This Tomato Basil Soup is warm and comforting, made with ripe tomatoes and fresh basil. It’s smooth, flavorful, and perfect for a quick lunch or dinner on a chilly day.
I like to think I’m a bit of a soup expert—until I forget to add the basil, then I just call it “extra tomato soup” and pretend it was planned!
If you want, add a splash of cream or serve with crusty bread to make it even more special. Easy and tasty, it always makes me feel cozy inside.
Ingredients & Substitutions
Ripe Tomatoes: Fresh, ripe tomatoes give this soup its bright flavor. I suggest using canned tomatoes if fresh aren’t in season—they’re convenient and still flavorful. Look for crushed or diced tomatoes for easier blending.
Fresh Basil: Basil adds a sweet, peppery note. I love using fresh basil for its brightness, but dried can work in a pinch—just reduce the amount by half. Store basil at room temp for longer freshness.
Onion and Garlic: These aromatics form the base flavor. I recommend sautéing them slowly for sweetness. For a milder taste, cook a bit longer. You can swap onions for shallots or garlic for garlic powder, if needed.
Vegetable Broth: Adds depth without overpowering the tomato flavor. Use low-sodium broth to control the salt level. Chicken broth can be a substitute if you prefer a richer taste.
Olive Oil: Used for sautéing, it adds richness. Any neutral cooking oil works, but extra virgin olive oil imparts a nice flavor. A butter swirl at the end gives a luxurious finish, too.
How do I blend the soup smoothly without lumps?
Let the soup cool slightly before blending to avoid splatters. Use an immersion blender directly in the pot for easy control, or transfer in batches to a blender. Fill the blender only halfway, and blend until smooth. Always vent the lid slightly to prevent pressure buildup.
- Start blending at low speed, then increase gradually to avoid splashes.
- If the soup is too thick, add a bit of broth or water to loosen it as you blend.
- For extra creaminess, you can strain the blended soup through a fine sieve.
How to Make Tomato Basil Soup?
Ingredients You’ll Need:
Fresh Produce
- 4 cups ripe tomatoes, chopped
- 1 cup fresh basil leaves
Pantry Items
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- Salt and pepper to taste
Dairy (optional)
- 1/2 cup heavy cream
How Much Time Will You Need?
Prep time: 10 minutes. Cook time: 30 minutes. Total: 40 minutes.
Step-by-Step Instructions:
1. Sauté aromatics
Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft. Stir in minced garlic and cook for 1 minute.
2. Add tomatoes and broth
Pour in chopped tomatoes and vegetable broth. Bring to a boil, then reduce heat. Simmer uncovered for 20 minutes, stirring occasionally.
3. Blend the soup
Use an immersion blender to puree the soup until smooth. Alternatively, transfer soup in batches to a blender and blend until smooth. Be careful with hot liquids.
4. Add basil and seasoning
Stir in fresh basil leaves. Season with salt and pepper to taste. Let it simmer for 5 minutes for flavors to meld.
5. Finish with cream (optional)
Stir in heavy cream if you like a creamier soup. Heat gently without boiling. Serve warm, garnished with extra basil if desired.
