Tomato Basil Dill Soup (Lightened-Up & Creamy)

There is something about a chilly day that makes me want to pull out a big soup pot, put on something cozy, and make a batch of homemade soup. Soup season is one of the few things I genuinely look forward to about winter! And when it comes to comfort food, this Tomato Basil Dill Soup is one of my favorites.

This homemade tomato soup combines roasted Roma tomatoes, crushed tomatoes, fresh basil, and flavorful dill with a little butter and half and half for a creamy finish. It has all the comforting flavor you want from a bowl of tomato soup without needing a lot of heavy cream or butter.

Even better, this lightened-up tomato basil dill soup is easy to make, perfect for meal prep, and delicious served with a grilled cheese sandwich. If you love homemade tomato soup but want something a little different from the canned version you grew up eating, I think you are going to love this recipe!

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Why You’ll Love This Tomato Basil Dill Soup

There are plenty of tomato soup recipes out there, but the combination of basil and dill gives this one something special. The basil adds a familiar Italian-inspired flavor, while the dill brings a fresh, savory twist that makes this soup stand out.

Here are a few more reasons to give it a try:

• Big flavor without a lot of fat. A small amount of butter, olive oil, and half and half gives this soup a rich, comforting taste without relying on heavy cream.
• Roasted tomatoes add depth. Roasting the Roma tomatoes brings out their natural sweetness and adds another layer of flavor.
• Simple ingredients. You can find most of the ingredients at your regular grocery store.
• Great for meal prep. Make a batch ahead of time and enjoy warm bowls for lunch or dinner throughout the week.
• Easy to customize. Adjust the herbs, seasonings, and toppings to make this soup your own.

And don’t worry if you aren’t a fan of eating raw tomatoes. You might be surprised by how much you enjoy them in a cooked soup!

My Love Affair With Tomato Dill Soup

My love for tomato dill soup started years ago, back when my best friend and I were in our twenties and had a whole lot less responsibility. Sometimes I really miss those days!

One day, my best friend called me over because she had made a delicious tomato dill soup. Of course, I was happy to come over and try it. That first bowl stuck with me, and I remember thinking that I needed to figure out how to make it myself.

From that point on, I craved tomato dill soup whenever the weather turned even the slightest bit chilly. There was just something about the combination of tomatoes and dill that made it so comforting.

I started making the soup again and again, especially when the temperatures dropped and I wanted something warm and satisfying. The only problem? My original version wasn’t exactly the lightest option.

A few weeks ago, I decided it was time to revisit that favorite and give it a little makeover.

But my love for tomato soup actually goes back even further.

Growing up, the only tomato soup I was really familiar with was the canned kind. I wasn’t a fan. In fact, I still don’t particularly enjoy raw tomatoes! I know that might sound strange coming from someone who loves tomato soup, marinara, and spaghetti sauce, but here we are.

About ten years ago, I tried a different kind of tomato soup at a restaurant. Their soup of the day was tomato dill, and since dill is one of those flavors I almost always enjoy, I had to give it a try.

It was delicious, and my obsession with tomato dill soup officially began.

So when my best friend introduced me to her version, I was already sold on the idea.

When I recently found myself craving that familiar flavor again, I wanted to create something that was easy to make, satisfying, and a little lighter than my original recipe. I had been busy at home and didn’t have a lot of time to experiment with complicated meals.

The result was this Tomato Basil Dill Soup. I love the combination of basil and dill, and I’m especially happy that I was able to cut back on the fat without sacrificing the flavor.

It’s one of those recipes that reminds me that lighter comfort food can still taste delicious!

Ingredients You’ll Need for this Tomato Basil Dill Soup

You don’t need a long list of fancy ingredients to make this homemade tomato basil dill soup. Most of the flavor comes from the tomatoes and herbs.

• Roma tomatoes: Roasting the fresh tomatoes gives the soup a deeper, sweeter flavor. Look for about seven to nine Roma tomatoes.
• Butter: One tablespoon adds a little richness to the soup.
• Olive oil: You’ll use three teaspoons total. One teaspoon is reserved for roasting the tomatoes, and the remaining two teaspoons are used to sauté the onion and garlic.
• Crushed tomatoes: A 28-ounce can provides the tomato base. Tomato sauce, diced tomatoes, or stewed tomatoes can also work, although the texture may vary.
• Chicken broth: Two cups help thin the soup and bring all the flavors together. Vegetable broth can be substituted if you prefer.
• Onion: One medium onion adds savory flavor and sweetness.
• Garlic: Garlic complements the tomatoes and herbs beautifully.
• Dried dill: This is one of the signature flavors of the soup. If you love dill as much as I do, you’ll appreciate how much it adds.
• Basil: One cup of diced basil gives the soup its fresh, aromatic flavor.
• White sugar: A small amount helps balance the acidity of the tomatoes.
• Half and half: Just half a cup adds creaminess without making the soup overly heavy.
• Salt and black pepper: Add these to taste.

