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Chunky Tomato Basil Soup
4.5 from 114 votes

Chunky Tomato Basil Soup

This Chunky Tomato Basil Soup uses whole peeled tomatoes cooked with olive oil, onions, garlic, and fresh basil to create a hearty, textured soup. The addition of butter and baking soda helps balance acidity and enrich flavor while maintaining a chunky consistency. The soup simmers to develop a layered tomato and herb profile, served topped with grated Parmesan cheese for a savory accent. It's suitable for a comforting starter or light meal.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 10 to 12 servings
Calories: 170 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 tablespoons olive oil
  • 2 medium-sized onion chopped, yellow
  • 8 cloves garlic minced
  • 2.5 ounces basil chopped (or 1.5 teaspoons dried basil, fresh leaves
  • 3 (28-ounce) cans whole peeled tomatoes including juices/puree*
  • 3 cups vegetable stock
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • salt I added no salt, sea salt
  • Parmesan Cheese grated, for serving

Instructions

    Cup of Yum
  1. In a large pot, sauté the onion in the olive oil over medium heat until browned, about 10 to 12 minutes.
  2. Add the garlic and sauté another 3 minutes.
  3. While onion and garlic are sautéing, open your canned tomatoes and dice the whole tomatoes.
  4. Add the diced tomatoes and juices/tomato puree to the pot with the sauteed onion and garlic.
  5. Add the vegetable stock, chopped basil and butter. Stir until butter is melted and incorporated.
  6. Add the baking soda. This will cause the soup to bubble up quite a bit, so make sure your pot is big enough to hold a little momentary soup fizz. The bubbles/fizz will die down after a few seconds of stirring.
  7. Bring pot to a full boil then reduce the heat to a simmer and cook for 45 minutes.
  8. Optional: You can blend part or all of this soup for a smoother consistency, though I like it chunky.
  9. Serve with grated parmesan on top. Seriously. It’s the bomb!

Notes

  • Whole peeled tomatoes are preferred for control over chunk size, but canned diced tomatoes can be substituted.
  • Using baking soda requires a large pot to accommodate bubbling reaction, which neutralizes acidity.
  • Grated Parmesan cheese is recommended on serving to add a savory touch.
  • The soup can be partially or fully blended if a smoother texture is desired.

Nutrition Information

Serving 1of 10 Calories 170kcal (9%) Carbohydrates 25g (8%) Protein 5g (10%) Fat 6g (9%) Fiber 5g (20%) Sugar 19g (38%)

Nutrition Facts

Serving: 10 to 12 servings

Amount Per Serving

Calories 170

% Daily Value*

Serving 1of 10
Calories 170kcal 9%
Carbohydrates 25g 8%
Protein 5g 10%
Fat 6g 9%
Fiber 5g 20%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.