Classic Tomato Basil Soup
A comforting and timeless soup made with ripe tomatoes, fragrant basil, and a touch of cream. Perfect for cozy dinners or as a side to your favorite sandwich.
Equipment
- Large pot or Dutch oven
- Immersion blender or countertop blender
- Wooden spoon
- Ladle
Ingredients
For the Soup:
- 2 tbsp olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 6 –8 ripe tomatoes about 2 lbs, chopped; or 2 cans of whole peeled tomatoes
- 2 cups vegetable broth or chicken broth for added richness
- 1/4 cup tomato paste
- 1 tsp sugar optional, to balance acidity
- 1 tsp dried oregano
- Salt and pepper to taste
For the Basil Cream (Optional):
- 1/2 cup heavy cream or coconut cream for a dairy-free option
- 1/4 cup fresh basil leaves chopped
Garnishes and Sides:
- Fresh basil leaves
- Grated Parmesan cheese
- Croutons or a slice of crusty bread
Instructions
Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat. Add the diced onion and garlic. Sauté for 5–7 minutes until softened and fragrant.
- Add the Tomatoes and Seasonings:
- Stir in the chopped tomatoes, tomato paste, vegetable broth, oregano, and sugar (if using). Bring the mixture to a gentle simmer and let it cook for 20–25 minutes.
Blend the Soup:
- Remove the pot from heat and let it cool slightly. Use an immersion blender to puree the soup until smooth, or carefully transfer it in batches to a countertop blender.
Add the Basil and Cream (Optional):
- Return the soup to the pot and stir in the chopped basil leaves. If using cream, add it now for a richer, silkier texture. Heat gently, but do not boil.
Taste and Adjust:
- Season the soup with salt and pepper to taste. Adjust the sweetness or acidity by adding a touch more sugar or a splash of balsamic vinegar, if needed.
Serve and Garnish:
- Ladle the soup into bowls and garnish with fresh basil leaves, grated Parmesan, and croutons or a slice of crusty bread on the side.
Notes
For a vegan version, use vegetable broth and coconut cream, and skip the Parmesan.
To freeze, omit the cream and add it after reheating for the best texture.
To freeze, omit the cream and add it after reheating for the best texture.