Homemade tomato basil soup is my kind of cozy in a bowl. It's rich, velvety, and weeknight easy. I use canned crushed tomatoes so you can make it any time of year, then build flavor with sweet carrots, fennel, and plenty of fresh basil. A spoonful of coconut milk makes it creamy without dairy. From first chop to bowls on the table in about 40 minutes. No tinny taste, no heavy cream, just pantry staples doing the heavy lifting.
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I've made a lot of tomato soups and this one earns a spot on repeat. I take the time to soften the veggies so they turn sweet, toast the tomato paste until it deepens in color, then blend after a gentle simmer for that silky finish. It's naturally gluten free and dairy free, freezes like a dream, and fits real life on a chilly night.
It's the perfect soup for a grilled cheese sandwich. But if you're like me and don't eat gluten, then some gf crusty bread or this tender sweet potato cornbread will definitely hit the spot.
Jump to:
- Why You'll Love This Recipe for Homemade Tomato Soup
- Best Homemade Tomato Soup Ingredients
- How to Make Homemade Tomato Soup
- Homemade Tomato Basil Soup Storage
- Easy Homemade Tomato Soup FAQs
- Expert Tips
- What to Serve with this Homemade Tomato Soup Recipe
- More Side Recipes to Serve With Soup
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe for Homemade Tomato Soup
- Pantry-friendly: Uses canned crushed tomatoes plus everyday vegetables.
- Deep flavor, fast: Carrots and fennel bring natural sweetness; fennel seed and tomato paste add savory depth.
- Ultra-creamy without cream: Finish with coconut milk for velvety body, and dairy-free.
- No tinny taste: A light caramelization and a short simmer round off acidity, and bring out the sweetness of the tomatoes.
- Make-ahead: The soup is great next day, and great from the freezer.
Best Homemade Tomato Soup Ingredients
Ingredient Notes:
- Sweet onion: A savory base that anchors the soup without being too pungent or sharp in flavor.
- Carrots: Add a gentle sweetness to balance tomato acidity.
- Fennel bulb: It has a subtle anise depth without a licorice taste, and becomes softer and more buttery when cooked.
- Garlic: 4 cloves may seem like a lot but trust me, they produce the warm, aromatic backbone of the soup.
- Fennel seeds: Bloom with the garlic for a subtly sweet and savory note.
- Tomato paste: Toast to concentrate rich, tomato-y flavor.
- Crushed tomatoes: 100% crushed canned tomatoes for easy, consistent, all-season tomato goodness.
- Broth: Chicken or vegetable adds body; vegetable keeps it fully vegan.
- Fresh basil: Blended in for a bright, fresh finish that tastes like summer any time of year.
- Coconut milk solids: Stirred in at the end for creamy texture without dairy. And it doesn't make the soup taste like coconut.
- Toppings: Fresh basil or parsley, cracked black pepper, red pepper flakes, and a drizzle of olive oil will brighten the finish.
See recipe card below for all ingredients and quantities.
How to Make Homemade Tomato Soup
Sauté the vegetables
Warm olive oil in a large pot over medium heat. Add onion, carrots, fennel and a pinch of sea salt. Cook, stirring occasionally, until the vegetables are tender and lightly golden at the edges.
Bloom aromatics
Stir in garlic and fennel seeds and cook until fragrant, about 1 minute. Add tomato paste and stir until it darkens slightly, about 1 minute. Splash in ½ cup broth, scraping up any browned bits.
Simmer
Pour in the crushed tomatoes and remaining broth. Season with a pinch more salt. Bring to a gentle boil, reduce to medium-low, and simmer 20-30 minutes, stirring occasionally.
Blend smooth
Add basil. Carefully blend the soup (immersion blender in the pot, or transfer to a high-speed blender in batches) until silky.
Finish creamy
Stir in coconut milk solids until melted and smooth. Taste and adjust salt if needed.
Homemade Tomato Basil Soup Storage
- How long does homemade tomato soup last in the fridge? Cool the soup, then refrigerate in an airtight container for 3-4 days. The flavor deepens by day two.
- Can you freeze homemade tomato soup? Yes. Freeze soup in portions for up to 2 months. Thaw overnight in the fridge and rewarm gently. If it thickens, loosen with a splash of broth or water.
Easy Homemade Tomato Soup FAQs
Simmer uncovered a few extra minutes to reduce, or blend a bit longer for a creamier body. For more richness (still dairy-free), add another spoonful of coconut milk solids or a drizzle of olive oil. Avoid flour or starch unless you want a chowder-like feel.
