Easy Tomato Basil Soup with Canned Tomatoes

This Tomato Basil Soup (with Grilled Cheese) is my new comfort food favorite. The tomato soup is creamy, flavorful, and smooth and pairs perfectly with this easy grilled cheese! Don’t have basil? Omit it for the ultimate pantry staple soup.

healthy tomato soup recipe

Easy Tomato Basil Soup with Canned Tomatoes

I’ve had a lot of good tomato soup in my day, and this one is up there with all of my favorites. It’s rich and creamy, without any added dairy! The extra aromatic veggies add so much flavor. Plus, it’s easy to make with pantry staples! You will love this soup time and time again.

fresh tomato soup recipe

Do I need fresh tomatoes for tomato soup?

In a perfect world we’d have all these fresh tomatoes, but depending where you live and the season, it isn’t always a reality! You can make delicious (and easy) tomato soup without fresh tomatoes, and with canned tomatoes!

No basil? No problem!

You can omit the basil if you don’t have any fresh!

quick tomato soup recipe with canned tomatoes

What should I serve it with or garnish with?

  • My favorite is GRILLED CHEESE!
  • Croutons
  • Fresh Parmesan Cheese
  • Fresh Basil
  • Cracked Black Pepper
  • Drizzle of Olive Oil

Want other comforting soup recipes? Try these favorites:

Tomato Basil Soup with Grilled Cheese


Easy Tomato Basil Soup with Canned Tomatoes

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes


Tomato Soup:

  • 1 tablespoon oil or butter
  • 1 garlic clove, minced
  • 1 large onion, diced
  • 3 carrots, diced
  • 2 stalks of celery, omit if you don’t have a high-speed blender
  • 1 28 ounce of crushed tomatoes
  • 1 14.5 ounce of diced tomatoes
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon salt, more as desired
  • 1/4 teaspoon pepper, more as desired
  • 1 cup of vegetable broth
  • 1/4 cup fresh basil, chopped

Grilled Cheese:

  • 1 batch of the All-Purpose Sandwich Bread on page 80 of the Lexi’s Clean Kitchen Cookbook
  • 12 tablespoons grass-fed butter
  • Sliced cheddar cheese or cheese of choice


  • Add oil or butter to your soup pot. Add in garlic, onions, carrots, celery, and cook for about 5-7 minutes over medium-low head, until onions are translucent and veggies are flagrant, but not browned.
  • Add in the tomatoes, spices, and vegetable broth. Save additional basil for garnish.
  • Bring to a boil over medium high heat, reduce heat and let simmer for about 15-20 minutes.
  • Transfer soup to a high-speed blender, add basil, and blend until smooth. You can use an immersion blender but it will need extra blending! Taste and adjust seasoning as desired. Serve hot.
  • Make sandwich bread if making your own and let cool. Slice bread and place 2 slices of cheese in the centered. Brush bread with additional butter. Heat butter in a skillet and place grilled cheese in the skillet. Let cook for 1 to 2 minutes, covered, on each side until cheese is melted and bread is crispy.


  • Serving Size: 1 grilled cheese with 1/2 cup soup
  • Calories: 558
  • Sugar: 25g
  • Sodium: 1100mg
  • Fat: 24.7g
  • Saturated Fat: 10g
  • Carbohydrates: 63.3g
  • Fiber: 24g
  • Protein: 29.7g
  • Cholesterol: 40mg

This post is sponsored by AllModern. All opinions are 100% my own and I only work with brands that I 100% stand behind and personally use.

What is your favorite comfort food dish?

December 11, 2016

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