Pantry tomato basil soup is the dinner you can make when the refrigerator is nearly empty. A can of crushed tomatoes, a carton of broth, an onion, a few cloves of garlic, and a handful of fresh basil are all it takes to get a smooth, bright soup on the table in about 40 minutes.
This version keeps things simple and light. There is no cream in the pot, so the tomato and basil flavors stay front and center, and a small swirl of cream on top is entirely optional. It works as a starter, a light main course with a sandwich, or a make ahead lunch.
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Why This Pantry Tomato Basil Soup Recipe Works
Canned crushed tomatoes are picked and packed at their peak, so they give you a consistent, rich tomato flavor any time of year. Cooking the onion until soft and the garlic until fragrant builds a savory base that keeps the soup from tasting flat.
Simmering the tomatoes and broth together mellows the acidity and lets the flavors blend. Stirring in the fresh basil at the end, just before blending, keeps its bright, peppery flavor instead of letting it cook away.
Ingredients for Pantry Tomato Basil Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 cups low-sodium vegetable broth
- 1/2 cup fresh basil leaves, chopped
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- 2 tablespoons heavy cream, optional, for garnish
Taste the canned tomatoes before salting, because brands vary. Low-sodium broth lets you season the soup yourself.
How to Make Pantry Tomato Basil Soup
1. Cook the onion.
Heat the olive oil in a pot over medium heat. Add the chopped onion and cook for about 5 minutes, until soft.
2. Add the garlic.
Stir in the minced garlic and cook for another minute, until fragrant.
3. Add the tomatoes and broth.
Pour in the crushed tomatoes and vegetable broth. Bring the mixture to a boil.
4. Simmer.
Reduce the heat and simmer for 15 to 20 minutes, until the flavors are well blended and the soup has thickened slightly.
5. Add basil and blend.
Stir in the fresh basil and season with salt and pepper. Use an immersion blender, or carefully transfer the soup to a blender in batches with the lid vented, and puree until smooth.
6. Serve.
Ladle the hot soup into bowls. Swirl in a little heavy cream if you like, and serve with crusty bread or a grilled cheese sandwich.
How to Serve Pantry Tomato Basil Soup
Serve the soup hot with a buttery toasted sandwich, such as this sloppy joe grilled cheese, or with slices of crisp air fryer baguette garlic bread for dipping.
If you want a richer bowl, compare it with this easy creamy tomato basil soup. For a heartier dinner, serve a side of tomato basil chicken breasts alongside a smaller bowl of soup.
How to Store and Reheat Pantry Tomato Basil Soup
Refrigerate the soup within two hours of cooking. Store it in an airtight container in the refrigerator and eat it within 3 to 4 days. To freeze, cool completely, pour into sealed containers with a little space at the top, and thaw in the refrigerator before reheating.
Reheat on the stove over medium heat, stirring, until steaming hot and 165 degrees F. Add a splash of broth or water if the soup has thickened in the refrigerator.
Tips and Variations for Pantry Tomato Basil Soup
Dividing leftovers into smaller containers helps them cool faster. The University of Illinois Extension leftovers guide recommends refrigerating leftovers within two hours, using them within 3 to 4 days, and reheating to a minimum of 165 degrees F.
Roasting the tomatoes first adds more flavor, and you can substitute roasted tomatoes for part of the canned tomatoes if you have time. Adjust the amount of basil to your preference. For a smoother soup, blend longer. For more body, leave the soup a little chunky and blend only part of it.
A pinch of sugar can balance sharp tomatoes, and a pinch of red pepper flakes adds gentle heat. A spoonful of grated Parmesan on top adds a savory finish.
Frequently Asked Questions About Pantry Tomato Basil Soup
Can I make pantry tomato basil soup without fresh basil?
Yes. Use a smaller amount of dried basil, adding it with the tomatoes so it has time to soften. Fresh basil gives the brightest flavor, so add a few torn leaves on top if you have them.
How do I make pantry tomato basil soup creamier?
Stir in a little heavy cream at the end, or blend the soup longer. A small amount of cream goes a long way and rounds out the acidity.
Can I freeze this soup?
Yes. Cool it fully, freeze it in sealed containers, and thaw it in the refrigerator before reheating on the stove.
Is it safe to blend hot soup?
It is, if you take care. Work in batches, fill the blender only partway, and vent the lid so steam can escape. An immersion blender avoids the issue entirely.
What can I use instead of vegetable broth?
Low-sodium chicken broth works in the same amount. Water also works in a pinch, though the soup will taste a little lighter.
Pantry Tomato Basil Soup with Canned Tomatoes
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can (28 oz) crushed tomatoes
- 2 cup low-sodium vegetable broth
- ½ cup fresh basil leaves chopped
- ½ tsp salt or to taste
- black pepper to taste
- 2 tbsp heavy cream optional, for garnish
Instructions
Cooking
- Heat the olive oil in a pot over medium heat. Cook the onion for about 5 minutes, until soft.
- Stir in the garlic and cook for 1 more minute.
- Add the crushed tomatoes and broth and bring to a boil.
- Reduce the heat and simmer for 15 to 20 minutes.
- Stir in the basil and season with salt and pepper. Blend until smooth with an immersion blender or in batches in a blender with the lid vented.
- Serve hot, with a swirl of cream if you like.