Rushing the veg: If the onion/carrot/fennel don't soften and lightly caramelize, the soup can taste sharp.
Skipping the paste toast: Tomato paste needs a minute on heat to develop deep flavor.
High-heat boil: A hard boil can taste harsh; a gentle simmer keeps flavors round.
Under-salting: Season in layers; veg, then soup, then to taste at the end.
This recipe uses canned crushed tomatoes, so skins are already handled in processing. If you're using fresh tomatoes another time, peel them for the smoothest blend, or blend very well and strain for an extra-smooth, silky texture.
Expert Tips
- Sweat the veg longer than you think: onions, carrots, and fennel should be soft and lightly golden before you move on. That's your built-in sweetness.
- Bloom the fennel seed with the garlic: 30-60 seconds in the oil releases aroma without bitterness.
- Control acidity three ways: longer gentle simmer, a splash of broth to dilute sharpness, or the tiniest pinch of baking soda. Taste after each step.
- Add basil at the end. Stir it in right before blending so the flavor stays bright and the color stays fresh.
- Use coconut milk solids last. Stir in after blending for a silky finish. Use less for lighter, more for richer. If it separates after chilling, whisk or blend briefly.
What to Serve with this Homemade Tomato Soup Recipe
- Grilled gluten-free sourdough or toast rubbed with garlic and olive oil goes perfect with a bowl of tomato soup.
- Roasted broccolini or air fryer Brussels sprouts for a crisp-tender side.
- Cumin roasted carrots and chickpeas for extra protein and texture.
- Simple crunch salad with a zippy vinaigrette to balance the cozy richness.
More Side Recipes to Serve With Soup
📖 Recipe
Best Homemade Tomato Soup Recipe
Equipment
- 1 large pot or dutch oven
- 1 high-speed blender or immersion blender
Ingredients
- ¼ cup olive oil
- 1 medium sweet onion diced
- ¾ pound carrots peeled + diced
- 1 medium fennel bulb cored + diced
- ½ teaspoon fine sea salt
- 4 cloves garlic finely chopped
- 1 teaspoon fennel seeds
- 2 tablespoons tomato paste
- 1 quart broth or stock (vegetable or chicken)
- 2 (28-ounce) cans crushed tomatoes
- ½ cup fresh basil leaves
- ½ cup coconut milk refrigerated and water drained
- Toppings: olive oil drizzle, fresh basil or parsley, cracked black pepper, or red pepper flakes for heat.
Instructions
- Warm olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, fennel and good pinch of sea salt. Cook, stirring occasionally, until the vegetables are tender and lightly golden at the edges, 8-12 minutes.¼ cup olive oil, 1 medium sweet onion, ¾ pound carrots, 1 medium fennel bulb, ½ teaspoon fine sea salt
- Stir in garlic and fennel seeds and cook until fragrant, about 30-60 seconds.4 cloves garlic, 1 teaspoon fennel seeds
- Add tomato paste and cook, stirring, until it darkens slightly, about 1 minute. Splash in ½ cup broth, scraping up any browned bits.2 tablespoons tomato paste, 1 quart broth or stock
- Pour in the crushed tomatoes and the remaining broth. Season with a pinch more salt. Bring to a gentle boil, reduce to medium-low, and simmer 30 minutes, stirring occasionally.2 (28-ounce) cans crushed tomatoes, 1 quart broth or stock
- Add basil. Carefully blend the soup (immersion blender in the pot, or transfer to a high-speed blender in batches) until silky.½ cup fresh basil leaves
- Stir in coconut milk solids until melted and smooth. Taste and adjust salt if needed.½ cup coconut milk
- Ladle into bowls. Finish with a swirl of olive oil, fresh basil or parsley, cracked black pepper, or red pepper flakes if you like heat.Toppings: olive oil drizzle, fresh basil or parsley, cracked black pepper, or red pepper flakes for heat.
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Notes
- If acidity is high (varies by brand of tomatoes), a splash of broth or a few extra minutes of simmering smooths it out.
- Fennel or fennel seeds won't make the soup taste like licorice; it just adds depth.
- If using a countertop blender, work in batches and vent the lid; hot liquids expand. An immersion blender is the easiest, least messy option, though your soup may not be perfectly silky.
- If the soup is too thick, loosen with a splash of broth or water. Too thin, simmer a few minutes uncovered.
- The soup tastes even better on day two; it also freezes well in portions for quick lunches.
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