cut out the center where the vine connects to the tomato. Hope this works! I also decided to roast the garlic & shallots along with the tomatoes for an even more fabulous taste! Love this soup! Always excited to be able to use my fresh basil from my plant that is growing fast this year 🙂

    • Gale Compton  September 11, 2018

      Crystal, Thank you for the comment. I’m so happy you love this soup recipe. It’s one of my absolute favorites. Growing your own basil is a great way to add it to so many dishes. Pesto, maybe? 🙂

  22. Tina  October 16, 2018

    Hi. Is it ok if you don’t put the tomatoes in a food processor or blender?

    • Gale Compton  October 17, 2018

      Tina, The tomatoes will need to be pulsed in the food process or blender unless you have a way of blending without either.

  23. GS  February 5, 2019

    I am sure this is best with fresh tomatoes but sometimes, especially in winter, good tasty fresh tomatoes just aren’t available. Could you substitute a good quality canned such as San Marzano or a roasted variety and still end up with good results?

    • Nichole Furlong  February 6, 2019

      Yes, you can use whole canned tomatoes. Make sure they’re drained well and patted dry. You’ll also probably need to reduce the cooking time in half.


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