This tomato basil soup takes only 15 minutes to make, yet is positively bursting with flavors you’d expect from a soup that’s been simmering all day!
Perfect for a busy weeknight, you’ll love the flavors of this tomato bail soup! Ready in just 15 minutes, it’s great when you have minimal time and minimal energy!
Let me know if this sounds familiar. You’re trying to eat healthier, and being smart about what you put into your body… but there’s one thing you’re always short on. TIME. After working a long day at the office (or a long day caring for the kids), dinner rolls around and you have barely any time to cook. You don’t want to eat take-out… so now what?
Here’s a fantastic solution… this mouthwatering tomato basil soup! It’s literally ready in 15 minutes. That’s right, 15!
Normally, I like to let soups simmer away for at least 30 minutes (or even better, in a slow cooker all day!), so when I saw this recipe, I was leery of the quick cooking time.
After just one bite, I was amazed. The flavors were deep, rich, and absolutely fantastic!! If I hadn’t known better, I would think the soup cooked for hours!
WHAT TO EAT WITH TOMATO BASIL SOUP?
Firstly, I love a good soup/salad combo… so I would have a green salad alongside a bowl of this tomato basil soup. Also, you really can’t go wrong with a grilled cheese. But those can be pretty high in points. This recipe is fairly low in points, especially when you make it into “croutons”.
- Make the grilled cheese, then cut into small squares. I like to cut it into 16 pieces (four vertical cuts and four horizontal cuts), then add 5-6 pieces on top of the soup like croutons or oyster crackers.
CAN I MAKE THIS TOMATO BASIL SOUP WITH FRESH TOMATOES?
Great question!! Fresh tomatoes are amazing, especially in the summer! It will take some tweaking, and a little bit longer cooking time, but here’s what I would do:
- Keep all ingredients the same, except substitute the 2 cans of diced tomatoes with 8-10 fresh tomatoes, chopped. Add the broth, chopped tomatoes, salt and pepper, and bring to a boil, then simmer for 20-35 minutes, until tomatoes are very soft. Continue with the recipe and puree the soup as directed.
I really love the pesto drizzle on top of the soup. Even if you’re not a huge pesto fan, give it a try! The optional swirl of extra half and half is great too, but not necessary if you’re worried about adding any additional calories or points.
The next time you’re looking for a quick meal that also tastes absolutely incredible, give this tomato basil soup a try!
- Dutch Oven – I love to cook soups in my enameled dutch ovens… even cooking and it heats up quickly!
- Immersion Blender – No need to transfer hot soup to a blender if you have one of these inexpensive tools!
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- 1 Tbsp olive oil
- 1 yellow onion, peeled and diced
- 2 cloves garlic, minced
- 2 (15 oz each) cans no salt added fire-roasted diced tomatoes, undrained
- 1 cup fat-free reduced sodium chicken broth
- 1/4 tsp kosher salt
- pinch black pepper
- 1/4 cup fresh basil, chopped
- 1 tsp balsamic vinegar
- 1/4 cup half and half
- 2 Tbsp basil pesto (pre-made)
- In a soup pot or large saucepan, add olive oil and heat over MED/MED-HIGH heat. Add diced onion and cook 4 minutes, until softened and slightly browned. Add garlic and cook about a minute.
- Add cans of tomatoes, broth, salt and pepper and stir to combine. Bring to a boil, then turn off heat to low and stir in chopped basil and vinegar.
- Use an immersion blender to blend until smooth (or until your desired consistency). Alternatively, add soup to blender (removing the center piece to allow steam to escape, and covering the opening with a kitchen towel), and blend until smooth. Transfer soup from blender back to the soup pot.
- Stir in half and half and let heat through. Ladle into serving bowls and swirl in approximately 1 tsp of pesto and an optional tsp of half and half and garnish with additional basil if desired.
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Calories: 64 | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 303mg | Potassium: 51mg | Sugar: 1g | Fiber: 0g | Vitamin A: 3.8% | Vitamin C: 2.2% | Calcium: 2.6% | Iron: 0.7%
I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. This information is not a substitute for medical advice or treatment for specific medical conditions. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen.