25+ Delicious Tomato Basil Soup Recipes to Satisfy Every Craving

Tomato basil soup is a timeless classic that brings warmth, comfort, and a burst of flavor to any meal.

Whether it’s served alongside a grilled cheese sandwich or enjoyed on its own, this vibrant, creamy soup has been a favorite in kitchens around the world for decades.

The combination of ripe tomatoes and fragrant basil creates a harmonious balance of sweetness and earthiness, making it the perfect meal for all seasons.

In this blog post, we’ve rounded up 25+ amazing tomato basil soup recipes that bring new twists on this classic dish.

From creamy variations with coconut milk to smoky versions with roasted tomatoes, these recipes showcase the versatility of tomato basil soup, offering something for everyone.

Whether you’re looking for a vegan option, a hearty addition like beans and spinach, or an indulgent roasted version, we’ve got a recipe for every taste and occasion.

Get ready to explore a whole new world of flavors with these delightful variations!

25+ Delicious Tomato Basil Soup Recipes to Satisfy Every Craving

Tomato basil soup is a dish that never goes out of style, but with so many variations to try, it’s easy to transform this comforting classic into something new and exciting.

Whether you’re craving a rich, creamy bowl of soup or something with a little spice, the 25+ tomato basil soup recipes featured here are perfect for any mood or season.

So, gather your ingredients, heat up that pot, and dive into the comforting embrace of a homemade bowl of tomato basil soup.

With so many options to choose from, your next meal is sure to be a hit!

Creamy Roasted Tomato Basil Soup

This Creamy Roasted Tomato Basil Soup takes traditional tomato basil soup to a new level with the rich, earthy flavors of roasted tomatoes and garlic. Roasting intensifies the flavors, bringing out a subtle sweetness in the tomatoes, while fresh basil adds a peppery kick. This soup is perfect for a cozy night in and pairs wonderfully with a classic grilled cheese sandwich or toasted baguette.

Ingredients:

• 2 pounds of ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves of garlic, peeled
• 3 cups vegetable or chicken broth
• 1 cup fresh basil leaves
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: Red pepper flakes for heat

Instructions:

1. Preheat oven to 400°F (200°C). Place the halved tomatoes, onion, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
2. Roast for 30-35 minutes until the tomatoes are soft and slightly caramelized.
3. Transfer the roasted vegetables to a large pot. Add the broth and bring to a simmer over medium heat for 10 minutes.
4. Add the basil and blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth.
5. Stir in the heavy cream and simmer for another 5 minutes. Season to taste.
6. Serve hot, garnished with fresh basil and a sprinkle of red pepper flakes if desired.

This creamy roasted tomato basil soup is a delicious way to warm up and enjoy the comfort of homemade flavors. The combination of roasted tomatoes and fresh basil creates a rich and satisfying dish that’s as healthy as it is flavorful. Make a double batch and freeze some for later; this soup tastes even better the next day!

Spicy Tomato Basil Soup with Parmesan

For those who love a little kick in their tomato soup, this Spicy Tomato Basil Soup with Parmesan brings together the fresh flavors of basil and tomatoes with a hint of heat. The addition of Parmesan cheese deepens the flavor profile, making the soup savory and indulgent, while the spice gives it an extra layer of warmth. This soup is perfect for chilly evenings and pairs well with crusty bread or a spicy grilled cheese.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 (28-ounce) can of whole peeled tomatoes
• 1 cup vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 teaspoon red pepper flakes (or to taste)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil leaves and additional Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic and red pepper flakes, cooking for another minute until fragrant.
3. Add the canned tomatoes, breaking them up with a spoon, and pour in the broth. Bring to a simmer and cook for 15 minutes.
4. Stir in the basil leaves and blend the soup with an immersion blender until smooth.
5. Add the Parmesan cheese and season with salt and pepper, stirring until the cheese melts into the soup.
6. Serve hot, garnished with fresh basil and extra Parmesan if desired.

This spicy tomato basil soup with Parmesan has an inviting depth of flavor and a bold twist that will satisfy anyone who enjoys a touch of heat. The Parmesan cheese melts into the soup, creating a rich texture that is irresistible. Whether enjoyed on its own or with a hearty bread, this soup is sure to become a staple on your table during cooler months.

