Tomato Basil Soup Recipe
I’ve always had a soft spot for a bowl of warm tomato basil soup, especially on chilly days when I need something comforting. I remember the first time I had a homemade version of this soup – it was so much better than the canned kind! The fresh taste of ripe tomatoes, combined with the aromatic basil, creates a simple yet perfect balance of flavors.Over the years, I’ve made countless batches, tweaking the recipe to get it just right. The beauty of this soup is in its simplicity. With just a few fresh ingredients, it’s easy to whip up a batch that’s both comforting and satisfying. Whether you serve it on its own or alongside a grilled cheese sandwich, it’s the perfect meal for any time of day.
Equipment
- Large pot for cooking the soup
- Knife and cutting board for chopping the vegetables
- Immersion blender or regular blender for blending the soup
- Stirring spoon
Ingredients
- 6 cups fresh tomatoes, chopped (or 2 cans of whole peeled tomatoes)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream (or substitute with milk or plant-based cream)
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Start by heating 1/4 cup of olive oil in a large pot over medium heat. Once the oil is warm, add the chopped onion and sauté for about 3-4 minutes, stirring occasionally until it becomes soft and translucent.Next, add the minced garlic and cook for another minute, stirring constantly to prevent burning. The fragrant combination of onion and garlic will create a rich base for the soup.
- If using fresh tomatoes, chop them into small pieces and add them to the pot. If using canned whole peeled tomatoes, pour them in along with their juices and break them up with a spoon. Stir well to coat the tomatoes with the sautéed aromatics.Pour in 3 cups of vegetable or chicken broth, ensuring all the ingredients are fully submerged. Add salt and pepper to taste, then bring the soup to a gentle boil. Once it starts boiling, reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to blend. Stir occasionally as it cooks.
- Once the tomatoes are soft and well-cooked, remove the pot from the heat. Using an immersion blender, blend the soup directly in the pot until it reaches a smooth, creamy consistency.If using a regular blender, let the soup cool slightly before carefully transferring it in batches. Blend until smooth, then return it to the pot.
- Stir in 1/2 cup of heavy cream (or milk/plant-based cream) to give the soup its signature creamy texture. Add the chopped fresh basil and stir well. Let the soup warm for another 5 minutes over low heat, allowing the flavors to meld together. Taste and adjust seasoning if needed.
- Ladle the soup into bowls and garnish with extra fresh basil leaves, a drizzle of olive oil, or a sprinkle of black pepper. For an added touch, serve with crusty bread, grilled cheese sandwiches, or croutons for dipping.