Tomato and Basil Soup

This Tomato and Basil Soup is a velvety, comforting classic that brings the warmth of Italian flavors to your table. Featuring ripe tomatoes simmered with aromatics and fresh basil, it is a simple yet sophisticated dish that highlights the beauty of fresh ingredients and traditional cooking methods.

Pin It

The secret to this soup's deep flavor lies in the gentle breakdown of the tomatoes and the infusion of garlic and onions. Finished with a drizzle of extra virgin olive oil, it offers a vibrant experience that is both healthy and incredibly satisfying.

Ingredients

• Vegetables
• 1.5 kg ripe tomatoes, roughly chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• Liquids
• 750 ml (3 cups) vegetable broth
• 2 tbsp extra virgin olive oil, plus more for drizzling
• Herbs & Seasoning
• 1 small bunch fresh basil leaves, plus extra for garnish
• 1 tsp sugar (optional, to balance acidity)
• Salt and freshly ground black pepper, to taste
• Garnish
• 60 ml (1/4 cup) heavy cream or plant-based cream (optional)

Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.

Step 2

Stir in garlic and cook for 1 minute until fragrant.

Step 3

Add chopped tomatoes and cook for 10 minutes, stirring occasionally, until tomatoes start to break down.

Step 4

Pour in vegetable broth and bring to a gentle simmer. Add sugar if desired. Simmer uncovered for 15 minutes.

Step 5

Remove from heat. Add basil leaves. Use an immersion blender to purée the soup until silky smooth (or blend in batches in a countertop blender).

Step 6

Taste and season with salt and pepper. For extra richness, stir in heavy cream if using.

Step 7

Ladle soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves.

Zusatztipps für die Zubereitung

For a richer flavor, roast tomatoes in the oven at 200°C (400°F) for 30 minutes before adding to the pot. This caramelizes the natural sugars and adds a deeper complexity to the final dish.

Varianten und Anpassungen

To make this recipe entirely vegan, use a plant-based cream alternative or omit the cream entirely. The blended tomatoes and olive oil already provide a wonderful natural creaminess.

Serviervorschläge

This soup is best served warm alongside crusty artisan bread or classic grilled cheese sandwiches. The bread is perfect for soaking up every last drop of the velvety broth.

Pin It

Whether enjoyed on a chilly evening or as a light lunch, this homemade tomato and basil soup is a timeless recipe that brings comfort and nourishment in every spoonful.

Recipe FAQs

→ Can I use canned tomatoes instead of fresh?

Yes, canned whole tomatoes work beautifully. Use two 28-ounce cans and drain excess liquid before cooking. The flavor will be slightly more concentrated, which many people prefer.

→ How do I make this soup thicker?

Simmer longer to reduce liquid, or add a potato while cooking and blend it in. For extra richness without cream, stir in a tablespoon of butter or olive oil at the end.

→ Can I freeze this soup?

Absolutely. Cool completely, then freeze in airtight containers for up to 3 months. The texture remains silky after thawing. If using cream, add it after reheating for best results.

→ What's the best way to blend hot soup safely?

Use an immersion blender directly in the pot. If using a countertop blender, work in batches, fill only halfway, and remove the center cap to let steam escape while covering with a towel.

→ How can I reduce the acidity?

Add the optional sugar as specified, or roast tomatoes first to caramelize natural sugars. A pinch of baking soda also neutralizes acidity without altering flavor significantly.

→ What proteins pair well with this soup?

Grilled cheese sandwiches, rotisserie chicken, or white beans stirred directly into the soup. For a lighter option, serve with a side of poached eggs or fresh mozzarella.