A Note About the Herbs

Dill is what makes this soup different from a traditional tomato basil soup. If you’re accustomed to tomato soup with basil alone, the dill might seem like an unexpected addition, but I encourage you to try it!

The basil and dill work together to create a savory, fragrant soup that tastes a little different from what you might expect.

How to Make Tomato Basil Dill Soup

This recipe takes about an hour, including the time needed to roast the tomatoes. Most of that time is hands-off, so you can prepare the rest of your ingredients while the tomatoes are in the oven.

Step 1: Roast the Roma Tomatoes

Preheat your oven to 375°F.

Wash and dry the Roma tomatoes, then cut each tomato in half lengthwise. Arrange the tomato halves on a foil-lined baking sheet with the cut sides facing up.

Drizzle one teaspoon of olive oil over all the tomatoes. You don’t need much! If you find it easier, pour the teaspoon of oil onto a small plate and dip each tomato half into it.

Season the tomatoes with salt and black pepper.

Roast for approximately 45–60 minutes, or until the tomatoes have softened, started to shrivel, and are sizzling around the edges. The exact cooking time will depend on their size and your oven.

Set the roasted tomatoes aside while you prepare the soup base.

Step 2: Sauté the Onion and Garlic

Place a Dutch oven or large soup pot over medium heat. Add the butter and the remaining two teaspoons of olive oil.

Once the butter has melted, add the diced onion and garlic. Sauté until the onion softens and becomes fragrant, stirring occasionally so the garlic doesn’t burn.

This simple step creates a flavorful foundation for the soup.

Step 3: Add the Tomatoes and Herbs

Stir in the crushed tomatoes, dried dill, basil, and sugar.

Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10–15 minutes. Stir occasionally to prevent sticking.

As the mixture warms, the aroma of the basil and dill will begin to fill your kitchen. This is when the soup starts to come together!

Step 4: Add the Roasted Tomatoes and Broth

Add the roasted Roma tomatoes and chicken broth to the pot.

Stir everything together and let the soup simmer for another 20–30 minutes. This gives the ingredients time to blend and allows the roasted tomatoes to contribute their flavor throughout the soup.

Taste the mixture and add additional salt or pepper if needed.

Step 5: Stir in the Half and Half

Reduce the heat and stir in the half and half.

The half and half gives the soup a creamy finish while keeping the recipe lighter than versions made with larger amounts of heavy cream.

Avoid bringing the soup to a vigorous boil after adding the dairy. Gentle heat is best.

Step 6: Blend Until Smooth

Now it’s time to turn the tomato mixture into a smooth, creamy soup!

I recommend using an immersion blender. Simply place it directly into the pot and blend until the soup reaches your preferred consistency.

If you don’t have an immersion blender, you can use a regular blender instead. However, be careful when blending hot liquids. Allow the soup to cool slightly, work in small batches, and follow your blender manufacturer’s instructions for hot foods. Never seal hot soup in a blender jar without providing a safe way for steam to escape.

I learned the hard way that splattering hot soup is not fun! An immersion blender makes this step much easier and helps keep the cleanup to a minimum.

I purchased an immersion blender like this one, and it has been useful for more than just soup. The whisk attachment is handy for other kitchen tasks, too.

Once the soup is blended, it’s ready to serve!

What to Serve With Tomato Basil Dill Soup

A warm bowl of tomato soup is wonderful on its own, but pairing it with something on the side makes it feel like a complete meal.

Here are a few ideas:

Grilled cheese sandwich: You can’t go wrong with this classic combination. The crispy bread and melted cheese are perfect alongside creamy tomato soup.

Crusty bread: Serve with a slice of warm French bread or sourdough for dipping.

Homemade croutons: Add a little crunch to the smooth soup. Just remember to account for any additional calories or WW Points.

Shredded cheese: A small sprinkle of Parmesan or another favorite cheese adds another layer of flavor.

A fresh vegetable salad: Pair the soup with a simple cucumber, bell pepper, and red onion salad for a lighter meal.

Honestly, this soup is flavorful enough that it doesn’t need toppings. I have added croutons and cheese in the past, but I enjoy it just as much straight from the bowl.

Tips for the Best Homemade Tomato Basil Dill Soup

A few simple tips can help you get the best results every time.

