This creamy Tomato Basil Soup is packed with rich flavors and the goodness of fresh tomatoes and fragrant basil. Perfect for warming up on a chilly day!
I love how easy it is to make. Just blend, heat, and enjoy! Sometimes I even sneak in a grilled cheese for dipping—best combo ever! 🥪
Key Ingredients & Substitutions
Olive Oil: This is your base fat for sautéing. You can use any vegetable oil like canola or avocado oil if you want a neutral taste.
Onion: A medium onion adds sweetness. Yellow onions work great here, but you can swap in shallots for a milder flavor.
Garlic: Fresh garlic is key for flavor. If you don’t have fresh, you can use 1/2 teaspoon garlic powder instead.
Canned Tomatoes: For a fresh taste, crushed tomatoes or roasted tomatoes can be a lovely substitute. Just be sure they’re good quality for the best flavor.
Basil: Fresh basil gives the soup that classic taste. If you don’t have fresh, dried basil can work in a pinch, but use only about 1 tablespoon as it’s more concentrated.
Heavy Cream: This adds creaminess to the soup. You can use half-and-half, whole milk, or even coconut milk for a dairy-free option. Adjust the amount to your preference.
How Can You Achieve a Smooth Consistency in Your Soup?
A smooth soup adds to the overall experience. To achieve this, you’ll want to blend the soup effectively after cooking.
- Using an immersion blender is ideal while the soup is still warm. It’s easy and avoids transferring hot soup back and forth.
- If using a standard blender, let the soup cool a bit first. Fill the blender halfway, as hot soup expands. Always cover with a towel to prevent splatters!
- Blend until totally smooth; if you like a little texture, stop blending a bit earlier.
Tomato Basil Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cans (28 oz each) whole peeled tomatoes
- 2 cups vegetable or chicken broth
- 1 cup fresh basil leaves, roughly chopped (plus extra for garnish)
- 1 teaspoon sugar (optional, to balance acidity)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 cup heavy cream or half-and-half
- Toasted bread slices, for serving
- Extra basil leaves and freshly ground black pepper for garnish
How Much Time Will You Need?
This delicious tomato basil soup takes approximately 10 minutes to prepare and about 30 minutes to cook. So in just 40 minutes, you can have a warm, comforting bowl of soup ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it’s translucent and soft, which should take around 5-7 minutes. Keep stirring occasionally to ensure even cooking!
2. Add Garlic:
Next, add the minced garlic to the pot and cook for another minute, just until it becomes fragrant. Be careful not to let it burn—stir it around to keep it from sticking!
3. Add Tomatoes and Broth:
Pour in the canned tomatoes along with their juices and the broth. Using a wooden spoon or a potato masher, gently crush the tomatoes so they break apart and mix into the broth.
4. Season It Up:
Now, stir in the chopped basil leaves along with the sugar (if you’re using it), salt, and black pepper. Give it a good stir to mix everything well.
5. Simmer:
Bring the mixture to a boil, and then reduce the heat to let it simmer uncovered for about 20-25 minutes. This will allow all those lovely flavors to meld together!
6. Blend the Soup:
Once the soup has simmered, remove the pot from the heat. Carefully use an immersion blender to puree the soup until it’s nice and smooth. If you prefer, you can also transfer it to a blender in batches to achieve that creamy texture.
7. Add Cream:
Return the blended soup to low heat and stir in the heavy cream. Warm it through without bringing it to a boil, and season with more salt and pepper to taste.
8. Serve It Up:
Ladle the soup into bowls. For a lovely finish, drizzle a bit of olive oil on top, add a dollop of cream if you like, and sprinkle with extra basil leaves and cracked black pepper. It’s the perfect garnish!
9. Enjoy with Bread:
Serve the hot soup alongside toasted bread slices for dipping. The combination is comforting and delightful!
Enjoy your creamy, vibrant tomato basil soup with the fresh herb aroma and comforting flavors!
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! You can use about 2 pounds of fresh tomatoes. Blanch them first to remove the skins, then chop and add them to the pot along with the broth. You may need to adjust the simmering time slightly to ensure they soften properly.
Can I Make This Soup Vegan?
Yes! Simply replace the heavy cream with coconut milk or a vegan cream alternative. Also, ensure your vegetable broth is free from animal products. It will still be delicious and creamy!
How to Store Leftovers?
Leftover tomato basil soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot on the stove or in the microwave, stirring occasionally until heated through. If it thickens, add a splash of broth or water to loosen it up.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat when you’re ready to enjoy it again!