Best Healthy Tomato Basil Soup Recipe

The base of my tomato soup draws from’s Easy 3 Ingredient Tomato Soup, and builds upon it. It’s one of my picky husband’s favorite recipes and more easily digested than recipes with heavy cream.

Makes approx. 6 -8 servings


  • 8 Tbsps. unsalted butter (non-dairy subs: olive oil or coconut oil)
  • 1 large onion, cut into large wedges (yellow, or red for more pronounced flavor)
  • 1 Tbsp. minced garlic  (approx. 3 cloves)
  • 2 (28-oz) cans tomatoes, preferably crushed or whole peeled – OR – 20 fresh medium tomatoes (about 4 lbs), peeled if not using a blender
  • 1 tsp. fine sea salt, or more to taste (I use Himalayan Salt)
  • 1/2 tsp. black pepper, or more to taste (best if freshly ground)
  • 3 cups low-sodium chicken stock, vegetable stock, or water (I use chicken bone broth) 
  • 1 Tbsp honey
  • 1/3 cup grated/shredded Parmesan cheese (can omit if non-dairy, but Parmesan adds saltiness and balances acidity, so may need to add more salt and honey)
  • 1 Tbsp. dry basil – OR – 1/3 cup chopped fresh basil*


  1. In a Dutch oven or large pot over medium heat, melt the butter. 
  2. Add onion wedges and garlic, cooking until garlic becomes fragrant but not browned.
  3. Add canned tomatoes with their juices to the pot, seasoning with salt and pepper. If using dry basil, add at this step (if fresh basil, wait until step 6).
  4. Add stock/broth or water, honey, and parmesan cheese. Bring to a simmer.
  5. After reaching a simmer, lower heat and cook uncovered for about 40 minutes, stirring occasionally.
  6. If using fresh basil, chop and add ¼ cup at end of the simmering, reserving some to sprinkle on top of the soup.
  7. Blend the soup to desired consistency—I like a velvety texture tomato basil soup, so I do not blend until smooth. (I use an immersion blender, which makes it quick and easy. If using a regular blender, you will need to blend it in batches. Since it’s hot soup, don’t overfill your blender or the lid will pop from steam!).
  8.  Adjust seasoning to taste if necessary. Serve and enjoy!


Optional toppings: Croutons, fresh chopped basil, and/or fresh parmesan.

Excellent with classic Grilled Cheese Sandwich. My husband loves this with a Rosemary Sourdough Grilled Cheese.

*1/4 cup fresh basil, plus more to serve. Basil leaves are easily bruised so chop by stacking a bunch of leaves then roll them into a log and cut into thin strips right before adding to the soup as it’s finishing simmering and ready to blend.

If you make this recipe, snap a photo, tag us @littlewgreatlovel, or leave a comment to let us know how it turned out.

If it’s Lent, hashtag it #lentenfriday so others can get some meatless ideas.

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About Author

Creative, Entrepreneur & Silly-Heart. Christ has called her to bring the broken to His Sacred Heart. Calls Austin home with her mountain-man husband, Mike, who she loves to travel through life with as well as around the world.

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