The Best Homemade Tomato Basil Soup You’ll Ever Make
There is nothing quite as soul-warming as a bowl of homemade tomato soup. Whether it’s a rainy Tuesday or a chilly Sunday afternoon, this recipe is the culinary equivalent of a warm hug. Forget the canned stuff—we’re talking about deep, caramelized flavors, herbs, and a velvety texture that begs for a grilled cheese dunk.
I’ll show you how to transform humble garden tomatoes into a restaurant-quality meal using a simple and quick method.
Why You’ll Love This Recipe
Intense Flavor: Roasting the tomatoes, garlic, and onions together creates a rich, complex base.
Dietary Friendly: Naturally vegetarian and easily made vegan by swapping heavy cream for coconut milk or cashews.
Meal Prep King: This soup tastes even better the next day and freezes beautifully for up to 3 months.
Simple Ingredients: Uses pantry staples you likely already have in your kitchen
Homemade Tomato Soup
Ingredients
- 1 Red bell pepper seed removed & cubed
- 1 cup Red beet cubed, about 1 medium size
- 1 cup Golden beet cubed, 1 medium size
- ⅓ cup White onion cubed - 1/4 of white onion
- 2 Garlic cloves roughly chopped
- 1-2 Medium carrots peeled and cubed
- 1 can 28 oz Cento crushed tomatoes
- 6 Big vine tomatoes cubed, seeds & core removed
- ½ tbdp Butter
- ½ cup Water
- ½ tsp Dry Oregano
- 1 tsp Dry Basil
- ⅓ cup Heavy cream optional
- Salt and Black pepper to taste
Instructions
- Wash and prepare all the raw vegetables.
- Put bell pepper, beets, onion, garlic, carrots, tomatoes, and canned tomatoes in an instant pot.
- Add butter, water, salt, and pepper and cook on high pressure for about 50 minutes. Let it sit for 1 hour before opening it.
- Use a hand mixer to make a smooth puree.
- Add 1/2 teaspoon of dry oregano and 1 teaspoon of dried basil and mix well.
- Add 1/3 cup of heavy cream if you want the soup creamy.
- Adjust salt and pepper to taste.