This Tomato Basil Soup is warm, smooth, and packed with flavor. Fresh tomatoes and fragrant basil come together in a comforting bowl that’s perfect for any day!
I like to serve it with a crunchy grilled cheese sandwich. It’s the perfect duo! If you’re in a hurry, just blend everything and simmer—easy peasy!
Key Ingredients & Substitutions
Olive Oil: A key ingredient for sautéing the onion and garlic, olive oil adds richness. You can substitute it with canola or avocado oil if needed. I personally love the flavor of extra virgin olive oil!
Tomatoes: Fresh tomatoes are ideal for the best flavor. If they’re out of season, canned diced tomatoes work perfectly too. I like using San Marzano tomatoes for their sweetness if I go canned!
Basil: Fresh basil gives this soup its signature taste. If you only have dried basil, you can use that, but remember to use less since dried herbs are more concentrated. Personally, I always opt for fresh whenever I can!
Cream: The cream adds a lovely smoothness to the soup. You can skip it for a dairy-free option or use coconut milk for a different flavor. I enjoy adding just a touch for richness!
How Do You Achieve a Smooth Soup Texture?
Blending the soup is essential for a silky texture. Here’s how to make it easy:
- After cooking, you can use an immersion blender directly in the pot for convenience. Just blend until smooth.
- If using a regular blender, let the soup cool slightly, then blend in batches—be careful not to overfill the blender!
Remember to return the blended soup to the stove on low heat before serving. This ensures it warms evenly without boiling.
Tomato Basil Soup
Ingredients You’ll Need:
- 2 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups fresh tomatoes, chopped (or 2 cans diced tomatoes)
- 1 cup vegetable broth or chicken broth
- 1 cup fresh basil leaves, roughly chopped, plus extra for garnish
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper, to taste
- ½ cup heavy cream or half-and-half (optional, for creaminess)
- Freshly grated Parmesan cheese, for garnish
How Much Time Will You Need?
This delicious Tomato Basil Soup will take about 10 minutes to prep and roughly 30 minutes to cook, for a total of about 40 minutes from start to finish. It’s perfect for a quick lunch or a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes translucent. Then, add the minced garlic and sauté for another minute until it’s fragrant. This will create a lovely base for your soup!
2. Add the Tomatoes:
Next, add the chopped fresh tomatoes or the canned diced tomatoes to the pot. Stir everything together and cook for about 5-7 minutes. You’ll want the tomatoes to start breaking down and releasing their juices.
3. Simmer the Soup:
Pour in the vegetable or chicken broth and bring the mixture to a simmer. Allow it to cook for about 15 minutes; this will help all those rich flavors meld together beautifully. If you find it too acidic, this is the time to add the sugar (optional).
4. Blend the Soup:
Once the soup has simmered, add in the fresh basil leaves and turn off the heat. Now, it’s time to blend! If you have an immersion blender, carefully puree the soup right in the pot until smooth. If using a traditional blender, let it cool a bit, then transfer it in batches to blend until smooth.
5. Final Touches:
Return the blended soup to low heat and stir in the heavy cream or half-and-half if you’re using it. Season with salt and pepper to taste. Gently heat the soup through without letting it boil.
6. Serve and Enjoy:
Serve this warm soup in bowls, topped off with extra fresh basil and a sprinkle of freshly grated Parmesan cheese. Enjoy your comforting and tasty Tomato Basil Soup!
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! Canned diced tomatoes are a great substitute and can save you some prep time. Just use about 2 cans (14.5 oz each) for this recipe, and you’ll still get delicious flavor!
How Can I Make This Soup Vegan?
To make the soup vegan, simply use vegetable broth and omit the heavy cream or replace it with a plant-based alternative like coconut cream or cashew cream. It will still be creamy and delightful!
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can reheat it on the stove over low heat or in the microwave, stirring occasionally for even heating.
Can I Freeze Tomato Basil Soup?
Yes, you can freeze this soup! Just let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep in the freezer for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat gently on the stove.
