This Tomato Basil Soup is warm, comforting, and packed with flavor. Fresh tomatoes and fragrant basil come together to make a delicious bowl of goodness!
It’s a great way to enjoy a healthy meal. I love pairing it with a cheesy grilled cheese sandwich. It’s like a hug in a bowl! 🥰
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, adding a nice flavor. If you’re out, canola or avocado oil can work too. They have a neutral taste and a high smoke point.
Onion: A medium onion adds depth. You could use shallots for a milder flavor or even leeks if you prefer a sweeter taste.
Garlic: Fresh minced garlic gives a robust taste. If you’re short on fresh garlic, garlic powder works in a pinch; just use less (1/4 teaspoon for each clove).
Canned Tomatoes: Whole peeled tomatoes are perfect here. If you only have diced tomatoes or fresh tomatoes, you can substitute them. Just remember to adjust cooking time and use a bit less broth.
Basil: Fresh basil is best for flavor. If you only have dried basil, use 1 teaspoon instead, but add it earlier in the cooking process to let the flavor bloom.
Heavy Cream or Coconut Milk: If you want a creamy texture, these are fantastic. For a lighter option, plain yogurt or a splash of milk can work, though it will change the flavor slightly.
How Do You Achieve the Perfect Blend and Consistency for Your Soup?
Blending your soup smoothly is key to a rich texture. Using an immersion blender directly in the pot is my go-to method because it’s simple and minimizes cleanup. If using a regular blender, let the soup cool slightly and blend in batches. Always remember to secure the lid with a kitchen towel to prevent any splatters!
- Blend until smooth—this can take 30 seconds or so depending on your blender.
- If it’s too thick, add more broth or water gradually until you reach your desired consistency.
- After blending, stir the soup back on low heat to warm it up, mixing well to incorporate any cream or coconut milk added.
Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cans (28 ounces each) whole peeled tomatoes
- 1 ½ cups vegetable broth or water
- 1 tablespoon tomato paste (optional, for depth of flavor)
- 1 teaspoon sugar (optional, balances acidity)
- Salt and freshly ground black pepper, to taste
- 1 cup fresh basil leaves, chopped (reserve some for garnish)
- ½ cup heavy cream or coconut milk (optional, for creaminess)
For Garnishing:
- Grated Parmesan cheese (for garnish)
- Crusty bread or toasted baguette slices (for serving)
How Much Time Will You Need?
This comforting Tomato Basil Soup will take about 10 minutes to prepare and an additional 30 minutes to cook, giving you a total of 40 minutes from start to finish. Perfect for a cozy meal!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the chopped onion. Sauté for about 5 minutes, or until the onion is translucent and soft. This will form a lovely base for your soup.
2. Add Garlic:
Add the minced garlic to the pot and cook for another 1-2 minutes. Stir continuously to prevent burning. You want the garlic to become fragrant but not brown.
3. Add Tomatoes:
Next, pour in the whole peeled tomatoes along with their juices. Use a spoon or a potato masher to break the tomatoes into smaller pieces as you mix them in.
4. Combine Ingredients:
Mix in the vegetable broth, tomato paste (if you’re using it), and sugar (if desired). Stir everything together to ensure it’s well combined.
5. Simmer:
Bring the mixture to a gentle simmer over medium heat. Once it’s bubbling, reduce the heat to low and let it cook uncovered for about 30 minutes. This lets all the wonderful flavors meld together.
6. Add Basil:
Once the soup has simmered for a while, stir in the chopped basil leaves. Remove the pot from heat to let everything cool down a bit.
7. Blend the Soup:
Using an immersion blender, puree the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, blending until smooth.
8. Return to Heat:
Put the blended soup back on low heat. If you’d like a creamy texture, stir in the heavy cream or coconut milk now. Season with salt and pepper to taste, warming it gently but avoiding boiling.
9. Serve:
Dish the soup into bowls and garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese. Your vibrant Tomato Basil Soup is ready to enjoy!
10. Pair It Up:
Serve your delicious soup with crusty bread or toasted baguette slices drizzled with olive oil. It makes for a perfect meal!
Enjoy your vibrant, comforting Tomato Basil Soup! 🍅🌿
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If using fresh tomatoes, you’ll need about 3-4 pounds, depending on their size. Blanch them in boiling water for a minute, then transfer them to ice water to peel easily. Chop them before adding to the pot. You may need to adjust the cooking time, as fresh tomatoes may take longer to break down.
Can I Make This Soup Vegan?
Yes! To make this Tomato Basil Soup vegan, simply skip the heavy cream or substitute it with coconut milk or a plant-based cream. The recipe is already vegan-friendly as it uses vegetable broth!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.
Can I Freeze the Soup?
Yes, this soup freezes well! Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
