Creamy Tomato Basil One Pot Soup

My Cozy Kitchen Secret

Let me tell you about my favorite rainy-day friend. It’s this creamy tomato basil soup. It all happens in one pot. That means less washing up for you and me. I still smile when I see that pot simmering.

This homemade tomato soup is so simple. You just build the flavors layer by layer. The smell of onion and garlic cooking is the best start. Doesn’t that smell amazing? This easy tomato soup recipe proves fancy food doesn’t need fancy steps.

A Little Story & A Big Tip

I once made this for my grandson. He said, “Grandma, this is the good kind from the can!” I still laugh at that. But his words taught me something. A healthy vegan soup can taste like a happy memory. That matters more than any fancy ingredient.

Here is my big tip. Let the soup cool a bit before you blend it. A hot soup can splash and burn. Safety first, my dear. This small wait makes your 30 minute tomato soup even safer to make.

Why This Soup Feels Special

This is a true one pot tomato soup. You cook and simmer everything together. The tomatoes get sweet. The basil gets fragrant. The magic happens right in the pot. This matters because cooking should bring joy, not a pile of dishes.

It’s also a wonderful dairy-free tomato soup. We use a splash of vegan cream at the end. It makes it so rich and smooth. *Fun fact*: Ripe tomatoes have a natural sweetness. You don’t need sugar, just good tomatoes and a little salt.

Making It Your Own

The final touch is my favorite part. You get to be the boss of your bowl. Drizzle on that vegan cream tomato soup swirl. Add a pinch of red pepper for a kick. Tear up some fresh basil. What do you like to add to your soup? I’d love to hear your ideas.

This plant based soup recipe is like a warm hug. It’s good for you and feels good to eat. That’s a win-win in my book. Do you have a food that feels like a hug to you? Tell me about it.

Your Turn in the Kitchen

Now, you try. Follow the simple steps. Smell the onions. Hear the gentle simmer. This creamy tomato soup is waiting for you. What will you dip into your soup? Crusty bread or maybe a soft roll?

Remember, if the soup tastes bland, it just needs a little more salt. That’s the secret to most good cooking. I hope this vegan tomato basil soup finds a spot at your table. It sure has a spot in my heart.

Ingredients:

Instructions

Step 1: First, get your onion and garlic ready. Slice the onion and mince the garlic. Cut your fresh tomatoes into big chunks. Doesn’t that smell amazing already? This is the start of your very own homemade tomato soup.

Step 2: Now, warm your oil in a big pot. Cook the onion until it’s soft. Then add the garlic for one minute. Your kitchen will smell so good. (A heavy pot keeps things from burning!) This makes a perfect one pot tomato soup base.

Step 3: Next, add all the tomatoes, basil, oregano, and broth. Give it a stir with a pinch of salt. Bring it to a gentle boil, then let it simmer. I love this quiet cooking time. This is the heart of your healthy vegan soup.

Step 4: Let the soup cool a bit after cooking. Then, blend it all up until it’s smooth. Taste it now. Does it need a little more salt? (If soup seems bland, it almost always needs more salt!) You’ve just made a creamy tomato soup without any dairy.

Step 5: Finally, stir in a little vegan cream for extra richness. Ladle your vegan tomato basil soup into bowls. What’s your favorite thing to dip in soup? Share below! This easy tomato soup recipe is ready in about 30 minutes total.

Creative Twists

Roasted Garlic: Roast the garlic first for a sweeter, deeper flavor in your dairy-free tomato soup.

Sun-Dried Tomato Swirl: Blend a few sun-dried tomatoes with oil and swirl it on top.

White Bean Boost: Add a can of white beans before blending for a protein-packed, extra creamy plant based soup recipe.

Which one would you try first? Comment below!

Serving & Pairing Ideas

Serve your 30 minute tomato soup with a big, toasty grilled cheese sandwich for dipping. A simple side salad with a tangy vinaigrette is lovely, too. For garnish, add a fresh basil leaf and a crack of black pepper. Which would you choose tonight?

Keeping Your Soup Cozy and Ready

Let’s talk about storing this lovely soup. It keeps well in the fridge for about six days. Just use a covered container. For the freezer, it’s happy for two to three months. I like to freeze it in single-serving jars.

I remember my first big batch. I froze it all in one container. Thawing it took forever. Now I freeze small portions. It makes a quick lunch so easy.

