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+ servings
Two bowls of homemade tomato soup topped with herbs and seeds

Homemade Tomato Soup with Basil

Homemade Tomato Soup with Basil is bursting with flavour you won't believe it's so good for you. A lighter tomato soup that is made with no dairy yet is still incredibly rich and creamy.
5 from 3 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 115kcal
Author: Cheryl Whyte


  • Weighing Scales, Measuring Spoons, Measuring Jug
  • Baking Tray
  • Large Saucepan
  • Wooden Spoon or Spatula
  • Blender or Immersions Blender


  • 1 kg Fresh Tomatoes (Mixed Varieties) Chopped in half or quarters depending on size
  • 1 Red Onion Quartered
  • 1 Red Pepper Chopped into 2.5cm chunks
  • 1 Celery Stick Chopped into 2.5cm chunks
  • 1 Red Chilli Halved and Deseeded
  • 1 Small Garlic Bulb Sliced in half
  • 1 tbsp Extra Virgin Olive Oil
  • 2 tsp Balsamic Vinegar
  • 1 teaspoon Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • 800 ml Vegetable Stock
  • 20g Fresh Basil


  • Prepare your ingredients and get your equipment ready.
  • Spread the chopped tomatoes, onion, pepper, celery, chilli and garlic out on a baking tray. Pour over the olive oil and balsamic vinegar and sprinkle the salt and pepper. Give everything a good toss before putting in the oven for 35-40 minutes, turning once halfway through.
  • When the vegetables are nicely roasted, with a little char here and there, remove from the oven and transfer them into a large saucepan. Carefully remove the two halves of garlic. Scoop out the cloves from one half and drop them back into the saucepan. Store the other half away for another recipe!
  • Add 600ml vegetable stock to your saucepan. Bring to the boil and then turn off the heat. 
  • Add the fresh basil (stalks and all) into the saucepan and stir it into the soup. Now, blend with an immersion blender or whizz in a blender until smooth and creamy. If the soup is too thick, add the remaining 200ml vegetable stock. 
  • Serve in bowls or cups and top with your favourite toppings. 


LEFTOVERS: Homemade Tomato Soup will last in the refrigerator for 3 - 4 days and will maintain quality in the freezer for up to 4 months.
FOOD SAFETY: Once the Homemade Tomato Soup has cooled completely, divide leftovers into individual portions and transfer to airtight heavy-duty freezer bags or glass containers. Refrigerate or freeze within 2 hours of being left at room temperature to avoid bacteria growth. 
FRIENDLY ADVICE: Avoid putting leftovers in plastic containers. The tomatoes will stain them yellow and ain’t no detergent in this world getting that out! 
Microwave from Chilled: Place the Homemade Tomato Soup in a microwave-safe dish and heat on high for 3-5 minutes, stirring once halfway through. Serve piping hot.
On the Hob from Chilled: Place the Homemade Tomato Soup in a saucepan and heat on medium-high for 6-8 minutes, stirring regularly. Serve piping hot. 
NUTRITION: Toppings are not calculated in the nutrition table. 


Calories: 115kcal | Carbohydrates: 19g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 1399mg | Fiber: 4g | Sugar: 12g
Course | Dinner, Lunch, Soup
Cuisine | English
Keyword | Healthy Soup, Soup, Tomato Soup
DID YOU MAKE THIS RECIPE? Tag @therealfoodgeek and hashtag it #therealfoodgeek so I can see all your delicious eats!