There’s nothing quite like a warm bowl of creamy tomato basil soup to soothe your soul on a chilly day. This easy creamy tomato basil soup with hidden veggies is a delicious way to enjoy classic comfort food while sneaking in extra nutrition without sacrificing flavor.
Whether you’re making lunch for yourself or a cozy dinner for your family, this recipe is simple, quick, and packed with wholesome ingredients. You’ll love how the hidden vegetables blend seamlessly into the rich, velvety tomato base and how the fresh basil adds a bright, herbal touch.
Why You'll Love This Recipe
- Quick and easy to prepare in under 40 minutes
- Hidden veggies add extra nutrition without changing the flavor
- Rich, creamy texture without heavy cream—lighter but still indulgent
- Perfectly balanced fresh basil enhances the tomato flavor
- Great for meal prep and freezes well for future meals
Ingredients
Gather these simple ingredients to make your creamy tomato basil soup with hidden veggies. The hidden veggies include carrots and bell peppers, finely blended for smooth texture.
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 1 red bell pepper, diced
- 1 (28-ounce) can whole peeled tomatoes
- 2 cups low-sodium vegetable broth
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup fresh basil leaves, chopped
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Calories: Approximately 180 per serving
How to Make Easy Creamy Tomato Basil Soup with Hidden Veggies
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until translucent and fragrant.
- Add minced garlic, diced carrots, and red bell pepper to the pot. Cook for another 5 minutes until the vegetables soften, stirring occasionally.
- Pour in the canned tomatoes with their juice and the vegetable broth. Stir well, then bring the mixture to a boil. Reduce heat and simmer for 15 minutes, uncovered.
- Remove the pot from heat and carefully blend the soup using an immersion blender until smooth. Alternatively, transfer the soup in batches to a blender and puree until creamy.
- Return the soup to low heat. Stir in Greek yogurt, chopped basil, sugar, salt, black pepper, and crushed red pepper flakes if using. Heat gently for 3-5 minutes, stirring frequently—do not boil to prevent yogurt from curdling.
- Taste and adjust seasoning as needed. Serve hot, garnished with a few fresh basil leaves and a swirl of yogurt or cream if desired.
Tips for the Best Results
- Use ripe canned whole tomatoes for the richest flavor and texture.
- Finely dice the hidden veggies to ensure they blend smoothly into the soup.
- If you prefer a thinner soup, add a bit more vegetable broth until you reach the desired consistency.
- For a vegan version, substitute Greek yogurt with coconut cream or cashew cream.
- Let the soup cool slightly before blending to avoid hot splashes and burns.
Storage and Reheating
Store leftover creamy tomato basil soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup in freezer-safe containers or bags for up to 3 months.
To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If frozen, thaw overnight in the fridge before reheating. Avoid boiling after adding yogurt to maintain a creamy texture.
Frequently Asked Questions
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used if they are ripe and flavorful. You’ll need about 2 pounds of chopped fresh tomatoes. Cook them down a bit longer to develop the same richness as canned tomatoes.
What are the hidden veggies in this soup?
This recipe uses carrots and red bell peppers blended into the soup to add natural sweetness, nutrients, and extra veggies without changing the classic tomato basil flavor.
Is this soup suitable for a vegan diet?
By substituting the Greek yogurt with a plant-based cream like coconut cream or cashew cream, you can easily make this recipe vegan while keeping it creamy and delicious.
Can I add protein to this soup?
Absolutely! Adding cooked shredded chicken, white beans, or lentils can boost the protein content and make the soup more filling for a complete meal.
