Who can resist the allure of a bowl of warm tomato basil soup? It’s the quintessential comfort food, perfect for all seasons, and a timeless classic.
Whether you’re craving a cozy dinner or hosting a dinner party, this soup ticks all the boxes.
Rich with plump tomatoes, aromatic basil, and hints of creaminess, you’ll love this delightful soup.
Plus, I have all the tips and tricks to ensure your soup turns out absolutely divine.
So keep reading and make restaurant-quality tomato basil soup right in your kitchen!
Tomato Basil Soup
I recently whipped up tomato basil soup, and I just had to share the experience! Let me tell you, it’s like a symphony of flavors dancing in your mouth.
The rich tomatoes paired with the fragrant basil were like a culinary hug in a bowl. Dip some crusty bread in it for a comforting yet refreshingly simple meal.
This soup is a staple in my home, ideal for cozy family dinners. And the best part? Leftovers taste even better the next day, making it the gift that keeps giving.
So, if you haven’t tried this recipe yet, trust me, you’re in for a treat!
Ingredients
Making a standout tomato basil soup is all about the ingredients. Each has its role, turning a simple recipe into something extraordinary.
- Tomatoes – The star of our soup! I prefer Roma tomatoes because they have a rich, deep flavor and aren’t overly watery.
- Extra Virgin Olive Oil – It adds a luxurious, velvety texture to the soup. It also brings out the tomatoes’ sweetness when roasted.
- Yellow Onion – This ingredient provides a foundational aromatic base, adding depth to the soup.
- Garlic Cloves – Fresh garlic elevates the soup with its aromatic punch. The key is not overcooking it. You want its fragrance to shine without turning bitter.
- Vegetable Broth – It serves as the liquid base, lending the soup its body and depth.
- Basil Leaves – Fresh basil introduces a fragrant, peppery, and slightly sweet note.
- Heavy Cream – This makes this soup creamier and more decadent.
- Salt and Pepper – Essential seasonings to enhance and balance the flavors.
How to Make Basil Tomato Soup
With these easy-peasy steps, you can make a hearty and vibrant soup in minutes:
1. Preheat oven and prepare ingredients. Set the oven to 400 degrees Fahrenheit. Gather all the ingredients and cut the tomatoes in half.
2. Roast the tomatoes. On a baking sheet, coat tomato halves with two tablespoons of olive oil, salt, and pepper. Lay the tomatoes cut side up and roast for 40-45 minutes.
3. Prepare the soup base. In a large pot over medium heat, heat the remaining olive oil. Sauté the onions until translucent, then add garlic and cook it for 1 minute.
4. Bring the veggies and broth to a simmer. Add roasted tomatoes, broth, and most of the basil. Bring it to a boil, lower the heat, and let it simmer for 15 minutes.
4. Puree the soup. Use an immersion blender to puree the soup until smooth. Alternatively, puree in a blender in batches.
5. Add the cream and season. Stir in the heavy cream. Taste and adjust the seasonings as needed.
Tips for the Best Tomato Soup
While this recipe is simple, a few nuances can elevate your soup from good to great. Here are some tried-and-tested tips to help you master the art of tomato soup-making:
- Fresh is best. Freshness is crucial. Opt for ripe, deep-red tomatoes. Fresh basil or thyme can elevate the soup’s aroma and taste. If possible, use fresh over dried.
- Customize your creaminess. Consider adding some cream for a creamier texture. Or use an alternative like coconut milk for a smoother texture.
- Chunk it up. If you prefer a chunky soup, partially puree the tomatoes and onions. Use a blender to adjust the texture to your liking.
- Patience pays off. Letting your soup simmer and melding the flavors is crucial. Don’t rush it. Good food often takes time.
Variations
Tomato basil soup is a classic, but there’s always room for a twist to keep things interesting. Here are some recipe variations you can try:
- Spicy Tomato Basil Soup. Add red chili flakes or a finely chopped jalapeño (seeds removed if you prefer less heat). This will give the soup a nice kick!
- Tomato Basil with Roasted Red Pepper Soup. Roast red bell peppers alongside the tomatoes. Blend them in to add a smoky sweetness to your soup.
- Tomato Basil and Orzo Soup. Cook 1/2 cup of orzo pasta separately. Add the cooked orzo to the soup during the last 10 minutes of simmering.
- Creamy Vegan Tomato Basil Soup. Swap the heavy cream with canned coconut milk or cashew cream for a vegan twist.
- Chilled Tomato Basil Soup. Allow the soup to cool down after cooking, then refrigerate it. Serve it cold, garnished with fresh cucumber or avocado slices.
Serving Suggestions
Turn your simple soup into a gourmet feast with these ultimate companions for a hearty dining experience:
How to Store
Properly storing tomato basil soup ensures you can enjoy its flavors like it’s freshly cooked. Here’s how to keep it safe while retaining its freshness and taste:
To Refrigerate:
- Pour the cooled soup into air-tight containers. You can store the soup in the refrigerator for up to 4 days.
- Reheat the soup on the stove until it’s heated. Be sure it reaches a simmer.
- Add broth or water to reach your desired consistency. The soup might thicken after refrigeration.
To Freeze:
- Portion it into individual servings. This way, you can thaw just the amount you need.
- Label your container with the date and contents. Tomato basil soup should retain its best quality in the freezer for up to 3 months.
- Thaw the frozen soup in the refrigerator overnight. After thawing, reheat the soup on the stove until it’s simmering. Stir frequently to ensure even heating.
Tomato Basil Soup (Creamy Recipe)
6-8
servings18
minutes1
hour30
minutes150
kcalTomato basil soup is as comforting as it gets! Serve this creamy recipe up with a grilled cheese sandwich, and dunk to your heart’s content.
Ingredients
3 pounds ripe Roma tomatoes, halved
4 tablespoons extra virgin olive oil, divided
Salt and pepper
1 large yellow onion, diced
4 garlic cloves, minced
3 cups vegetable broth
1 cup basil leaves, roughly chopped (reserve some for garnish)
1 cup heavy cream
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- On a baking sheet, toss the halved tomatoes with 2 tablespoons of olive oil, salt, and pepper. Arrange them in a single layer, cut side up. Roast them for 40-45 minutes.
- Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Cook the onions for 5 minutes or until translucent. Add the garlic and cook it for 1 minute.
- Add the roasted tomatoes, vegetable broth, and basil (reserving some for garnish). Bring it to a boil, then reduce heat and simmer it for 15 minutes.
- Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, puree in a blender in batches.
- Stir in the heavy cream. Taste and adjust seasonings as needed.
- Serve it hot, and enjoy!
Notes
- Use ripe in-season tomatoes. The soup won’t be as tasty with underripe grocery store tomatoes.
- Roast the tomatoes. It intensifies their sweetness and flavor. It’s worth the extra time!
- Adjust the amount of cream to your desired richness. For a lower-fat option, replace some or all of the cream with milk.
- Puree some, not all. If you like a soup with more texture, you can partially puree the soup, leaving some chunks of tomato and onion.
- The soup will thicken more as it cools. You can thin it with vegetable broth or milk if needed.
- Fresh basil makes all the difference! Its aromatic flavor brightens up the soup. Use other fresh herbs like thyme or oregano if you don’t have basil.
- Serving suggestions:
- Drizzle with olive oil and sprinkle with parmesan cheese before serving.
- Pairs well with crusty bread or garlic breadsticks.
- Add pepper flakes or hot sauce for a touch of heat.
- Storage: Store room-temperature soup in an airtight container in the refrigerator for up to 4 days.
