CategoryChefs Choice, Soups, Vegetarian
Tomato Basil Soup is a comforting, velvety classic with a rich, tangy flavor from ripe tomatoes and the aromatic sweetness of fresh basil. A drizzle of cream adds a luxurious finish, making it perfect for pairing with crusty bread or a grilled cheese sandwich.
For the Soup
2 tbsp olive oil
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 kg ripe tomatoes (chopped, or 1 large can of whole peeled tomatoes, 28 oz)
1 tbsp tomato paste
1 cup vegetable broth (or chicken broth for extra depth)
½ cup heavy cream (optional, for richness)
1 tsp sugar (optional, to balance acidity)
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional, for a touch of heat)
½ cup fresh basil leaves (plus extra for garnish)
Optional Garnishes
Drizzle of cream
Fresh basil leaves
Cracked black pepper
Parmesan cheese (grated)
Sauté the Aromatics
1
- Heat the Olive Oil:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Onion:
- Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
- Add the Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Cook the Tomatoes
2
- Add Tomatoes and Tomato Paste:
- Stir in the chopped tomatoes (or canned tomatoes) and tomato paste. Cook for 10 minutes, allowing the flavors to develop and the tomatoes to break down.
- Season and Simmer:
- Add the vegetable broth, salt, pepper, and optional red pepper flakes. Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
Blend the Soup
3
- Add Fresh Basil:
- Stir the basil leaves into the soup during the last 5 minutes of cooking.
- Blend Until Smooth:
- Use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy.
- Return the soup to the pot if needed.
Add Cream (Optional)
4
- Incorporate the Cream:
- Stir in the heavy cream for a richer, velvety texture. Adjust the seasoning with additional salt, pepper, or sugar as needed.
Serving Suggestions
5
- Ladle the soup into bowls and garnish with a drizzle of cream, fresh basil leaves, and a sprinkle of cracked black pepper or Parmesan.
- Pair with a crusty baguette or a gooey grilled cheese sandwich for the ultimate comfort meal.
Pro Tips
6
- Fresh vs. Canned Tomatoes: Use fresh, ripe tomatoes in season for the best flavor, or opt for high-quality canned tomatoes for convenience.
- Make Ahead: The soup can be made ahead of time and reheated. It tastes even better the next day as the flavors meld.
- Dairy-Free Option: Skip the cream or replace it with coconut milk for a dairy-free version.
Ingredients
For the Soup
2 tbsp olive oil
1 medium onion (finely chopped)
3 cloves garlic (minced)
1 kg ripe tomatoes (chopped, or 1 large can of whole peeled tomatoes, 28 oz)
1 tbsp tomato paste
1 cup vegetable broth (or chicken broth for extra depth)
½ cup heavy cream (optional, for richness)
1 tsp sugar (optional, to balance acidity)
½ tsp salt
¼ tsp freshly ground black pepper
¼ tsp red pepper flakes (optional, for a touch of heat)
½ cup fresh basil leaves (plus extra for garnish)
Optional Garnishes
Drizzle of cream
Fresh basil leaves
Cracked black pepper
Parmesan cheese (grated)
Directions
Sauté the Aromatics
1
- Heat the Olive Oil:
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Cook the Onion:
- Add the chopped onion and sauté for 5-7 minutes, or until softened and translucent.
- Add the Garlic:
- Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Cook the Tomatoes
2
- Add Tomatoes and Tomato Paste:
- Stir in the chopped tomatoes (or canned tomatoes) and tomato paste. Cook for 10 minutes, allowing the flavors to develop and the tomatoes to break down.
- Season and Simmer:
- Add the vegetable broth, salt, pepper, and optional red pepper flakes. Bring the soup to a gentle simmer and cook for 15-20 minutes, stirring occasionally.
Blend the Soup
3
- Add Fresh Basil:
- Stir the basil leaves into the soup during the last 5 minutes of cooking.
- Blend Until Smooth:
- Use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy.
- Return the soup to the pot if needed.
Add Cream (Optional)
4
- Incorporate the Cream:
- Stir in the heavy cream for a richer, velvety texture. Adjust the seasoning with additional salt, pepper, or sugar as needed.
Serving Suggestions
5
- Ladle the soup into bowls and garnish with a drizzle of cream, fresh basil leaves, and a sprinkle of cracked black pepper or Parmesan.
- Pair with a crusty baguette or a gooey grilled cheese sandwich for the ultimate comfort meal.
Pro Tips
6
- Fresh vs. Canned Tomatoes: Use fresh, ripe tomatoes in season for the best flavor, or opt for high-quality canned tomatoes for convenience.
- Make Ahead: The soup can be made ahead of time and reheated. It tastes even better the next day as the flavors meld.
- Dairy-Free Option: Skip the cream or replace it with coconut milk for a dairy-free version.
Notes
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