Tomato and Basil Soup

This velvety, comforting Tomato and Basil Soup is a quintessential Italian classic. By simmering ripe tomatoes with diced onions, minced garlic, and fresh aromatic basil, you create a vibrant and flavorful base that is beautifully finished with a drizzle of extra virgin olive oil.

Pin it

Perfect for a cozy lunch or a light dinner, this soup is simple to make but tastes like it came from a professional kitchen. The addition of fresh basil at the end provides a burst of herbal aroma that ties all the ingredients together into a silky smooth finish.

Ingredients

• 1.5 kg ripe tomatoes, roughly chopped
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 750 ml (3 cups) vegetable broth
• 2 tbsp extra virgin olive oil, plus more for drizzling
• 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
• 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, you can roast the tomatoes in the oven at 200°C (400°F) for 30 minutes before adding them to the pot. This roasting process caramelizes the tomatoes and provides a deeper, more complex base for your soup.

Varianten und Anpassungen

To make this recipe vegan, simply use plant-based cream or omit the cream entirely. The blended tomatoes and vegetables provide a naturally thick and satisfying consistency without any dairy.

Serviervorschläge

This comforting soup is best enjoyed with crusty bread or a classic grilled cheese sandwich for dipping. It's the ultimate combination for a warm and hearty meal.

Pin it

Whether enjoyed on a cold afternoon or as part of a festive dinner, this Tomato and Basil Soup is a reliable and delicious choice that never fails to comfort and satisfy.

Common Questions

→ Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work perfectly. Use two 28-ounce cans of whole peeled or crushed tomatoes. The flavor will still be delicious, though slightly less bright than fresh summer tomatoes.

→ How long does this soup keep in the refrigerator?

The soup stores well in an airtight container for 4-5 days. The flavors actually develop and improve after a day or two. Reheat gently over medium-low heat, stirring occasionally.

→ Can I freeze this soup?

Absolutely. Cool completely before transferring to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. If using cream, add it after reheating.

→ What can I substitute for fresh basil?

Fresh basil provides the best flavor, but you can use 1 tablespoon of dried basil added during simmering. Alternatively, fresh spinach or a combination of dried Italian herbs works in a pinch.

→ How do I make this soup without an immersion blender?

You can use a regular countertop blender. Work in batches, filling the blender only halfway. Remove the center cap from the lid and cover with a kitchen towel to allow steam to escape. Blend until smooth.

→ Is roasting the tomatoes worth the extra step?

Roasting intensifies the natural sweetness and adds subtle caramelized notes. It's not necessary, but highly recommended if you have 30 extra minutes. The depth of flavor transformation is remarkable.