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This creamy tomato basil soup transforms humble ingredients into a velvety bowl of comfort that's miles beyond any canned version. The fresh basil and rich tomatoes create a restaurant-quality soup right in your own kitchen.
I first made this soup during a rainy weekend when my fresh garden tomatoes were overflowing. Now it's become our Friday night tradition during the colder months when we want something cozy but don't want to spend hours in the kitchen.
Ingredients
- Olive oil or butter: Creates a flavorful base for sautéing, adds richness from the start
- Onion and garlic: Form the aromatic foundation; choose sweet varieties for milder flavor
- Canned whole tomatoes: Provide consistent quality and flavor even when fresh tomatoes aren't in season
- Tomato paste: Intensifies the tomato flavor without adding extra liquid
- Sugar: Balances the natural acidity of tomatoes; use only if your tomatoes taste particularly acidic
- Salt and pepper: The basics that enhance every other flavor component
- Dried oregano or Italian seasoning: Adds herbal notes that complement the tomatoes
- Vegetable broth: Thins the soup while adding depth; vegetable broth keeps it vegetarian but chicken works well too
- Heavy cream: Transforms it from tomato soup to creamy tomato soup; full fat coconut milk makes an excellent dairy free alternative
- Fresh basil leaves: The star ingredient that brightens the entire pot; use the freshest you can find
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat until it shimmers but doesn't smoke. Add the diced onion and cook for a full 4 to 5 minutes, stirring occasionally, until they turn translucent and slightly golden around the edges. Add the minced garlic and cook for exactly one minute, stirring constantly to prevent burning which would add bitterness to your soup.
- Add Tomatoes and Simmer:
- Pour in the canned tomatoes with their juice, crushing them with your hands or a wooden spoon as they go into the pot. Add the tomato paste, stirring thoroughly to dissolve any lumps. Sprinkle in the sugar, salt, pepper, and dried herbs, distributing them evenly throughout the mixture. Pour in the vegetable broth and increase heat to bring to a gentle boil, then immediately reduce to maintain a steady simmer. Let this mixture cook uncovered for 20 to 25 minutes, stirring occasionally as the flavors meld and intensify.
- Blend and Add Cream:
- Remove the pot from heat and add the fresh chopped basil, allowing its aroma to bloom in the hot soup. Use an immersion blender directly in the pot, blending in slow up and down motions until you achieve a completely smooth consistency. If using a regular blender, work in small batches, filling no more than halfway, letting hot air escape carefully. Return the soup to the pot and pour in the cream slowly while stirring. Warm the soup over low heat just until heated through; avoid boiling which could cause the cream to separate.
- Serve and Garnish:
- Ladle the hot soup into warmed bowls for the best temperature retention. Top each serving with torn fresh basil leaves and a light sprinkle of freshly grated Parmesan, which melts beautifully into the hot soup. A final drizzle of good olive oil or a small swirl of cream adds both flavor and visual appeal.
My absolute favorite way to enjoy this soup is with a grilled cheese sandwich made with sharp cheddar and sourdough bread. The tangy sandwich and creamy soup combination brings me back to childhood but with sophisticated flavors that satisfy my adult palate.
Make Ahead and Storage
This soup actually tastes better the next day after the flavors have had time to meld together. Store cooled soup in airtight containers in the refrigerator for up to 4 days. When reheating, do so gently over medium low heat, stirring frequently to prevent scorching. The soup will thicken in the refrigerator, so you may need to add a splash of broth when reheating to reach your desired consistency.
Perfect Pairings
Serve this creamy tomato basil soup as the star of your meal or as part of a larger spread. For a classic comfort meal, pair with a grilled cheese sandwich made with good quality bread and cheese. For a lighter option, serve with a simple green salad dressed with vinaigrette. During warmer months, this soup is delicious chilled with an extra drizzle of olive oil and served with crusty bread for dipping.
Variations to Try
Change up this basic recipe to suit your taste preferences or what you have on hand. Roast fresh tomatoes instead of using canned for a deeper caramelized flavor. Add roasted red peppers for a sweet smoky variation. Stir in cooked rice or small pasta like orzo to make the soup more substantial. For a protein boost, add white beans before blending for creaminess without extra dairy.
Frequently Asked Questions
- → Can I make this soup dairy-free?
Yes, you can substitute heavy cream with full-fat coconut milk or cashew cream for a dairy-free version.
- → What can I serve with this soup?
It pairs perfectly with a grilled cheese sandwich, toasted sourdough, or a light salad on the side.
- → Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes for a more natural taste. Peel and chop them before simmering.
- → How can I make the soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to bring some heat to the soup.
- → Can I freeze the soup?
Yes, this soup freezes well. Let it cool completely before storing it in an airtight container for up to 3 months.
- → Do I have to blend the soup?
Blending is optional. If you prefer a chunky texture, skip blending or only blend half the soup.