This Tomato Basil Soup is a warm, comforting dish made with ripe tomatoes, fresh basil, and a splash of cream. It’s smooth, flavorful, and perfect for chilly days or quick lunches.
I like to imagine I’m in a cozy cafe while sipping this soup at home. Sometimes, I sneak in a little extra basil just because I love that fresh, fragrant taste.
If you want to save time, use canned tomatoes and blend the soup until smooth. It’s easy to make, and you’ll have a tasty bowl ready in no time!
Ingredients & Substitutions
Fresh tomatoes: These form the soup’s base. I recommend ripe, flavorful tomatoes for the best taste. If canned is easier, use high-quality crushed or diced tomatoes. As a substitute, roasted red peppers can add depth and sweetness.
Fresh basil: Basil brings a bright, herby flavor. I always add it at the end to keep its freshness alive. If fresh isn’t available, dried basil works, but use half as much for a subtler taste. Fresh parsley can be a mild alternative.
Onion and garlic: These aromatics build the foundation. I sauté them gently to avoid burning. If you’re out, shallots or onion powder can be good substitutes. Fresh is best, but garlic powder adds convenience in a pinch.
Olive oil: It adds richness and helps cook the aromatics. I use extra-virgin for the best flavor. Feel free to swap with avocado oil if olive oil isn’t for you—just expect a slightly different taste.
Vegetable broth: It creates the soup’s body. I prefer homemade or low-sodium store-bought. If you don’t have broth, water with a bit of salt and herb seasoning can do in a pinch. It keeps the soup light and fresh.
How do I blend the soup smoothly without making a mess?
Blending hot soup can be tricky. Use a regular immersion blender if possible—it’s safer. If using a regular blender, fill it no more than halfway, cover with a towel, and hold the lid down while blending in short bursts to avoid splatters.
- Allow the soup to cool slightly before blending to prevent splashes.
- Blend in batches if necessary, keeping the lid covered with a towel.
- Always start on low speed; gradually increase until smooth.
How to Make Tomato Basil Soup?
Ingredients You’ll Need:
Produce
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups fresh tomatoes, chopped
- 1/2 cup fresh basil leaves, chopped
Pantry
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Optional
- 1/2 cup heavy cream or milk (for creamier soup)
How Much Time Will You Need?
Prep: 10 minutes, Cook: 30 minutes, Total: 40 minutes
Step-by-Step Instructions:
1. Sauté vegetables
Heat olive oil in a large pot over medium heat. Add onions and garlic. Cook for 5-7 minutes until soft and fragrant.
2. Add tomatoes and basil
Stir in chopped tomatoes and basil. Cook for 10 minutes, stirring occasionally, until tomatoes break down.
3. Pour in broth and season
Add vegetable broth, salt, and pepper. Bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
4. Blend the soup
Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches and blend carefully.
5. Finish and serve
If desired, stir in heavy cream for a richer soup. Warm through for 2-3 minutes. Serve hot garnished with fresh basil leaves.