Tomato Basil Bisque with a Hint of Coconut

This Tomato Basil Bisque with a Hint of Coconut combines the tangy flavors of tomato and basil with a subtle coconut undertone for a delightful twist. Coconut milk adds creaminess and a touch of sweetness, enhancing the soup’s natural flavors. This unique combination makes for a versatile and comforting meal that is both vegan-friendly and deeply satisfying.

Ingredients:

• 2 tablespoons coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 1 cup vegetable broth
• 1 cup coconut milk (full-fat for creaminess)
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Fresh basil and a drizzle of coconut milk for garnish

Instructions:

1. In a large pot, melt the coconut oil over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Add the garlic and cook for another minute.
3. Pour in the diced tomatoes and vegetable broth. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
4. Add the fresh basil and blend the soup with an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth.
5. Stir in the coconut milk and season with salt and pepper. Simmer for an additional 5 minutes to warm through.
6. Serve hot, garnished with fresh basil and a drizzle of coconut milk.

This Tomato Basil Bisque with a hint of coconut is a warm, creamy, and delightful twist on the classic tomato basil flavor. The coconut milk not only adds richness but also balances the acidity of the tomatoes, resulting in a soup that is uniquely comforting. Perfect for a vegan-friendly meal or as a starter, this bisque is both flavorful and satisfying.

Roasted Red Pepper Tomato Basil Soup

This Roasted Red Pepper Tomato Basil Soup brings together the sweetness of roasted red peppers with the tangy flavor of tomatoes for a vibrant, flavorful soup. Fresh basil adds brightness, while a touch of smoked paprika enhances the roasted flavors, making this soup both rich and comforting. This recipe is ideal for those looking for a flavorful twist on traditional tomato soup.

Ingredients:

• 2 large red bell peppers, halved and seeded
• 1 pound ripe tomatoes, halved
• 1 large onion, quartered
• 4 cloves garlic, peeled
• 3 cups vegetable broth
• 1/2 cup fresh basil leaves
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: A dollop of Greek yogurt or sour cream for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Place the halved bell peppers, tomatoes, onion, and garlic on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper.
2. Roast for 30-35 minutes, until vegetables are soft and slightly charred.
3. Transfer the roasted vegetables to a large pot, add the vegetable broth, and bring to a simmer over medium heat.
4. Add the basil and smoked paprika, then blend the soup using an immersion blender until smooth. Adjust seasoning with salt and pepper as needed.
5. Serve hot, garnished with a dollop of Greek yogurt or sour cream if desired.

This roasted red pepper tomato basil soup is a perfect combination of sweet and smoky flavors that add depth and warmth. The roasted red peppers complement the tomatoes beautifully, making this soup a wonderful option for a hearty lunch or dinner. Pair it with a side of crusty bread for a complete meal that’s both satisfying and delicious.

Creamy Tomato Basil Soup with Tortellini

Take tomato basil soup to the next level with this Creamy Tomato Basil Soup with Tortellini. The addition of cheese-filled tortellini makes this soup a comforting, hearty dish that’s perfect as a main course. With a blend of fresh basil, tomatoes, and a creamy broth, this soup is sure to satisfy and delight on colder days.
Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can of crushed tomatoes
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1/2 cup fresh basil leaves, chopped
• 1 (9-ounce) package of cheese tortellini
• Salt and pepper to taste
• Optional: Freshly grated Parmesan cheese for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the crushed tomatoes and broth, then bring to a simmer. Cook for 15 minutes.
3. Add the basil and blend the soup with an immersion blender until smooth.
4. Reduce heat and stir in the heavy cream, then add the tortellini and cook according to package instructions, about 7-9 minutes.
5. Serve hot, topped with freshly grated Parmesan if desired.

This creamy tomato basil soup with tortellini is a meal in itself, combining classic flavors with a pasta twist. The tortellini adds texture and heartiness, transforming the soup into a deliciously filling dish that’s both satisfying and comforting. Serve it with a side salad or garlic bread for a complete, cozy meal.

Slow Cooker Tomato Basil Soup with White Beans

This Slow Cooker Tomato Basil Soup with White Beans is a nourishing, hands-off recipe that brings out the flavors of tomatoes, basil, and tender white beans. Cooking the soup in a slow cooker allows the flavors to meld beautifully while providing an easy, no-fuss method. White beans add protein and heartiness, making this a balanced, vegan-friendly meal.

