How To Make the Schlotzsky’s Tomato Basil Soup Recipe at Home

Schlotzsky's Tomato Basil Soup

Founded in the early 1970s in Austin, Schlotzsky’s is a restaurant chain that specializes in Americanized cuisine that includes sandwiches, calzone, soups, pizzas, salads, and more. Schlotzsky’s is now headquartered in Atlanta, GA, and is owned by Focus Brands. Most of Schlotzsky’s 300+ locates are located in the country’s south and southeastern areas, although the brand is expanding into other markets.

While the menu began with a simple sandwich, the soup options at Schlotzsky’s are the stuff of which legends are made. This tomato basil soup recipe is an ideal lunch or dinner on days growing shorter and colder – because it is so simple to create.

How To Make Schlotzsky’s Tomato Basil Soup Recipe at Home

Tomato basil soup is a classic warm and satisfying meal. Even when made from scratch, tomato basil soup from Schlotzsky’s – with a unique flavor profile takes only about ½ hour to complete. When the temps drop and Old Man Winter arrives, tomato basil soup is a simple meal (or meal-starter) that everyone will look forward to.

  • Preparation Time for the Soup – 10 minutes
  • Cooking Time – 25 minutes
  • Total Prep/Cooking Time – 35 minutes
  • Serves – 6

The Steps To Make Schlotzsky’s Tomato Basil Soup Recipe

With a soup as flavorful as Schlotzsky’s tomato basil, many who just learned about the ingredients are surprised to find that the list is unusually brief. As noted below, the most important ingredient to avoid substituting is the noted San Marzano tomatoes – the underlying flavor that permeates every delicious mouthful of this tomato basil soup.

  • 1 Tablespoon of Olive Oil – this is used to sauté onions and spices.
  • 2 Tablespoons of Butter – butter develops the soup’s deliciously rich and complex flavor.
  • 1 Medium Onion – Chopped – the onion adds a savoy tone.
  • 1 Clove of Garlic – Minced
  • 1 Dash of Italian Seasoning – Add a bit of Italian seasoning to create another layer of flavor.
  • 2 – 28 Fluid-Ounce Cans of Whole San Marzano Tomatoes – include the juices the tomatoes are packed in.

San Marzano tomatoes are a certain type of plum tomatoes. These prized nightshade vegetables are grown in the San Marzano region of Italy. San Marzano tomatoes are recognized to be the best-tasting and highest-quality canned tomatoes on the market. There are various brands of these delicious, canned tomatoes, so they are typically easy to find in most supermarkets.

Moving On

  • 1.5 Cups of Chicken or Vegetable Broth – the broth used helps to adjust the soup’s consistency while adding a layer of flavor. Use vegetable broth to keep the tomato basil soup vegetarian.
  • Heavy Cream – this ingredient can be added to create the desired creamy texture. Up to ½ cup can be added to the soup base, or just drizzle the cream a bit as a garnish when serving.
  • 12 Leaves of Fresh Basil – gently tear the leaves to release the fragrant oils. Using fresh basil really elevates this Tomato Basil soup recipe to the next level.
    Pro tip – If fresh basil is unavailable – during the winter, for example, you can substitute dried basil. The typical recipe rule is that 2 teaspoons of fresh basil leaves are equivalent to 1 teaspoon of dried basil. If using dried basil, start with only a teaspoon and add more to create the desired result.
  • Salt & Pepper.

Cooking Directions For Schlotzsky’s Tomato Basil Soup

  1. Heat the one tablespoon of olive oil in a large soup pan to medium-high heat.
  2. Add the olive oil, butter, and diced onion.
  3. Sauté the onion for 5-7 minutes. The onion’s edge should begin to brown lightly at this time.
  4. Stir in the minced garlic and Italian seasoning to the soup.
  5. Add one and one-half cups of broth (chicken or vegetable) and the San Marzano tomatoes to the soup base.
  6. Increase the current heat to bring the soup to a rolling boil.
  7. Reduce the heat setting to a low heat. Allow the tomato basil soup to simmer – covered (with the lid slightly ajar) for an additional 8 to 10 minutes.
  8. To create a creamy, delectable tomato basil soup, the cooked ingredients are blended. The most effective way to create a creamy soup is to use an immersion blender.
    Pro-tip – It is wise to let the soup cool down a bit before using a traditional or immersion blender.
  9. Stir in the optional heavy cream and basil.
  10. Season with salt & pepper as needed.

Flavor Adjustment Tip

If the Schlotzsky’s Tomato Basil soup recipe is a bit too tart for your preference, simply add a small amount of sugar (about 1/2 teaspoon) to the soup. This is an old trick that is used to cut the tart or acidic elements of many tomato base dishes.

Optional Toppings For Schlotzsky’s Tomato Basil Soup

Tomato soup is a wonderful palette that can be delicious to top with –

  • Croutons – for something special, brown some old bread in butter to add a crunchy, umami taste.
  • Shredded Cheese – cheese adds another flavor element to the profile. Many people love to add feta, cheddar, parmesan, and even blue cheese to tomato basil soup.
  • Fried Crispy Shallots – these crispy delights add texture and even add an element of heat if fried in cayenne and garlic powder before garnishing.
  • Pesto – this dollop offers a fresh and bright note to the soup.
  • Tortilla Strips – simply slice up a few tortillas into thin strips and then fry until golden brown.


What is the nutritional information for Schlotzsky’s Tomato Basil Soup?

The Schlotzsky’s Tomato Basil Soup recipe noted above has 322 calories per serving – without additional side dishes or optional garnishes. In addition, there are approximately 21 grams of carbohydrates and 26 grams of fat in this warm and comforting tomato basil soup.

How long does homemade tomato soup stay fresh?

Schlotzsky’s tomato basil soup keeps for up to three or four days if stored in the refrigerator in some type of airtight container. This makes a great lunch or dinner for several meals ahead of time. This tomato soup recipe will also store well in the freezer (if appropriately stored and sealed) for up to six months. To reheat the frozen soup, it is best to let it thaw overnight in the refrigerator.

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One Comment

  1. Enjoyed your recipe. Just wanted to say I did need to add sugar, but when I make any tomato based sauces or soup I use brown sugar. This adds another depth of flavor over the regular sugar.

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