This Tomato Basil Soup is warm, cozy, and super easy to make! It’s made with juicy tomatoes and fresh basil, giving it a bright flavor that’s hard to resist.
I love enjoying it with a grilled cheese sandwich. And honestly, who doesn’t? It’s a classic combo that feels like a hug in a bowl! 🍅🌿
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing but can be swapped with any cooking oil like avocado or canola oil. I prefer olive oil for extra flavor.
Onion: A medium yellow onion is best here. However, if you’re in a pinch, shallots or even leeks could be substituted for a mild taste.
Garlic: Fresh garlic gives a wonderful punch. If you don’t have fresh, garlic powder can work in small amounts, about 1/4 teaspoon for every clove.
Canned Tomatoes: I like crushed tomatoes for a smooth texture, but you can use diced tomatoes or whole canned tomatoes if that’s what you have. Just break them up while cooking.
Vegetable or Chicken Broth: Use what you have! If you’re looking to make the soup vegetarian, vegetable broth is perfect. Water can also work in a pinch, though the flavor will be milder.
Heavy Cream: This adds richness; however, you can substitute it with coconut milk or almond milk for a lighter option. If avoiding dairy, try using oat cream for a similar texture.
Fresh Basil: Fresh basil is key for flavor. If unavailable, use dried basil—about 1 tablespoon will do, but the flavor won’t be as vibrant. Fresh herbs really make a difference!
How Do I Puree the Soup Smoothly?
Puréeing the soup can be tricky, but you have options! If using an immersion blender, simply blend the soup in the pot until smooth. Alternatively, carefully transfer it in batches to a traditional blender.
- When blending in a traditional blender, remove the center of the lid to let steam escape, and cover it with a kitchen towel for safety.
- Blend until smooth, and return to the pot. This process ensures a velvety texture that’s perfect for enjoying.
Always remember to start blending at a low speed to avoid splashes. It makes clean-up easier!
How to Make Tomato Basil Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (28 oz) cans crushed tomatoes (or fresh tomatoes, chopped)
- 2 cups vegetable broth or chicken broth
- 1 cup heavy cream or half-and-half
- 1/2 cup fresh basil leaves, chopped (plus extra whole leaves for garnish)
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for garnish (optional)
How Much Time Will You Need?
This soup is wonderfully quick to prepare! You’ll need about 10 minutes for prep work and another 30 minutes for cooking and blending. In total, you’re looking at about 40 minutes from start to finish. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Onions:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté it until it becomes soft and translucent, which should take around 5-7 minutes.
2. Add Garlic:
Once the onions are ready, add the minced garlic to the pot and cook for an additional 1-2 minutes until the garlic is fragrant. Be careful not to let it burn!
3. Combine Tomatoes and Broth:
Stir in the crushed tomatoes and broth. Bring this mixture to a boil, then reduce the heat and let it simmer uncovered for about 15-20 minutes. This will allow the flavors to meld beautifully.
4. Mix in Basil and Season:
After simmering, stir in the fresh chopped basil leaves and add sugar if you decide to use it. Season it all with salt and pepper to taste.
5. Purée the Soup:
Using an immersion blender, blend the soup directly in the pot until it’s smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, then return it to the pot once blended.
6. Add Cream:
Next, stir in the heavy cream and warm the soup gently over low heat. Make sure not to boil it after adding the cream, as it could separate.
7. Serve and Garnish:
Your soup is now ready! Serve it hot, garnished with additional fresh basil, a sprinkle of grated Parmesan cheese, and freshly ground black pepper. It’s a perfect dish to enjoy with toasted bread or a grilled cheese sandwich!
Enjoy your comforting bowl of rich and creamy Tomato Basil Soup!
Can I Use Fresh Tomatoes Instead of Canned?
Absolutely! If you’re using fresh tomatoes, you’ll need about 2-3 pounds of ripe tomatoes. Blanch them in boiling water for a minute, then remove the skins before chopping and adding them to the pot.
Can I Substitute the Heavy Cream?
Yes! You can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free option. Just keep in mind that using milk will result in a slightly lighter soup.
How Do I Make This Vegan?
To make this soup vegan, simply replace the heavy cream with coconut milk or a plant-based cream, and use vegetable broth. Ensure that the Parmesan cheese garnish is omitted, or substitute it with a vegan cheese alternative!
Can I Freeze Leftovers?
Yes! This soup freezes beautifully. Allow it to cool completely, then transfer it to an airtight container or freezer bag. It can be stored in the freezer for up to 3 months. Thaw it in the fridge overnight before reheating on the stove.
