Chunky Tomato Basil Soup

Chunky tomato soup with fresh basil is a hearty and comforting soup recipe perfect for any time of year! This dairy-free tomato soup recipe is clean and easy to make.
Chunky Tomato Basil Soup | #healthy #recipe #vegetarian #paleo

A note about this soup: It’s simple, makes a HUGE batch (so feel free to scale it down) and it’s just the ticket if you’re like me and are still reconciling your three bowls of ice cream and six beers from the weekend. 

There is no cream or milk in the soup, which makes it very acidic. In order to cut the acid, you can add sugar but as an alternative, I added baking soda. The rule of thumb is about ¼ teaspoon baking soda per 6 tomatoes to cut acid.  Just for your knowledge.

Recipe Adapted from Jovial Food’s Homemade Tomato Soup Recipe

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Chunky Tomato Basil Soup

Chunky Tomato Basil Soup

Prep Time: 10 minutes
Cook Time: 45 minutes
Author: Julia


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


  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!





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  1. Abby

    Absolutely gorgeous photos girl, I’m in love with that sun(rise/set) one. Sounds like the perfect weekend too 🙂 man now I have to work in a visit out there. We just had your pea soup (again haha) last night for dinner, we love it, I’m a tomato soup addict – can’t wait to try this one!!

    1. Julia Post author

      YES, come visit pretty pretty pleeeease!! I want to see your bright face and go hiking with you and hubs and then go to my favorite burrito place! I’m o glad you guys like the split pea soup! Do you add ham or bacon or anything meaty to it? Thanks

  2. Bernadette @ Now Stir It Up

    I love tomato basil soup and this one looks great. Tahoe is such a beautiful place. I have only been up there for labor day and every where I looked it was breathtaking. I also love that you threw some Fresh Prince of Bel Air into your post. I started singing before I realized I hadn’t gotten to the best part of your post, the soup! 🙂

  3. Mary

    This soup sounds wonderful! Your entire weekend sounds lovely as well. I love lazy days and nights with family and friends, they refresh me in ways that a spa trip can’t even compare with.

  4. melissa d

    I made this for lunch today and this was some of the most delicious – restaurant style tasting tomato soup that i have ever had. Thanks for the baking soda tip! Sure helped a lot 🙂 yummy

    1. Julia Post author

      Melissa, I’m so glad you made the soup and enjoyed it! It’s definitely a belly warmer and next time I make it, I’ll be dipping all sorts of paninis and grilled cheese sandwiches in it. 🙂 Thanks for letting me know you made it!!

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  6. Jenna

    I know this post is older, but I came across this recipe trying to make tomato soup. My husband loved it! I’ve made it quite a few times and it’s always wonderful. The baking soda and butter make it balanced and rich. It’s prefect with a grilled cheese. I also wanted to say that I also throw the left overs in my fridge. I threw it in with some garlic oil pasta one day and now it’s a tradition. When I make this soup, I make pasta the next day! 🙂 I just add about 1/3 cup to my garlic oil just as I put my pasta in the pan. It’s delish and suuuuper eay! 🙂 Thanks for the wonderful recipe!! 🙂

    1. Julia Post author

      Jenna, thank you so much for sharing your feedback!! I’m so happy you and your husband like the soup! I LOVE the idea of making pasta using the soup as sauce – so brilliant! I wonder if it would work in lasagna as well – maybe if I add some flour to thicken it first? Anyway, I really appreciate the kind comment and many thanks again! 🙂 xo

  7. Julia

    Guess what! I found your tomato soup recipe on the internet. It was just what I was looking for…no cream! And, it’s going to be delicious. It’s always nice to revisit old favorites! thanks for the help with dinner tonight!

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  10. Karen Louis

    This soup came out so wonderful!! I used crushed fire roasted tomatoes and left out the butter. It is so rich and flavorful! I had friends over for dinner and they loved it too. So easy to make too. Thank you for the keeper recipe


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