Easy Creamy Tomato Basil Soup (10-Minute Recipe) (2024)

This is the BEST and easiestCreamy Tomato Basil Soup! This tomato soup recipe is dairy-free and comes together in just 10 minutes. This is all thanks to jarred marinara sauce and the trusty blender. How is this soup creamy without adding any dairy products? Read on to find out!

When it comes to soup, tomato soup has always been a favorite of mine. Thiscreamy tomato souprecipe is thebest tomato soup recipeI have ever made, and I am not just saying that. It is creamy without the need for dairy and comes together in minutes. Can you ask for a better weeknight meal option?

Blended cannellini beans paired with jarred marinara sauce create the lusciouscreamy textureof this simple dairy-free tomato soup recipe. It's down to a simmer once everything has been blended and mixed with the broth and spices. Like easy Italian ground turkey soup, it tastes like a bowl of comfort.

Creamy tomato soupis the perfect weeknight meal. It is hands down my all-time favorite tomato soup recipe. Thishomemade tomato soupis straightforward to make, and it is wildly DELICIOUS! Don't forget to pair your bowl with an ooey-gooeygrilled cheese sandwich, acheddar chive scone, or a3-ingredient buttermilk biscuit.

Creamy Tomato Basil Soup Recipe

Nothing tastes better on achilly daythan a bowl ofhomemade soup. Thiseasy tomato basil souprecipe utilizes simple shortcuts to make adelicious soupin only ten minutes. This is one of myfavorite soup recipeswhen the soup craving hits because it comes together so quickly and uses pantry staple items.

• EasyTomato Soup- This soup could not be made more accessible, thanks to jarred marinara sauce,simple ingredients, and the trusty blender!
• Ready in 10 Minutes- Thisdelicious soupis a quick meal option for lunch or dinner. It is perfect forsoup seasonor any time the tomato soup cravings hit.
• Tomato Soup Without Cream- This tomato soup is creamy without any dairy orheavy cream, thanks to blended cannellini beans (thesecret ingredient).

Ingredients

• Prepared Marinara Sauce- My favorite brand isRaos, hands down. If you want to use homemade, try myBasicTomato Sauce, which is packed with flavor.
• Cannellini Beans- The blended beans make this soup luscious and creamy while adding nutritious, satiating value. It is agreat wayto add fiber and protein to the meal.
• FreshGarlic Cloves- Because the ingredients are blended, there is no need to mince the garlic. Peel off the skin and throw it into the blender.
• Olive Oil-Improves the overallcreamy textureof the soup, in addition to adding flavor. Ideally, use extra-virginolive oilfor thebest flavor.
• Chicken Broth- My go-to is alwayschicken broth; however,vegetable brothworks great, too. Use low-sodium broth for an even healthier bowl of soup.
• Seasonings- Dried basil, salt, andblack pepper.

See therecipe cardfor the ingredient quantities.

Instructions

It all starts with prepared sauce, canned beans, and the hustle of theblender. Utilizing ready items and the reliable blender eliminates additional steps and the need for added ingredients. The blender does most of the work for you.

STEP 1- Place the marinara sauce, beans, garlic clove, andolive oilinto a blender. Blend until the mixture is completely smooth.

STEP 2- Transfer the blended mixture to a small saucepan. Whisk in thechicken brothand dried basil. Overmedium-high heat, bring the soup to a simmer. Once simmering, the soup is ready to eat!

Variations

• Vegetarian- Usevegetable brothor stock.
• Fresh Basil- If you have fresh basilon hand, use it as a garnish. Thinly slice thefresh basil leavesand add to the top of each bowl ofhot soup.
• Optional Garnishes- Garnish soup withparmesan cheese,red pepper flakes, croutons, or fresh basil.

Equipment You May Need

• High-Speed Blender - I LOVE my Vitamix. It is 100 percent worth the investment!
• Immersion Blender - If you do not have a blender, use an Immersion Blender to blend the soup instead. It is a great tool to have in the kitchen.
• Small Saucepan - This soup fits in a small saucepan. This is the Saucepan that I have (as pictured).

Expert Tips

1. If you do not have a blender, place the first ingredients into a pot and blend with animmersion blenderuntil smooth. The soup will not be relatively as smooth as it would be with a blender, but still be equally delicious!
2. As if I need to tell you, pair this soup with a warm ​grilled cheese sandwich. This sandwich has dairy, so if you are dairy-free, use a dairy-free cheese.

Storage

• STORE- Transfer cooled soup to anairtight container. Store in the refrigerator for up to 4 days.
• FREEZE- Transfer cooled soup to anairtight container. Freeze for up to 2 months. Thaw thefrozen soupin the refrigerator before reheating and consuming it.
• REHEAT- This soup {like most soups} is best reheated over the stovetop. Transfer soup to a small saucepan overmedium heat. Cook, stirring every so often, until heated through.

Other Recipes You'll Love

• How to Make Basic Tomato Sauce
• Goat Cheese Scones
• Tomato Ricotta Tart with Arugula
• 10-Minute Hearts of Palm Pasta
• Cheddar Chive Scones

FAQ

If you make the recipe, don’t forget to rate it, and let me know what you think in the comments below!Take pictures, tag #sugarylogic, and share them with me onInstagramorFacebook.

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