Reheating is simple. Warm it gently on the stove. Stir it often so it heats evenly. You can add a splash of broth if it’s too thick.

Batch cooking this easy tomato soup recipe matters. It gives you a healthy, homemade meal on busy days. It feels like a warm hug from your future self. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Hiccups

Sometimes our soup needs a little help. First, if your homemade tomato soup tastes bland, it likely needs more salt. Salt makes all the other flavors sing. I once forgot the salt entirely. My soup tasted very flat.

Second, if the soup is too thin, let it simmer uncovered. This lets extra water evaporate. Your soup will become thicker and richer.

Third, if it’s too acidic, add a tiny pinch of sugar. This balances the tomatoes perfectly. Fixing these small issues builds your cooking confidence. It turns a good plant based soup recipe into a great one. Which of these problems have you run into before?

Your Quick Questions, Answered

How do you thicken creamy tomato basil soup?

Let it simmer with the lid off for five to ten minutes. The steam will escape, making your creamy tomato soup thicker. You can also blend in a slice of stale bread. Another way is to add a spoonful of tomato paste. This deepens the flavor and texture beautifully.

Can I use fresh tomatoes instead of canned?

Yes, this recipe is perfect for fresh tomatoes. Use ripe Roma or plum tomatoes. They have less water and more flesh. This makes for a rich, healthy vegan soup. You will need about two and a half pounds. It is a wonderful way to use summer garden tomatoes.

What protein can I add to tomato basil soup?

You can add a can of drained white beans. Blend them in for extra creaminess. A handful of red lentils will cook right in the broth. For serving, top your dairy-free tomato soup with crispy chickpeas. These add a lovely crunch and make the meal more filling.

How long does homemade tomato basil soup last?

This vegan tomato basil soup lasts up to six days in the fridge. Keep it in a sealed container. You can also freeze it for two to three months. I freeze mine in small jars. That way, I can thaw just what I need for a quick, comforting lunch any day of the week.

Can creamy tomato basil soup be made vegan?

This recipe is already vegan. It uses vegetable broth and no dairy. The creaminess comes from blending the tomatoes. You can stir in a little vegan cream at the end. This makes a luxuriously vegan cream tomato soup. It is so rich and satisfying, no one will miss the dairy.

What to serve with tomato soup?

Serve it with crusty bread for dipping. A grilled cheese sandwich is a classic partner. A simple green salad adds freshness. For a fun twist, try it with a side of vegan grilled cheese. This one pot tomato soup is a complete, cozy meal with any of these sides.

Which tip will you try first?

From My Kitchen to Yours

I hope you love this 30 minute tomato soup as much as I do. It is a staple in my home. The smell of it cooking is pure comfort.

*Fun fact: Basil is a member of the mint family. That’s why its scent is so fresh and bright.*

I would love to hear about your soup-making adventure. Have you tried this recipe? Tell me all about it in the comments. Share your own little twists and stories.

Happy cooking!

—Grace Ellington.

Creamy Tomato Basil One Pot Soup

Author: Danielle Monroe Cooking Method:Stovetop Cuisine:American Courses:Lunch Main Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 25 minutesRest time: 10 minutesTotal time: 45 minutesServings:4 servingsCalories:110 kcal Best Season:Summer

Description

A simple, comforting, and creamy vegan soup made with fresh tomatoes and basil, all cooked in one pot.

Ingredients

• 1 tablespoon olive oil or 1/4 cup water
• 1 large white onion, sliced
• 6 cloves garlic, minced
• 2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine)
• 1/2 cup basil leaves (about 10 -12 large leaves) or 2 teaspoons dried
• 1/2 teaspoon dried oregano
• 2 cups low-sodium vegetable broth
• salt + pepper, to taste
• vegan cream, to serve

Instructions

1. Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.
2. Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.
3. Add remaining ingredients: Add the tomatoes, basil, oregano, pinch of salt and pepper, and broth.
4. Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes.
5. Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. If soup seems bland, it needs more salt. Stir in a couple tablespoons of vegan cream if you like.
6. Serve: Serve with a drizzle of vegan cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes. Pair with homemade Artisan Bread or soft and chewy Vegan Naan for soaking up the juices.

Notes

Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.

Keywords:Tomato, Basil, Soup, Vegan, One Pot, Creamy