Ingredients:

• 1 (28-ounce) can of diced tomatoes
• 1 can of white beans (such as cannellini or navy beans), drained and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Optional: 1/2 cup coconut milk or almond milk for extra creaminess

Instructions:

1. Add the diced tomatoes, white beans, onion, garlic, and vegetable broth to a slow cooker. Season with salt, pepper, and Italian seasoning.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are soft and flavors have melded.
3. Add the basil and blend the soup with an immersion blender until smooth (or blend in batches if needed).
4. For added creaminess, stir in coconut milk or almond milk. Adjust seasoning if necessary.
5. Serve hot, garnished with extra basil or a drizzle of coconut milk if desired.

This slow cooker tomato basil soup with white beans is a wholesome, plant-based soup that’s perfect for busy days. The white beans add protein and creaminess, making the soup filling and nutritious. With minimal prep and the convenience of slow cooking, it’s an effortless way to enjoy a comforting bowl of soup any day of the week.

Tomato Basil Soup with Balsamic Glaze

This Tomato Basil Soup with Balsamic Glaze offers a tangy and sweet twist on the traditional recipe. The balsamic glaze adds a rich, complex flavor that balances the acidity of the tomatoes and enhances the soup’s depth. Fresh basil gives it a fragrant, herby finish. This is a perfect choice for a gourmet version of the classic tomato basil soup, ideal for an elegant dinner or a cozy lunch.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 1 cup vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 2 tablespoons balsamic vinegar
• 1 teaspoon honey (optional for sweetness)
• Salt and pepper to taste
• Balsamic glaze, for drizzling
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the diced tomatoes and vegetable broth. Bring to a simmer and cook for 15-20 minutes, allowing the flavors to blend.
3. Add the fresh basil, balsamic vinegar, and honey (if using). Blend the soup with an immersion blender until smooth.
4. Season with salt and pepper to taste.
5. Serve hot, drizzled with balsamic glaze and garnished with fresh basil leaves.

The balsamic glaze adds an elegant, tangy sweetness to this tomato basil soup that elevates the flavor profile and adds an unexpected twist. Whether you’re serving it as a starter for a dinner party or enjoying it as a comforting lunch, this soup is sure to impress with its sophisticated combination of flavors.

Tomato Basil Soup with Pesto Swirl

The addition of a pesto swirl to classic tomato basil soup creates a delightful fusion of fresh, herby flavors. The pesto—rich with basil, garlic, and Parmesan—adds depth and a burst of color, making each bowl a feast for the senses. This recipe is a great way to use leftover pesto or to make a homemade batch for an added flavor boost.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 (14-ounce) cans of crushed tomatoes
• 1 cup vegetable or chicken broth
• 1 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/4 cup heavy cream (optional, for creaminess)
• 1/4 cup pesto (store-bought or homemade)
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the crushed tomatoes and broth, then bring to a simmer. Cook for 15 minutes to allow the flavors to meld together.
3. Add the fresh basil leaves and blend the soup using an immersion blender until smooth.
4. Stir in heavy cream if you desire a creamier soup. Season with salt and pepper to taste.
5. Serve hot, with a swirl of pesto in each bowl and garnished with fresh basil leaves.

The pesto swirl in this soup adds a fresh, herby burst that complements the richness of the tomato and basil. The smooth, creamy texture with the pesto provides a unique flavor contrast that’s both comforting and vibrant. This soup is perfect for any occasion, whether you’re looking for a simple meal or something a little more indulgent.

Tomato Basil Soup with Bacon Crumbles

For those who enjoy a savory, meaty twist on their tomato basil soup, this version with bacon crumbles brings an irresistible smoky flavor to the mix. The crispy bacon adds texture and depth, while the creamy tomato and basil base keeps the soup hearty and satisfying. This is an excellent choice for anyone who loves the combination of smoky bacon and fresh, tangy tomatoes.

Ingredients:

• 4 strips of bacon, diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1 cup heavy cream
• Salt and pepper to taste
• Optional: Crumbled bacon for garnish

Instructions:

1. In a large pot, cook the diced bacon over medium heat until crispy, about 5 minutes. Remove the bacon and set aside, leaving a little bit of bacon grease in the pot.
2. Add the onion to the pot and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the diced tomatoes and broth, bringing the mixture to a simmer. Cook for 15-20 minutes.
4. Add the fresh basil leaves and blend the soup with an immersion blender until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Serve hot, topped with the crispy bacon crumbles for extra flavor and crunch.

