Quick & Easy Homemade Tomato Basil Soup

We've been having really cold, foggy days for the last week! Cold, crawling fog that seeps straight into your bones. Perfect dementor and/or white walker weather. AND, it's also perfect warm soup weather! Whenever I really feel chilled and cold, soup is my go-to dinner. I love that this homemade tomato soup recipe is so quick and easy, I can have it on the table, start to finish, within 30 minutes! And the best part is that it tastes like you worked on it all day. One spoonful of this homemade tomato basil soup, and you will never buy canned tomato soup again!

What I love most about this soup is that there are so many different flavors. Tomato, obviously, but also peppery basil and aromatic rosemary, all tied together with the sweet onion and caramelized garlic. In other words: savory flavor explosion! It's also really easy to make this into a vegan/vegetarian tomato basil soup - just swap out chicken stock for vegetable stock and you're good to go!


2 tablespoons olive oil
2 yellow onions, chopped
5 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried rosemary
2 (14 oz) cans diced tomatoes
2 cups chicken stock (or veggie stock for vegetarian version)
1 cup fresh basil leaves, chopped


Drizzle olive oil into a large stockpot or dutch oven, and add onions, garlic, rosemary, salt and pepper. Cook over medium-low heat until the onion is cooked and translucent. Add the tomatoes (including juices) and chicken stock. Simmer for about 20-25 minutes, or until the vegetables are all soft. Add the basil leaves. Puree with an immersion blender, or transfer to a blender and blend in batches. Serve hot with grilled cheese, cheesy pesto rolls or alongside a big green salad! Enjoy!


Kirsten Bell

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