tomato basil soup recipe
The Best tomato basil soup recipe
What I appreciate most about this recipe is how versatile it is. You can make it creamy or keep it brothy, depending on your preference, and it works just as well for a weeknight dinner as it does for a casual get-together with friends. Plus, tomatoes are loaded with lycopene, an antioxidant that’s great for heart health, and basil adds a fresh, aromatic touch that balances the richness of the soup. It’s one of those dishes that feels indulgent but is actually pretty good for you, which is always a win in my book.
Creamy Tomato Basil Soup
A rich and velvety tomato basil soup that’s perfect for chilly days. This comforting dish combines ripe tomatoes, fresh basil, and a touch of cream for a smooth, flavorful experience.
🥘Ingredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 carrot, diced (optional for sweetness)
- 1 (28 oz) can crushed tomatoes
- 2 cups vegetable or chicken broth
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ cup heavy cream or coconut milk (for dairy-free)
- ¼ cup fresh basil leaves, chopped
- 1 tbsp butter (optional, for richness)
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add the diced onion and carrot (if using), and sauté for 5 minutes until softened. -
2
Add the minced garlic and cook for another 1 minute until fragrant. -
3
Pour in the crushed tomatoes, broth, sugar, salt, and black pepper. Stir well and bring to a simmer. -
4
Reduce heat to low and let the soup simmer for 20-25 minutes, stirring occasionally. -
5
Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth, then return to the pot. -
6
Stir in the heavy cream (or coconut milk), chopped basil, and butter (if using). Simmer for another 5 minutes. -
7
Taste and adjust seasoning with more salt or pepper if needed. Serve hot with a garnish of fresh basil and crusty bread.
🔧Equipment
- Large pot or Dutch oven
- Wooden spoon
- Immersion blender or regular blender
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Tomato Basil Soup Works
❓ Frequently Asked Questions About Creamy Tomato Basil Soup
1. Can I make tomato basil soup without fresh tomatoes?
Yes! You can use canned tomatoes (like San Marzano or diced tomatoes) as a substitute. They’re often more flavorful than fresh tomatoes out of season. Just adjust the salt and sugar to taste since canned tomatoes can vary in acidity.
2. How can I make this soup creamier without heavy cream?
For a lighter but creamy texture, try blending in a can of coconut milk, a splash of whole milk, or even a dollop of Greek yogurt. For a dairy-free option, silken tofu or cashew cream works well. Blending the soup longer also helps create a smoother consistency.
3. Why does my tomato basil soup taste too acidic?
Tomatoes can be acidic, especially if they’re not fully ripe or if you’re using canned varieties. Balance the flavor by adding a pinch of sugar, a splash of cream, or a teaspoon of baking soda (just a tiny amount!). Roasting the tomatoes before blending can also mellow the acidity.
4. Can I freeze tomato basil soup?
Absolutely! Let the soup cool completely, then store it in airtight containers or freezer bags for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Note that dairy-based soups (like those with cream) may separate slightly—just stir well when reheating.
5. What’s the best way to reheat leftover tomato basil soup?
Reheat on the stovetop over low-medium heat, stirring occasionally to prevent scorching. If the soup thickens too much, add a splash of broth or water. Avoid microwaving if possible, as it can make the soup unevenly hot or alter the texture. Garnish with fresh basil after reheating for the best flavor.
