Tomato Basil Soup

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Tomato basil soup is comforting and delicious!

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.

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Tomato Basil Soup

Warm-up with this classic and homemade tomato basil soup.
Prep Time 10 minutes
Cook Time 1 hour
Yield 4 people
Serving Size 1 cup
Course Dinner, Lunch
Cuisine Universal


  • 1 pound 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 celery stalk diced
  • 2 garlic cloves minced
  • 2 medium shallots chopped
  • 1/4 cup basil chopped
  • dash of cayenne pepper
  • 1 bay leaf
  • 1/2 teaspoon kosher or sea salt
  • 2 cups vegetable broth low-sodium


  • Preheat oven to 400°.
  • Slice tomatoes in half; place on foil-lined cookie sheet. Drizzle 1 tablespoon of oil over tomatoes. Slightly fold the edges of the foil toward the tomatoes to capture any juice. Roast tomatoes 20 minutes.
  • 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 bay leaf, garlic and shallots; turn heat to low and continue to sauté another 4 minutes.
  • 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.)
  • Remove bay leaf then all ingredients to a food processor, except broth, or use an emulsion blender to purée.
  • 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.

Nutrition Information

Serving: 1cup | Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3822IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg |
SmartPoints (Freestyle): 4
Keywords Budget-Friendly, Gluten-Free, Low-Carb

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Gale Compton

Gale co-founded SkinnyMs. with a goal to provide women with delicious recipes, fitness routines, and ways to reach their ideal weight. Gale has been featured on the Today Show in which she won a cook off for the best Lasagna. Be sure to search for her winning recipe, Skinny Lasagna Rolls.

Guided by her firm belief in healthy eating and the power of exercise, Gale has written two cookbooks and several fitness ebooks. She earned her Fitness Training Certification from, National Exercise & Sports Trainers Association. Gale loves to run with her dog Maggie and has completed numerous half-marathons.

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  1. 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!

  2. 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.

  3. 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!

  4. 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! 🙂

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

  5. 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.

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

  6. 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.

    1. 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.

  7. 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!

    1. 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! 🙂

  8. 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.

  9. 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 🙂

    1. 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? 🙂

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

  10. 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?

    1. 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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