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Homemade soup with tomatoes and fresh herb.
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Homemade Tomato Basil Soup

Homemade creamy tomato basil soup with carrot and parsnip.
Prep Time10 mins
Cook Time1 hr
Course: Soup
Cuisine: American
Keyword: tomato basil soup
Servings: 5
Calories: 103kcal
Author: Ilona


  • 1 Tbsp. unsalted butter
  • 5.5 oz. tomato paste 1 can
  • 1 beefsteak tomato diced
  • 1 carrot sliced
  • 1 parsnip sliced
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 5 cups chicken broth homemade or store bought
  • 3 Tbsp. basil fresh, chopped


  • In a large pot melt butter, add tomato paste, cook on low heat for 3-5 minutes, mixing often.
  • Add diced beefsteak tomato, carrot, parsnip, garlic powder, salt and chicken broth. Cook for 45 - 55 minutes, until vegetables will become soft.
  • Blend the soup with immersion blender.


  • You can remove the skin from tomato. Boil about 2 cups of water, pour boiling water over tomato, peel the skin. This is very easy trick and always works.
  • I used my immersion blender similar to this one but if you don't have it, use regular blender, pour the soup to the blender and blend. I use my ninja blender for all my blending needs.
  • You can make your own chicken broth or you can buy at the store.
  • If you would like you can add 3/4 cup of whipping cream to the blended soup, it makes the soup more rich. However, without whipping cream is still delicious.


Calories: 103kcal | Carbohydrates: 17g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 1313mg | Potassium: 847mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3622IU | Vitamin C: 40mg | Calcium: 63mg | Iron: 2mg