This tomato basil soup with bacon crumbles takes the classic to new heights with a smoky, savory punch. The crispy bacon adds texture and flavor that perfectly balances the creamy soup base. Whether you’re serving it for a casual dinner or a more festive meal, this version is sure to be a crowd-pleaser. The combination of fresh basil, tomatoes, and bacon creates a rich and satisfying soup experience.

Smoky Tomato Basil Soup with Chipotle

This Smoky Tomato Basil Soup with Chipotle introduces a smoky, spicy depth to the classic tomato basil soup. The addition of chipotle peppers in adobo sauce brings a subtle heat and smokiness, while the fresh basil and tomatoes provide a familiar, comforting base. This version is perfect for those who like a little kick in their soup, offering a satisfying combination of smoky, spicy, and tangy flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 1 chipotle pepper in adobo sauce, minced (use more for extra heat)
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup heavy cream (optional)
• Lime wedges for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the diced tomatoes, chipotle pepper, smoked paprika, and broth. Bring to a simmer and cook for 15-20 minutes.
3. Add the fresh basil and blend the soup using an immersion blender until smooth.
4. Stir in the heavy cream (if using) and season with salt and pepper to taste.
5. Serve hot, with a squeeze of lime juice for extra brightness and a hint of tang.

This smoky tomato basil soup with chipotle adds an exciting flavor twist for those who enjoy a bit of spice and smokiness. The chipotle peppers give the soup a robust, smoky flavor that enhances the classic tomato and basil base. The lime juice at the end adds a refreshing contrast to the richness of the soup. It’s perfect for a cool evening when you crave something with a little heat.

Tomato Basil Soup with Grilled Cheese Croutons

Take your tomato basil soup to the next level by pairing it with grilled cheese croutons. The crispy, melty grilled cheese is the perfect accompaniment to the creamy, tangy soup, creating a comforting, indulgent meal. The buttery crunch of the croutons adds texture, making each bite a satisfying combination of soup and sandwich in one.

Ingredients:

• 2 tablespoons butter
• 2 slices of your favorite bread
• 2 slices cheddar cheese
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 (14-ounce) cans of crushed tomatoes
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional)
• Salt and pepper to taste

Instructions:

1. Start by making the grilled cheese croutons. Heat butter in a pan over medium heat and grill the bread slices with cheddar cheese inside until golden and crispy. Once grilled, cut into small crouton-sized pieces. Set aside.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Stir in the crushed tomatoes and broth, then bring to a simmer. Cook for 15-20 minutes.
4. Add the fresh basil leaves and blend the soup with an immersion blender until smooth.
5. Stir in the heavy cream (if desired) and season with salt and pepper.
6. Serve hot, with grilled cheese croutons on top for a crunchy, cheesy finish.

Tomato basil soup with grilled cheese croutons combines two of the best comfort foods into one irresistible dish. The crispy, buttery croutons add the perfect texture and flavor contrast to the smooth, creamy soup. This fun take on the classic pairing is perfect for kids and adults alike, making it a great choice for lunch or dinner when you want something comforting and familiar.

Vegan Tomato Basil Soup with Coconut Milk

This Vegan Tomato Basil Soup with Coconut Milk is a creamy, dairy-free version of the classic. The coconut milk adds richness and a subtle sweetness, while the fresh basil and tomatoes keep it light and refreshing. This soup is perfect for anyone following a vegan or dairy-free diet, offering a satisfying, plant-based alternative to traditional creamy tomato soups.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 1 can (14-ounce) full-fat coconut milk
• 3 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• Optional: Crushed red pepper flakes for a bit of heat

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Stir in the diced tomatoes and vegetable broth, then bring to a simmer. Cook for 15-20 minutes.
3. Add the fresh basil leaves and blend the soup using an immersion blender until smooth.
4. Stir in the coconut milk and season with salt, pepper, and crushed red pepper flakes (if using).
5. Serve hot, with extra fresh basil leaves for garnish.

This vegan tomato basil soup with coconut milk is a rich and creamy alternative to the traditional version, perfect for those avoiding dairy. The coconut milk provides a velvety texture, while the fresh basil keeps the soup light and fragrant. It’s a comforting, plant-based meal that will satisfy your cravings for a creamy soup without any dairy. Enjoy it with a side of crispy bread for a perfect, vegan-friendly meal.

