Hey friend! There’s nothing quite like the aroma of tomatoes and basil simmering on the stovetop—it’s like a hug from the kitchen. Today, I’m sharing my favorite recipe for Tomato Basil Soup, a dish that’s as comforting as a cozy blanket on a chilly day. Inspired by my endless love for simple, wholesome flavors, this soup is proof that sometimes, the simplest ingredients create the most magical meals.
If you’ve been craving a bowl of soul-warming goodness, this Tomato Basil Soup is about to become your new go-to!
Why You’ll Love This Recipe
- Easy to Make: With just a handful of ingredients and a little simmering time, this recipe is weeknight-dinner-friendly.
- Fresh and Flavorful: The combination of juicy tomatoes and fragrant basil will have your taste buds singing.
- Versatility at Its Best: Serve it on its own, pair it with a grilled cheese, or even use it as a pasta sauce—options are endless.
Ingredients Breakdown
- Tomatoes: Use ripe Roma or vine tomatoes for the best flavor. You can also use canned San Marzano tomatoes if fresh isn’t an option.
- Onion and Garlic: These humble ingredients lay the flavor foundation for the soup.
- Fresh Basil: For that classic fresh-pesto taste. If you can’t find fresh, a spoonful of pesto works as a substitute.
- Vegetable Broth: Adds depth. Chicken broth is a fine alternative if you’re not going vegan.
- Olive Oil: For sautéing and a drizzle when serving. A good-quality extra virgin olive oil really shines here.
- Cream or Coconut Milk (Optional): To make the soup ultra-creamy.
Step-by-Step Instructions
Let’s dive in! This recipe is as easy as chop, sauté, simmer, and blend.
- Dice 6 medium-sized ripe tomatoes, 1 medium onion, and mince 2 cloves of garlic.
- Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onion and garlic, stirring until softened and fragrant (about 5 minutes).
- Toss in the chopped tomatoes. Season with a pinch of salt, pepper, and your favorite Italian seasoning. Let everything cook down for about 10 minutes, stirring occasionally.
- Pour in 2 cups of vegetable broth. Bring the mixture to a gentle simmer and let it cook for 20 minutes, allowing all the flavors to meld.
- Remove the saucepan from heat and add 1/2 cup of fresh basil leaves.
- Using an immersion blender, purée the soup until smooth. (No immersion blender? Carefully transfer the soup to a traditional blender in batches.)
- If you want a creamier soup, stir in 1/2 cup of heavy cream or coconut milk.
- Taste and adjust seasoning as needed. Ladle the soup into bowls, drizzle with a bit of olive oil, and garnish with additional basil leaves for a pretty finish.
Chef’s Tips and Tricks
- Roast Your Tomatoes: For an even deeper flavor, roast the tomatoes in the oven at 400°F for 20 minutes before adding them to the pot.
- Avoid Overblending: Blend just until smooth; over-blending can affect the texture.
- Don’t Skip the Olive Oil Drizzle: It adds a luxurious finish and brings out the flavors beautifully.
Recipe Variations and Serving Suggestions
- Spicy Kick: Add a pinch of red pepper flakes for a little heat.
- Cheesy Touch: Finish with a sprinkle of grated Parmesan cheese or a dollop of mascarpone.
- Make It Vegan: Stick to vegetable broth and swap cream for coconut milk or leave it out entirely.
- Pairings: Serve with grilled cheese sandwiches, crusty bread, or a light side salad for a complete meal.
FAQs
- Can I freeze this soup? Absolutely! Let it cool completely and store in an airtight container in the freezer for up to 3 months. Reheat on the stovetop until warm.
- How do I store leftovers? Keep leftovers in the fridge in a covered container for up to 4 days. Reheat in a pot over low heat or in the microwave.
- What if I don’t have fresh basil? Use 1 teaspoon of dried basil or a tablespoon of prepared pesto instead.
- Can I make this soup without blending? Yes! It’ll have a chunkier, rustic texture—but still delicious.
Printable Recipe
Tomato Basil Soup
Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes
Servings: 4
- 6 medium tomatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1/2 cup fresh basil leaves
- Salt and pepper, to taste
- Optional: 1/2 cup heavy cream or coconut milk
- Heat olive oil in a large saucepan. Sauté onion and garlic until softened.
- Add tomatoes, season, and cook down for 10 minutes.
- Pour in broth, simmer for 20 minutes, then add basil.
- Blend until smooth. Stir in cream if desired, then adjust seasoning.
- Serve with basil garnish and olive oil drizzle.
I can’t wait for you to try this one, friend! Let me know how it turns out by leaving a comment below or tagging your soup masterpiece with #TheKitchensAid. Bon appétit!
