A warming bowl of homemade tomato and basil soup doesn’t need expensive fresh tomatoes or a long shopping list. This simple recipe uses tinned chopped tomatoes, passata and everyday vegetables to create a comforting soup with a rich tomato flavour.
Onion, carrot and celery are gently softened before the tomatoes and stock are added. This gives the soup a naturally rounded flavour, while basil brings a fresh, aromatic finish. Blend it until smooth for a classic tomato soup, or leave a little texture if you prefer something more rustic.
Made with familiar UK supermarket ingredients, it’s an affordable lunch, a light family dinner or a useful batch-cooking recipe for busy weeks.
Why This Homemade Tomato Soup Works
- Uses tinned tomatoes and passata, so you can make it throughout the year.
- Contains everyday vegetables that help build flavour naturally.
- Doesn’t require cream or an expensive ready-made soup.
- Can be blended smooth or left slightly chunky.
- Suitable for preparing ahead and freezing in individual portions.
Recipe at a Glance
| Details | Information |
|---|
| Servings | Approximately 4 |
| Preparation time | 10 minutes |
| Cooking time | 30–35 minutes |
| Total time | 40–45 minutes |
| Course | Lunch, starter or light dinner |
| Cooking method | Hob |
| Dietary information | Vegan when using suitable vegetable stock and plant-based accompaniments |
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 1 × 400g tin chopped tomatoes
- 500g tomato passata
- 500ml vegetable stock
- 1 tbsp tomato purée
- 1 tbsp vegetable oil
- 1 handful fresh basil, or 1 tsp dried basil
- Freshly ground black pepper
Ingredient Notes and Easy Substitutions
Tinned tomatoes: A standard tin of chopped tomatoes provides a convenient, affordable base. Supermarket own-brand varieties work well.
Passata: Gives the soup a smoother tomato consistency without needing lots of fresh tomatoes.
Carrots: Add a little natural sweetness, helping balance the acidity of the tomatoes.
Celery: Adds savoury depth. If you don’t have any, the soup can still be made with onion and carrot.
Tomato purée: Concentrates the tomato flavour. Cooking it briefly with the garlic helps develop the base of the soup.
Basil: Fresh basil adds a fragrant finish, but dried basil is a useful cupboard alternative.
Vegetable stock: Choose a lower-salt variety if preferred. Check the ingredients if preparing the soup for a vegan household.
How to Make Tomato and Basil Soup
Step 1: Prepare the Vegetables
Peel and dice the onion and carrots.
Dice the celery into small pieces and crush the garlic.
Cutting the vegetables into reasonably even pieces helps them soften at a similar rate.
Step 2: Soften the Onion, Carrot and Celery
Heat the vegetable oil in a large saucepan over a medium-low heat.
Add the onion, carrots and celery.
Cook gently for 8–10 minutes, stirring occasionally, until the vegetables begin to soften.
Avoid rushing this stage. Gently cooked vegetables provide a more rounded flavour than adding everything directly to boiling stock.
Step 3: Add the Garlic and Tomato Purée
Stir in the crushed garlic and tomato purée.
Cook for approximately one minute, stirring to prevent the garlic from catching.
Step 4: Add the Tomatoes and Stock
Pour in the chopped tomatoes, passata and vegetable stock.
Stir well, scraping any tomato purée from the bottom of the pan.
Bring the mixture to a gentle simmer.
Step 5: Simmer Until the Vegetables Are Tender
Reduce the heat and simmer for approximately 20–25 minutes.
Stir occasionally and check that the carrots and celery are soft enough to blend.
If the soup becomes thicker than you prefer, add a small splash of hot water.
Step 6: Add the Basil and Blend
Stir in the fresh or dried basil.
For a smooth soup, blend carefully using a stick blender, keeping the blender head submerged to avoid splashes.
Alternatively, leave some of the vegetables unblended for a more rustic texture.
If using a jug blender, follow its instructions for handling hot liquids and blend in suitable batches.
Step 7: Season and Serve
Taste the soup and add freshly ground black pepper.
Serve warm with bread, toast or your preferred accompaniment.
How to Give Tomato Soup More Flavour Without Cream
The flavour of this soup comes from building a good vegetable base rather than adding lots of extra ingredients.
Allow the onion, carrots and celery to soften gently before adding the tomatoes. Cooking the tomato purée briefly also helps deepen its flavour.
If the soup tastes too sharp, simmer it a little longer and check the seasoning. The carrots provide natural sweetness, so added sugar isn’t usually necessary.
Fresh basil is best stirred in towards the end to preserve its aroma.
How to Make the Soup Thicker or Smoother
For a thicker consistency, simmer the soup uncovered for a few extra minutes before blending.
For a lighter soup, add a small amount of hot vegetable stock or water until you reach your preferred texture.
If you enjoy a particularly smooth finish, blend thoroughly. For a more substantial rustic soup, blend only part of the mixture.
A little milk or cream can be stirred in after blending if desired, although the original recipe doesn’t require either.
Budget-Friendly Tips
Tinned tomatoes, passata and dried herbs are useful ingredients to keep in your cupboard because they work in several family meals.
Compare supermarket own-brand products and choose seasonal carrots and onions where possible.
If you have spare suitable vegetables, small amounts can be added to the base rather than left unused in the fridge.
Preparing a larger batch can also make future lunches easier, provided you cool and store the soup safely.
What to Serve with Tomato and Basil Soup
For a simple lunch, serve with wholemeal toast or crusty bread.
To make it more filling, pair it with a cheese sandwich, a baked potato or another suitable side.
For a dairy-free meal, choose bread and accompaniments that meet your dietary requirements.
Batch Cooking, Freezing and Reheating
This soup is convenient for making ahead because its tomato and vegetable base reheats well.
Allow the cooked soup to cool promptly, divide it into suitable portions and refrigerate within two hours.
Eat refrigerated leftovers within 48 hours or freeze in airtight, freezer-safe containers. Leave enough room for the soup to expand as it freezes.
Defrost frozen portions safely in the fridge, then reheat until steaming hot throughout. Reheat each portion only once.
If the soup thickens during storage, stir in a splash of water while reheating.
Frequently Asked Questions
Can I make tomato and basil soup without fresh tomatoes?
Yes. This recipe is designed around tinned chopped tomatoes and passata, making it practical throughout the year.
Can I use dried basil instead of fresh?
Yes. Use approximately one teaspoon of dried basil, adjusting to taste.
Do I need to add cream?
No. Blending the softened vegetables creates a satisfying texture without cream. A little cream or milk is entirely optional.
Can I freeze homemade tomato soup?
Yes. Cool it promptly and freeze in suitable portion-sized containers. Defrost and reheat thoroughly before serving.
Why does my tomato soup taste acidic?
Tomato varieties differ in acidity. Cooking the vegetable base gently and allowing the soup to simmer can help balance the flavour.
Can I make this soup vegan?
Yes. Use vegan vegetable stock and choose plant-based accompaniments. The main recipe contains no dairy ingredients.
More Affordable Family Meal Ideas
Homemade soup is a practical way to turn inexpensive cupboard ingredients into a comforting meal.
Explore our Budget Family Meals UK guide for more everyday recipe ideas, or organise your weekly menu with the Free UK Family Meal Planner.
