Chunky Tomato Basil Soup
This Chunky Tomato Basil Soup feels like a hug in a bowl. The crushed tomatoes give it a hearty texture, fresh basil melts right into the pot, and a swirl of cream at the end makes it luxuriously cozy. Pair it with crusty bread or a gooey grilled cheese sandwich, and you’ve got the perfect vegetarian weeknight dinner.
This recipe follows my 7-Step Soup Method, which breaks soup-making into simple, foolproof steps: fat, flavor base, liquid, protein, mix-ins, spices, and finishes. Once you master the method, you can mix and match ingredients to create your own signature soups.
Want to mix it up? Try:
- Swapping vegetable stock for chicken stock for a richer flavor (though this makes it non-vegetarian, of course!)
- Using one can of fire-roasted tomatoes or diced tomatoes for extra texture
- Stirring in red pepper flakes for a little heat
- Blending half the soup with an immersion blender for a creamier consistency
- Adding Parmesan cheese or homemade croutons on top for extra comfort
✨ Don’t forget to pin this recipe so you have it handy for cozy nights, and check out my other soup recipes to keep building your soup-making skills!
Chunky Tomato Basil Soup
Ingredients
- 2 tbsp olive oil
- 1 cup onion (finely diced)
- ½ cup carrot (finely diced)
- ½ cup celery (finely diced)
- 3 cloves garlic (minced)
- 1 can crushed tomatoes (28 oz)
- 2 tbps tomato paste (optional, for extra richness)
- 4 cups vegetable stock
- salt & pepper (to taste)
- 1 tsp dried oregano
- 1 cup fresh basil
- ½ cup half-and-half
- ¼ cup Parmesan cheese (optional)
Instructions
Fat
- Heat olive oil in a large Dutch oven or soup pot over medium heat.
Flavor Base
- Add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more.
Liquid Base
- Add crushed tomatoes, tomato paste (if using), and vegetable stock. Scrape the bottom of the pot to deglaze. Bring to a simmer.
Spices
- Season with salt, pepper and oregano.
Finishes
- Stir in the chopped basil and let the soup simmer gently for 15–20 minutes, until vegetables are tender and flavors are well blended.Reduce heat to low and stir in half-and-half. Warm through for 2–3 minutes, but do not boil.Ladle into bowls and garnish with extra basil or Parmesan cheese.
Notes
- Tomatoes: Using a mix of crushed tomatoes and fire-roasted tomatoes adds depth. Tomato paste gives extra body if you like a richer flavor. For summer, roasted fresh tomatoes can replace canned.
- Creaminess: Half-and-half gives a silky finish. For dairy-free, try coconut milk or cashew cream.
- Herbs: Adding basil during cooking makes it part of the soup instead of just a garnish. For extra brightness, sprinkle a little fresh basil at the table.
- Texture: Keep it chunky, or blend part of the soup with an immersion blender for a smoother consistency.
- Storage: Refrigerate leftovers up to 4 days. Freeze (without cream) up to 3 months. Stir in cream after reheating.
This Chunky Tomato Basil Soup is one of my favorite cozy vegetarian recipes because it’s simple, flexible, and full of fresh flavor. Try it as written, or use it as a starting point to create your own twist with fire-roasted tomatoes, extra spices, or a sprinkle of Parmesan on top. That’s the beauty of the 7-Step Soup Method: once you know the steps, you can mix and match to make it your own!
If you make this soup, leave a comment and let me know how it turned out. Don’t forget to pin this recipe so it’s easy to find later, and check out my other soup recipes to keep building your soup-making skills.
