This Easy Tomato Basil Soup is a perfect addition to your menu during cooler months. This recipe utilizes canned tomatoes that are simmered with herbs, bone broth and veggies; all blended together with a splash of coconut milk for added creaminess, while keeping this soup diary-free. This recipe comes together very quickly, yet it tastes as though it has simmered all day.
Easy Tomato Basil Soup
One of the many things I love about fall is comfort-food, and this cozy soup is a giant warm hug-in-a-bowl. It's perfect for a weeknight-meal after a long day, or best tucked in your back-pocket for a quick and easy weekend dinner that you can enjoy curled up with your favorite book or movie.
What Goes Well With Tomato Basil Soup?
I can't think of many better pairings than Tomato Soup and Grilled Cheese! I also enjoy serving this Easy Tomato Basil Soup with a Chicken Cesar Salad.
Can I use Fresh Tomatoes?
This recipe calls for canned tomatoes, as I tend to make this soup in the fall/winter when tomatoes are not in season. Should you wish to make this Easy Tomato Basil Soup in the summer, fresh vine-ripe tomatoes from the garden is an absolute must-have!
Can You Freeze Tomato Basil Soup?
This Easy Tomato Basil Soup is a great option for meal prep, and also freezes well. Allow the soup to cool, then place in a food storage container and freeze for up to 3 months. When you are ready to eat it, remove from the freezer and allow it to completely thaw, then reheat it on the stove.
How Do You Thicken Tomato Basil Soup?
Aside from the flavor, the texture of Tomato Basil Soup is important. You don't want this soup to be runny, and while there are many ways in which to thicken this soup, the easiest way I've found is to simmer it, so as to allow the excess liquid to evaporate. You may also wish to add heavy cream (or Coconut Milk for the dairy-free version) to help thicken it as well.
Ingredients
Extra Virgin Olive Oil
Onion: Yellow or white onion will work best.
Garlic
Thyme: dried, but you can use fresh.
Oregano: dried, but you can use fresh.
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Crushed Red Pepper Flakes
Fire Roasted Diced Tomatoes: I love using fire-roasted tomatoes, as they add a touch of smokiness. Although, any diced tomatoes will work great!
Chicken Broth: Store-bought or homemade. Bonafide Provisions makes a wonderful broth. It's certified organic, frozen fresh, made from free range bones, and slow simmered for 18 hours. While one bag of broth usually retails for $10, I'd recommend stocking up when they go on sale, since you can store them in the freezer until you need 'em!
Coconut Aminos: I am a huge fan of the brand Coconut Secret, their products are free of soy and gluten.
Sea Salt & Pepper
Coconut Milk: The Coconut Milk adds a really nice hint of sweetness to the soup and helps balance out the acidity of the tomatoes. If you are looking for a Coconut Milk without any fillers, check out Native Forrest's Coconut Milk. You can find this brand at most grocery stores or you can purchase it online.
Basil: You will want to use fresh basil for this recipe.
Instructions
- In a medium to large dutch oven or stock pot over medium low heat, add the extra virgin olive oil and onions and saute for 5-7 minutes or until soft.
- Add the garlic, herbs and crushed red pepper flakes and cook for about 1 minute.
- Add the diced tomatoes, chicken broth, coconut aminos, salt and pepper, and bring to a boil.
- Reduce the heat, add the coconut milk and cook for 3-5 minutes.
- Add the soup to a high powered blender like a Vitamix, add basil and blend until smooth.
- Pour soup back into the dutch oven or stock pot and simmer on low until ready to serve.
How To Serve:
I love topping this soup with a little drizzle of coconut milk, extra ground black pepper, and of course more basil! This soup is great for lunch or dinner, served alongside a Chicken Caesar Salad, or with Grilled Cheese!
How To Store:
Allow the soup to cool, then transfer to a glass food storage container. You can store this soup in the fridge for 3-4 days, or you can freeze it for 3 months.
You may also like:
Creamy Lemon Chicken Noodle Soup
Burst Cherry Tomato Pasta With Steak
Did you make this recipe? I'd love to see it, hashtag it on Instagram #simpleandfraiche. Questions? Leave a comment below!
Easy Tomato Basil Soup
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Onion diced
- 4 cloves Garlic minced
- 1 teaspoon Thyme dried
- 1 teaspoon Oregano dried
- ¼-1/2 teaspoon Crushed Red Pepper Flakes
- 2 15oz cans Diced Fire Roasted Tomatoes
- 1-½ cups Chicken Broth
- 1 tablespoon Coconut Aminos
- ½ teaspoon Sea Salt adjust to taste
- ¼ teaspoon Black Pepper
- 6 oz Coconut Milk full fat
- ½ cup Basil fresh
Instructions
- In a medium to large dutch oven or stock pot over medium low heat, add the extra virgin olive oil and onions and saute for 5-7 minutes or until soft.
- Add the garlic, herbs and crushed red pepper flakes and cook for about 1 minute.
- Add the diced tomatoes, chicken broth, coconut aminos, salt and pepper, and bring to a boil.
- Reduce the heat, add the coconut milk and cook for 3-5 minutes.
- Add the soup to a high powered blender like a Vitamix, add basil and blend until smooth.
- Pour soup back into the dutch oven or stock pot and simmer on low until ready to serve.
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