• Don’t skip roasting the tomatoes. This step adds depth and helps bring out their natural sweetness.
• Measure your oil carefully. The recipe uses three teaspoons total. If you’re tracking calories or WW Points, measuring rather than pouring freely helps keep the amounts consistent.
• Adjust the seasoning at the end. Tomatoes can vary in sweetness and acidity, so taste the soup after blending and make any final adjustments.
• Blend to your preferred texture. Blend longer for a smooth, velvety soup, or leave a little texture if that’s what you prefer.
• Be careful with hot liquids. An immersion blender is convenient, but keep the blade submerged to minimize splashing.

How to Store and Reheat Tomato Basil Dill Soup

This soup is a great option for making ahead.

Allow leftovers to cool, then transfer them to airtight containers and refrigerate promptly. For best quality, enjoy refrigerated soup within three to four days.

To reheat, warm individual portions in the microwave or heat the soup gently in a saucepan on the stovetop. Stir occasionally and avoid boiling, especially because the recipe contains half and half.

You can also freeze the soup in individual portions for convenient future meals. The texture may change slightly after freezing because of the dairy. Stir well while reheating to help bring it back together.

If you’re planning to freeze a batch, you may prefer to freeze the soup before adding the half and half and stir the dairy in after thawing and reheating.

Frequently Asked Questions

Can I use canned tomatoes instead of fresh Roma tomatoes?

Yes! The recipe already uses canned crushed tomatoes as its base, but the fresh Roma tomatoes add roasted flavor. If you need to skip roasting fresh tomatoes, you can make the soup with canned tomatoes, although the flavor and texture will be different.

Can I make this soup without half and half?

You can leave it out, although the soup will be less creamy. You could also experiment with a dairy-free alternative, keeping in mind that it may change the flavor and nutritional information.

Can I use fresh dill instead of dried dill?

Yes. Fresh and dried herbs have different levels of intensity, so start with a smaller amount of fresh dill, taste the soup, and adjust to your liking.

Is this tomato basil dill soup good for meal prep?

Absolutely! It reheats well and makes several servings, so it’s convenient for lunches or easy dinners throughout the week.

What is the serving size?

This recipe makes eight servings, with a serving size of one cup.

Tomato Basil Dill Soup Recipe

This Tomato Basil Dill Soup is a comforting, flavorful way to enjoy soup season. Roasted Roma tomatoes, basil, and dill give it a delicious homemade taste, while a small amount of butter and half and half provides a creamy finish.

Whether you’re making it because the weather has turned chilly or simply because you’re craving a warm bowl of soup, I hope it becomes a favorite in your kitchen, too!

Ingredients

• 7–9 Roma tomatoes, halved
• 1 tablespoon regular butter
• 3 teaspoons olive oil, divided
• 1 (28-ounce) can crushed tomatoes
• 2 cups chicken broth
• 1 medium onion, diced
• 1½ teaspoons diced garlic
• 2 tablespoons dried dill
• 1 cup diced basil
• 2 teaspoons white sugar
• ½ cup half and half
• Salt and black pepper, to taste

Directions

1. Preheat oven to 375°F.
2. Wash and dry the Roma tomatoes. Cut them in half and place them on a foil-lined baking sheet.
3. Drizzle the tomatoes with one teaspoon of olive oil and season with salt and pepper.
4. Roast for 45–60 minutes, until softened and beginning to shrivel. Set aside.
5. In a Dutch oven or large soup pot, melt the butter with the remaining two teaspoons of olive oil over medium heat.
6. Add the onion and garlic. Sauté until softened and fragrant.
7. Stir in the crushed tomatoes, dill, basil, and sugar. Bring to a gentle boil, then reduce the heat and simmer for 10–15 minutes.
8. Add the roasted Roma tomatoes and chicken broth. Simmer for 20–30 minutes.
9. Stir in the half and half and warm gently.
10. Carefully puree the soup with an immersion blender until smooth.
11. Taste, adjust the seasoning, and serve warm.

Recipe Notes

• Prep time: Approximately 10 minutes
• Cook time: Approximately 50–60 minutes
• Total time: Approximately 1 hour
• Yield: 8 servings
• Serving size: 1 cup

WW Points: The original recipe was calculated at 3 WW PersonalPoints per serving. WW Points and nutritional values may vary based on ingredients, product brands, and the current WW program. For the most accurate current Points value, enter the ingredients into the WW app’s recipe builder.

Note: Nutritional information will vary depending on the specific ingredients and brands used.

I hope you love this Tomato Basil Dill Soup as much as I do! If you make it, let me know what you think in the comments. I’d love to hear whether you’re team tomato basil, team tomato dill, or, like me, a fan of both!