There's nothing quite like a warm bowl of tomato basil soup to comfort your soul and satisfy your taste buds. This classic recipe transforms simple ingredients into a rich, flavorful soup that's perfect for any season. Whether you're looking for a cozy lunch or a light dinner option, this homemade tomato basil soup delivers restaurant-quality taste with minimal effort.
Why You'll Love This Tomato Basil Soup
This soup has earned its place as a beloved comfort food classic for good reasons. The combination of sweet, ripe tomatoes and aromatic fresh basil creates a perfectly balanced flavor profile that's both sophisticated and familiar. It's incredibly versatile – enjoy it as a standalone meal or pair it with your favorite grilled cheese sandwich for the ultimate comfort food duo.
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Ingredients
For the Base Soup:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 pounds ripe tomatoes (or 2 28-oz cans whole peeled tomatoes)
- 4 cups vegetable broth (or chicken broth for non-vegan version)
- 1 cup fresh basil leaves, plus extra for garnish
- 1 teaspoon sugar (optional, to balance acidity)
- 1 cup heavy cream (or coconut cream for vegan option)
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Croutons
- Extra virgin olive oil
- Fresh basil leaves
- Grated Parmesan cheese (omit for vegan version)
Instructions
Preparing the Base
- Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5-7 minutes until translucent and softened.
- Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to brown it.
- If using fresh tomatoes, core and roughly chop them. For canned tomatoes, crush them by hand or with a wooden spoon.
Building the Soup
- Add tomatoes to the pot and stir to combine with onions and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until tomatoes are very soft.
- Add fresh basil leaves and optional sugar. Simmer for an additional 5 minutes.
Finishing Touches
- Remove the pot from heat and let it cool slightly.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches.
- Return the soup to low heat and stir in the cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
Pro Tips for Perfect Tomato Basil Soup
- Use the ripest tomatoes you can find for the best flavor. In off-season months, high-quality canned tomatoes often taste better than fresh ones.
- Don't skip the sugar if your tomatoes are acidic – it helps balance the flavors without making the soup sweet.
- For a silky-smooth texture, strain the soup through a fine-mesh sieve after blending.
Equipment For Tomato Basil Soup
- Large soup pot or Dutch oven
- Immersion blender or regular blender
- Sharp knife and cutting board
- Fine-mesh strainer (optional)
- Wooden spoon or spatula
Storage and Reheating
This tomato basil soup keeps well in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. When reheating, warm gently over low heat, stirring occasionally. If the soup seems too thick, thin it with a little broth or water.
Recipe Variations
- Vegan Version: Replace heavy cream with coconut cream or cashew cream for a dairy-free alternative that maintains the soup's signature creaminess.
- Roasted Tomato Option: Roast the tomatoes with garlic and onions before blending for a deeper, more complex flavor.
- Spicy Kick: Add red pepper flakes or a dash of cayenne for heat.
- Extra Creamy: Stir in a handful of grated Parmesan cheese just before serving.
FAQ
While fresh basil provides the best flavor, you can use dried basil in a pinch. Use 1 tablespoon of dried basil to replace the 1 cup of fresh basil leaves.
Tomatoes naturally vary in acidity. If your soup tastes too acidic, try adding the optional sugar gradually until the flavor is balanced. You can also add a pinch of baking soda to neutralize the acid.
Absolutely! This soup actually tastes better the next day as the flavors have time to develop. Just reheat gently and add the cream just before serving.
This classic Tomato Basil Soup is proof that simple ingredients can create extraordinary meals. Whether you serve it with grilled cheese for a cozy dinner or as an elegant starter, this versatile soup is sure to become a favorite in your recipe collection. Make extra – it tastes even better the next day!
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Pairing
These are my favorite dishes to serve with Tomato Basil Soup
Tomato Basil Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Immersion blender or regular blender
- Sharp knife and cutting board
- Fine-mesh strainer (optional)
- Wooden spoon or spatula
Ingredients
For the Base Soup:
- 2 tablespoons olive oil
- 1 large onion diced
- 4 garlic cloves minced
- 2 pounds ripe tomatoes or 2 28-oz cans whole peeled tomatoes
- 4 cups vegetable broth or chicken broth for non-vegan version
- 1 cup fresh basil leaves plus extra for garnish
- 1 teaspoon sugar optional, to balance acidity
- 1 cup heavy cream or coconut cream for vegan option
- Salt and freshly ground black pepper to taste
Optional Garnishes:
- Croutons
- Extra virgin olive oil
- Fresh basil leaves
- Grated Parmesan cheese omit for vegan version
Instructions
Preparing the Base
- Heat olive oil in a large pot over medium heat. Add diced onions and cook for 5-7 minutes until translucent and softened.
- Add minced garlic and cook for another 1-2 minutes until fragrant, being careful not to brown it.
- If using fresh tomatoes, core and roughly chop them. For canned tomatoes, crush them by hand or with a wooden spoon.
Building the Soup
- Add tomatoes to the pot and stir to combine with onions and garlic.
- Pour in the vegetable broth and bring the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes until tomatoes are very soft.
- Add fresh basil leaves and optional sugar. Simmer for an additional 5 minutes.
Finishing Touches
- Remove the pot from heat and let it cool slightly.
- Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer to a regular blender in batches.
- Return the soup to low heat and stir in the cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
Notes
- For vegan option: substitute heavy cream with coconut cream
- Store in refrigerator for up to 5 days
- Freezer-friendly for up to 3 months (without cream)
- Strain through fine-mesh sieve for extra smoothness
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