A cold weather classic in 30 minutes
Tomato soup is indisputably one of the best cold-weather comfort food dishes. Though there are many delicious adaptations, I’m rather partial to this Chunky Tomato Basil Soup. It combines pantry staple roasted tomatoes, fresh basil, and a hearty splash of cream to create a simple and delicious classic that comes together in 30 minutes or less.
What kind of tomatoes are best to use?
Though freshly roasted tomatoes are delicious in the peak of tomato season, cold months are not the ideal time to take advantage of them. Though I’m happy to cook with tomatoes year-round on a smaller scale, a dish like this Chunky Tomato Basil Soup, where tomatoes are the star, is best made with tomatoes at the highest peak of flavor.
The good news? Canned tomatoes are generally preserved at the peak of the season, ensuring that you get the most flavor in each can as possible. I prefer to use a combination of diced and crushed fire-roasted canned tomatoes for this recipe, though fire-roasted whole tomatoes make for an easy swap if you have an immersion blender to help break up the tomatoes.
What tools do you need to make this recipe?
- a cutting board
- a chefs knife
- a large soup pot or dutch oven
- a wooden spoon for stirring
- a soup ladle for serving
Are you looking for an upgrade to your kitchen tools or looking to replenish your pantry? Check out my kitchen tools shop page and my pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.
What to serve with this Chunky Tomato Basil Soup
If you’re craving a little something extra to dip into this lovely soup, a classic grilled cheese sandwich or crunchy baguette are both obvious choices and can be made gluten-free, if needed. If you’re feeling extra indulgent, these savory gluten-free Pumpkin Pasties (filled with pumpkin, sausage, herbs, gruyere, and cheddar) are especially delicious served with this soup.
Can I make this soup in advance?
Yes, absolutely! This soup is fantastic made in advance and reheated for several days. When stored properly in airtight containers in the refrigerator, this soup should keep for up to 4 days.
Reheating can be done in a soup pot on the stovetop over medium heat, stirring occasionally until heated through. For smaller portions, reheat in a microwave-safe dish for 2 minutes, stir, and heat at additional 30-second intervals as needed.
A note for special diets
This Chunky Tomato Basil Soup is grain-free, gluten-free, refined sugar-free and can easily be made friendly for Low-FODMAP, Paleo, Whole30, Vegetarian, and Vegan diets with a few easy swaps.
For Low-FODMAP diets, garlic-infused olive oil makes an easy swap for high-FODMAP garlic cloves. Green onions (top parts only) make a great swap for high-FODMAP sweet onions. Lactose-free swaps for the heavy cream are outlined in the section below.
For Paleo and Whole30 diets, you’ll want to make sure you utilize a dairy-free alternative for the heavy cream (options below).
For Vegetarian diets, you’ll want to use vegetable broth rather than chicken broth. For Vegan diets, you’ll want to swap for vegetable broth and utilize a dairy-free alternative for the heavy cream (options below).
I have yet to find a lactose-free heavy cream, but have had great success swapping the heavy cream in this recipe out for lactose-free half & half. You can also use lactose-free milk in a pinch but it won’t be nearly as creamy. Butter is generally already very low-lactose, but if you are very sensitive ghee can be used instead.
You can swap the heavy cream for unsweetened coconut milk and the butter for additional olive oil.
Chunky Tomato Basil Soup is a delicious classic that comes together in 30 minutes or less and easily adaptable for Paleo, Low-FODMAP, and Whole30 diets.
- 2 tbsp unsalted butter or ghee
- 2 tbsp garlic oil -OR- 2 tbsp olive oil + 2 cloves minced garlic
- 1 cup green onion tops, chopped -OR- 1 cup sweet onion, chopped
- 2 cups chicken broth (may sub vegetable broth)
- 1 (28 oz) can fire roasted diced tomatoes
- 1 (28 oz) can fire roasted crushed tomatoes
- 1 cup heavy cream (may sub 1 cup lactose-free half & half or 1 cup unsweetened coconut milk)
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp red pepper flakes
- 1 cup basil, chopped
- optional: parmesan and additional basil to top
- Heat butter and garlic oil (or olive oil + minced garlic) in a large soup pot or dutch oven over medium-high heat. Once butter is melted, add onions. If using green onions, allow them to cook for 1-2 minutes before proceeding to the next step. If using sweet onions, allow to cook for around 5 minutes until fragrant and beginning to caramelize.
- Add broth, diced tomatoes, crushed tomatoes, heavy cream, sea salt, pepper, and red pepper flakes and stir to combine. Allow to come to a low boil, then reduce heat to medium and allow to simmer for 8-10 minutes, stirring occasionally.
- Taste for salt and adjust if needed. Stir basil in just before serving. Top with parmesan and additional basil if desired.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 1 serving
- Calories: 309
- Sugar: 9
- Sodium: 697
- Fat: 22
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 5
- Cholesterol: 67