Roasted Tomato Basil Soup with Garlic and Parmesan

This Roasted Tomato Basil Soup with Garlic and Parmesan offers a depth of flavor through the caramelized sweetness of roasted tomatoes. Roasting the tomatoes intensifies their flavor, while garlic and Parmesan add a savory richness that elevates the entire dish. This is a perfect choice for a more complex and flavorful version of the classic soup, ideal for a cozy fall meal or dinner party.

Ingredients:

• 6 large tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cloves garlic, smashed
• 1 medium onion, chopped
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup grated Parmesan cheese
• 1/2 cup heavy cream (optional for added richness)
• Extra Parmesan for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper, and add the smashed garlic cloves around the tomatoes.
2. Roast the tomatoes in the oven for 25-30 minutes, until the tomatoes are soft and slightly caramelized.
3. In a large pot, heat some olive oil over medium heat and sauté the chopped onion until soft, about 5 minutes.
4. Add the roasted tomatoes and garlic to the pot, scraping up any browned bits from the baking sheet. Add the broth and bring to a simmer for 10-15 minutes.
5. Add the fresh basil and blend the soup using an immersion blender until smooth.
6. Stir in the grated Parmesan and heavy cream, and season with additional salt and pepper if needed.
7. Serve hot, garnished with extra Parmesan cheese.

Roasting the tomatoes in this soup brings out their natural sweetness and imparts a smoky depth of flavor, creating a rich base that is both comforting and sophisticated. The garlic and Parmesan add a savory layer, making this a hearty and satisfying soup. Whether you’re serving it on a cool evening or as part of a larger meal, this roasted tomato basil soup is sure to become a favorite.

Tomato Basil Soup with Spinach and White Beans

This Tomato Basil Soup with Spinach and White Beans adds a healthy, hearty twist to the classic soup. The spinach brings in a vibrant green element, while the white beans offer protein and make the soup more filling. This version is perfect for those seeking a nutritious meal that still retains the comforting flavors of the traditional tomato basil soup.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 3 cups vegetable broth
• 1 can (15-ounce) white beans, drained and rinsed
• 3 cups fresh spinach leaves, chopped
• 1/2 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1/2 teaspoon dried oregano (optional)
• 1/4 teaspoon red pepper flakes (optional for heat)
• 1/2 cup heavy cream or coconut milk (optional for creaminess)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
2. Stir in the diced tomatoes, vegetable broth, white beans, oregano, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes.
3. Add the fresh spinach and chopped basil, and stir until the spinach wilts.
4. Use an immersion blender to blend the soup to your desired consistency, leaving some texture if preferred.
5. Stir in the heavy cream or coconut milk (if using) and season with salt and pepper.
6. Serve hot, with extra basil on top for garnish.

This version of tomato basil soup is a wholesome and satisfying meal, packed with the goodness of spinach and white beans. The soup remains light and refreshing but also filling and nourishing, making it an ideal lunch or dinner option. The subtle creaminess from the added milk or coconut milk balances the acidity of the tomatoes, creating a smooth, comforting dish.

Tomato Basil Soup with Roasted Red Pepper

This Tomato Basil Soup with Roasted Red Pepper brings a new layer of flavor with the smoky sweetness of roasted peppers. The red pepper adds depth and a touch of earthiness, complementing the brightness of the tomatoes and the fresh basil. This version is perfect for anyone who enjoys a richer, more complex soup, while still maintaining the familiar, comforting tomato-basil flavor.

Ingredients:

• 2 large red bell peppers
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 (14-ounce) cans of diced tomatoes
• 3 cups vegetable or chicken broth
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin (optional)
• Salt and pepper to taste
• 1/2 cup heavy cream (optional for creaminess)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them in the oven for 20-25 minutes, or until the skins are blackened and blistered. Remove the peppers from the oven, let them cool slightly, then peel off the skins and remove the seeds.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and cook for another minute.
3. Add the roasted red peppers, diced tomatoes, broth, smoked paprika, and cumin (if using). Bring to a simmer and cook for 15 minutes.
4. Add the fresh basil and blend the soup with an immersion blender until smooth.
5. Stir in the heavy cream (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with additional basil or a drizzle of olive oil.

The roasted red peppers bring a rich, smoky sweetness to the soup, transforming the traditional tomato basil combination into something even more flavorful. The addition of smoked paprika and cumin enhances the depth of the soup, while the fresh basil ties everything together. This is a great choice for those looking to add some complexity to their tomato basil soup, and it pairs beautifully with a slice of crusty bread for dipping.

Note: More recipes are coming soon!