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The hearty vegetarian Creamy Tomato Basil Soup is filled with bold flavors but made with just a handful of simple pantry ingredients. It takes less than 30 minutes from start to finish and requires very little prep work. This meatless meal will quickly earn a spot in your family's monthly rotation!
You'll Love This
- It's so quick and easy! This creamy tomato basil soup comes together in about 25 minutes with just a few pantry staples which makes it one of my favorite meals to throw together on a busy weeknight! I also like to make a big batch over the weekend and then heat it up throughout the week for quick lunches or easy dinners!
- It's made with mostly pantry ingredients. Olive oil, onion, garlic, dried herbs, crushed tomatoes along with a moderate amount of Basil Pesto and a splash of heavy cream is all it takes. These are ingredients that we typically have in our kitchen at all times, so this is something that can be thrown together at a moment's notice.
- It's the perfect vegetarian comfort food! If you're working on adding more meatless meals into your monthly rotation, this tomato soup pairs perfectly with Caprese Garlic Bread, regular Homemade Garlic Bread, Herb & Tomato Focaccia, or a classic crispy grilled cheese sandwich. Eating vegetarian doesn't always mean boring salads or bland, basic soups. There are tons of simple ingredients that can elevate the flavor of your foods - in this recipe, it's the Basil Pesto that takes this soup to the next level!
Sauté onion in olive oil for about 3-4 minutes. Add garlic, thyme, sage, and a couple pinches of salt and pepper.
Sauté for another minute. Add a splash of the crushed tomatoes to the pan to deglaze the pan and scrape the yummy bits off the bottom.
Add tomatoes, pesto, and vegetable broth to the pot.
Turn heat up to medium-high, cover, and bring to a gentle simmer.
Then reduce heat to medium-low and gently simmer, covered for about 10 minutes. Remove from heat and stir in the heavy cream.
Garnish with fresh basil, Homemade Croutons, and shaved Parmesan cheese and enjoy!
- If you can't get your hands on crushed tomatoes, you can use tomato puree, whole canned tomatoes, or even diced tomatoes. The texture of course will be different depending on what kind of tomato you use. If you use one that has large pieces of tomatoes, just use a high-speed blender or an immersion blender to blend the soup before simmering and adding in the heavy cream. The crushed tomatoes will give you that smooth texture already so there is no need to blend.
- For the best flavor, I recommend using my Homemade Basil Pesto in this soup. However, if you don't have time for homemade, this is my favorite store-bought pesto brand.
- Feel free to stir in a half-cup or so of shredded Parmesan cheese when you add the heavy cream to give the soup a bit more nutty flavor. It's not necessary but it will add another dimension of flavor and if you're a cheese lover like me, I think you'll enjoy it!
- If you are someone who saves Parmesan rinds in the freezer, this is a great recipe to use them in! Add a frozen Parmesan rind just before bringing the soup to a simmer. Then simmer the Parmesan rind in with the soup and remove just before serving. Again, not completely necessary but it will add another layer of flavor!
Make Ahead Instructions
- To make this soup ahead of time: Just follow recipe instructions and store soup in the fridge in an airtight container for up to a week. When you're ready to eat just reheat soup in a saucepan over medium heat until warmed through. Season to taste with salt and pepper before serving.
- To freeze this creamy tomato basil soup: Just follow recipe instructions, then allow it to cool to room temperature. Freeze in an airtight container for up to 2 months. Allow to thaw overnight, and then heat in a saucepan over medium heat until warmed through. Season to taste with salt and pepper before serving.
Family Favorite Soups
- Sausage & Potato Beer Cheese Soup
- Vegan Chickpea Noodle Soup
- Vegan Lentil Tortilla Soup
- Vegan Black Bean Chili
- Mexican Street Corn Soup