Tomato soup with fresh tomatoes made with basil and Parmesan is the perfect quick and easy comfort food for busy nights. Ready in under 30 minutes, this flavorful soup is made with simple ingredients for a fresh, homemade taste.
Why You'll Love This Creamy Tomato Soup
When life gets busy, having a comforting meal like this creamy tomato soup with fresh tomatoes feels like a warm hug in a bowl. It's made with simple ingredients, bursts with flavor from fresh basil and Parmesan, and comes together in no time. Perfect for busy nights. Just like my snickers overnight oats, this recipe is all about easy prep and big flavor without the fuss!
When I am out running errands or driving the kids to and from practice, hunger can hit quickly, and Panera is always my go-to for a quick bite. No matter how I change up my order, I almost always choose their tomato soup. Paired with a warm baguette, it is such a comforting meal, especially in the winter, although I enjoy it in every season.
With tomato season just around the corner, I decided to try making my favorite soup at home. I went by memory and used ingredients I already had in my kitchen. The tomatoes in my garden weren't quite ready to pick, so I had to buy some in the store. However, my herb bed was full of fresh basil leaves. I love quick recipes, and this one comes together in under 30 minutes (such a time-saver!) using simple ingredients and spices. There is no fuss and nothing fancy, yet it delivers so much flavor.
Creamy Tomato Soup Ingredients
- Olive oil: Olive oil gives the soup a rich flavor that pairs beautifully with tomatoes, but avocado oil can be used as an alternative.
- Garlic: Fresh garlic adds the best flavor. If you only have garlic powder, use about ½ teaspoon as a substitute for two cloves.
- Onion: Any type of onion will work, so use what you have on hand.
- Fresh tomatoes: Plum, heirloom, or even cherry tomatoes all work well for this recipe.
- Water: I prefer using water instead of vegetable or chicken stock, since store‑bought stocks often have additives. The fresh vegetables and herbs provide plenty of flavor on their own.
- Heavy cream: To make the soup dairy‑free or vegan, try cashew cream, canned coconut milk, or a splash of unsweetened oat milk.
- Fresh basil: Always use fresh basil leaves for the best flavor. Dried basil does not give the same freshness.
- Salt: Start with ½ teaspoon of salt, which I find perfect, and adjust to taste.
- Black pepper: Add to taste.
- Italian seasoning: This seasoning blend usually includes dried basil, oregano, rosemary, thyme, marjoram, and sometimes sage or parsley.
- Parmesan cheese: Grated Parmesan adds a savory, creamy finish to the soup. Leave it out if you are making a vegan version.
How to Make Tomato Soup with Fresh Tomatoes
- Prepare your veggies: cut the tomatoes into smaller pieces, chop the onion, and peel the garlic cloves.
- Heat olive oil in a pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic, stir well, and cook for about 30 seconds.
- Season with salt, Italian seasoning, and pepper. Mix well so the flavors meld together.
- Add the chopped tomatoes, stir, then pour in 1 cup of water. Mix well, cover the pot, and cook on low-medium heat for about 10 minutes. Tomatoes cook quickly, so they don't need much time.
- Tear the fresh basil leaves with your fingers and add them to the pot.
- Using an immersion blender, puree the soup until smooth. (You can also transfer it to a blender, blend, and return it to the pot.)
- Stir in the heavy cream and Parmesan cheese. Cook for about 5 more minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve warm with a dollop of sour cream, extra fresh basil, or crusty bread.
Quick Tip!
For the best flavor, use ripe, juicy tomatoes and tear the basil leaves with your hands instead of chopping them. This keeps the basil oils intact and makes the soup taste fresher.
Tomato Soup FAQs
Yes! If fresh tomatoes aren't in season, substitute with two 14‑oz cans of diced or whole peeled tomatoes. Drain slightly if you prefer a thicker soup.
Nope! The immersion blender will give a smooth texture. If you prefer extra silky soup, blanch and peel the tomatoes before chopping.
Replace heavy cream with canned coconut milk or a splash of unsweetened oat milk. Skip the Parmesan or use a dairy‑free alternative.
Storage and Reheating Instructions
- Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months (add cream and cheese after reheating).
- To reheat, warm on the stove over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.
What Makes This Recipe Special
This creamy tomato soup is the kind of recipe busy moms and dads will love because it is quick, easy, and full of fresh flavor. It comes together in less than 30 minutes with simple ingredients you probably already have at home. The fresh basil and Parmesan take it to the next level, making it taste like something from a cozy café, but without the fuss or extra time.
More Healthy Recipes & Nutrition Tips
Want more soup recipes? Try my cheesy broccoli zucchini soup-you'll love this recipe! Check out other healthy recipes on Nena's Wellness Corner!
Do you know what clean eating and an anti-inflammatory diet have in common? Clean eating and the anti-inflammatory diet are a perfect match, emphasizing whole foods and natural, minimally processed foods that support overall health and reduce inflammation. Discover more about the anti-inflammatory diet here!
Ready to kickstart your clean eating journey? Download my free meal plans, sign up for my newsletter, or explore my collection of healthy recipes. Also, please find the information about a balanced diet and ways to incorporate it into your daily routine to achieve a healthy lifestyle!
📖 Recipe
Best Tomato Soup with Fresh Tomatoes
Video
Ingredients
- 2 tablespoon olive oil
- 2 garlic cloves peeled and minced
- 1 onion medium, chopped
- 1 kg tomatoes fresh, cut into smaller pieces
- 1 cup water
- ¼ cup heavy cream
- 6 basil leaves fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ½ cup Parmesan cheese grated
Instructions
- Prepare your veggies: cut the tomatoes into smaller pieces, chop the onion, and peel the garlic cloves.
- Heat olive oil in a pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
- Add the minced garlic, stir well, and cook for about 30 seconds.
- Season with salt, Italian seasoning, and pepper. Mix well so the flavors meld together.
- Add the chopped tomatoes, stir, then pour in 1 cup of water. Mix well, cover the pot, and cook on low-medium heat for about 10 minutes. Tomatoes cook quickly, so they don't need much time.
- Tear the fresh basil leaves with your fingers and add them to the pot.
- Using an immersion blender, puree the soup until smooth. (You can also transfer it to a blender, blend, and return it to the pot.)
- Stir in the heavy cream and Parmesan cheese. Cook for about 5 more minutes, stirring occasionally.
- Taste and adjust seasoning if needed.
- Serve warm with a dollop of sour cream, extra fresh basil, or crusty bread.
Notes
- These are the nutrition facts for 1 serving of this recipe.
- The nutrition information provided is an estimate. It will vary based on the specific ingredients used.
Tomato Soup FAQs
Can I use canned tomatoes instead of fresh?
Yes! If fresh tomatoes aren't in season, substitute with two 14‑oz cans of diced or whole peeled tomatoes. Drain slightly if you prefer a thicker soup.Do I need to peel the tomatoes?
Nope! The immersion blender will give a smooth texture. If you prefer extra silky soup, blanch and peel the tomatoes before chopping.How do I make this soup dairy‑free?
Replace heavy cream with canned coconut milk or a splash of unsweetened oat milk. Skip the Parmesan or use a dairy‑free alternative. Quick Tip: For the best flavor, use ripe, juicy tomatoes and tear the basil leaves with your hands instead of chopping them. This keeps the basil oils intact and makes the soup taste fresher.Storage and Reheating Instructions
- Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze for up to 3 months (add cream and cheese after reheating).
- To reheat, warm on the stove over medium heat, stirring occasionally. Add a splash of water or broth if the soup thickens too much.
Comments
No Comments