Cool breezes, crunchy leaves, and pumpkins on the front porch mean it’s soup weather time in our house. The Instant Pot is starting to live on your counter and all your favorite cold weather convenience foods are starting to rotate. Tomato soup was one of my favorite soups before I switched to real food. Now, I don’t think I could eat canned food if I tried, but this homemade version is great.
Another bonus of making homemade soup is its versatility. This recipe is naturally dairy-free, and you can easily increase or decrease the spices and salt to suit your family’s tastes. (My vote is always more garlic!)
How to Make Basil Tomato Soup
This recipe is so quick to make, and if you have an immersion blender (one of my favorite kitchen tools) you can even make it in one pot. If you don’t have an immersion blender, blend in batches in a regular blender. This recipe is grain-free and dairy-free, but the tomatoes are nightshades, so this may not be the best recipe for those struggling with autoimmune issues.
I love the fresh taste of tomatoes in this. If you’re in the tail end of summer and still have fresh tomatoes from your garden or farmer’s market, this is a great way to use them. We will be using canned, organic produce throughout the winter when fresh tomatoes are not an option.
I’ve included instructions on how to make it on the stovetop or in the Instant Pot. You can save a few minutes by using an Instant Pot. But I’m also a fan of smelling aromatic spices and tomatoes on the stove as I cook.
Here’s how to make it!
Creamy Tomato Basil Soup
This creamy tomato soup is a healthier, more delicious version of the classic using nutrient-dense bone broth, aromatic spices, and coconut milk.
stovetop instructions
Heat coconut oil or butter in a large saucepan over medium heat. Fry the onions until golden. About 7-8 minutes.
Add garlic and cook another 1-2 minutes.
Stir in tomatoes, dried basil, broth, tomato paste, salt, pepper, smoked paprika, and red pepper flakes. Bring to a gentle boil.
Reduce heat and simmer for 20 minutes.
Blend with an immersion blender until smooth. If you don’t have an immersion blender, blend the batch in a regular blender.
Stir in coconut milk or cream, balsamic vinegar, or lemon juice. Adjust seasoning with dried basil, salt, or pepper if necessary.
Instant Pot Instructions
Turn the Instant Pot to “Sauté” and heat the coconut oil or butter. Sauté the onions for 5-6 minutes until lightly golden.
Add garlic and cook 1 more minute.
Stir in tomatoes, dried basil, broth, tomato paste, salt, pepper, smoked paprika, and red pepper flakes.
Seal the lid, set the valve to “Seal” and cook on “Manual/Pressure Cook” for 5 minutes.
Quick release pressure. Mix until smooth.
Stir in coconut milk or cream, balsamic vinegar, or lemon juice. Adjust to taste.
nutrition facts
Creamy Tomato Basil Soup
Amount per serving (1 serving)
calorie 367
Calories from fat 251
% Daily Value*
province 27.9g43%
20.5 g saturated fat128%
cholesterol 34mg11%
sodium 896mg39%
carbohydrate 26.5g9%
6.1g fiber25%
15.1g sugar17%
protein 8.5g17%
*Daily values are based on a 2000 calorie diet.
If you want to use fresh basil instead of dried, use 1/2 cup fresh.
How to Serve Tomato Soup
I love serving tomato soup when it’s in season. Sometimes I slice up apples, and sometimes they’re as fancy as this delicious beet and arugula salad.
Recently I loved creamy soup with homemade yeast croutons. It also goes well with sourdough grilled cheese. If you want to be grain-free but still get the taste of a classic grilled cheese pairing, top your soup with crunchy Parmesan chips.
Here are some other ideas for adding fun texture and flavor (and adding more vegetables!):
- To make more shredded chicken
- Ground beef for more protein
- Greek yogurt swirl (use dairy-free yogurt if desired)
- Roasted pepitas (pumpkin seeds) or pine nuts
- dollop of basil pesto
- chopped spinach
- Diced Zucchini (Sautéed with Onion and Garlic)
- Roasted Carrot Coulis
What is your favorite soup? Leave a comment and let us know!
